he Golden Gate Wholesale Produce Market, the largest and busiest produce terminal in Northern California, is planning to renovate the facility by making a series of infrastructure, environmental, food safety, traffic and sustainability improvements.
The state-of-the-art enhancements to be made over the next year include new solar/energy efficiency upgrades, cold chain food storage management and worker safety systems, as well as smoother traffic flow within the facility, which is a mile from San Francisco International Airport on Highway 101.
“The Golden Gate Produce Market plays a vital role in northern California’s economy, and the improvements announced today will lay the foundation for the Market’s future growth and success,” said Peter Carcione, President of the Golden Gate Produce Market. “This investment in the Market expands our capability to bring the highest-quality fruits, vegetables, and organics to serve the diverse tastes of the region, and it builds on our long history of supporting California’s agriculture industry in a sustainable manner.”
The 742,000-square foot facility in South San Francisco currently employs 475 workers and is open to the public. Twenty-three independent and family-owned businesses operate at the Market, including wholesalers, jobbers, commission merchants, brokers, foodservice distributors, processors and one restaurant. More than 15 million packages move through the Market each year.
The enhancements were made after extensive market research and feedback from customers and businesses at the market. To advance the Market’s long-term goals and its commitment to sustainability, the seven-member board approved the following:
The solar implementation is expected to have a significant positive environmental impact and reduce the market’s overall carbon footprint. The market’s new 1,322 kW solar installation is expected to generate more than 2,015,648 kilowatt-hours of electricity each year.
The use of a similar amount of conventional energy generated using fossil fuels would create greenhouse gases equal to that of 127 homes, 293 cars or the burning of 1.4 million pounds of coal annually, according to the U.S. Environmental Protection Agency.
“This renovation is the most extensive in the Market’s 53-year history and is designed to meet the changing needs of businesses located at the market and their customers who shop there,” said board member Steve Hurwitz. “By strengthening the Market’s infrastructure and advancing its commitment to sustainability, we will create a better experience for everyone who works at or visits the Market.”
This year, Santa Cruz Organic® will join like-minded sponsors to encourage conversation about ways to incorporate more organic products into school lunches. As a pioneer organic brand with a rich heritage spanning more than 43 years, Santa Cruz Organic is a sponsor of this year’s KIWI’s National Take Your Parents to Lunch Day. The program encourages deeper communication between parents and school officials on how to provide and instill better eating habits in children.
Determining the best options for your child’s lunchbox can be a daunting task. With hectic schedules and endless school obligations, parents are eager to find simple ways to incorporate more organic products into busy routines.
Santa Cruz Organic offers a variety of Certified USDA Organic products that are perfect components for building a child’s organic lunchbox, from Santa Cruz Organic Fruit Sauces that contain no added sugar, to Santa Cruz Organic Fruit Spreads free of high fructose corn syrup and artificial flavors, to Santa Cruz Organic Peanut Butter that contains no hydrogenated oils, sugars or artificial ingredients. All Santa Cruz Organic products are Non-GMO Project® Verified.
KIWI’s National Take Your Parents to Lunch Day takes place Oct. 14, 2015. For more information on the event, visit National Take Your Parents to Lunch Day.
Fresh Express has updated its line of salad kits to meet continued growing demand for delicious healthier eating options. The brand’s newest products include two new Chopped Kits and two new Gourmet Café Kits:
New Chopped Kits
New Gourmet Café Kits
“Today’s consumers demand great tasting and nutritious meals, often ones that can be made quickly on a busy weeknight. Capitalizing on the trend in which one in three people are eating Greek yogurt, three of the new Fresh Express products have dressings made with Greek yogurt. By pairing a great-tasting lettuce base with Greek yogurt salad dressings, Fresh Express is able to provide consumers what they want – delicious and healthy eating options,” said Robert Stallman, Vice President, Marketing & Innovation at Fresh Express.
Chopped Kits and Gourmet Café bowls are great for a quick and smart lunch or dinner: Choose from the new Sweet Kale or Southwest Chopped with Greek Yogurt Kits paired with baked chicken for an effortless weeknight meal. Everything you need for a flavorful and crunchy salad is in the bag. Just add your favorite lean protein for a well-rounded dish. Or, choose the new Mediterranean or Santa Fe Gourmet Café single serving kits with the all essentials for a workday lunch.
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.”
By Lorrie Baumann
Coached by a generation of chefs with television shows, consumers have learned to ask for fresh, local and organic products. Grocers are now teaching them to look for those at the grocery store as well as the farmers market.
