American consumers have not had their fill of organic products yet. In fact, sales of organic products in the United States jumped to $35.1 billion in 2013, up 11.5 percent from the previous year’s $31.5 billion and the fastest growth rate in five years. This is according to the latest survey on the organic industry from the Organic Trade Association.
Americans’ hunger for organic products is not expected to ease any time soon. The OTA survey projects that growth rates over the next two years will at least keep pace with the 2013 clip and even slightly exceed it.
“The U.S. organic market is experiencing strong expansion, with organic food and farming continuing to gain in popularity,” said Laura Batcha, Executive Director and CEO of OTA. “Consumers are making the correlation between what we eat and our health, and that knowledge is spurring heightened consumer interest in organic products.”
According to the survey, organic food sales in 2013, at $32.3 billion, accounted for roughly 92 percent of overall organic sales. Non-food organic products, including flowers, fiber, household products and pet food, are currently a very small part of the total organic market, but are making quick in-roads. Sales of non-food organic products – at almost $2.8 billion – have jumped nearly eight-fold since 2002 and have almost doubled in market share.
A niche industry in the huge food sector just a decade ago, consumer purchases of organic food first broke through the $30 billion mark in 2012 and now account for more than 4 percent of the $760 billion annual food sales in the United States. More telling, the growth rate of organic food sales, which has averaged almost 10 percent every year since 2010, has dwarfed the average annual growth of just over 3 percent in total food sales during that same period.
A product breakdown of the organic food sector shows that the fruit and vegetable category continues to lead the sector with $11.6 billion in sales, up 15 percent. With more than 10 percent of the fruits and vegetables sold in the United States now organic, the $1.5 billion in new sales of organic fruits and vegetable represented 46 percent of the organic sector’s $3.3 billion in new dollars.
The relatively small organic condiments category posted the strongest growth, at 17 percent, to reach sales of $830 million. Also showing double-digit growth were the organic snack food sector (up 15 percent to $1.7 billion), organic bread and grains (up 12 percent to $3.8 billion), organic meat, poultry and fish (up 11 percent to $675 million) and the rapidly expanding organic packaged and prepared food sector (up 10 percent to $4.8 billion).
Just two categories of the organic food sector showed single-digit growth rates. The $4.9 billion dairy sector grew by 8 percent, and sales of organic beverages slowed to a 5 percent growth rate to around $4 billion.
CideRoad LLC, has launched its Organic Switchel beverage in Original, Blueberry, and Cherry flavors.
Switchel is a refreshing beverage that can claim roots to the days of our forefathers, if not earlier, which is why CideRoad refers to it as “America’s Original Thirst Quencher.”
Kevin and Hilary Duffy, the married founders of CideRoad, got the idea to start the company after tasting switchel while literally driving down a side road in an old New England town. All CideRoad Organic Switchel products are certified organic by the USDA and made with only quality ingredients, including: organic Vermont maple syrup, organic apple cider vinegar, and organic ginger juice. CideRoad is currently available at select retail outlets in Northeast region and will soon be available nationwide.
CideRoad has appointed Phillip Tozzi and Associates as its natural food broker from Richmond, Virginia through Maine. Cascadia Managing Brands is assisting with the sales and distribution, and Mint Advertising is the company’s advertising agency.
The more than seven out of 10 consumers who are looking to add more protein to their diets have a new, old option to consider – bone broth. Organic broth brand Pacific Foods is introducing a line of organic ready-made varieties, developed to increase accessibility to the traditional recipe, which takes up to 24 hours to make.
With high protein, low calories and a myriad of reported wellness benefits, it’s easy to see why health enthusiasts, Paleo diet practitioners and CrossFit-ers, have led the way in reviving the ancient – and time intensive – practice of making sippable bone broth from scratch.
“Our bone broth has more protein than a glass of milk, half the calories and a heck of a lot more flavor,” said Kevin Tisdale, Vice President of Marketing for Pacific Foods. “Now, consumers can simply pour, heat and enjoy in just minutes.
