By Greg Gonzales
One of several antagonists in the 1995 comedy “Tommy Boy,” Ray Zalinsky, goes from trusted face to villain in one telling line: “Truth is, I make car parts for the American working man because I’m a hell of a salesman and he doesn’t know any better.” B Corporations are the antithesis to that attitude. The certification is a stamp of approval for companies that pass rigorous standards of environmental impact, social missions, corporate transparency and employee satisfaction.
“If you’re not measuring impact in business, you’re already behind,” said Katie Holcomb, B Lab’s Director of Communications. “It’s become a more mainstream idea, and we’ve been painted as the next big thing.”
Since 2006, more than 1500 businesses in 22 countries have been certified as B Corporations by B Lab, which certifies each and every B Corp. B Lab’s community sees business as a force for good, and the future of business, said Holcomb. She also said the approval process is simple, but thorough.
The B Corp qualification process begins with a 150-question assessment. A passing score is 80 out of 200, and companies can work to improve the score, which is listed online. B Lab estimates that the questionnaire takes 90 minutes to complete, though some B Corp members joked that it’s closer to 90 hours.
“You really have to prove what you’re saying,” said Dana Ginsberg, Director of Marketing at Bare Snacks, a B Corp since 2013. She added that the assessment is rigorous and detailed, and that qualifying companies must back up their statements with documentation. It’s essentially an audit that proves the company’s claims are legit, and that there’s nothing to hide. There’s also a phone interview that applicants must complete.
Prospective B Corps must also prove that they take care of employees. Ethical Bean‘s Sales and Marketing person, Lauren Archibald, has worked for two B Corps, and said she considers B Lab as much a resource for companies as for job seekers. “When you’re coming in to work for a B Corp, you know they treat their employees well,” she said.
She also added that it’s about respecting customers, employees and the public, and being honest. “If people are asking questions and you can’t answer them, you probably have something to hide,” she said. “B Corp status opens you up, keeps you transparent and aligns your values.”
In addition to the rigorous certification process, companies commit to their cause by amending corporate bylaws to include social and environmental missions. That is, B Corps choose to make themselves legally beholden to work toward missions other than profit. And in states where Public Benefit Corporations (PBCs) can incorporate, B Corps must make the switch from corporate structures like Limited Liability or C Corporation within two years of certification. Companies in states and countries where PBCs cannot yet incorporate must make the switch within four years from the time legislation does pass. In doing so, B Corps become equally bound to shareholders, employees, social good and environmental impact, not just the former.
“We were able to integrate all the elements of our mission into our articles of incorporation,” said Mathieu Senard, Co-Founder and Co-CEO of Alter Eco, a B Corp since 2009. “Legally binding, our product has to be organic and non-GMO.” He added that Alter Eco made the switch as soon as the possibly could, in 2013, right when the company’s home state of Delaware passed the legislation.
There’s also an annual fee, and companies must requalify every year. The cost is $5000 a year for companies making less than $20 million in annual sales, while companies that make more than $20 million pay $10,000. Members of what’s lovingly referred to as the “B Community” say the benefits are well worth the costs.
“This model works! It’s showing businesses that they can do good for people and the planet and also be comfortable and keep a healthy business,” said Senard. “It’s a way to show your impact and your mission, too. It’s one thing when you talk about your company and say you’re doing all these great things, but it’s more powerful when a third party certifies you and tells the whole world what you’re doing.” Companies can also add the B Corp seal to their websites and packaging to let everyone know they’re part of the B Community.
“Once you become a B Corp, you work with other B Corps,” said Ginsberg. She added that becoming a B Corp comes with a few discounts and a large number of important contacts. They can learn from each others’ example, or work with B Lab to improve.
B Lab’s online system enables businesses to increase their score year round. “You can modify and update that score anytime you want,” said Ginsberg. “It’s a free-flowing process that helps you track where you are and to get to higher standards. You can change your policies, recycle a different way, put in a greener refrigerator.”