“I think people are buying local now more than ever,” said Pat Brown, CEO of the Natural Markets Food Group, which includes Mrs. Green’s Natural Market, Planet Organic Market and Richtree Natural Market restaurants in New York, the Mid-Atlantic, Chicago and Canada. Consumers are asking more questions now about where their food comes from, Brown said. “It forces the hand of the retailer to go out and get that product…. Organic sales are growing at a high rate as well, but the consumer is interested in buying food in their neighborhood from people who grow it in their neighborhood.”
According to the U.S. Department of Agriculture, total local food sales last year amounted to $6.1 billion, of which only $1.31 billion in sales occurred directly from farmers to consumers through farmers markets, u-pick farms and farm stands. Sales from farms that passed through the hands of intermediates – restaurants, distributors and retailers – grew from $2.7 billion in 2008 to $3.35 billion in 2012.
In the nationally representative 2011 U.S. Grocery Shopper Trends Survey conducted by the Food Marketing Institute, more than four out of five of the surveyed grocery store shoppers reported that they purchased local foods occasionally, while almost one out of 10 says they purchased local foods whenever possible. The Specialty Food Association reported in its “The State of the Specialty Food Industry 2015” report that, according to specialty food manufacturers, “Local and all-natural products continue to be the most interesting to consumers. More than half of the manufacturers cited ‘local’ as a claim that interests consumers most today, with almost half of them expecting growth in local products over the next three years. “
Those who buy local foods are doing it because they want food that’s fresher and tastes better, and they want to support their local economy rather than because they’re concerned for the environmental impacts of transporting food long distances. In a 2012 study, scientists found that grocery shoppers were more willing to pay extra for food labeled “local” than they were for foods labeled “certified organic,” “certified fair trade” or with a note about the food’s carbon footprint.
Some of those shoppers, particularly those who are white, upper to middle class and convinced that their buying habits can “make a difference,” are looking to farmers markets to supply their desires for fresh, local food – mainly produce – driving growth in the number of farmers markets across the country by 180 percent between 2006 and 2014. In 2014, the USDA counted 8,268 in the United States. State and local governments are encouraging the trend too. As of 2014, 26 states had state farmers’ market associations designed to provide the markets with technical assistance, and there were 65 state and regional or local Buy Fresh Buy Local chapters in 21 states organizing outreach events and local food guides to promote locally produced food and farmers.
Grocers have taken notice. Almost three quarters of the retailers surveyed by the Specialty Food Association said that “local” is of great interest to consumers today, with more than half of them saying that they expect growth in that segment over the next three years. “Over the past five to six years, the focus on local, natural and organic has really taken hold among food retailers,” said Jim Hertel, Managing Partner for food retail consultants Willard Bishop.
Natural Markets Food Group has begun contracting directly with local farmers to provide produce to its markets in the Northeastern U.S. “At the peak of the season in the Northeast, we will be 65 or 70 percent local produce. That farmer used to sell produce in farmers markets… It’s exactly why we’re growing, that we’re able to create relationships with local farmers and bring their product in,” Brown said. “Other markets are doing the same thing.”
The Rising Tide Floats All Boats
While not necessarily local, sales of organic products are following the consumer preference for fresh, trustworthy products. “That’s true both of natural foods retailers as well as more traditional mainstream food retailers, whether it’s Walmart, which has significantly ramped up emphasis on organics, especially value-priced organics,” said Hertel. “There’s been a recognition by retailers that consumers are interested and also that it’s an area where the margins are greater, so profits are greater.”
Sales of organic food in the United States totaled $35.9 billion in 2014, an 11 percent increase from the previous year, according to the latest data from the Organic Trade Association, which reported that total U.S. sales for organic products amounted to more than $39 billion in 2014, breaking previous industry records.
Sales research by the OTA shows sales trends for organic products growing at double digit rates for several years, compared to about a 1.5 percent projected growth rate for other foods. “The growth rates of traditional product lines are much smaller,” Hertel said. “The Millennial generation is very interested in healthy eating, and to them, that means natural and organic as well as less processed food.”
The majority of American households in all regions of the country now make organic products a part of their supermarket and retail purchases, according to the new research from the Organic Trade Association.
