White Coffee Corporation has an innovative new product to be featured at this summer’s Fancy Food Show. White Coffee’s latest development, BioCup™, is a single serving coffee pod that is biodegradable. Coffee pods from single serve coffee present a growing recycling problem facing many households. BioCup is both compostable and biodegradable with 90% degradation after six months.
With single cup packaging on the rise, buyers are starting to consider the ecological consequences of single use waste in their coffee consumption. “Our goal is to be the leader in the coffee industry in minimizing its environmental footprint,” says Jonathan White, Executive Vice President of White Coffee Corporation.
BioCup bio-degradable and compostable organic single serve coffee is available in 11 flavors: Colombian, Breakfast Blend, French Roast, Full City Roast, Mexican High Grown, Peruvian, Rainforest Blend, Hazelnut, French Vanilla, Sea Salt Caramel and Chocolate Morsel. Single origin, non-organic BioCup is available in Colombian Decaffeinated, Colombian Supremo, Ethiopian Yirgacheffe, Honduras Marcala, Kenya AA Ruiri and Sumatra Mandheling varieties.
The Fancy Food show, a hub for manufacturers and buyers alike, celebrates innovation in the industry. The largest specialty food trade event in North America is held at the Javits Center in New York City from June 28-30th.
White Coffee’s “BioCup™” is available in retail outlets nationwide and will be offered in 10-count and 80-count boxes. The 10-count box has a manufacturer’s suggested retail price of $7.99. The cups produced will be 2.0 compatible, for use with the Keurig® system and similar coffeemakers.
That’s it.®, makers of two ingredient snack bars, has just launched a new flavor in its all natural fruit bar line. The company also announced its recent expansion into national retailers 7-Eleven and Kroger, branching out from the health food store market in which it retains a strong presence.
That’s it. uses only real fruits in their bars and limits its ingredient list two ingredients per flavor. With the company’s expansion into thousands of new retail outlets, it will gain broader access to a consumer base that is increasingly interested in healthy alternatives to traditional on-the-go snacks.
“We are thrilled to introduce our latest flavor, Apple + Coconut, to the marketplace, particularly given the rise in consumer awareness about the health benefits of coconut,” said That’s it. founder Dr. Lior Lewensztain. “As we continue to expand our product offerings as well as our national distribution, we remain whole heartedly dedicated to our founding principles of simplicity, integrity, purity and transparency in our products.”
That’s it. fruit bars come in nine varieties: Apple + Apricot, Apple + Banana, Apple + Blueberry, Apple + Cherry, Apple + Mango, Apple + Pear, Apple + Pineapple, Apple + Strawberry, and Apple + Coconut. They are made without any additives, preservatives, concentrates, purees, juices, added sugars, corn syrup, artificial coloring, or flavoring, and have an 18-month lab-verified shelf life. That’s it. fruit bars are gluten-free, non-GMO, vegan, kosher, raw, and diabetic friendly.
Feeding America leads the nation in recovering food from farmers, the food industry and retailers. Last year the hunger-relief organization rescued 2.2 billion pounds of food that would have otherwise gone into landfills or been plowed under, despite being perfectly edible.
“As we recognize Earth Day this year on April 22, we are pleased to acknowledge the important role Feeding America plays in food rescue and celebrate the fact this food goes where it is needed most—to low-income Americans who are living at risk of hunger. We distribute nearly 4 billion pounds of food and groceries free-of-charge to 46 million people each year through 60,000 food and meal programs served by Feeding America’s network of 200 food banks,” said Bob Aiken, CEO of Feeding America.
To make significant progress in reducing food waste, Feeding America urges Congress to pass HR 644, the “America Gives More Act,” which will expand the food-donation tax deduction and help increase the amount of nutritious food donated to food banks.
“Working with industry partners, we do everything within our means to rescue as much food as possible. We would have even more food to offer if the ‘America Gives More Act’ was in place. Because of the uncertainty surrounding the current food-donation tax deduction, some potential donors destroy or dump food, or use it as animal feed, instead of giving it to their local food bank,” said Aiken. “This is a waste of the nutrient value of the food, as well as the environmental resources invested in its production.”
Keeping food out of landfills is a sustainable way to reduce waste, while providing additional meals to people in need. Enactment of this legislation could give Feeding America the opportunity to distribute an additional 100 million meals annually.
“Feeding America is grateful for the significant amount of food we now receive from our donors and the federal government, but improving the food donation deduction is a common-sense policy that helps feed people and protects the environment.
“As our network works on additional ways to locate nutritious food, we are working on pilot programs to identify new donation opportunities. Unfortunately many cannot be implemented until current tax law is changed. Earth Day is the perfect day to ask the Senate to keep food out of landfills and to get it to people in need by voting for the ‘America Gives More Act,’” Aiken said.
