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World Tea Awards Ceremony to be Held on Queen Mary

There’s more than just a new location for the 12th edition of the World Tea Expo (#WorldTeaExpo). A new World Tea Awards (#TeaAwards) dinner and ceremony will be held on the historic Queen Mary ship, recognizing some of the best in the global tea industry, May 30 at 7 pm. The Expo’s Best New Products will be revealed, along with a number of community-voted award categories. The evening also features plenty of “red carpet” photo and social media opportunities, tea celebrities and tea infusions prepared by BKON. All of which are among the many highlights of the three-day World Tea Expo, the leading tradeshow and conference focused 100 percent on premium teas and related products, with fresh ideas, new trends and distribution channels. The Expo takes place May 29 – 31 in Long Beach, Calif. at the Long Beach Convention & Entertainment Center, and is co-located with the annual Healthy Beverage Expo (#HealthyBevExpo). Details are at WorldTeaExpo.com and HealthyBeverageExpo.com.

“The World Tea Awards is expected to sell out to a room of 300+ tea industry influencers from around the globe,” says George Jage, director of The Beverage Group, a division of F+W Media, organizer of World Tea Expo and Healthy Beverage Expo. “Our maiden World Tea Awards on the Queen Mary will certainly be a night of industry-wide celebration and fun.”

Gail Gastelu, publisher of The Tea House Times, who’s hosting the World Tea Awards along with Jage, says, “The World Tea Awards is a tremendous opportunity to recognize and show appreciation to the industry overall, get dressed up and celebrate what makes our community so special. And it is with great excitement that George and I prepare to host this inaugural event, an enjoyable evening in which we can all celebrate together — infusing tea and tea cocktails and blending in a bit of glamour.”

The evening’s formal seated dinner will be followed by an entertaining World Tea Awards ceremony, culminating in the presentation of the Cha Jing Lifetime Achievement Award to Devan Shah, the creator and owner of International Tea Importers and Chado Tea Rooms. The Cha Jing Lifetime Achievement Award recognizes and celebrates individuals who have made considerable contributions to the growth, innovation and education of the specialty tea industry throughout their lifetime.

“We’ve been looking to create this event for years, and with our move to Long Beach, the Queen Mary provides the perfect setting for a black-tie affair,” adds Jage. “Our longer term plans are to build the awards around recognizing retailers and businesses on the front lines of the tea revolution. We will expand this significantly in future years, but this first one is not to be missed. I still have people come up to me and proudly say they were at our first expo, and I’m sure this micro-event will attain the same passion as our trade show.”

 

Finalists of the World Tea Awards

For the 2014 World Tea Awards, thousands of nominations were collected through a survey process. The list of finalists, in each category, is listed below, and all can be found at WorldTeaExpo.com. Only registered delegates of the 2014 World Tea Expo are eligible to vote. Voting instructions will be communicated via email to registered delegates. Voting ends May 19.

 

A video announcement about the 2014 World Tea Award nominees may be viewed here http://bit.ly/PX9YRx, or search “World Tea Awards” on YouTube.

 

New Museum to Showcase Manchego Cheese

The former Malpica residence, a 19th century mansion in Manzanares (Ciudad Real, Spain) is to house the world’s first museum dedicated exclusively to one of Spain’s gastronomic treasures: Manchego cheese. According to Ignacio Barco, President of the Manchego Cheese Designation of Origin, and the latest generation in a long dynasty of master cheese-makers, “This initiative started out with the aim of safeguarding the tremendous gastronomic and cultural heritage that this cheese represents. We want to make sure that we never lose the expertise and tradition that make Manchego cheese such a unique and inimitable product. The best way of preserving this heritage is to spread the word so consumers know how to appreciate the real thing and reject any imitations.”

His cheese factory, which was founded at the same time as the Regulating Council in 1840, is one of the leading producers of artisan Manchego cheese and even produces its own milk. It shares this reverence for tradition with all the other cheese factories under the umbrella of the Designation of Origin.

With a production output of over 26 million pounds of cheese per year and growth of 20 percent in the last five, the devotion the D.O. cheese-makers feel for the genuine values of their tradition is quite impressive.

According to Barco, “As an artisan cheese-maker, I’m often saddened by the public’s general ignorance about our product.” This lack of information is even more evident among international consumers. “The Americans, who are real Manchego cheese lovers, are less familiar than Europeans with the Designation of Origin system. For this reason, companies that do not belong to the DO take advantage of the reputation of Manchego cheese to introduce imitations to the U.S. market which have absolutely nothing to do with the genuine article.”

