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Snack Foods

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Satisfying Snacks for the Nutrition Conscious Consumer

By Lorrie Baumann

Natural foods manufacturers have been very busy this year thinking up ways to cater nutritious snacks for a generation that’s making frequent snacks a regular part of their eating plan. This new generation of better-for-you snacks launched at this year’s Natural Products Expo West, held March 9-13 in Anaheim, California, offers clean labels, nutrition density and bright, savory flavors.

Wilde Bars, for instance is a line of Paleo-friendly meat snacks that will appeal to carnivores looking for a protein boost. Each slow-baked lean meat bar with superfruits, vegetables and ancient grains contains just 100 calories and delivers 10 grams of protein with low fat and low sodium. The bars are made with a proprietary baking process that allows the use of lean meats such as premium chicken and turkey – the bison and beef bars are made with sirloin – rather than the fatty cuts often used for other meat bars. The bars’ shelf life is 12 months, and they retail for $2.49 to $2.79.

Caveman offers similar Paleo-inspired meat snacks for protein-craving snackers. Three flavors of Chicken Primal Bites – Sun-dried Tomato and Kale, Toasted Sesame Ginger and Habanero Green Chile – deliver 30 grams of protein for a 2.5-ounce pouch that contains 2.5 servings. The bite-size snacks are made of pure chicken infused with other healthy ingredients to make a meat snack that the company considers a little more accessible than jerky. Each pouch retails for $6.99, and the snacks have a 12-month shelf life.

Caveman also launched a line of protein bars five months ago that’s doing very well with consumers, according to Chief Marketing Officer Jim Taschetta. “It really is revolutionizing the protein bar market,” he said. “You can use Paleo principles to make really delicious foods. You don’t have to sacrifice.” These are no-compromise protein bars with no preservatives and no added sugars. Unlike many of the protein bars on the market, the protein in these comes from chicken rather than whey or soy isolates. Chicken, which has a lower carbon footprint and requires less water than beef or bison, also has a milder flavor that doesn’t compete with spices and other ingredients that provide variety. The Blueberry Pepper flavor, for instance, is made from chicken, blueberries and spices, and that’s all, Taschetta said.

A new flavor, Honey BBQ, launches in May. “It’s one of the most popular flavors on the mainstream market, but we’ve come up with it with really clean ingredients,” Taschetta said. Each bar retails for $2.89.

For those who want protein without meat, GrandyOats offers a line of organic snacks from its solar-powered plant in Maine. Garlic Herb Cashews and Maple Roasted Cashews are the top-selling products in their line of roasted nuts, while High Antioxidant Trail Mix is the company’s best-selling trail mix.

The Maple Roasted Cashews are made with locally sourced maple syrup, and the High Antioxidant Trail Mix was voted the #1 Quick Fix food by Sierra and Mother Earth News magazines. The trail mix combines goji berries, mulberries, jumbo raisins, cranberries, almonds, walnuts and pumpkin seeds, and a 1/4-cup serving delivers 4 grams of protein in a 150-calorie snack.

GrandyOats’ move into its new solar-powered facility will allow the company to dedicate a portion of its plant as a gluten-free facility, and we can expect to see a whole gluten-free line from the company soon, including all of its bulk roasted nuts and trail mixes.

HempsGood offers three flavors of a snack product called HempSeed Bhang: Thai Coconut Lemongrass, Southwest Barbecue and Sweet Cinnamon. These flavored hemp seed products are packaged in “stickpacks,” pouches about the size of a candy bar from which the crunchy mix of unshelled and shelled hemp seeds is poured. HempSeed Bhang is gluten free, vegan and low in sugar, and each 20-gram stickpack delivers 7 grams of protein as well as Omega 3, 6 and 9 oils. HempSeed Bhang is a natural source of dietary fiber and has no artificial ingredients.

popchips are a healthier alternative to fried potato chips. The newest varieties, popchips RIDGES are crinkle-cut potato chips with 55 percent less calories and 72 percent less fat than ordinary ruffled potato chips. The four newest flavors are Salted, Cheddar & Sour Cream, Tangy Barbeque and Chili Cheese. popchips RIDGES are packaged in two sizes: the 3-ounce bag retails for $2.99 and the .8-ounce single-serve size retails for $1.19.