Retailers report that the demand for organic produce that prompted entry into the market by Walmart and Kroger is causing stress on the supply chain and making it harder for smaller retailers who have less buying power to compete for supplies that are limited by the amount of acreage that farmers have dedicated to certified organic growing methods and the length of time it takes to obtain organic certification on new fields. “The supply chain for organic product has become difficult at best because the bigger chains are getting into the market. The demand is causing outages and shortages occasionally,” said Brown. “Bigger growers are pleased because it’s easier and cost-effective to contract out an entire crop to a large buyer. The buying power of a big company like that impacts those who’ve been selling product for a long time.”
Imports of organic produce from Mexico are helping to ease the shortages and meet the demands of American consumers who’ve been long trained to expect their grocers to supply whatever food they want whenever they want it. “There’s a lot more organic farming in Mexico now than even five years ago,” Brown said. “There are gaps in some products, but generally, you can get organic produce year-round now because there’s so much organic production in Mexico now.”
For many years, sweet cherries have been commercially classified in two ways at grocery stores – dark sweet and Rainier – but now, a rare new cherry has created cause for a new classification due to its unique attributes and sweet flavor that set it apart from the rest. Debuting in select grocery stores mid-June, the new Skylar Rae® brand Tip Top cultivar cherry was discovered by chance in a family-run Washington State orchard, and is distinguished by its beautiful red and yellow bi-colored skin, firm texture and a flavor profile that makes it “The Sweetest Cherry You’ll Ever Eat™.”
Grown and marketed exclusively by Stemilt Growers, the Tip Top cherry cultivar, which goes to market under the Skylar Rae brand, was granted its own varietal classification by the International Federation for Produce Standards and is the first cherry in years to be given its own price look-up (PLU) number. While Skylar Rae was released in a miniscule volume the last two years to a handful of grocery stores, 2015 marks the first season this unique cherry will be nationally available through select grocery stores. During the cherry’s short four week season, from mid-June to mid-July, Stemilt estimates it will ship 20,000 units of Skylar Rae cherries, with plans to increase production in future years.
“A rarity in nature, Skylar Rae’s unique genetics and extremely high natural sugar content set it apart from other cherries – it truly is a treat from nature,” said West Mathison, Stemilt President and fifth generation grower. “We are excited to introduce this special cherry to the world, and encourage shoppers to pick up Skylar Rae cherries when they see them this summer because they won’t be around for long!”
The parentage of the new cherry is unknown, and was the result of a natural mutation of one tree that was planted from nursery stock. The “mother tree” was propagated upon its discovery and plantings of Tip Top cherries (the cultivar name which comes from the name of the orchard where it was discovered) have moved from a test environment to commercial orchards over the past decade. Today, only the highest quality Tip Top cultivar cherries go to market as Skylar Rae brand cherries.
Boasting a golden yellow skin with a partial to full orange-red blush, and a firm and nearly colorless flesh, Skylar Rae cherries contain the highest sugar content of any sweet cherry on the market, measuring in at 23-25 Brix. In comparison, Rainier cherries contain a Brix of 19-23 and Dark Sweet cherries, 17-20. Because of its sweet flavor profile, Skylar Rae cherries are ideally enjoyed as a pop-in-your-mouth snack, and can also be added to any number of culinary adventures and recipes for an extra sweet kick.
The new cherry is grown exclusively on Stemilt orchards in Washington state – where all cherries naturally flourish in eastern Washington’s dry, warm days and cool nights. In 2005, the Toftness family, who have been farming cherries at Tip Top Orchards for more than a decade, suffered the unimaginable loss of their infant daughter. As the family was healing, they discovered a cherry never before seen on a single tree growing in their orchard. The family felt it was a gift from nature meant to honor their beautiful daughter, Skylar Rae Toftness; and when it came time to trademark a brand name for the fruit, it was a unanimous decision that the cherry should be called, “Skylar Rae.”
“While new cherry discoveries in nature are not unheard of, what makes this particular cherry so special is that it was able to be cultivated into a commercially viable varietal, which is a very rare occurrence,” continued Mathison. “The fact that the Skylar Rae cherry also holds a special honor among one of the hard working family farmers we partner with, is, as they say, the cherry on top.”
Skylar Rae cherries are available in two packaging options: a convenient 1.25-pound bag and a smaller 1-pound clamshell carton for $5.99 – $6.99, depending on the harvest window. The cherries are available from mid-June to mid-July, in select markets. Stemilt has plans for increased distribution in the future as the crop and demand for the cherry continues to multiply. For more information on the Skylar Rae cherry, visit www.SkylarRaeCherries.com.