But how do you differentiate an authentic Manchego cheese from a fake? “It’s very simple,” says Barco. “Every cheese certified by the Regulating Council of the DO Manchego Cheese has a double label. Firstly there’s the identifying label on the outside of the cheese, and secondly, there’s an exclusive serial number engraved in the cheese itself; these guarantee that each piece is unique.”

A characteristic flavor that visitors to the world’s first museum devoted exclusively to Manchego cheese will be able to appreciate, not only within the walls of the former Malpica mansion itself but also outside them, in the local taverns and restaurants. Manchego cheese never ceases to delight thanks to its countless culinary facets and uses.

“As the new generation of Manchego cheese-makers, we have the obligation to continue communicating and expressing who we are, what we do, the tradition we represent and the flavor of our cheeses, all of which have given us national and international renown. We need to be out there making sure that our legacy will endure,” Barco says.

Castello New York Pop-up Store Celebrates the Art of Creatively Crafted Cheese

Castello® cheese, maker of creatively crafted cheese available at grocery and fine food stores nationwide, will celebrate the art of cheese with its New York City Pop-up Store, open today through July 6 at 462 West Broadway in New York City’s SoHo neighborhood.

Over the next nine weeks, Castello will offer visitors a selection of premium cheeses; interactive tastings; elegant, made-to-order Premium Cheese Layer Cakes for celebrations; mini seminars about entertaining with cheese; experiential evenings centered around cheese; and in-store sculpting demonstrations transforming premium cheese into works of art depicting New York City landmarks. Plus, cheese lovers have the opportunity to win access to an exclusive Castello Pop-up Store grand opening party on May 14 with Chef Michael Symon, James Beard Foundation award-winning chef, restaurateur, television personality and author.

“For more than 120 years, Castello has been the source of the finest creatively crafted cheeses, bringing innovation and tradition to the art of cheese making,” said Susan Burris, Castello Brand Manager. “We pride ourselves in offering traditional regional recipes and our own uniquely crafted cheeses, always made with natural ingredients. This attention to detail comes to life in our Castello New York Pop-up Store, where food lovers can experience the true art of cheese, whether it’s for personal enjoyment, entertaining or life’s many celebrations.”

Win your way to an exclusive epicurean evening
Twenty-five food lovers and one guest will win access to a private party on May 14 to celebrate the store’s grand opening with cheese and wine. Winners will have the chance to meet Symon and will witness the unveiling of a specially commissioned sculpture of the New York City skyline, carved by renowned food artist Jim Victor entirely out of Castello Alps Selection Hirten cheese.

Cheese lovers age 21 and older can enter to win by sharing a photo that shows cheese is a work of art using the hashtag #CastelloArt by May 11 at 11:59 p.m. EDT. Winners will be drawn at random and notified on May 12. Full legal rules are available at facebook.com/castellousa.

Ongoing experiences for cheese lovers
From May 2 through July 6, the public is invited to visit the store, which will offer a wide selection of Castello cheeses for sale, including many available only for a limited time in the United States. In addition, store visitors are invited to participate in the following opportunities and activities:

  • Premium Cheese Layer Cakes – Store visitors can see examples of beautiful multilayered Castello Premium Cheese Layer Cakes made from edible cheese wheels and available for order and pickup at the store. The creatively crafted cakes, which resemble elegant, tiered wedding cakes but are made of cheese, feature two, three and four layers of different cheese varieties, embellished with edible flowers, fruits, nuts and more. The cakes will be available May 9 through July 6.
  • The Castello Cheesemonger Challenge – Store visitors are invited to participate in the Cheesemonger Challenge at the store May 9 through July 6 to test their knowledge of various types of cheese. Wearing a blindfold, they will sample three different Castello cheese varieties and guess which is which, earning an official “Cheesemonger Challenge” reward certificateCastello will also host a social “Cheesemonger Challenge” every Tuesday on its Facebook, Twitter and Instagram channels. Fans will be asked to suggest a food and wine pairing for various Castello cheeses for the chance to earn a special reward.
  • Cheese Sculptures – Castello has commissioned renowned food artist Jim Victor to create three hand-carved sculptures entirely out of Castello Alps Selection Hirten cheese. Victor will transform the cheese into works of art, including sculptures of the famous New York skyline, Times Square and the Brooklyn Bridge. The first sculpture will be unveiled on May 14, with additional sculptures carved live, in-store June 4-6 and June 18-20.
  • Free Cheese Class: Creating the Perfect Cheeseboard – This mini-seminar will cover the art of creating the perfect cheeseboard using Castello cheese and various food and serving items available for purchase in the shop. Attendees will also learn how to select the right accompaniment to enhance the flavor of each kind of cheese. The class will be offered on various dates over the next several weeks.
  • Free Cheese Class: Entertaining with Cheese – This mini-seminar will cover the art of entertaining with cheese. Attendees will learn which knives to use, how to cut and serve Castello cheese, when to take cheeses out of the refrigerator, how to store them after a party and more. The class will be offered on various dates over the next several weeks.
  • Create Your Own Premium Cheese Layer Cake – Food lovers can enjoy an experiential evening learning how to make their own creatively crafted Premium Cheese Layer Cake featuring Castello cheese. Guests will learn about different styles of Castello cheese and their ideal food pairings. Then, they’ll select their favorite cheeses to create an epicurean layered cheese “cake” featuring edible decor. The class is offered for a fee on various dates and times over the next several weeks.