Ted Allen, Emmy Award winner and host of three shows on Food Network, including the long-running hit series Chopped, will host the 43rd sofi Awards at the Summer Fancy Food Show in New York.
Allen is a contributing writer for Esquire magazine and author of two cookbooks, including “In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks“ (Clarkson-Potter, 2012). He was also a series regular on Food Network’s, “The Best Thing I Ever Ate,” a judge on the first four seasons of Bravo’s “Top Chef,” and on Food Network’s “Iron Chef America.” He was the food and wine specialist on Bravo’s “Queer Eye,” which was nominated twice for an Emmy and won the award in 2004.
The sofi Awards are the top honor in the $109 billion specialty food industry. They recognize creativity, innovation and excellence in 32 categories, including chocolate, cheese and vegan or gluten free products.
Allen will serve as keynote speaker and present the awards at a red-carpet ceremony on June 29, 2015.
The awards are the must-attend event at the Summer Fancy Food Show, the largest marketplace for specialty foods and beverages in North America. Owned and produced by the Specialty Food Association, the show will take place June 28 – June 30, 2015, at the Jacob K. Javits Convention Center.
“Ted brings with him a passion for food,” says Association President Ann Daw. “Throughout his career he has influenced millions of people, showing them the importance of the craft, care and joy that food can bring. He is a true inspiration to the industry.”
A strong supporter of anti-hunger initiatives, Allen will donate his speaking fee for the event to City Harvest, the Fancy Food Show’s anti-hunger charity for 26 years. Allen is a member of City Harvest’s Food Council and a frequent participant in the organization’s fundraising events.
“We have rescued close to 2 million pounds of high quality food from the Fancy Food Show and delivered it to hungry New Yorkers, and we are grateful for the support of Ted Allen who is generously donating his speaking fee to support our work,” says Jilly Stephens, Executive Director of City Harvest. “City Harvest appreciates its 26-year relationship with the Specialty Food Association and we are proud to partner again on this exciting event, which is one of our largest annual food rescues.”
Community Coffee Company has just released a new flavored coffee that is perfect for spring entertaining and an everyday sweet treat: Community® coffee Vanilla Creme Brulee. Now there’s no reason not to indulge in dessert all day.
Vanilla Creme Brulee, like all Community® coffee products, is made from only the top 10 percent of the world’s coffee beans and has been expertly blended to ensure the very best flavor and aroma. As a result, this sweet and creamy blend has all the flavor and satisfaction of a traditional crème brulee— a light, crisp taste of sugar layered on top of delicious vanilla bean custard.
“With dessert-flavored beverages on the rise, we wanted to give our customers another coffee option for morning, afternoon or night,” says Scott Eckert, Vice President of Marketing, Community Coffee Company. “We developed Vanilla Creme Brulee for those of us who crave a high-quality touch of sweetness in our day.”
Vanilla Crème Brulee can be purchased for a limited time in 12-ounce ground bags and 12-count single-serve cups on the Community Coffee Company website and at grocery stores throughout the Southeast region of the United States. For more information, please visit CommunityCoffee.com.
German baker Hans Freitag celebrates an orchard of flavor with a trio of wafer debuts. Named for its fruity goodness, the new line of wafers, called Fresh Lemon, Fresh Apple and Fresh Berry, blooms with delicious flavor. The square, crispy wafers are packaged in bags with appealing pastel hues of lemon, apple green and pink. Designed specifically for the U.S., the generous 10.6-ounce bags are well-priced at $4.49-$5.16. Imported by Carl Brandt, Inc., Fairfield, Connecticut. For more information, call 800.275.4326 or email email@example.com.
Natural Markets Food Group, an industry leader in the sale of organic, local and natural products in neighborhood markets across the U.S. and Canada, has named Richard D’Addario its new Director of Prepared Foods.
“Natural Markets Food Group understands that individuals and families on the go still want access to healthy, freshly-prepared food. Richard will help us deliver for these customers – providing the cutting-edge recipes and organic products families want. He is creative, whip-smart, and a great addition to our passionate family,” said Natural Markets Food Group CEO Pat Brown.
Director of Prepared Foods Richard D’Addario said, “When it comes to prepared foods, the Natural Markets team is committed to moving beyond the deli counter and delivering healthy, innovative meals to our customers. That’s an exciting opportunity – both in terms of the company’s growth and our ability to inspire happy, healthy lives.”
Richard D’Addario brings nearly two decades of experience in prepared foods to Natural Markets Food Group, the parent company of Mrs. Green’s Natural Market, Planet Organic Market and Richtree Natural Market restaurants. In his most recent position of Senior Coordinator for Whole Foods Market, D’Addario oversaw all aspects of the prepared foods program in the Northeast region – from merchandising and recipe development to vendor relations and new store openings. D’Addario also won many awards during his tenure, including global all-star for the company and top innovation awards for many new concepts introduced in stores.