Natierra delivers crunch without compromise with seven flavors of Chia Crunch. These gluten-free and non-GMO disks are made from freeze-dried chia seeds and superfoods for crunchy texture and intense flavor without added sugar. They’re gluten free, organic and fair trade with 90 calories and 2 grams of protein in a single-serve pouch that retails for $4.99.

This story was originally published in the May 2016 issue of Gourmet News.

Making Cannoli an Everyday Snack Experience

Golden Cannoli is a 40-year old second generation family owned business and makers of premium cannoli shells, chips and fillings. It is continuing to expand with great success in all trade channels with the production of ‘The Original Cannoli Chip,’ a crispy snack chip. The company plans to make cannoli “an everyday snack experience.”

Golden has found great success in the bakery department with cannoli chips and dip over last three years, with sales growing over 100 percent per year. This item has created more cannoli awareness and offered opportunities for continued expansion into other market locations. With the launch of the cannoli chip, the entire cannoli category has improved across the country, with Golden leading the industry.

The snack chip is sold in 5-ounce and 14-ounce bags, and the chips contain no artificial ingredients, no trans fats, no preservatives and are nut-free. The product will be sold as a retail snack in supermarkets, delis and in specialty departments coast to coast. Golden Cannoli intends to launch “limited batch” flavors throughout the year and continue to innovate far beyond expectations.

Besides its quality cannoli products and packaging, the company has been recognized for impeccable customer service, commitment to quality and on-time deliveries. Golden plans to launch these snack chips coast to coast in the third quarter of 2016, and offers support in development, private label and creative solutions for point of sales.

For more information, email Owner and Chief Sales and Marketing Officer Valerie Bono at valerie@goldencannoli.com.

Bell Plantation Offers Alternative to Traditional Peanut Butters

Bell Plantation was born of one simple charge – to develop new and different products to deal with a large surplus of stored peanuts. From this charge a star was born: PB2 Powdered Peanut Butter. In removing 85 percent of the fat by pressing the roasted peanuts, Bell Plantation developed a tasty alternative to traditional peanut butters, and people have taken notice! PB2 is popular with athletes for its ability to add delicious flavor and additional protein to meals. Chefs appreciate the ease of use in recipes both savory and sweet, and anyone watching their calories or fat intake can appreciate the flavor of peanut butter without the guilt.

Following in the footsteps of PB2 is Chocolate PB2, which adds premium cocoa to the mix for a rich chocolate peanut flavor that is absolutely delectable. Chocolate PB2 only tastes sinful, though, as it is just as healthful as the original PB2.

Bell Plantation realized early on that the roasted peanut oil that had been pressed from the peanuts was too delicious to lose. The Extra Virgin Roasted Peanut Oil has a rich nutty flavor that tastes great on everything from vegetables to chicken or fish. It is a delicious addition to recipes, as a drizzle on vegetables or salads, or for sautéing to give foods a rich roasted peanut flavor. The possibilities are endless!

Bell Plantation recognizes that, while PB2 is the bees’ knees, not everyone is looking for an alternative to traditional peanut butters. That is why Bell Plantation also produces Plantation 1883 Peanut Butter in both smooth and crunchy. Plantation 1883 is all natural and sweetened with a touch of molasses for an unbeatable flavor. In 2015, Bell Plantation introduced Plantation 1883 Chocolate, peanut butter with premium chocolate. Decadent, delicious and decidedly delightful, Plantation 1883 Chocolate is destined to be your next peanut butter craving.

One day the Chief Executive Officer was putting Plantation 1883 on his crackers and thought, What if we could turn peanut butter into crackers? The result was Bell Plantation PBthins, a crunchy, slightly sweet and totally addictive cracker that packs the full creamy taste of peanut butter into 100 calories per all natural serving. Bell Plantation also produces PBthins in a gluten-free version that is just as tasty as the original.

As the Bell Plantation family of products continues to grow, you can count on the company’s promise that when you buy Bell Plantation products, you are choosing flavorful healthy foods that are good for you and your family.

Specialty Food Producers Take Home the Gold

By Lorrie Baumann

La Pasta’s Radicchio, Parsnip & Apricot Ravioli has won the 2016 sofi Award for Best New Product. Radicchio is sauteed with a little bit of balsamic vinegar to bring out the sweetness of the vegetables and then folded into ricotta, parmesan and mozzarella cheese together with roasted parsnips and dried apricots. The filling is then enclosed in La Pasta’s signature pasta with black pepper pasta stripes.