And that’s one of the ways Bare Snacks improved upon its own score. The company asked employees what mattered to them, which included axing the break room paper plates and cups, getting an efficient refrigerator and replacing plastic water bottles with a faucet filter. In addition, the company raised its score by updating some of its HR policies. The result, said Ginsberg, was very positive employee response.
Alter Eco‘s score increased from 125 to 148 last year, and Senard attributes that improvement to the company’s acting on suggestions from B Lab. “What B Corp has helped us to do is put the spotlight on areas where we can improve,” he said. “B Lab didn’t force us to do it — we just saw we can be better, and we want to be better for our employees, too.”
Ginsberg said many food producers have been leaders in this movement. “It’s really going to help differentiate your brand for consumers,” she said. “People are getting more skeptical about the products they buy, and really want to support positive brands because, nowadays, on social media, people see brands they support reflecting their identities. They want their identity to align with their values, which is what B Corps are all about.”
Even though B Corp certification does appear advantageous to brands, Senard and other B Corp owners specifically pointed out that it’s hard to quantify the benefits. Ultimately, they said, it’s about making a better business and working toward a brighter future.
“Consumers care about the products they buy and how they were developed, how those companies produce and operate,” Ginsberg said. “Further, employees care about the companies they work for, and they want their employers to do that as well. I see this trend continuing to grow.”
“I hope we’re going to be a model for other companies to become that,” said Senard. “We hope to inspire the entrepreneurs of the future to start their companies like that, from day one, where the company has a mission to bring some good into this world.”
Interested parties can head to bcorporation.net to put their business to the test.
By Micah Cheek
“May third, we had a serious freeze. We lost about a quarter of the grapes,” says Steve Darland of The Darland Company. “One year we had a family of bears.” Darland’s farm is located in Monticello, New Mexico, a former ghost town just north of Truth Or Consequences. This arid environment, though sometimes unforgiving, is an ideal place to age balsamic vinegar. Darland personally inspects and prunes his grapevines throughout the growing season. Every grape counts; it will take 200 pounds of fruit and at least 12 years to make each bottle of Traditional Organic Balsamic of Monticello.
Grapes that make it to harvest are crushed and heated over a wood fire. After being reduced and fermented, the grape must is poured off into handmade barrels. These casks are crafted by Francesco Renzi, whose family has been making them in the same building for 500 years, long before balsamic vinegar was considered a viable mass market product. The grape will spend 12 years circulating through casks made of oak, chestnut, cherry, juniper, acacia and ash, drawing volatile compounds from each to develop its snappy, resinous flavor. Darland says, “Periods of intense work are followed by long periods of time where grapes are growing or vinegar is aging in its casks.”
Monticello is a hub for organic farmers, despite the spring frosts and animals. They all meet in Truth Or Consequences for a farmer’s market, which the Darlands helped start after their first grape harvest. The revenue for their first batch of balsamic was over a decade away, so other sources of income came from the farm. “A great way to fill the time is to grow unique, but potentially popular, healthy, delicious organic crops which thrive in this environment,” says Darland. The farm produced shishito peppers, pomegranates, and other organic products. “My wife, Jane, became the Johnny Appleseed of Sierra County by helping other growers choose, then order and plant the right fruit trees to survive and thrive in our climate – thousands of trees,” he adds.
The more you learn about Darland’s process, the farther removed it is from the balsamic vinegars readily available on shelves. These products, known as industrial vinegars, are generally aged for as little as hours or days before being thickened with sugar, molasses or mosto cotto, a sweet grape syrup. This thick and sweet vinegar is made to mimic the traditional balsamic flavor, because demand for the product has long ago outstripped supply. This demand has fueled a massive market for the sweetened balsamic. “It may be a polite fake, but with an estimated quarter billion dollars of annual US sales, it is a much, much better business than it is a gourmet food item,” says Darland. For him, these products do not even fit into the category of real balsamic vinegar. “The key thing for people to learn: when you read the ingredient list on the label and it has more than one, it is industrial balsamic. Like it or not.”