Tradition Meets Innovation
Pacific’s organic bone broths are made by slowly simmering organic chicken and turkey bones, sourced from pasture-raised poultry, in a classic combination of apple cider vinegar, water, onion, fresh herbs and seasonings for a full 24 hours. The result is a broth that’s as rich in nutrition and flavor as homemade, with 9 grams of protein and only 40 calories per serving, and the additional benefits of being shelf-stable and available in convenient, resealable 32 and 8 ounce sizes. A glace-style organic bone stock is also available in chicken and turkey flavors, simmered for up to eight hours and boasting 14 grams of protein.
Sip by the Cup, Simmer and Sauté
Lightly seasoned with sea salt and fragrant herbs, consumers can warm and drink for a savory, protein-packed snack, or use in place of water when cooking grains and beans to add complex flavor and a boost of nutrition. The broths come in five distinct varieties:
Both the 8 and 32 ounce bone broths are packaged in BPA-free aseptic cartons, and the 15.2 ounce bone stock is packed in BPA-free recart cartons. All are available nationwide at natural food stores and conventional grocers with sugggested retail pricing of $1.79 – $2.39, $4.89 – $5.89, and $4.59 – $5.59, respectively.
Crafted from lightly, sweetened, fair trade coconuts, Nutiva’s O’Coconut snacks only have 60 calories each. Enjoy coconut with O’Coconut Classic or O’Coconut Hemp & Chia for an added boost of omega-3s. These organic, non-GMO bite-sized delights are guaranteed to be a Halloween crowd pleaser among costume-clad children and adults alike.
Nutiva O’Coconut Classic and O’Coconut Hemp & Chia recently launched at Whole Foods Market locations nationally and are available for purchase online at nutiva.com.
Mamma Chia has now introduced the Chia Vitality Bar.
The new, organic bars lovingly combine nutrient-rich chia seeds with deep, rich dark chocolate, crunchy nuts, ripened fruit and sweet organic honey making this bar a truly delicious, anytime snack. The Chia Vitality bar is perfect for runners, bikers, yogis, and other athletes as well as anyone else seeking a nutritious boost to their day. Each bar delivers 1,000 mg of Omega-3s, as well as protein, fiber and more to provide vitality and energy to fuel your soul’s purpose.
With a suggested retail price of $1.79, the Chia Vitality Bars are available in four mouth-watering flavors: Coconut Almond & Dark Chocolate with Chia; Peanut & Dark Chocolate with Chia; Cherry & Dark Chocolate with Chia; and Blueberry & Dark Chocolate with Chia. The new bars, along with all Mamma Chia products, are non-GMO, gluten free, vegan, kosher and USDA-certified organic.
Chia seeds are the richest plant-based source Omega-3s on the planet. An excellent source of dietary fiber, complete protein and antioxidants, both the Maya and Aztecs held this ancient seed in high esteem for increasing vitality and strength.
“Our new, organic Chia Vitality Bars are a delicious way to enjoy all of the nutritional benefits of chia in the convenience of a bar,” said Janie Hoffman, Mamma Chia Founder and Chief Executive Officer, and author of “Chia Vitality“ and “The Chia Cookbook.” “We’re thrilled to answer our customers’ requests for more organic chia snacks and tasty chia bars.”
Natural Products Expo East opened this morning in Baltimore, Maryland with vendors offering everything from gourmet dog snacks to organic ethically produced and sourced anything at all that you might want to eat yourself. Among the offerings are, of course, any number of products designed to meet the needs of consumers observing a gluten-free diet, and the vendors’ interest in the category this year indicates that the trend is showing no sign of fading away just yet. New this year are a plethora of options in foods for consumers who have multiple dietary restrictions. As an example, ohso Good for you chocolate provides the consumer with 100% of their daily probiotics in a 70-calorie chocolate bar that’s also gluten free, dairy free and nut free. The bar’s probiotics are microencapsulated, so they’re protected from stomach acids, and are three to four times as likely to survive to replenish intestinal flora as a serving of milk or yogurt, the company says. See it in booth #4811 at Expo East or visit www.ohso.com.