“We got lucky. It happens,” said Alexis Konownitzine, President of La Pasta, “Our chef Kristen made the product and will be at the Fancy Food Show.”

La Pasta already had several sofi Awards for products including its Marinara Sauce and Beet, Butternut Squash & Goat Cheese Ravioli. This year’s winner was selected from among 23 finalists in the Best New Product category by the sofi judging panel of culinary experts in a blind tasting. Overall, 28 products were named winners and 100 named finalists from among 3,200 entries this year.

This year’s judging diverged from the methodology used for the past couple of years, in that the judging was completed before the Summer Fancy Food Show and winners were named at the same time as finalists. This process was designed to make the judging more fair and transparent, according to the Specialty Food Association, which owns the sofi Awards program. The products were judged by criteria that awarded 70 percent of the product’s score for taste, which included flavor, appearance, texture and aroma and 30 percent for ingredient quality, which included a consideration of whether any of the product’s ingredients were artificial and whether they were combined in a creative or unexpected way. One winner was chosen in each of the 28 judging categories, and the top 4 percent of the entries in each category were named finalists. No awards were presented this year in classic, foodservice or product line categories, which were part of last year’s contest.

CFM_Prosciutto-sliceFinalists for the Best New Product award included Dalmatia Sour Cherry Spread from Atalanta Corporation, Jansal Valley Boneless Prosciutto Toscano D.O.P. from Sid Wainer and Son Specialty Produce and Specialty Food, Organic Stoneground Flakes Cereal — Purple Corn from Back to the Roots and Sliced Prosciutto (Domestic) from Creminelli Fine Meats. “Prosciutto is everywhere in the U.S., but we do it differently, using whole-muscle Duroc pork that’s 100 percent vegetarian-fed with no antibiotics ever. We layer it in the tray by hand instead of by machine,” said Kyle Svete, Creminelli Fine Meats’ Director of Sales for National Accounts. “We invest in people, not machines. It’s part of who we are – people, animal, craft…. We have machines to help us do our job, but it’s really about the people. The recyclable tray and the elegant look of it elevates the product and the category.”

“We’re proud of it. We put the ingredients right on the front of the label,” he added. “That’s all there is to it – time, love, pork and sea salt.”

Chocolate-covered Cocomels – 5 Salts from JJ’s Sweets, Gourmet Honey Spread: Salted Honey from Cloister Honey LLC, Wild Boar Salted Star Anise Single Origin Organic Dark Chocolate Bar from Hagensborg Chocolate Ltd., Original Tangerine Sriracha from Just Jan’s Inc., Mr. Hot Stuff Pepper Spread from Steppin’ Out LLC, Clementine Crush Extra Virgin Olive Oil from Enzo Olive Oil Company/P-R Farms, Inc. and Deschutes Brewery® Black Butte Porter Truffle from Moonstruck Chocolate, Co. were also among the finalists for the Best New Product Award.

JulieAnn CaramelsOther finalists were Pineapple Habanero Caramel from JulieAnn Caramels, Frozen Passion Chia Lassi from Monsieur Singh LLC, Chicken Fat (Schmaltz) Premium Cooking Oil from Fatworks LLC, Avocado Oil Mayo and Licorice Mint Tea from Chosen Foods, Inc., Chili Crunch Bar from Vivra Chocolate, Vegan Stone Ground Hazelnut Butter from Karmalize LLC, Raspberry Amaretto Preserves from Robert Rothschild Farm, Orange Artisan Fruit Cracker from Simple & Crisp, Gluten-Free Coffee Brownie from Savvy Girl Baking Company and Dark Moon from Marin French Cheese Company.

In the remaining categories, Brussizzle Sprouts from Pacific Pickle Works, Inc. was named the best appetizer. The Spice Hunter, Inc.‘s Coriander Lime Global Fusion Rub was named best baking ingredient, baking mix or flavor enhancer, Ginger Hemp Granola from Michele’s Granola LLC was the best in the category for breads, muffins, granola or cereal, and Vermont Creamery‘s Bijou was judged the best cheese. Vermont Creamery’s Bonne Bouche was a finalist for the award both this year and last year.