The Darlands devote their down time to travel. They conduct tastings at stores and restaurants to highlight the differences between their balsamic and the less expensive industrial alternatives. “We take nearly every opportunity to visit islands of foodies, wherever we can sample and talk about the real thing, since ours is the only American commercial balsamic and probably the only organic version in the world,” says Darland. Surprisingly, one of the most difficult groups to convince is chefs. “Chefs are challenged with being fashionable, and making a profit. In culinary school or other training, chefs are shown how to make faux balsamic,” says Darland. Many chefs will cook down inexpensive industrial vinegars with sugar to make a facsimile of a rich, aged balsamic to use for plate presentation. They end up with a sweet product that clings to the tongue, but has had all the subtle flavors and volatile compounds cooked out of it. “It’s a hoax on the menu. It makes everyone the fool – the wait help, the kitchen staff, the chef and the diner all get the wrong lesson without ever tasting balsamic.” says Darland. “There’s a cruel humor in it.”
While cost-conscious chefs are reticent to pick up a bottle of Monticello vinegar, Darland has had to turn away many retailers trying purchase his product. Producing a maximum of 1000 bottles per year makes relationships with retailers a delicate balancing act. Each new retailer thins out the number of bottles that go to all the rest. “We sell online and through very special retailers, and have to be judicious with supply. We sold everything we bottled last year, and we were down to just two bottles when the year ended,” says Darland. “So, we want retail allies with smart retail staff who we can rely on for sales. In turn they can rely on us for supply.” In addition to the 1000 4.5-ounce bottles, limited batches of one ounce bottles are released, as well as a condiment balsamic version made from the same grape must, but aged for less than 12 years.
When asked how he is planning on expanding, Darland states, “I’m not.” While some nationwide retailers have tried to bring Traditional Organic Balsamic of Monticello to their shelves, Darland doesn’t have enough stock, and more importantly, doesn’t like the way they do business. “If we had done that, we would have done it 23 years ago,” says Darland. “The retailers we have are really smart and really know what they’ve got.” Though making organic and artisan products is more involved, Darland steadfastly believes that small production of quality ingredients has a growing place in the market. “These days, everything is monetized. But with true balsamic, there is no short term fiscal shortcut. Rather than repeating the classics, people have settled for fakes. Still, there is room for real, and things made with great care,” says Darland. “Handcrafted, organic, small production is a lively segment for balsamic and many gourmet products.”
Global ID Group, Inc., a U.S.-based provider of integrated food safety and food quality services, announced today that Mario Battaglia has joined the company as managing director, international. Mr. Battaglia will oversee the company’s global certification business as well as its international offices in Brazil, Germany and the United Kingdom.
Global ID, through its CERT ID business units, is accredited across a broad range of Global Food Safety Industry (GFSI) certification standards, including British Retail Consortium, Safe Quality Foods Program, ISO 22000 and GlobalG.A.P. The company is also a global leader in the certification of sustainable and responsible agriculture under the ProTerra, Bonsucro and ISCC standards.
Battaglia joins Global ID having spent over 13 years within the testing, inspection & certification industry, most recently with SAI Global as director of global business development. Previously Battaglia held various national and international management positions within Philips. He will be based in the U.K., working out of the company’s CERT ID office in Sutton Coldfield.
Attendees of the March 10-12 Natural Products Expo West 2016 trade show in Anaheim, Calif. are invited to learn more about this and other developments at Global ID Group by visiting the company’s booth.
What’s in a name? For Against The Grain, a lot. It’s gluten-free and grain-free, but it has always had a slightly different way of navigating the food landscape. Now in its tenth year, it has been on the frontier of gluten-free since the beginning. Long before it was fashionable, it sought out high quality, simple ingredients, and rejected industrial formulations. Now everyone is jumping on the bandwagon. It has always made everything in its own dedicated gluten-free and nut-free facility, right down to its unique nut-free pesto sauce. Innovation at Against The Grain doesn’t come from food scientists and focus groups; it comes from a whole company of foodies eating every day what we make. For Against The Grain, taste is paramount, and it all begins with the finest ingredients and a staff that cares deeply about its real-food mission.
