Dover Foods, Inc., a manufacturer of quality specialty desserts mixes for 20 years, is is now launching a new brand of premium gluten-free baking mixes. The new Ardenne Farm prepackaged line of bakery mixes will be showcased this fall at the Natural Products Expo East (NPEE) in Baltimore, Maryland.
Ardenne Farm carries on the tradition of delicious, high-quality baking products on which Dover Foods, Inc. has built its reputation. Each of the nine gluten free baking mixes features gourmet quality, non-GMO ingredients and a secret blend of finely milled gluten free flours for an innovative taste. They are manufactured with the strictest of quality assurance practices for those with gluten sensitivity or celiac disease and with standards twice as stringent as those set by the Food and Drug Administration.
Everyday classic flavors include Yellow Cake, Chocolate Cake, Fudge Brownie, Chocolate Chip, Chocolate, Oatmeal and Sugar Cookie mixes. Also offered are Blueberry and Cinnamon Crunch Muffin mixes. Suggested retail prices range from $6.39 to $6.79.
Bridor Inc., which makes authentic European breads and Viennese pastry for the retail and foodservice industry, is introducing its Greek Yogurt & Cherry Danish and Chocolate Avalanche. The Greek Yogurt & Cherry Danish combines the tart and creamy taste of Greek yogurt with Bridor’s house-made cherry filling in the company’s signature flaky, croissant pastry. This is the only Greek Yogurt Danish available to the U.S. retail bakery and foodservice market. Additionally, Bridor has introduced a Chocolate Avalanche pastry created to please the North American palate with its generous amount of milk chocolate filling.
“The Greek yogurt trend is here to stay, and we are proud to be the first industrial baker to give our customers that competitive advantage, and our Chocolate Avalanche is in a class by itself,” said Jean-François Duquesne, CEO, Bridor Inc. and Bridor USA Inc. “Our success is dependent on our client’s success, which is why providing high quality and innovative pastries that bring novelty to the category is key in order to ensure consumer satisfaction.”
Both new products are made with croissant dough that contains pure butter, fresh milk and fresh eggs, delivering the ultimate in quality and indulgence, and reflecting the company’s French baking heritage and expertise. Geared toward customer efficiency and satisfaction, the products are pre egg-washed and pre-proofed for time-saving, hassle-free baking upon arrival.
The brand new Chocolate Avalanche gives customers a different oblong shape and style of Danish and contains 35 grams of fine milk chocolate filling.
Kona Mountain Coffee, retailers of gourmet 100 percent Kona coffee from the company’s own farm in the official Kona Coffee District on the Big Island of Hawaii, is the winner of the Hawaii Coffee Association 2014 Cupping Competition for coffees from Kona, Hawaii. Kona Mountain had the top cupping score of all 42 entries from Kona’s finest coffee farms, once again earning a reputation as the ‘best of the best’ coffee from Kona.
“We have always believed,” said Bill Dwyer, President of Kona Mountain Coffee, LLC in Hawaii, “that it is not enough just to have the best Kona coffee and chocolates in the state of Hawaii. We also need to show the true spirit of aloha each time a visitor steps through our doors. That has always been our highest priority. Winning this cupping competition for gourmet Kona coffees makes our work even more fulfilling because it shows that we are really offering coffee lovers the ‘best of the best.’”
Kona Mountain Coffee retails estate and private reserve 100 percent Kona coffee at a visitor center on the highway from the Kona airport into Kailua Kona on the Big Island of Hawaii, where the coffee is roasted and many of the company’s Hawaii gourmet chocolates and other treats are handmade. There are also two Kona Mountain stores on Oahu in Waikiki at the Hilton Hawaiian Village Rainbow Bazaar, and the Hilton Grand Waikikian. Call toll free at 1.888.432.3276 for information and directions.
At each location, Kona Mountain Coffee offers its own line of gourmet Hawaii chocolates, real Hawaiian macadamia nuts, an ever-changing rainbow of Hawaiian taste treats, and a unique range of other Hawaiian products that make Kona Mountain Coffee shops a must-see destination for all visitors to Hawaii. Farm tours of the Kona farm are available. Call 808.329.5005 for details.
President Bill Dwyer credits the success of Kona Mountain, both in the cupping competition and in the retail market, to the spectacular talents and amazing Spirit of Aloha of his senior management team: wife Stephanie Dwyer, Farm Manager & Master Roaster Mark Santiago, and Retail Operations Manager Mary Frostad.
Leading companies from Alaska’s $6 billion seafood industry have announced their support for a ban on Russian seafood imports to the United States and urged Russia to rescind its August 7 ban on U.S. food imports. Such a move would not only further squeeze Russia’s faltering economy as Russia threatens European stability, but would support America’s sustainable, high-quality fisheries. The Alaska seafood industry is seeking support from the Alaska congressional delegation for the ban, as well as from the United States Trade Representative. It also seeks diplomatic efforts to immediately end Russia’s ban on U.S. seafood products.