Money on Honey by Droga Chocolates won the sofi in the chocolate category, and Bittermilk LLC‘s No. 3 Smoked Honey Whiskey Sour won the award in the cold beverage category. Bittermilk was a sofi finalist last year with the same product. Non-GMO Salted Caramelized Fig Spread from King’s Cupboard was named the best condiment, and Sea Salt & Vanilla Farmstead Goat Milk Caramels from Big Picture Farm LLC received the award for the best confection. Big Picture Farm won sofi Awards last year for best new product with its Raspberry Rhubarb Goat Milk Caramels and for best confection with its Goat Milk Chai Caramels. Moon Dance Baking‘s Holly Baking Cookie Brittle Cinnamon & Spice was named in the category for cookies, brownies, cakes or pie.

Barnier Pimento Sauce with Preserved Lemon from FoodMatch Inc. was named best cooking, dipping or finishing sauce. Cranberry Pistachio “The Original” from Jan’s Farmhouse Crisps was named the best cracker. Epicurean Butter‘s Organic Cocoa Coconut Butter was named in the category for best dairy or dairy alternative product. “The reason this is something really new and innovative is that this is organic pasteurized cream, organic coconut oil, organic honey, organic canola oil, organic cocoa powder and Himalayan pink salt. It’s good on crepes, pancakes French toast. We actually just love it on a baguette,” said Janey Hubschman, who co-founded Epicurean Butter with her husband John, who’s the chef and still does all the formulations for the company’s products. “It’s got a lovely mouth feel with the butter and the coconut oil and then the finish of the salt.” The Organic Cocoa Coconut Butter is part of a product line that includes 13 finishing butters, of which two are organic. The company has just installed new equipment in its plant that allows Epicurean Butter to produce single-serve squeeze packs. Each of those has 190 calories for a 1-ounce serving, and Hubschman expects that the single-serve packaging will draw a lot of interest from the producers of home-delivered meal kits.

bourbon maple hi res (2)Bourbon Matured Maple Syrup from BLiS LLC was named the best dessert sauce, topping or syrup. Dick Taylor Craft Chocolate‘s Single Origin Drinking Chocolate 72% Belize, Toledo received the sofi Award for the best hot beverage. Dick Taylor Craft Chocolate was a finalist in the chocolate category last year with its 72% Madagascar, Sambirano bar. The Gelato Fiasco‘s Ripe Mango Sorbetto was named the best ice cream, gelato or frozen treat.

Cioccomiel, a spread made from hazelnuts, cocoa and honey, won the sofi Award for the best jam, preserve, honey or nut butter. It is imported by Marcelli Formaggi LLC.

Fermín Chorizo Ibérico Picante / Fermín Ibérico Pork Dry-Cured Chorizo Sausage Spicy from Fermin USA was named the best meat, pate or seafood.

Stöger Organic Austrian Pumpkin Seed Oil was named the best oil. It is imported by Los Chileros, which won a finalist award last year for the same product.

Gustiamo, Inc.‘s Pianogrillo Sicilian Cherry Tomato Sauce took home the sofi Award for the best pasta sauce, while the best pasta was Pastifico Artigianale Leonardo Carassai, made in Campofilone, Italy, and imported by Bravo International Inc.

NorthAfricanChermouladressingwozzWozz! Kitchen Creations, which won the 2015 sofi Award for best salsa or dip with its Kiwi Lime Salsa Verde takes home the gold in the salad dressing category this year with North African Chermoula Dressing. This year’s award in the salsa or dip category went to American Spoon Foods’ Pumpkin Seed Salsa.

Hickory Smoked Spicy Candied Bacon from Little Red Dot Kitchen LLC won the sofi Award this year in the category for savory snacks. The best sweet snack came from Creative Snacks Co. with its Organic Coconut Bites.

Dinner Tonight Black Bean Tortilla Chili Mix from Backyard Safari Company won the award for best soup, stew, bean or chili. ParmCrisps Mini Aged Parmesan Crisps from Kitchen Table Bakers won the award for the best vegan or gluten-free product. Kitchen Table Bakers was a finalist last year for its Jalapeno Parmesan Crisps. Finally, this year’s best vinegar was Balsamic Nectar from Boulder Flavours.