Against The Grain has talked with too many gluten intolerant consumers to ever believe the gluten-free diet is a fad. Yes, it has been through phases. Gluten-Free 1.0 was all about dry, rice flour-based formulations. These products served a need, but only for those on a restricted diet. Increased interest in a gluten-free diet came with Gluten Free 2.0, but so did the addition of all kinds of engineered ingredients to make products taste better and last longer, like gums, stabilizers, anti-molding agents and enzymes. Now there’s Gluten Free 3.0: not only are consumers looking for transparent ingredients, but vegetable-based “free from” products as well. The trick is to make foods without an ingredient deck of industrial formulations like protein isolates, methylcellulose and gelling agents one can neither spell nor pronounce. Against The Grain is sticking with its “real food” mission, so look to it later in 2016 to be pushing the boundaries of the free-from, vegetable-based, no funky ingredients frontier.
At Expo West this year, it is introducing its new single-serve flatbread pizza/wrap. Baked, it is a grain-free pizza; warmed and folded it’s a hand-held wrap. Initially available in Classic (tomato and cheese) and Fiesta (black bean, sour cream, lime and spices) flavors, it’s a great healthy snack or an ideal platform for any meal. The crust features light buckwheat, sourced directly from a farmer who grows and mills this naturally pesticide-free, amazingly smooth and neutral-tasting flour. Against The Grain doesn’t care that ancient grains are trending; it believes in the merits of a grain-free diet, and light buckwheat flour, from the seed of a plant in the rhubarb family, that is nutritious, highly versatile and great tasting. As always, it is consumer-driven rather than investor- and shareholder-driven. It will continue to go against the grain, including ancient ones.
While increasing numbers of new mothers begin their journey into motherhood breastfeeding, more than 30 percent stop before six months and nearly 50 percent abandon breastfeeding completely before one year. Research has shown that nearly half of moms stop breastfeeding before they want to because of insufficient milk supply. Milkmakers Lactation Cookies – as well as a brand new line of Lactation Teas – offer moms delicious lactation support that are a sweet solution for her busy, breastfeeding life.
Today’s new mom thinks organic and natural. She prefers real foods and healthy snacks. She breastfeeds because she knows it is best for her baby. She’s busy taking care of everyone in her life but may forget to take care of herself, leaving herself vulnerable to milk supply issues. “Breastfeeding can be challenging,” said Emily Kane, Founder and Chief Executive Officer of Milkmakers. “Our Milkmakers Lactation Cookies and our new Milkmakers Lactation Teas offer something to make life easier for mom at a very important time in her life and her baby’s life.”
The new Milkmakers Lactation Teas contain key ingredients that help to boost milk production, and are available in two flavors: original and coconut. Likewise, Milkmakers Lactation Cookies contain natural key ingredients that help boost breast milk supply. Oats, brewer’s yeast and flax seed – traditional remedies used to support breastfeeding moms – are baked into every cookie, along with a custom blend of vitamins and minerals that will help moms replenish, revitalize and rebalance.
Kane actually created Milkmakers because she needed them. After the birth of her first daughter, she returned to work and found herself in a new situation: trying to manage work life, home life and fitting in the time to pump during an already busy day. As her milk supply decreased, she worried she wouldn’t be able to provide enough milk for her baby. A lactation consultant suggested lactation cookies and to her surprise, she saw an immediate boost in her milk production. A skilled baker, Kane experimented with recipes until she developed one that was absolutely delicious. She then went on to start Milkmakers because she realized the powerful support that lactation cookies could provide for breastfeeding moms.
The first line of Milkmakers Lactation Cookies became an instant success online and within a few years, was in mommy boutiques, hospitals and birthing centers across the United States. Today, Milkmakers products can be found in major retail stores, including Babies “R” Us, Buy Buy Baby, Whole Foods, Central Market, Wegmans and Sprouts.
Milkmakers Lactation Cookies are sold by the bag as well as in grab-and-go bakery boxes and are available in three delicious flavors: Chocolate Chip, Oatmeal Raisin and Lemon Zest. The Chocolate Chip and Oatmeal Raisin are also available in a traditional baking mix as well as a gluten-free baking mix.