Russia has been a major market for U.S. seafood products such as salmon roe, hake, Alaskan pollock, and others. The U.S. has been an important market for Russian products including crab, Russian pollock, salmon, caviar, and others.
The proposed U.S. ban would remain in effect until Russia rescinds its ban on U.S. imports, and would include mechanisms to prohibit all seafood imports of Russian origin, including Russian-caught seafood that is transferred through other countries such as China before reaching the U.S. Hundreds of millions of dollars of Russian seafood imports are sold in the U.S. every year, with much of the imported Russian fish coming through China.
“We did not start this fight, and we hope the Russians will call off their embargo. But a U.S. ban will signal to President Putin that America will not sit idly by while Russia disregards international law and tries to coerce the world into ignoring its transgressions through retaliatory actions,” said Terry Shaff, President & CEO of UniSea Inc.
Those endorsing the ban include Alaska General Seafoods, Alyeska Seafoods, Icicle Seafoods, North Pacific Seafoods, Ocean Beauty Seafoods, Peter Pan Seafoods, Trident Seafoods, UniSea, Westward Seafoods, and the members of the Alaska Bering Sea Crabbers.
Cyber-Thingy, Inc., a wholly-owned subsidiary of Cyber Kiosk Solutions, Inc., has signed a master distribution agreement with specialty chocolate company MegaLoad. The agreement gives Cyber complete control of MegaLoad’s website for online sales and master distribution rights to all of its creative chocolate-based products.
Founded in 2010 and based in Hempstead, New York, MegaLoad is set to become one of most innovative chocolate brands in the world, according to Cyber-Thingy. The company is focused on creating unique, quality and delicious milk chocolate, peanut butter cup and caramel cup combinations with some of America’s favorite toppings. Its newest creation, the Sweet & Salty, is comprised of a milk chocolate peanut butter cup topped with a chocolate covered pretzel. Other popular treats include the Caramel Crunch, a milk chocolate-covered caramel-filled cup individually topped with peanut butter crunch, almond butter crunch, and milk chocolate minis, and the Original, a milk chocolate-covered peanut butter filled cup individually topped with milk chocolate minis, cream-filled sandwich cookie and chocolate chip cookie.
Cyber plans to initiate online sales of MegaLoad products through various large volume retail platforms such as Amazon, where it will set a 16 unit minimum. The company plans to use social media and SEO marketing to complement and drive traffic to retail sites.
On the distribution front, Cyber is focused on securing multiple large, specialty and independent distributors to carry the product and ensure its wide dispersion. Already, management has begun initiating contact with and sending samples to identified large distributors across the country, and expects to sign on multiple distributors in the forthcoming months.
Cyber Kiosk Solution’s Chief Operating Officer, Oren Manelis, commented, “We’re pleased to be afforded this opportunity to distribute such a unique, well-received chocolate product. I expect MegaLoad Chocolate to be the next big hit in the candy world due to its superior branding and great taste, and we will work hard alongside our future distributors to help make that happen.”
He added, “In addition to building our distributor network, we plan to create a flexible fundraising program for clubs, schools and sports teams nationwide to not only increase and diversify our revenue streams, but also and more importantly, to aid these groups in raising funds for their cause. We look forward to updating our fans, followers and shareholders as more of these initiatives come to fruition.”
Canadian Health Minister Rona Ambrose has announced new labeling requirements for mechanically tenderized beef (MTB) to help consumers know when they are buying MTB products and how to cook them.
Starting today, all MTB products sold in Canada must be clearly labelled as “mechanically tenderized,” and include instructions for safe cooking. The new labels will emphasize the importance of cooking MTB to a minimum internal temperature of 63 degrees C (145 degrees F) and turning over mechanically tenderized steaks at least twice during cooking to kill harmful bacteria that can cause food poisoning. The Canadian Food Inspection Agency (CFIA) will be verifying that labels meet the new requirements.
Health Canada also recently released new industry guidelines to improve safe cooking and handling information on packaged raw ground meat and raw ground poultry products sold in Canada. To be used by retailers, processors and importers who choose to include food safety information on their products, the guidelines provide standards on what information and symbols to include on the label to boost consumer recognition and uptake, and how the label should be formatted and placed on ground meat packages so that it can be easily seen by consumers.
Quick Facts on new labelling requirements for MTB
Scharffen Berger Chocolate Maker recently launched an out-of-home advertising campaign in San Francisco that uniquely ties to social media. The campaign features everyday consumers as the stars, via 50 digital outdoor boards across the city.