Also checking off multiple boxes for those with dietary restrictions is a line of boxed mac and cheese-style dinners that are gluten free and dairy free. The company’s pastaríso Dairy Free Mac & Cheddar Style Sauce product, for example, is not just dairy free, it’s also vegan and free from wheat, gluten, soy, eggs and nuts. As you’d expect, it doesn’t taste like a full-on cheesy, creamy pasta dinner, but it’s certainly reminiscent of those flavors, and it doesn’t taste at all like cardboard. Taste it at booth #726 or visit www.maplegrovefoods.com for more information.
Traderspoint Creamery brought the yogurt recognized as the country’s best at the 2014 American Cheese Society competition. Based in Indiana, the company sources its milk from 100-percent grass-fed cows on its own farm and from a nearby coop of Amish farmers and packages the yogurt in single-serving glass cups. See them in booth #912 at the show.
thinkThin Lean Protein.& Fiber™ Bars is offering two limited edition flavors for fall: Dark Chocolate Peppermint and Pumpkin Spice. Each bar has only 150 calories, and both flavors are gluten free, non-GMO and kosher dairy. Taste them in booth #1230 or visit www.thinkproducts.com.
It’s party time at the Organic Trade Association. For 10. Straight. Days. And everyone’s invited.
September is “Organic Month,” and OTA and its member companies are teaming up with other leading organic influencers to throw “Organic-Palooza,” a first-ever 10-day social media festival that gets going on September 8 to celebrate the benefits of organic, clear up confusion about what organic really stands for, and share how and why consumers should incorporate more organic – whether it’s organic food or organic fiber – into their lives.
From affordability issues – how your family can create an at-home organic menu without breaking the budget – to the trustworthiness of organic – an explanation of the strict regulations and standards that go into growing and making every single organic product – the blitz, delivered by OTA and some 50 strategic partners, will delve into the biggest issues surrounding organic, bust a few myths, and provide an unprecedented and free-wheeling exchange of ideas and views and knowledge between top organic experts and just normal folks.
“We are very excited to be engaging our members and the public in such a creative and accessible way to answer questions about organic,” said Laura Batcha, Executive Director and CEO of OTA. “Each day we’ll be focusing on one key organic topic in order to spark conversation and share as much knowledge as we can between organic news watchers and newsmakers, and ultimately to help consumers make the best choices for their families.”
Using the #OrganicFestival hashtag on its social media channels (Facebook facebook.com/OrganicTrade, Twitter twitter.com/organictrade, Pinterest pinterest.com/organictrade), daily themes include nutrition, the latest trends in organic, organic standards and the meaning of the organic seal, affordability, organic’s role in mitigating global warming, a look at the latest research on organic, and more. Through recipes, meal-planning tips, and updates on organic fiber, consumers will be shown how to make organic a regular part of their lives.
Special sessions will feature organic thought leaders including top food and nutrition writers and bloggers, organic policy and agricultural experts, and OTA members sharing their perspectives on policy, regulatory, and real-life concerns being faced by the organic community. The public will be introduced to the organic visionaries who have helped make the organic industry the robust part of the American food and fiber sector that it is today.
A five-day Twitter party will be wrapped into the festival, with each party zeroing in on a specific organic focus and co-hosted by an expert in the subject. One of the parties will be a “myth-busting” session to debunk common myths and misinformation about organic, co-hosted by “Coach” Mark Smallwood, head of the Rodale Institute and an internationally recognized organic expert, and Dr. Jessica Shade, Lead Scientist for The Organic Center. Another will be on GMOs in our food supply with host Matt Dillon, an advocate and recognized expert in organic seed systems and agricultural policy and programs manager at Clif Bar. Dr. Alan Greene, a kids’ health expert devoted to giving answers to parents’ real questions will co-host a session on what organic means for kids. Finally, eco-fashion pioneer Marci Zaroff will co-host a party on organic textiles, clarifying the importance of driving sustainability by choosing organic—beyond food.