His addition continues Natural Markets’ expansion as a destination market and comes as the company prepares to open additional stores in the mid-West and mid-Atlantic, including in Manhattan’s West Village.
Sales of organic food and non-food products in the United States broke through another record in 2014, totaling $39.1 billion, up 11.3 percent from the previous year, according to the latest survey on the organic industry from the Organic Trade Association (OTA).
Despite the industry struggling with tight supplies of organic ingredients, organic food sales in 2014, at $35.9 billion, posted an 11 percent rise, while organic non-food sales, at $3.2 billion, jumped almost 14 percent for the biggest annual increase in six years.
In blue states and red states, across the heartland of America and all along the Gulf Coast, sales of organic products are posting double-digit increases. The majority of American households in all regions of the country now make organic a part of their supermarket and retail purchases – from 68 to almost 80 percent of households in southern states, to nearly 90 percent on the West Coast and in New England, according to new market research.
OTA’s Organic Industry Survey is the most accurate and comprehensive quantitative picture of the U.S. organic industry available. It was conducted and produced by Nutrition Business Journal. Over 200 companies responded to the survey, conducted this year from February 10 through April 3. The full survey will be available in mid-May through OTA.
The U.S. organic sector has expanded significantly since OTA first began tracking the industry’s performance in 1997. In 1997, organic food sales totaled around $3.4 billion, and accounted for under 1 percent of total food sales. In 2014, organic food claimed almost 5 percent of the total food sales in the U.S., and has consistently far outshone the 3 percent growth pace for the total food industry.
Organic fruits and vegetables continued to be the biggest-selling organic category in 2014 with $13 billion in sales, up 12 percent from the previous year, and making up more than 36 percent of all organic food sales. Of all the produce now sold in the United States, 12 percent of it is organic, a market share that has more than doubled in the past 10 years when organic produce sales accounted for only 5 percent of the fruit and vegetable market.
The organic dairy sector posted an almost 11 percent jump in sales in 2014 to $5.46 billion, the biggest percentage increase for that category in six years.
Sales of organic non-food products – accounting for 8 percent of the total organic market – posted the biggest percentage gain in six years, with sales of organic fiber and organic personal care products the stand-out categories.
Earthbound Farm is expanding its popular line of kale-based Deep Green Blends with Kale Italia - a zesty mix of baby kale blended with popular Italian greens, arugula and radicchio - available in a 5-ounce clamshell package. Available now, this new addition reflects the continuing growth in consumer fascination with all things kale.
“We’ve heard the demand for more delicious ways to eat kale, and we’re delivering with an enticing new blend of flavors to meet the need,” said Nicole Glenn, Director of Product Innovation at Earthbound Farm. “Baby kale is so versatile that it satisfies that desire for an all-purpose green that works in smoothies, cooked recipes, and salads equally deliciously. And combined with the Italian greens in this blend, people will rave about Kale Italia as a tasty new take on the popular superfood.”
Lighter than Earthbound Farm’s other kale-based Deep Green Blends (Power or Zen), Kale Italia still has a crave-worthy crunch and a robust flavor. Beyond salad, this new blend is ideal for pastas, risottos, sautes and more. “Kale Italia has the versatility and freshness people want at a price they can afford,” added Glenn. “And the fact that it’s so nutrient-dense is a driving factor of its popularity.”
Earthbound Farm’s Kale Italia (5-ounce clamshell) is packed in a modified atmosphere to maximize freshness and quality and is available nationwide with a suggested retail price of $4.99.
Earthbound is also adding a new blend, Half & Half: Baby Spinach & Arugula, which builds on the popularity of its Half & Half: Spring Mix & Baby Spinach mix. With consumers often purchasing several varieties of greens at a time and blending them into recipes, packaging the popular varieties together into a single blend makes it easier and more convenient for the shopper. Half & Half: Baby Spinach & Arugula is available in a 5-ounce clamshell with a suggested retail price of $3.99.
Like all Earthbound Farm fresh produce, these greens are grown in accordance with the company’s industry-leading food safety and organic integrity programs and packaged in sustainable packaging made from 100 percent post-consumer recycled bottles.
Wake up and smell the pancakes; it’s Pancakes & Maple Syrup Jelly Belly® jelly beans. The newest flavor from Jelly Belly Candy Company captures the warm, buttery flavor of a pancake topped with rich maple syrup whipped together in a single jelly bean.
Pancakes & Maple Syrup Jelly Belly beans are now available in the popular 3.1-ounce Jelly Belly Grab & Go® bag size packed in 12-count breakaway caddies.
Jelly Belly beans contain four calories per bean and are fat free, peanut free, dairy free, gluten free, vegetarian and OU kosher certified. For information, visit www.jellybelly.com.