Southeastern Grocers LLC, parent company of BI-LO, Fresco y Más, Harveys and Winn-Dixie grocery stores, has become the first North American retail member of the International Pole & Line Foundation (IPNLF), a non-profit association committed to supporting small-scale fisheries that pursue high quality, responsible and ethical tuna caught using one-by-one methods.
To coincide with this announcement, Southeastern Grocers has launched an exclusive private label-Fisherman’s Wharf, pole-and-line, canned albacore tuna product displaying the IPNLF ‘Supporting Member’ logo to demonstrate its commitment to the most environmentally and socially desirable methods. The Fisherman’s Wharf Albacore Tuna is on the shelves of select BI-LO, Fresco y Más, Harveys and Winn-Dixie stores for $2.49 a can.
Ian McLeod, President and CEO of Southeastern Grocers, said, “At Southeastern Grocers, we know how important it is to support sustainable fisheries and we are very pleased to be the first North American retail member of the International Pole & Line Foundation.”
Southeastern Grocers has become the 42nd member of IPNLF. The company’s membership is a further step in its on-going support for environmentally and socially responsible tuna fisheries and for improved tuna management worldwide.
In partnership with members, IPNLF provides much-needed support for fishing communities who are heavily reliant upon those fisheries, and works on practical fisheries improvements and stronger management to meet the growing global demand.
Commenting on Southeastern Grocers’ membership, Adam Baske, Director Policy and Outreach at IPNLF, said, “It is fantastic to have our first retail member in the US market on board with our mission to see coastal tuna fishing communities thrive alongside healthy ocean ecosystems. We look forward to working with Southeastern Grocers to further demonstrate the value of sourcing from one-by-one tuna fisheries, and encourage other retailers in North America to join this collaborative effort. IPNLF is a hub for proactive companies like Southeastern Grocers who want to reward fishing communities committed to the highest environmental and social standards. The global demand for these products continues to grow as a result of companies using their buying power to create the future they want to see.”
Membership of IPNLF is open to all stakeholders involved in the one-by-one tuna supply chain, from fisheries associations to processors, food service and retailers, and all members are encouraged to engage in fisheries improvement.
Saffron Road, the fastest growing brand of premium frozen entrees, will introduce its newly expanded plant-based protein snacks line, which includes innovative ChickBean Crisps, in addition to a new frozen meals line, at the Winter Fancy Food Show in San Francisco from January 2-24.
Like all Saffron Road products, the new snacks and frozen bowls were created with the utmost commitment to authenticity, quality, transparency and culinary excellence to capitalize on the growing popularity of clean label better-for-you products in the U.S.
The ChickBean Crisps come in three flavors, Sea Salt, White Cheddar, Zesty Ranch, and all are certified halal, OU kosher, and gluten free. Since they’re primarily made from legumes, each one-ounce serving of Saffron Road ChickBean Crisps contains four grams of protein, two grams of fiber and only a few grams of fat – making them a nutritious and unique find in the snack aisle.
Saffron Road’s new World Cuisine meals, in an on-trend bowl format, come in eight delicious flavors: Sesame Ginger Salmon with White Rice, Lemongrass Basil Fish with Rice Noodles, Thai Red Curry Fish with Rice Noodles, Masala Curry Fish with White Rice, Grilled Vegetable Tortilla Bake, Verde Tortilla Bake with Chicken, Thai-Style Mango Chicken, and Korean-Style Sweet Chile Chicken. All of the fish sourced is wild Alaskan caught and packed with Omega-3s, and the chicken is antibiotic free. All of the ingredients are authentic – to keep in line with the high culinary excellence all Saffron Road products must adhere to.
While the four fish bowl meals are already on shelf at Whole Foods Market®, the ChickBean Crisps and the remaining four new bowls will launch this January and April respectively.
For more information about Saffron Road’s new snack products, visit saffronroadfood.com. You can also follow the brand on Facebook at facebook.com/saffronroadfood, on Twitter at twitter.com/saffronroadfood, on Pinterest at pinterest.com/saffronroadfood or on Instagram at Instagram.com/saffronroadfood.
Hangtown Oysters, grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound, are now available exclusively through Fortune Fish & Gourmet. A member of the Crassostrea gigas species, commonly known as the Pacific Oyster, Hangtown Oysters are farmed exclusively for the seafood purveyor. Grown near the fresh water outflow from Harding Creek Estuary, Hangtown Oysters feature a well-balanced combination of sweetness at the start, with a buttery soft brine finish. The flavor profile is a unique taste of fresh rain and low salinity.
“We had the idea to create Hangtown Oyster a couple of years ago,” explains Sean J. O’Scannlain, President and CEO, Fortune Fish & Gourmet. “Our team really enjoys bringing a little history into our brands, similar to our East Coast offering, the Old 1871 Oysters. We’re thrilled with how fantastic they taste. The farm we work with is producing an incredible oyster, and we are excited for people to try them.”
Hangtown Oysters are named after a unique folktale, dating back to California’s Gold Rush. During this boom time, Hangtown was one of the first towns settlers encountered while in search of the area’s riches. The town earned its name due to the vigilante justice dished out to those who ran afoul of local law enforcement. One particularly crafty swindler had a special request for his last meal: an oyster omelet. Knowing that the oysters would have to be brought from waters over a hundred miles away by steamship and then from port over rough roads, the swindler was able to delay his hanging at least two weeks. Locally, the oyster omelet was renamed the “Hangtown Fry,” known for “extending” one’s life by two weeks.