“We were the company that had the ‘weird’ fruits and vegetables,” explained Melissa’s Produce Director of Public Relations, Robert Schueller, describing the company’s early years in slightly amused tone. Whether the thorn-covered durian fruit from Thailand, or 60-pound jackfruit from Mexico and Costa Rica, Melissa’s prides itself on always offering customers something new and unique, a feature particularly prized by the company’s gourmet clientele.
The company, founded by Joe and Sharon Hernandez, has a catalog of approximately 1,200 items, many offered seasonally. The selection includes conventional and organic fresh specialty produce, as well as dried items. One of the first national organic brands to begin selling 15 years ago, Melissa’s variety is among the U.S. leaders for both organic and conventional specialty produce, as well as hispanic and Asian specialty produce.
While Melissa’s – named for the Hernandez’s daughter – distributes to the nation’s top 20 retailers as well as independent gourmet markets, it started out catering to local specialty ethnic food retailers. First delivering traditional favorite items to Hispanic markets and shoring up supply chains that had left stores with inconsistent stock, Melissa’s soon branched out to bring original, sometimes unusual produce to a range of retailers.
While many distributors source quality produce both locally and globally, Melissa’s prides itself on pioneering a path for American consumers to taste new fruits and vegetables. When the company identifies an item it thinks would go over well stateside, but for one reason or another cannot be imported – often due to the lengthy regulatory process required to clear international produce – Melissa’s innovates by bringing new farming to the U.S. “Ten, 15 years ago, people would visit Southeast Asia, or Central American, and taste the delicious dragonfruit,” explained Schueller. “Then we started getting emails and calls, with people saying, ‘I had this terrific new fruit, how can I get it? You guys are the company to get it!’ But 15 years ago, we couldn’t get it. It wasn’t yet legal for import into the U.S.”
Knowing that dragonfruit is in the cactus family, the company approached one of its growers, a cactus fruit producer in Fallbrook, California, to attempt cultivation of the plant. The crop was a success, and that producer now turns out 80 percent of all domestically grown dragonfruit. Still a relatively expensive item, due to the plant’s sensitivity to swings of cold and hot weather, Melissa’s now has a source of dragonfruit for late summer and fall, which it pairs with Florida-grown fruit that became available in 2010. When the USDA finally approved Melissa’s import of year-round Vietnamese dragonfruit in 2011, this completed the company’s move to supply American consumers with a delicious new exotic fruit whose sales continue to increase.
While some of the company’s unique fruit offerings catch consumer eyes, its flagship product is actually the routine-looking Dutch Yellow Potato, sold in retail stores and also favored by gourmet chefs for its buttery flavor. This creamer potato, grown in Idaho and often referred to (erroneously) as ‘Baby Yukons,’ is uniquely resistant to toxic greening, a common problem with creamer potatoes. Other proprietary items offered by Melissa’s, of which there are many, include kale sprouts – imagine a Brussels sprout appearing plant that produces miniature kale sprouts instead of balls of Brussels sprouts – and Muscato grapes.
While Joe Hernandez has brought Melissa’s a long way – he continues to serve as CEO and President of a company whose staff includes 25 family members, and the company has evolved to include the most exotic of produce from around the globe, Melissa’s remains true to its roots, covering those same – and some new – hispanic staples that gave the company its early success. Known for its variety of both fresh and dried chile peppers, one of the company’s exclusive partner farmers will begin growing the new world’s hottest pepper – the Carolina Reaper at 2.2 million Scoville heat units – this summer in California, to pair with the dried product the company currently sources from Mexico. The pepper will be one of many produce varieties that Melissa’s procures as exclusives from its growers.
For more information on Melissa’s Produce, visit www.melissas.com.
Sales of organic food and non-food products in the United States broke through another record in 2014, totaling $39.1 billion, up 11.3 percent from the previous year, according to the latest survey on the organic industry from the Organic Trade Association (OTA).
Despite the industry struggling with tight supplies of organic ingredients, organic food sales in 2014, at $35.9 billion, posted an 11 percent rise, while organic non-food sales, at $3.2 billion, jumped almost 14 percent for the biggest annual increase in six years.
In blue states and red states, across the heartland of America and all along the Gulf Coast, sales of organic products are posting double-digit increases. The majority of American households in all regions of the country now make organic a part of their supermarket and retail purchases – from 68 to almost 80 percent of households in southern states, to nearly 90 percent on the West Coast and in New England, according to new market research.
OTA’s Organic Industry Survey is the most accurate and comprehensive quantitative picture of the U.S. organic industry available. It was conducted and produced by Nutrition Business Journal. Over 200 companies responded to the survey, conducted this year from February 10 through April 3. The full survey will be available in mid-May through OTA.