A store that elevates cheese making to an art: Food lovers who visit the Castello New York Pop-up Store will find a variety of items for purchase that celebrate the art of cheese. Varieties include Castello extraordinarily tangy and distinctive Danish Blue cheeses; buttery, nutty and irresistible Havarti cheeses including Creamy, Aged, Light and gourmet flavors; exceptional Alps Selection cheeses crafted in the Alpine tradition; and super-premium Unika collection handcrafted, uniquely styled artisan cheeses. Many items to elevate the enjoyment of cheese are also offered, including flatbreads, fruit pastes, fig spreads, chutneys, jams and jellies, as well as cheese preparation and serving utensils.

To learn more about Castello cheese, find delicious recipes and more, visit castellocheese.com.

Sliced Stone Fruit Now Available in Packages

 

Woot Froot is a line of fresh cut peaches and nectarines packed in snack-size bags as well as larger packages that company President Kim Gaarde says has the flavor and texture to provide consumers with a great eating experience. The brand belongs to Fresh Fruit Cuts of Fresno, Calif.

Peach_Nectarine_3oz_mockGaarde’s confidence in the new product is backed up by recognition from the United Fresh produce trade association, which has named Woot Froot as a finalist for its 2014 Best New Fruit Product Award as well as by several years of research and development that involved the evaluation of more than 500 fruit varieties and development of Fresh Fruit Cuts’ proprietary process for packing the fruit to keep its fresh appearance and texture.

With consumers responding positively to convenience driven items including fresh cut fruits and vegetables, and snack items like carrots and apples continuing to grow in popularity, Woot Froot sliced peaches and nectarines have been a positive addition to the fresh-cut snacking category, Gaarde said. “It has been a whirlwind of activity and opportunity here; we are very excited to see these products become successful in market.”

After the success of last year’s production, the company was able to make recent equipment upgrades within their facilities, allowing them to add additional SKUs and pack sizes. Woot Froot will now be offered in 3-ounce bags, five-count multipack clamshells, 14-ounce bags, and 10-ounce, 20-ounce and 2-pound trays, and is scheduled to hit retail stores starting May 15. For more information on fresh cut peaches and nectarines, visit www.wootfroot.com or contact Fresh Fruit Cuts at info@wootfroot.com. United Fresh will name the award winners in June.

 

Classic SPICES Poster Now Available Online

FlavorTrends-CS

 

The second edition of the SPICES Poster, a 24-inch x 36-inch full-color poster illustrating 189 spices, herbs, capsicums and seeds, is now available through MondoFood.com.  Designed by Chef and Spice Master Tim Ziegler and Tea King Brian Keating, the “SPICES Poster” is used in restaurant kitchens and culinary schools around the world and now available to the general public.

An ideal gift for everybody from beginner cooks to top chefs, the “SPICES Poster” is both an excellent reference tool and a colorful decorative piece that will liven up any kitchen.  The poster beautifully depicts an international array of spices, offering descriptions, flavor profiles, recipe applications and countries of origin for each one.

“Brian and I developed this poster to give professional chefs, gourmands and home cooks a worthwhile resource on these wonderful ingredients,” says Ziegler. “Whether you’re trying to perfect your pasta sauce or trying to make an Indian curry for the first time, you can refer to the SPICES Poster for inspiration in creating new flavor medleys.  We think it’s a great learning resource and, thanks to the photography of Lois Ellen-Frank, a beautiful art piece as well.”

The “SPICES Poster” retails for $27.99 at MondoFoods.com/spiceposter, but Gourmet News readers can receive 15 percent off by using the discount code “condiment.”

Denver-based Chef Tim Ziegler (“Chef Zieg”) is the Chef Behind the Chefs. For more than 25 years, Chef Zieg has immersed himself in the world of spices and, as a result, is now the go-to expert among restaurant chefs seeking proprietary flavor blends.  Chef Zieg is also Spice Master & Blender for Italco Food Products’ Gran Cucina™ Spice Division.