Crafted from the world’s finest cacao, Scharffen Berger Chocolate includes incredible taste complexities and varietals from different parts of the globe. The “Wonderfully Complicated” ad campaign illustrates that, just like the people who enjoy it, fine artisanal chocolate is anything but simple – and neither can be described with just one word. They are both rich, multi-layered and complex.
“At Scharffen Berger Chocolate Maker, we think it’s time that artisanal chocolate proudly stood up for its depth and unique flavors. Our fans are taste explorers, people with palates that crave adventure as much as comfort and ‘Wonderfully Complicated’ brings this to life,” said Bernie Banas, Vice President for Scharffen Berger Chocolate Maker. “Tying the campaign to social media and featuring chocolate lovers in the ads allows us to make a direct connection with them, celebrating that we are both one of life’s great pleasures that are proudly, boldly and always wonderfully complicated.”
The campaign features various creative executions produced by local San Francisco advertising agency, Camp + King, that celebrate the “wonderfully complicated” make-up of the chocolate and the personalities of the people who eat it; with lines such as “I am dark, spicy and mysterious,” or “I am sweet, salty and a little nutty,” among others. It’s an homage to both the taste profile of the bars and also the people who eat them.
What makes it unique? In addition to the five professionally executed ads, a slew of additional creative will appear featuring the people of San Francisco around the city.
Anyone can participate. They simply need to take a selfie, add #wonderfullycomplicated and share it publicly on Instagram. If chosen, their selfie – with a new headline made up of various adjectives – will pop up in rotation with the professionally executed creative on digital bus shelters around San Francisco and on Scharffen Berger Chocolate Maker’s Facebook page, allowing consumers to turn selfies into a starring role in an advertising campaign.
According to research published by GlobalWebIndex in Jan. 2014, Instagram is the fastest growing social media site worldwide. The social media channel also aligns with the brand’s target – an educated, well-traveled woman who enjoys an active social, cultural, foodie life with her friends and family. Food is one of the most popular topics searched for and published on Instagram, and according to App Data, 68 percent of Instagram users are women.
Scharffen Berger Chocolate Maker also recently added four new, rich and distinctive chocolate bars to their line of products, creating some wonderfully complicated flavors with on-trend exotic ingredients. The four new bars include: 72% Cacao Signature Dark Chocolate, 33% Cacao Smooth Milk Chocolate, 72% Cacao Dark Chocolate with Pistachios and Sea Salt and 33% Cacao Milk Chocolate with Toasted Coconut and Macadamia.
Rodale Inc. is rebranding perennial title Organic Gardening, its first title, as Rodale’s Organic Life. The new brand, which includes magazine, digital, live event, and e-tailing components, will tap consumers’ growing interest in healthy living by offering a fresh spin on food, garden, home, and well-being content across all platforms.
James Oseland has been named Editor-in-Chief of Rodale’s Organic Life, effective September 9. In this role, Oseland will oversee editorial direction across all brand platforms, including the magazine’s editorial, digital, and mobile presence. This appointment marks Oseland’s return to Rodale, where he previously served as an editor of the former Rodale title Organic Style. He will report to Rodale President Scott Schulman.
“We’re thrilled to welcome James back to Rodale as we continue to grow and diversify—he brings a strong passion for our mission and unmatched expertise in this space,” says Schulman. “With this launch, Rodale is uniquely able to serve consumers and advertisers in one of the most important and fastest growing market segments.”
Says James Oseland, “Rodale’s Organic Life will be a print and digital brand like no other: It will be a community, a clearinghouse of beautiful, authoritative information that will weave together food, shelter, gardening, wellness, and good living—an intersection of topics that lie right at the heart of Rodale and what so many of us care about.”
Oseland most recently served as Editor-in-Chief of Saveur, where he led the magazine to more than 40 awards, including numerous James Beard journalism awards and three from the American Society of Magazine Editors. He is also a five-year veteran on Bravo TV’s “Top Chef Masters.” His 2006 memoir, Cradle of Flavor, was named one of the best books of the year by The New York Times and was recognized by the James Beard Foundation and the International Association of Culinary Professionals. He has previously served as an editor at Vogue, Sassy, the Village Voice, and Mademoiselle.
Rodale’s Organic Life magazine will debut this spring with its February/March 2015 issue.
The Hain Celestial Group, Inc. has reported results for the fourth quarter and fiscal year ended June 30, 2014. During the fourth quarter, the company recorded a company record of $583.8 million in net sales, a 26 percent increase compared to the same quarter in 2013. For the fiscal year, the company recorded net sales of $2.154 billion, a 24 percent increase compared to net sales of $1.735 billion in the prior year.