Each Twitter party will be sponsored by OTA members who are offering dozens of prizes to festival participants ranging from organic snacks and sauces to a basket of organic linen. Randomly selected Facebook fans sharing news about the festival with their friends will be awarded daily prizes donated by OTA member companies, as will selected Pinterest followers who repin the campaign image.
Organic Cracked Freekeh is now available from Bob’s Red Mill Natural Foods. It’s the latest ancient grain to join Bob’s Red Mill’s growing Grains of Discovery line. Freekeh is a whole grain food made in an old-world way, following a traditional process popular in the Middle East and Northeastern Africa.
“Since we introduced our Grains of Discovery line last summer, the response has been tremendous, and customers have been clamoring for more,”said Bob Moore, Founder, President and CEO of employee-owned Bob’s Red Mill. “In deciding how to expand the line, we searched far and wide to find just the perfect grain, and we found that with Freekeh—something totally unique and virtually unknown in the West.”
According to legend, freekeh was created when a farmer’s crop of young green wheat was set on fire by a rival neighbor. Instead of letting the burned wheat go to waste, the farmer’s family harvested the roasted wheat and removed the chaff, and to their surprise it had a pleasantly nutty, lightly roasted flavor.
Cracked freekeh is made by lightly roasting whole wheat kernels, then cracking them to create a whole grain food with a texture similar to bulgur, with a mild, nutty flavor. Bob’s Red Mill Organic Cracked Freekeh, which retails for $6.99 for a 16-ounce package, cooks in just 25 minutes and adds wonderful texture and flavor to a variety of salads, pilafs and soups. It also can be enjoyed as a hot breakfast porridge. Freekeh is an excellent source of fiber, high in iron and other essential minerals, and provides 7 grams of protein per serving.
“We are really excited to add this ancient grain to our popular Grains of Discovery line and to share its history with our customers,” said Matthew Cox, Vice President of Marketing at Bob’s Red Mill. “Legends aside, the flavor of this grain is so unique and delicious, our hope is that it will become a staple grain on every dinner table. That’s at the heart of what our Grains of Discovery are all about.”
Bob’s Red Mill Organic Cracked Freekeh is available now to retailers in cases of four, and also online at www.bobsredmill.com. To inquire about carrying the products, please contact the Bob’s Red Mill sales team at 800-553-2258 or email@example.com. For more information about the entire Bob’s Red Mill product line, please visit www.bobsredmill.com.
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.
Kingdom Organic Cheddar, one of the newest entries into the U.S. cheese market, captured three top honors this week at the prestigious International Cheese Awards competition held in Nantwich, England.
In competition featuring 4,443 cheeses from 26 countries, Kingdom Organic Cheddar won Gold Awards for Farmhouse/Traditional Mature Cheddar, Export Award, and Cheddar/Cheddar Style.
“The judges at the International Cheese Awards validated what we have known all along: Kingdom isn’t just the only organic European cheese in the U.S. Market, it is the top cheddar in the world,” said Nicola Turner, Export Director at the Organic Milk Suppliers Cooperative (OMSCo,) the organic dairy farmers’ co-op that manages the production of Kingdom Cheese.
Kingdom is a traditionally handcrafted cheddar, made exclusively with milk from a small number of organic family farms located in Devon, in the Southwest of England. The temperate climate and ample moisture in this region creates pastures of lush grasses which impart a unique flavor to the milk.
“Our cows are kept on a simple grass based system with little or no stress, giving us beautiful, natural milk,” said Geoff Thorne, one of the farmers who produces milk for Kingdom Cheddar. “Our cows are on pasture more than 10 months each year with green grass comprising more than 80 percent of their diets.”
The International Cheese Awards is considered one of the most rigorous competitions for cheese makers around the world. More than 200 judges spend two days selecting the world’s top cheeses.
Kingdom Organic Cheddar is available in many Whole Foods Markets, HyVee Markets, select Costco stores, and other natural and specialty retailers. A listing of retailers carrying Kingdom Organic Cheddar is available at: http://www.kingdomcheddar.com/contact-us/stockists/.