For more background on how celebrity chefs are experimenting with spices, see the story here.

 

Economic Well-Being Propels Interest in Spicy Cuisines

 

 

By Lorrie Baumann

As the world’s economy emerges from economic recession, American foodies are ready to launch out from the safe harbor of Italo-American and traditional American comfort food for deeper culinary waters, and all the indications are that this is going to be a spicy voyage. Demand for seasoning and spice is increasing due to the increasing demand for new flavors and flavor ingredients, growing popularity of ethnic cuisines and increasing health awareness among consumers, according to a 2013 report from Transparency Market Research, a market intelligence company.

This is part of a global phenomenon, according to both Transparency Market Research and the Food and Agriculture Organization of the United Nations, which released a report in 2011 on growing opportunities for small farmers in developing nations to participate in the global spice trade. India is one of the world’s largest manufacturers and exporters of seasonings and spices, and growth in the Asia-Pacific spice trade is riding on the developing spice markets in India, China, Vietnam, Indonesia and Sri Lanka, which have traditionally been net exporters of spices.

FlavorTrends-CS“What’s really changed in the spice business in the past couple of years, Spice 2.0, is that 300 million Indians and 400 million Chinese have entered the middle class and want to eat the food of their cultures. American spice prices have gone through the roof as the Chinese and Indians buy more spice,” said Tim Ziegler, Spice Master for Italco Food Products, Inc. a specialty food distributor in Colorado and the co-author of “Spices and Culinary Herbs” by Tim Ziegler and Brian Keating, a poster presentation designed to aid chefs in creating flavors by pairing spices and herbs from the same culinary family. “India is now a net black pepper importer. It is the most staggering development in the spice business in the past 25 years.”

Spices can be defined as vegetable products used for flavoring, seasoning and importing aroma in foods. Herbs are leafy spices, and some plants, such as dill and coriander, provide both spice seeds and leafy herbs. Around 50 spice and herb plants are of global trade importance, but many other spices and herbs are used in local traditional cooking. There is also an overlap between spices and herbs and plants normally classified as vegetables, as for example some mushrooms that are used as spices in China and Pakistan. Paprika is widely grown by small-scale farmers in Africa, while chiles are widely grown in Central America, Asia and Africa. Cloves are grown in low-lying tropical areas including Indonesia, Madagascar and Zanzibar.

Trade is dominated by dried products. In recent years, fresh herbs have become more popular, and spice- and herb-derived essential oils and oleoresins are sold in large and growing markets.

Pepper, the world’s most most important world spice crop, is grown in areas of South America, Africa and India and some Pacific Ocean countries that have high rainfall and low elevations. Lemongrass is another important herb, and it’s grown widely in the tropics. The leaf is used dried in teas, and the stems are used fresh and dried in Asian cookery. Growing interest in organic food and beverages is also catching up with the market as large amounts of certified organic spices have been introduced to the market over the past few years, according to Transparency Market Research.

This trend is already having its effect in home and restaurant kitchens across the U.S. “If the melting pot is true anywhere in America, it’s true in the kitchen,” Ziegler said. “American cuisine is not roast beef and mashed potatoes and asparagus spears any more.”

Ziegler says that Americans are growing more interested in the flavor profiles that originated in Middle Eastern and southwest Asian cuisines. “I’m a history major and I’m a chef. I sell spices on a daily basis, and increasingly the flavor profiles that even the young chefs are asking me for are increasingly southwest Asian,” he said. “I believe that 3-1/2 million to 5-1/2 million Americans have traveled or lived extensively in Afghanistan, Iraq, Bahrein and the Middle East, and those flavor profiles have come back to the United States, and I think that’s going to be a burgeoning trend.”

New Dehli-born Chef Suvir Saran, Executive Chef at Devi in New York City and Chairman of Asian Culinary Studies for the Culinary Institute of America, says that he sees Americans’ growing interest in spices as an indication that Americans are becoming more mindful about how they cook and eat. “My feeling is that we’ve been a nation that’s reactionary and loves fads and diets and trends. With the economic recession ending, people have become less reactionary, and they’re becoming more mindful,” he said. “Taking Mediterranean or whatever comfort food we were already doing and adding more herbs and flavors and spices will be a way that we can cook and eat more mindfully and also save money in the end. Spices and flavoring ingredients are cheap. They’re wallet-friendly and last a lifetime. They give you great joy and great flavor without spending too much…. As there is more availability for aromatics and spices, we can incorporate these into what we already know and create more breadth and depth in our repertoire.”