Sweets & Snacks Expo Bolsters Educational Offerings With Snack Experts

Executives from IRI, Geometry Global and Integer will deliver presentations on the current state of snacking and what trends are shaping the future at the 2016 Sweets & Snacks Expo, hosted by the National Confectioners Association. The snack-focused sessions will take place at the trade show’s new Discovery Theater located in Skyline Hall. The Sweets & Snacks Expo will take place May 24-26 at McCormick Place in Chicago, Illinois.

“In addition to the business done on the show floor, we want to provide Expo attendees with the latest insights they can use to make informed business decisions,” said Barry Rosenbaum, Expo Chairman and President of Nassau Candy Distributors, Inc. “With snacking clearly on the rise, we feel strongly that these category thought leaders will provide attendees with a unique learning experience.”

IRI’s Sally Lyons Wyatt, Executive Vice President & Practice Leader, client insights will present on the state of the snack industry, providing the latest research on segment growth and opportunity development. Lyons Wyatt is an authority on consumer eating and shopping trends with more than 25 years of industry experience.

Geometry Global’s Director of Multicultural, John V. Burn, will examine how shifting demographics will impact shopping behavior over the next five years and specifically its impact on the snack category. Burn’s experience on multi-cultural snacking includes serving as managing director Brazil for SAB Miller in Latin America and general manager for Travel Retail of Diageo.

The Integer Group’s Craig Elston, Executive Vice President, Insight & Strategy will provide attendees with insights on how the growth of online purchasing can be an opportunity for the candy and snack industry. Elston, having spent a vast majority of his career in integrated strategy roles, will share the latest online shopper research and how brands and retailers can capitalize on burgeoning trends.

NCA’s 2016 Sweets & Snacks Expo will set an all-time record in volume of confectionery and snack products with more than 720 companies showcasing nearly four acres of product innovation. The show floor expanded into a second hall, the new Skyline Hall, to accommodate the growing exhibitor base and plans to welcome more than 16,000 industry professionals from nearly 90 countries.

Category experts from Bell Flavors & Fragrances, Inc., Canadean, Center for Advancing Retail & Technology, LLC, Consumer Technology Association, Natural Marketing Institute and Progressive Grocer are also set to speak at the new Discovery Theater.

For more information, visit sweetsandsnacks.com.

 

SkinnyPop Popcorn Introduces New Dusted Dark Chocolate And Jalapeño

Dusted Dark Chocolate and Jalapeño are SkinnyPop Popcorn’s newest flavors, adding to an existing portfolio of four popular flavors, including Original, White Cheddar, Sea Salt & Pepper and Naturally Sweet. Both new flavors bring diverse fresh tastes to the ready-to-eat popcorn category, Dusted Dark Chocolate presents a perfect balance of light yet dark, sweet yet salty, and Jalapeño appeals to fans looking to add a hint of spicy to their better-for-you snacking choices.

“We’re excited to roll out these two new special flavors, particularly since they will really ‘pop’ among the ready-to-eat popcorn category,” shares Amplify Snack Brands President and Chief Executive Officer, Tom Ennis. “Dusted Dark Chocolate and Jalapeño complement our entire SkinnyPop portfolio nicely, now offering fans an indulgent sweet flavor and subtle spicy kick.”

Both new flavors are available in 4.4-ounce bags at retailers nationwide.

popchips Introduces All-New Ridges Line with Big Crunch and Bold Flavor

popchips inc. has announced one of the company’s boldest product innovations to date with the introduction of an entirely new product line called Ridges. popchips spent several years experimenting with its innovative process of combining heat and pressure to create an extraordinarily crunchy and bold tasting ridged chip. The new Ridges line rolls out to retailers nationwide in June in four taste bud-tempting flavors: salted, tangy barbeque, cheddar & sour cream and chili cheese.

“The new Ridges product was created to appeal to consumers who love crunch in their chips,” said popchips CEO Dave Ritterbush. “The texture of Ridges allows the boldness of our flavors to shine and delivers a big crunch you wouldn’t expect from a chip that is never deep fried. For the first time ever, there’s a big crunch, bold flavor ridged chip that tastes every bit as good as deep fried but with significantly less fat and calories.”

popchips found that seven out of 10 better-for-you shoppers were seeking more crunch in their snacking, which Ridges were specifically created to deliver. What’s more is that chip for chip, popchips Ridges contain 72 percent less fat and 55 percent less calories than the leading ridged chip brand. They are also gluten-free, kosher, contain no artificial preservatives, no synthetic colors, no cholesterol and zero grams of trans fat.