Milkmakers has a finger on the pulse of today’s breastfeeding mom and supports her during a precious time of life when mom gets to nourish and bond with baby. “It’s hard to juggle work, kids and everything else that life throws at you,” said Kane. “My hope is that Milkmakers will make mom’s lives more fun and convenient – and less stressful.”
By Lorrie Baumann
The U.S. doesn’t have a shortage of food or a shortage of food assistance programs. Despite that, in 2014, 5.6 percent of American households – that’s about 7 million households – had experienced hunger in the past year, for an average of about seven months, according to a new report from the National Commission on Hunger titled “Freedom from Hunger: An Achievable Goal for the United States of America.” The commission was created by Congress to recommend ways to use existing USDA funds to combat domestic hunger and food insecurity.
Hunger in the United States isn’t a result of famine; it comes from many factors that mean that, while there’s food available, many people can’t afford enough of it. The percent of households facing hunger rose from 4.1 percent in 2007, before the Great Recession, to 5.4 percent in 2010, and it’s been holding steady around 5.6 percent ever since, despite six years of economic recovery.
Some of that’s because not enough Americans are working or are underemployed. Labor force participation has been declining since its peak in 2000, which means that many people who could work aren’t doing so. Structural changes in the American economy, away from manufacturing and toward more service jobs, have meant that there are fewer job opportunities for people who don’t have a college education. If you graduated from high school and went right to work, you’re more likely to hold a job that pays low wages and is part-time, unstable or seasonal. The job may not have much opportunity for career advancement and may not offer benefits such as sick leave and family leave. These jobs are also associated with major income instability, and these are the kinds of conditions that can cause a household to experience hunger, according to the report. “We hear every day loud and clear from all areas of the state that people can’t support their families,” said Donna Yellen, Chief Program Officer from Preble Street, which operates eight local soup kitchens in Maine, in her testimony before the Commission. “They can’t get food because they can’t find decent jobs.”
The costs of hunger include greater health care expenditures, reduced worker productivity and greater rates of worker absenteeism. Senior adults are among the most vulnerable to hunger, and the number of older adults is expected to rive over the next few decades. Compared to seniors who don’t experience hunger, those who are hungry are three times as likely to suffer from depression, 50 percent more likely to have diabetes and 60 percent more likely to have congestive heart failure or a heart attack.
Hunger also has indirect costs, including impairment of childhood health and development, which exacts a price in their academic achievement and even their mental health. About 4.4 million of people in households that include children under 6 are in households that report hunger, and households headed by single parents are particularly vulnerable. Adults in these households frequently go without food so they can feed their children, but that affects their ability to juggle parenting, work and self-care, according to the report. Hungry adults have higher rates of obesity and diabetes.
While the government can’t solve the problem of hunger within our borders alone, improvements in government programs can play a part. The government’s Supplemental Nutrition Assistance Program (the program formerly known as Food Stamps) needs to get better, as do child assistance programs. Those programs are neither as effective, cooperative or as efficient as they should be, according to the Commission.
The U. S. spent $103.6 billion on food and nutrition assistance programs in 2014, with one in four Americans having participated in at least one of the government’s 15 food assistance programs at some point during the year. The largest of these government programs are SNAP, WIC (Special Supplemental Nutrition Program for Women, Infants and Children), the National School Lunch and School Breakfast Programs, the Summer Food Service Program and the Child and Adult Care Food Program.
WIC provides food, health care referrals and nutrition education for low-income pregnant or post-partum women and to infants and children under five who are at nutritional risk. In 2014, more than half of all newborn children in the United States participated in the WIC program, which has been credited with a 68 percent reduction in hunger among families with young children. WIC is associated with healthier births, more nutritious diets and improved cognitive development as well as a greater likelihood that children will be immunized, according to Kate Breslin, President and CEO of the Schuyler Center for Analysis and Advocacy, who testified before the Commission.
