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Oregon Cherry Growers’ New Pouches Spotlight Maraschinos

Grower-owned cooperative Oregon Cherry Growers, known for perfecting the original maraschino cherry and debuting the first line of maraschinos made with non-GMO certified Fairtrade® cane sugar, is unveiling its latest innovation – this time in packaging. The cooperative’s popular Royal Harvest™ Bordeaux-Style Maraschinos and The Royal Cherry® Maraschinos, featuring hand-picked cherries grown in the Northwest, are now available in stand-up pouches at select retailers across the country, liquor stores in Oregon and on Amazon.com.

The no-mess, convenient and re-sealable stand-up pouches are the first to market in the maraschino category, and feature transparent packaging for product visibility. As with all Oregon Cherry Growers products, the cherries are of the highest quality and freshness standards.

“We take great pride in delivering the products our customers are looking for, and we know convenient packaging is an increasingly important factor,” said Tim Ramsey, Oregon Cherry Growers President and CEO. “We have had great response to the new pouches so far and expect them to be popular with people looking to enhance their cocktail experience or liven up their desserts.”

The pouches are available in three varieties:

· Royal Harvest Bordeaux-Style Maraschino Cherries, which are rich and dark in color, free of preservatives, made with natural ingredients and sweetened with Non-GMO certified Fairtrade® cane sugar. Available in 8- and 4-ounce sizes.

· Royal Harvest Nature’s Maraschino Cherries, which are ruby red cherries, free of preservatives, made with all natural ingredients and sweetened with Non-GMO certified Fairtrade cane sugar to retain that “just picked” cherry taste. Available in the 4-ounce pouch.

· The Royal Cherry Maraschinos are Oregon Cherry Growers’ traditional maraschino cherries with stems. Available in 8- and 4-ounce sizes.

Suggested retail prices are $3.69 for a 4-ounce pouch and $4.69 for the 8-ounce, available immediately in eight pack cases.

Meat Alternative Appeals to Mainstream Consumers

 

By Dan Wilkins

 

Chilli_Quorn_TacosMeat alternative Quorn, the market leader in the U.S. natural foods channel, is quickly gaining mainstream acceptance for a product line whose protein comes from fungi. “The specific type of fungi allows the mimicking of the taste of real meat with much better health benefits,” says Sanjay Panchal, General Manager of Quorn Foods USA. The Mycoprotein in Quorn products is a complete protein that’s naturally low in saturated fat and high in fiber, according to Panchal. “It has as much protein as an egg, as much fiber as broccoli,” he said.

The products contain no soy or GMOs, and the protein source is also environmentally friendly, with a carbon and water footprint that’s about 90 percent less than beef and 75 percent less than chicken, Panchal said. “In addition to the great health benefits and environmental benefits, our food just tastes amazing,” he said. “I’ve got three sons, age 9, 7 and 3, and we, probably once or twice a week, we replace their chicken nuggets with Quorn nuggets, and they Hoover them.”

Five products in the Quorn line are gluten free: Grounds, a product that substitutes for crumbled ground meat; Chik’n Tenders; Chik’n Cutlet, Turk’y Roast and Bacon Style Slices. “It gives folks looking for a gluten-free option another opportunity to use a food like ours in their recipes to satisfy their specific dietary restrictions,” Panchal said.

Quorn appeals to consumers who want to eat less meat but also want both convenience and the flexibility to adapt recipes that already work for them. “Our food doesn’t just attract vegetarians,” he added. “What you’ll find is people like our family who are complete carnivores, but if they’re looking for a way to reduce the meat in their diet, for whatever reason, this appeals. The appeal of a meat alternative, and Quorn specifically, is very broad and broadening…. Our growth rate year to date is 29 percent in sales versus a year ago and growing across all channels. We’re really pleased with our performance.”

The product line includes options like Grounds that will work for the consumer who has the time and the desire to cook meals like spaghetti Bolognese from scratch but also includes heat and eat options like Jalapeno and Three Cheese Stuffed Chik’n Cutlets for the consumer who values speed and convenience. “It’s really easy to prepare on weeknights. It’s basically straight out of the freezer and into the pan or the oven,” Panchal said. “With the nuggets, it’s 10 minutes to eating it…. With the Grounds, you mix it with a little water, taco seasoning and cheese and make it into a quesadilla. It’s a really simple food to make, and that’s why we like it as a family.”

Quorn products retail for $3.69 to $4.99 every day, depending on the retailer, for a package that serves four people. Quorn is distributed nationally.

 

Golden Gate Wholesale Produce Market To Launch $8 Million Renovation

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 installation of solar panels to be completed before the end of 2016 that will dramatically reduce the Market’s need to draw energy from the power grid
  • A new recycling/composting partnership with South San Francisco Scavenger to further reduce waste
  • Upgraded electrical, water and sewage systems
  • Improved traffic flow within the facility
  • A number of worker safety upgrades, including better lighting and loading dock safeguards
  • Improved cold chain storage management to ensure quality, freshness and food safety
  • A makeover of the building’s exterior, including new signage and expanded parking

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.”

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