In addition to the launch of Ridges, popchips is simultaneously introducing entirely new packaging for the brand, prominently pronouncing flavor front and center. Ridges packaging will be black, a stark contrast to original popchips, which will now feature off-white packaging. Both will have bright pops of color and graphic imagery. The brand created the new packaging to give original popchips and Ridges their own unique look, while making it easy for consumers to differentiate between the two on shelf.

Ridges will be available in both a single-serve bag and a share bag at leading retailers nationwide. In addition to the four new Ridges flavors, original popchips come in nine delicious varieties: sea salt, barbeque, crazy hot, sour cream & onion, sea salt & vinegar, sweet potato, cinnamon twist sweet potato and organic kettle corn.

Boulder Canyon Introduces Guilt-Free Popcorn

Resolutions to eat healthier remain intact at this time of year, and fans of salty snacks have a new reason to celebrate with the introduction of Boulder Canyon Authentic Foods’ new Real Thin™ Pop line of ready-to-eat popcorn. Featuring premium oils, including olive, avocado and coconut, and seasonings that are applied with a revolutionary new method (compared to traditional tumble mixing) results in a full-flavor snack experience that has remarkably fewer calories and fat than the leading popcorn brands.

Boulder CanyonBoulder Canyon Real Thin Pop stands apart from the numerous guilt-free salty snacks on the market today not only because of its rare combination of full-flavored taste and low-calorie impact, but the fact that this has been achieved using only real food ingredients and a minimally-processed approach to manufacturing.

Available in three varieties, including Olive Oil/White Cheddar, Avocado Oil/Sea Salt and Coconut Oil/Sea Salt, Real Thin Pop arrives at leading grocery stores and supermarkets nationwide this month with a suggested retail price of $3.99 per 4.15-ounce bag. Each package contains four servings.

GrandyOats: Simple Food from Real Granolas

 

By Lorrie Baumann

 

8_GO_AA_NP_OATSWGNIf you happen to see Aaron Anker tooling around at the wheel of a Volkswagen bus, don’t let good manners keep you from calling him a granola to his face. He won’t mind. “We are who we are,” he says. “We make granola, but we also drive our VW buses, and when you meet our staff, you’ll know why we have all been called granolas at some time in our life. We are authentic. We are who we say we are.”

Anker is a co-owner and Chief Granola Officer at GrandyOats, a Maine maker of organic cereals and snacks that’s just finished its third straight year with more than 25 percent annual growth. Over the past year, the company achieved 28 percent growth and made 1.2 million pounds of organic granola, trail mix and roasted nuts and generated $5.3 million in sales.

GrandyOats is also just settling into a state-of-the-art 100 percent solar powered facility that will make the company the first net zero food production facility in New England. The new facility is located in Hiram, Maine, where it’s adding 21 to the only 39 jobs currently existing in the town of Hiram. “We are literally in the mountains, in the hills of Maine, way off the beaten path…. One of the things that’s happening in rural New England is that there isn’t much economic growth and people are migrating to the cities. A lot of these towns don’t have much going on,” Anker says. “We really enjoy being able to employ people. We get people who are excited to join us, who are excited to be part of the company…. We’re helping the community grow. It’s a really nice feeling.”

Anker joined the company in 2000 after co-owner and Head Honcho, Nat Peirce, a college friend from the University of New Hampshire bought the company and invited him to join the partnership. The two have pursued their goals of creating a healthy, good place for people to work and keeping the organic integrity of their products. Their ownership of the company and a strategy of gradual growth and reinvestment in the business frees them from having to meet investor goals as well, Anker says.