SNAP is the country’s largest food assistance program. It works by giving low-income individuals and households additional income to buy groceries. SNAP provided assistance to 46.5 million people in an average month in 2014 and is credited with decreasing the percentage of households experiencing hunger by 12 percent to 19 percent. In households participating in SNAP, children are 16 percent less likely to be at risk of developmental delays, and they have lower rates of hospitalization compared to children in similar households that don’t participate in SNAP.
The National School Lunch and School Breakfast Programs operate in more than 100,000 schools and residential institutions and served more than 30 million students in the 2014 fiscal year. In 2014, nearly 22 million school children received a free or reduced price school lunch.
In addition to these government programs, a variety of individuals, nonprofit organizations, faith-based organizations and corporations are engaged in hunger relief efforts in their communities. These include Feeding America, the largest umbrella organization for food banks and food rescue organizations. In 2010, Feeding America-affiliated agencies distributed food to 37 million Americans, including 14 million children. More recently, in 2015, the Specialty Food Association donated more than 97,000 pounds of food at last Summer’s Fancy Food Show with the help of 324 City Harvest volunteers and another 100,000 pounds of food at the 2015 Winter Fancy Food Show in conjunction with Feed the Hungry. “Stonewall Kitchen, like a lot of other companies here at the Fancy Food Show, is a small company. We’re not a faceless corporation. We know the people in our communities. We donate food, and we work at our local soup kitchens in Maine and New Hampshire, so donating our food here at the show is just a logical extension of that,” said John Stiker, CEO of Stonewall Kitchen.
Most of the Commission’s recommendations for improving government food assistance programs without additional spending relate to improvements in either SNAP or child nutrition programs. For SNAP, the Commission recommendations are intended to promote work, improve nutrition and enhance well-being. In particular, the Commission recommends that Congress and the USDA should require states to encourage SNAP applicants who are able to work to do so by supporting them in their efforts to seek employment or participate in work-related activities that might realistically lead to available jobs. The Commission also recommended that individual states should have more flexibility in how they use employment and training funding tied to SNAP, so that, for instance, a state might use some of its SNAP money to provide substance abuse and mental health treatment if that’s what will help a SNAP recipient get back to work.
The Commission also recommends that Congress and the USDA should find ways to encourage SNAP recipients to purchase fruits, vegetables, high-quality proteins, whole grains and other healthy foods and to disallow the use of SNAP benefits for purchases of sugar-sweetened beverages. These might include requiring grocery stores and other stores that qualify as SNAP vendors to devote more prominent shelf space for healthier foods and vegetables.
Twenty years after carrying its first craft brew at a single Kalamazoo store, Meijer is selling more than 34 locally-brewed craft beers each minute in Michigan while continuing to add up-and-coming local breweries to an extensive selection that rivals specialty stores across the Midwest.
Meijer says it expects to continue five years of double-digit volume growth in craft beer sales and plans to sell more than $90 million in craft beer in 2016, including $30 million in local and hyper-local craft beers produced by breweries in Michigan. Building on the popularity of local breweries that account for 44 percent of all craft beer sold in Michigan, Meijer will carry IPAs, amber ales, stouts, and porters from 50 Michigan breweries and also expand the reach of six of the most popular local brands in the state at stores across its Midwestern footprint this year.
“What’s happening here in Michigan is a microcosm of what’s happening throughout the Midwest and across the country – the state of craft beer is thriving,” said Peter Whitsett, Executive Vice President of Merchandising and Marketing for Meijer, who notes that since 2010 the number of craft breweries Meijer carries and the space it provides for its selection has more than doubled. “Since carrying our first six packs of Bell’s Oberon in 1995, the culture of exploration in the craft beer community has continued to seek new tastes and flavors from locally-made brands. The craft partnerships we’ve forged over the last two decades are indicative of what is considered some of the best beers available in the country.”
The six breweries that will be featured in Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin in 2016 include Bell’s Brewery, Founders Brewing Company, Short’s Brewing Company, New Holland Brewing Company, Atwater Brewery and Arcadia Brewing Company.