“We completed our fiscal year with record net sales by delivering solid performance across brands and geographies, and I am pleased with the results,” said Irwin D. Simon, Founder, President and Chief Executive Officer of Hain Celestial. “Our US business continued to generate strong results as momentum for organic and natural products builds across various channels of distribution. Our UK business posted record sales with increased profit contribution and our Rest of World segment delivered high single digit sales growth.”
The company had strong brand contribution across various sales channels including Ella’s Kitchen®, Garden of Eatin®, Imagine®, The Greek Gods®, Sensible Portions®, Terra®, Westbrae®, Spectrum® and Alba Botanica® in North America and Gale’s®, Natumi®, Frank Cooper’s®, SunRipe®, Hartley’s®, Sun-Pat®, Linda McCartney®, and Cully & Sully® internationally. The growth in net sales also resulted from sales of the Tilda® and Rudi’s Organic Bakery® brands acquired earlier this year.
Representatives with the Meijer LPGA Classic presented by Kraft today deemed the inaugural tournament a success with a $600,000 donation to the retailer’s Simply Give program, which advances its mission of helping Midwest food pantries restock their shelves and improve the quality of life within the region. Rookie superstar Mirim Lee of South Korea took home the trophy at the inaugural LPGA Tour event, which took place at Blythefield Country Club Aug. 7-10, but the real winners are the families who will benefit from the donation.
“From the great weather to the enthusiastic crowds, the Meijer LPGA Classic presented by Kraft was a complete success in its first year and will have a longstanding impact for a long time coming,” Meijer President J.K. Symancyk said. “The tournament afforded us an unmatched opportunity to raise awareness and funding to address hunger in the Midwest. We cannot thank the community enough for the way they embraced this tournament to help make a difference to those in need.”
While attendance figures are not yet available, representatives from Meijer and the LPGA said the tournament exceeded expectations of a first year event.
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“We are thrilled with the response and turnout that we received from the Grand Rapids community at the inaugural Meijer LPGA Classic,” LPGA Commissioner Mike Whan said. “With that continued community support, and the backing and vision of our partners at Meijer, Kraft and Blythefield Country Club, we look forward to building a new tradition in West Michigan that will only get stronger over time.”
Meijer began its Simply Give program in November 2008 and has since generated more than $9 million for its food pantry partners. The contributions donated as a result of the Meijer LPGA Classic are due, in large part, to the generous Meijer customers who attended the tournament week events, and the sponsors who helped make the event a success.
The $600,000 donation will be divided among the retailer’s estimated 200 food pantry partners participating in the fall Simply Givecampaign, which runs through Sept. 27. Of that total donation, $40,000 will be divided equally among four food pantries chosen byCarla Hall, co-host of ABC Daytime’s lifestyle series, “The Chew,” after winning the Meijer LPGA Celebrity Chef Cookoff presented by Kraft. Carla beat out two other nationally-acclaimed chefs – Cat Cora and Gail Simmons – after the event’s guests voted on their favorite menus. Hall chose the following food pantries to receive $10,000 each:
“Without the Simply Give program, our shelves would literally be bare,” said Waverly Knight, Assistant Director of Northwest Food Pantry in Grand Rapids, which feeds about 150 families each week. “Every week, there are new families coming to our pantry, some of which have never been inside a food pantry. Life happens a little too much, and we are very grateful for how the Meijer Simply Give program helps us feed people in our neighborhood.”
To participate in the Simply Give program, customers can purchase a $10 donation card at their local Meijer store, which will be converted into a Meijer food-only gift card and given to the food pantry selected by the store. Meijer will stretch every customer’s donation further Sept. 4-6 in recognition of Hunger Action Month. That means for every $10 donation card purchase, Meijer will contribute $20, resulting in a total $30 donation.
To learn more about the Meijer LPGA Classic presented by Kraft, view a video that highlights the week’s many activities and the significance of the donation. In addition, please visit the Meijer Newsroom for more information, including sharable photos.
A crowd of enthusiastic fans lined the ropes at Blythefield Country Club Aug. 7-10 to watch a competitive field of 144 world-class golfers play 72 holes of stroke play. Ultimately, Mirim Lee claimed her first LPGA Tour victory with a birdie on the second hole of a playoff against fellow South Korean Inbee Park. Lee tamed the course, carding a 2-under 69 to match Park at 14-under 270. Park, the former world No. 1 with four major championships, was outpaced by one shot, closing with a 70.
“I was 100 percent nervous because (it was) my first time in playoff on LPGA so I’m really nervous, but very fun,” Lee said. “Inbee is like a hero in Korea. She is a very good player so I try to follow her.”
The inaugural tournament marks the LPGA Tour’s first stop in Michigan since 2000 when the Oldsmobile Classic in East Lansing ended its 9-year-run, as well as the first annual golf event in Michigan’s Lower Peninsula since 2009 when the PGA TOUR hosted the Buick Open in Grand Blanc.