The U.S. organic sector has expanded significantly since OTA first began tracking the industry’s performance in 1997. In 1997, organic food sales totaled around $3.4 billion, and accounted for under 1 percent of total food sales. In 2014, organic food claimed almost 5 percent of the total food sales in the U.S., and has consistently far outshone the 3 percent growth pace for the total food industry.
Organic fruits and vegetables continued to be the biggest-selling organic category in 2014 with $13 billion in sales, up 12 percent from the previous year, and making up more than 36 percent of all organic food sales. Of all the produce now sold in the United States, 12 percent of it is organic, a market share that has more than doubled in the past 10 years when organic produce sales accounted for only 5 percent of the fruit and vegetable market.
The organic dairy sector posted an almost 11 percent jump in sales in 2014 to $5.46 billion, the biggest percentage increase for that category in six years.
Sales of organic non-food products – accounting for 8 percent of the total organic market – posted the biggest percentage gain in six years, with sales of organic fiber and organic personal care products the stand-out categories.
Earthbound Farm is expanding its popular line of kale-based Deep Green Blends with Kale Italia - a zesty mix of baby kale blended with popular Italian greens, arugula and radicchio - available in a 5-ounce clamshell package. Available now, this new addition reflects the continuing growth in consumer fascination with all things kale.
“We’ve heard the demand for more delicious ways to eat kale, and we’re delivering with an enticing new blend of flavors to meet the need,” said Nicole Glenn, Director of Product Innovation at Earthbound Farm. “Baby kale is so versatile that it satisfies that desire for an all-purpose green that works in smoothies, cooked recipes, and salads equally deliciously. And combined with the Italian greens in this blend, people will rave about Kale Italia as a tasty new take on the popular superfood.”
Lighter than Earthbound Farm’s other kale-based Deep Green Blends (Power or Zen), Kale Italia still has a crave-worthy crunch and a robust flavor. Beyond salad, this new blend is ideal for pastas, risottos, sautes and more. “Kale Italia has the versatility and freshness people want at a price they can afford,” added Glenn. “And the fact that it’s so nutrient-dense is a driving factor of its popularity.”
Earthbound Farm’s Kale Italia (5-ounce clamshell) is packed in a modified atmosphere to maximize freshness and quality and is available nationwide with a suggested retail price of $4.99.
Earthbound is also adding a new blend, Half & Half: Baby Spinach & Arugula, which builds on the popularity of its Half & Half: Spring Mix & Baby Spinach mix. With consumers often purchasing several varieties of greens at a time and blending them into recipes, packaging the popular varieties together into a single blend makes it easier and more convenient for the shopper. Half & Half: Baby Spinach & Arugula is available in a 5-ounce clamshell with a suggested retail price of $3.99.
Like all Earthbound Farm fresh produce, these greens are grown in accordance with the company’s industry-leading food safety and organic integrity programs and packaged in sustainable packaging made from 100 percent post-consumer recycled bottles.
Mariani Packing Company, the world’s largest independent producer of dried fruit, has partnered with Ganeden Biotech, a recognized leader in the manufacturing and marketing of probiotics. This partnership will allow Mariani to build upon the company’s legacy of innovation through the development of a new portfolio of dried fruit snacks and ingredient products utilizing GanedenBC30 Probiotic Cultures.
“As consumers continue to demand more from the snacks and food that they are eating, dried fruit partnered with the benefits of probiotics is an ideal combination,” says Miranda Ackerman, Director of Innovation and Business Development. “We are very excited for our upcoming launch of consumer products, initially focused on digestive health and overall wellness, as well as the portfolio of fruit ingredients in development that we will be able to provide for our global customers.”
Dried fruit is a natural source of dietary fiber, which is shown to support digestive health. Combining the natural health benefits of dried fruit with a highly stable probiotic culture will allow consumers to add probiotics to their everyday snacking and eating occasions in a more versatile and convenient way. As the market and education on probiotics increases, consumer awareness continues to grow – currently about 80 percent of consumers know what probiotics are and associate them with a health benefit.
“This dried fruit innovation combines prebiotics and probiotics into a truly functional health product that is complemented by antioxidants,” says Dr. Holly Petty, Director of Technical Services and Innovation. “Our partnership with Ganeden has enabled us to bring a product to market that delivers active cultures 10 times more effectively than yogurt – but in a shelf stable form.”