“It used to be that craft beer was only sold at small, independent stores,” said Dave Engbers, Co-founder of Founder’s Brewery, which started its partnership with Meijer in 2006 and sold more than 200,000 cases of its beer at Meijer stores this year. “Meijer took the opportunity to welcome craft beer enthusiasts and has done a great job engaging customers and listening to what they are demanding.”
“I remember coming to Meijer to start talking about distribution beyond our Bellaire brewery in 2006, and not yet having a production and packaging facility,” said Joe Short, Founder of Short’s Brewing Company. “The only way we could bring a sample was in a growler. They took a chance on us based on our experimental brews and that relationship not only helped build anticipation for our brand, but was pivotal in laying the foundation for our continued growth.”
Whitsett said Meijer customers can expect to see craft ciders, hard soda-flavored beers and distilled craft spirits to increase in popularity this year and that brewers will be aggressive with new innovations in barrel-aged brewing and techniques to improve consistency in each bottle or can of their brews. Whitsett also believes the popularity of hyper-localized breweries will continue to gain traction, and Michigan breweries like Perrin Brewing Company, Brewery Vivant, Dark Horse Brewery and Griffin Claw Brewing Company will continue attracting craft beer enthusiasts.
“One of the most exciting things about the craft beer world is its constant evolution, and we’re seeing more enthusiasts and casual beer drinkers shopping our aisles in their quest to find new brews and tastes from Michigan and beyond,” Whitsett said. “Being a retailer that calls Beer City U.S.A. home, it’s always been about community for us, and we’re thrilled we can help breweries expand beyond their local boundaries while providing customers across the Midwest with the craft beers they are most excited about.”
New Hope Natural Media announces the finalists of its NEXTY Awards. The twice-annual award, which is connected to New Hope’s Natural Products Expo shows, is bestowed upon products that display true innovation, inspiration and integrity with the purpose of bringing more health to more people. From delicious sauces, snacks and desserts to revolutionary supplements and green products for the home, pets, kids and body, the vast field of finalists displayed high standards in transparency, sustainability, packaging, use of ingredients and give-back missions.
“The NEXTYs were created to recognize the most game-changing and inspiring products in the CPG market today, and our 2016 Expo West NEXTY finalists all fit that bill,” says Carlotta Mast, Executive Director of Content and Insights at New Hope. “Picking the winners in each category was a tough task for our judging panel of industry experts.”
To determine the winners, New Hope’s content and standards team narrowed the field of more than 500 submissions down to three finalists each in 19 categories. Next, seven esteemed industry judges were brought in to select the winning product in each category, which will be revealed on March 12 at Natural Products Expo West in Anaheim, California.
The 2016 NEXTY Award finalists are:
Perdue is moving NO ANTIBIOTICS EVER™ protein into mainstream grocery categories and foodservice menu items with the rapid transition of its entire frozen, refrigerated and fresh value-added chicken products and all of its foodservice turkey items to NO ANTIBIOTICS EVER (NAE). Perdue made the announcement during the 2016 Annual Meat Conference in Nashville.
The transition, taking place now, will make PERDUE® the first major brand to convert all of its value-added chicken products to NO ANTIBIOTICS EVER, providing consumers with choices in every category – fresh, refrigerated and frozen. The conversion to NO ANTIBIOTICS EVER at retail includes all PERDUE brand heat-and-eat and pre-seasoned chicken items, such as retail nuggets, strips and grilled strips. It ensures that consumers do not have to forego the confidence that comes with NO ANTIBIOTICS EVER for the convenience they want, nor will they have to wait years. Products will hit shelves this month, with the conversion continuing through May. Perdue is distributing those products coast-to-coast.
The conversion to NO ANTIBIOTICS EVER for all foodservice turkey items means that more than 150 NO ANTIBIOTICS EVER menu items are now available to independent operators through foodservice distributors across the country. The foodservice turkey items join a complete line of NO ANTIBIOTICS EVER menu-ready chicken distributed under the PERDUE HARVESTLAND® and other foodservice brands.