6_GO_PanelsWhen GrandyOats outgrew its previous facility and Anker and Peirce went looking for new premises that would allow them to fulfill a dream of powering their operations with solar energy, they were fortunate to find a disused elementary school made available by consolidation of the local school district. The 8.5-acre site included more than an acre of space where the students used to play soccer and kickball and that’s now used as the site for 288 solar panels that are expected to produce an average of 95.622 kilowatt hours of electricity annually. That’s enough to offset 145,000 pounds of greenhouse gas emissions each year. “We looked at all the different options for space, including some that would have required cutting down trees, but that wasn’t the granola thing to do,” Anker says. “Revitalizing an old building was.”

Everything in the new building is powered with solar electricity, including the ovens, the forklifts, the heating and cooling. “We won’t have any petroleum on premises at all,” Anker says. “We’re really excited about it, and we’re the first food production facility in New England to do that.”

With its new plant, the company is ready to expand its distribution into additional retailers in California, Arizona and Nevada under the leadership of a new Western U.S. Account Manager, Becky LaFord. GrandyOats is already being sold in the South Pacific region of Whole Foods, and the product line is doing well in independent natural food stores and co-ops as well as Hannaford, Wegmans and MOM’s Organic Markets. All of those retailers are good partners for the brand, which does best when it’s in the hands of retailers who care about the integrity of the products they sell, value transparency about how the products are made and are willing to educate customers to help them make good decisions, Anker says.

Grandyoats-FVP_webGrandyOats is also offered in 75 college and university dining halls. “It’s been really a fun segment for us,” Anker says. “It helps universities communicate their commitment to healthy, quality offerings they can feel good about. It’s been positive for the schools, the students, and has helped grow our business and brand.”

The company’s product line comprises more than 40 SKUs of trail mixes, granolas, roasted nuts, and hot cereals. The Classic Granola has 11 ingredients. The trail mixes generally have seven or eight. Those ingredients don’t include either refined sugars, canola oil or corn. “With our granolas, you’re never going to find any refined sugar. We only sweeten with honey, maple syrup, fruit juice and agave. We use fruits and nuts and wholesome grains,” Anker says. “For instance, our Instant Oatmeal Cup: Why make something simple like oatmeal complicated? Organic oats, cranberries, raisins and apples – delicious oatmeal with 35 percent fruit. You can add whatever milk you want, whatever sweetener you want. That’s our philosophy – pure, clean food, 100 percent organic…. We make good, clean food. We don’t think it needs to be overly complicated.”

 

 

Crunchies to Launch Freeze-Dried Beet Snacks at Expo West 2016

Crunchies beetsWhether it’s their strikingly rich color, antioxidant properties or numerous health benefits, there’s no question that the beet has become a go-to vegetable for natural foods consumers. With these attributes in mind, Crunchies introduces this essential superfood to its deliciously addictive line of freeze-dried snacks. Crunchies Freeze-Dried Beets will officially launch at this year’s Natural Products Expo West, proving that single-ingredient snacks can deliver nutrition, taste and convenience all in one.

“Because ‘pure’ and ‘nothing added’ are the building blocks of our brand, we knew that we wanted to introduce a vegetable that complemented our mission of health and transparency,” says Crunchies President and CEO Scott Jacobson. “Beets, a well-known superfood, are the perfect, natural addition to our line.”

Crunchies is the only U.S. consumer freeze-dry brand that is vertically integrated “farm to fork,” meaning that it knows exactly where its fruits and vegetables were harvested. Crunchies’ new beets, for example, are grown and processed in France by farmers the company knows and trusts.

“Our UK-based supplier is a veteran when it comes to freeze drying beets. Unlike the European population, which has considered beets a dietary staple for years, Americans are only recently realizing the culinary versatility and nutritional benefits of this superfood,” adds Jacobson.

In addition to their sensory appeal and nutritional density, beets have the ideal composition for freeze-drying, a low-pressure drying process that allows for high retention of nutrients and antioxidant phytochemicals. Unlike dehydration, freeze-drying requires no additives for preservation and generally means a longer shelf life, lighter weight and that satisfying crunch.

Crunchies Freeze-Dried Beets will be available in stores nationwide for a suggested retail price of $4.99 for resealable pouches and $1.69 for single-serve packs. Like all Crunchies products, they contain no added sugar and no artificial flavors or coloring and are non-GMO, gluten-free, vegan, kosher and halal certified. Other Crunchies products in the line include strawberries, mango, pineapple, blueberries, raspberries, grapes, cinnamon apple, strawberry banana and mixed fruit.

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