Eric Christianson, Senior Vice President of Marketing and Innovation, explains the scale of Perdue’s latest advancement in NO ANTIBIOTICS EVER consumer products: “In the retail sector, we’re converting all branded refrigerated and frozen convenience products to NO ANTIBIOTICS EVER, bringing the total number of products with the claim to more than 200. In just a few months, we will take NAE mainstream, moving it beyond select fresh items and niche brands and making PERDUE NO ANTIBIOTICS EVER chicken products available everywhere consumers shop for chicken in the grocery store. The combination of converting our everyday, go-to PERDUE products to NO ANTIBIOTICS EVER, along with our NO ANTIBIOTICS EVER foodservice offerings, represents a significant transformation in the market. We’re raising the bar on the choices consumers can expect right now.”
The announcement follows the company’s continued leadership in minimizing antibiotic use: two-thirds of the company’s chickens are now raised without any antibiotics of any kind, up from 50 percent six months ago. And although raising turkey without antibiotics is more difficult than chicken, Perdue has nonetheless converted more than half of its turkey raising to NO ANTIBIOTICS EVER, a major shift in turkey production practices.
“The NO ANTIBIOTICS EVER distinction is very important to us,” said Chairman Jim Perdue. “That claim is transparent and absolutely clear to consumers: no antibiotics of any kind, at any time. Consumers have a number of concerns around antibiotic use, and they deserve products that address all those concerns with a promise they can trust. That’s why we back up the NO ANTIBIOTICS EVER claim on PERDUE consumer chicken products with a USDA Process Verified Program.”
Cheese lovers everywhere are preparing to celebrate Raw Milk Cheese Appreciation Day on April 16, 2016. Created by the Oldways Cheese Coalition, this worldwide holiday offers cheese enthusiasts from Melbourne to Manhattan a chance to participate in events highlighting the distinctive cultural heritage of raw milk cheese.
Last year, Raw Milk Cheese Appreciation Day (RMCAD) included more than 500 retail locations around the globe providing samples and information about traditional cheeses. The Second Annual RMCAD is set to be another boon for raw milk cheese, especially in light of the US Food and Drug Administration’s recent decision to suspend testing requirements that posed a threat to raw milk cheese in the US.
“Raw milk, unpasteurized cheeses are truly the old ways, and this delicious, traditional food deserves attention,” said Sara Baer-Sinnott, Oldways President. “Raw Milk Cheese Appreciation Day introduces more people to the pleasures and great tastes of these extraordinary traditional cheeses, and celebrates the individuals who bring raw milk cheeses to life from the pasture to the plate.”
Cheese has been made with pure raw milk from its earliest days millennia ago. Traditional cheesemaking helped preserve fluid milk before the advent of refrigeration, and it was only in the last century that cheese began to be made with pasteurized milk. The natural microflora in raw milk produces cheeses — such as Gruyère AOP, Parmigiano-Reggiano, Roquefort, and many American originals like Grafton Village Cheddar — that are characteristic of local environments, expressive of terroir, evocative of complex flavors, and beneficial to health. Raw milk cheeses are both delicious and nutritious. Scientific studies reveal that, when consumed in moderation, cheese is an excellent way to add healthy fats, minerals, vitamins and probiotics to your diet.
Longtime aficionados and newcomers to the world of raw milk cheese will be able to experience a wide variety of events around the world, from tastings in Denver to special classes in São Paulo. Producers will offer cheese samples at retail stores in San Francisco, and cheesemongers will share their love of fromage au lait cru in Paris and Boston. All participating organizations, activities, and promotions for Raw Milk Cheese Appreciation Day will be listed on the Oldways Cheese Coalition website.
Retailers, restaurants, producers, and cheese enthusiasts are invited to participate by registering their own RMCAD events. To get involved with Raw Milk Cheese Appreciation Day, or learn more about joining the Cheese Coalition, contact Carlos Yescas, Oldways Cheese Coalition Program Director, at email@example.com, 617.896.4822.
Join in the cheese conversation and celebration on social media by using the hashtag #RawMilkCheese.