Chef Staffan Terje, Chef/Owner of Perbacco restaurant in San Francisco, agrees. “I don’t think food ever gets boring. I never think flavors go out of style. I think that people find new things and discover new things for themselves, whether they’re eating or cooking, but I never think that basil and tomato is going to be boring,” he said. “Chefs are exploring other spices and herbs and flavors that might not be familiar to people. Spices had a place that’s been pretty constant for a long time in different foods, but I see that people are exploring things in the spice realm itself. It’s not so much about the heat of spiciness but about different flavor combinations. You’ll see things like cloves and allspice sneaking their way in.”

“I look at how I flavor my own dishes, cooking northern Italian food, and I look at history. Italians were part of the early spice market and adapted things that came from the East and from the New World,” he continued. “You start looking at old European recipes, and you’ll find some very interesting things – the use of cinnamon, the use of ginger – things that came from the Middle East. It’s not just about chile peppers.”

Chef Hosea Rosenberg, owner of Blackbelly Catering in Boulder, Colo. and winner of the fifth season of “Top Chef,” says he’s hearing a lot from his fellow chefs about their interest in the cuisines of Morocco and Latin America. “Everyone’s familiar with Americanized Mexican, but there are so many regional cuisines in Mexico that have not been highlighted, such as Oaxacan,” he said. “I see a few chefs that are starting to get a lot more press attention that are either from Morocco or have Moroccan heritage. It’s an amazing cuisine, and I don’t think there’s enough attention to it as of yet.”

He is exploring both of these cuisines in his own cooking, especially the tagines characteristic of Moroccan cuisine. “I just love the slow cooking, especially in the wintertime. Slow braises of meat. I have a farm and we raise our own lamb, and I’m always looking for creative ways to cook and serve lamb,” he said. “This type of cuisine really lends itself into turning a cheaper cut, if you will, into a remarkable centerpiece-type dish.”

“Now that it’s so easy to access all these spices, I see people really taking regional American cuisine and applying global spices to them as well to enhance those dishes,” said Chef Matt Greco, Executive Chef at The Restaurant at Wente Vineyards in California. “People are using spices that, not long ago, no one had ever heard of.”

“You’re definitely seeing a lot of that cross between American, especially southern American, with Asian flavors,” he continued. “I definitely see a lot more fermented products. Korea uses so many fermented products in their food. I definitely see those types of influences applied to American cuisine. The past five years have seen a rebirth of southern American food, and that whole movement is going to other areas of the United States that have their own food cultures.”

 

“Spices and Culinary Herbs” poster by Tim Ziegler and Brian Keating is available at http://www.chefzieg.com/ or http://www.mondofood.com/spiceposter.html.

 

Market Street Launches New Guest Engagement Program in Dallas-Fort Worth

 Market Street, part of  The United Family™, is introducing a new loyalty program for customers at its Dallas/Fort Worth area stores. The new guest engagement program is free, offering an enhanced mobile application (app) and a more customized shopping experience, saving customers time and money.

The new program features purchase recommendations, product coupons and free offers that are individually tailored to each guest based on shopping habits, creating a personalized experience that allows guests to easily take advantage of relevant offers. More than 167,000 customers who are already registered as “Smart Rewards” members are automatically enrolled into the new program and have until May 20 to redeem existing loyalty points.

“Our new loyalty program in Dallas/Fort Worth offers Market Street guests a unique opportunity to have a say in which coupons, discounts and rewards they receive,” said Robin Cash, Loyalty Marketing Manager for The United Family™. “These changes allow us to offer guests more of what they want and use, improving the overall shopping experience by saving time and money.”

Market Street loyalty program members have exclusive access to deals, coupons, promotions and sweepstakes. Redeeming offers has also been made simpler, as customers will only need to provide a phone number at checkout rather than carrying a membership card.

A new iPhone app, available today, also offers the ability to update profiles for a more customized experience. With one touch, customers can view and share shopping lists via text and email, as well as add unique Market Street recipes and coupons directly from the weekly ad. To access the mobile app, iPhone users can visit the Apple App Store and search keyword “Market Street.”

Reward and promotional offers for the new loyalty program will include kids club, health and wellness initiatives, beer and wine offers and pet-related deals, allowing customers to select rewards according to their needs.

Registering and redeeming points is easy and can be done online at www.marketstreetdfw.com, using the new Market Street mobile app, or visiting in-store kiosks in the company’s seven Dallas/Fort Worth locations: Allen, Colleyville, Coppell, Flower Mound, Frisco, McKinney and Plano.

Cherchies Adds to Line of Gourmet Fruit Spreads

 

Cherchies Specialty Foods is introducing four new products to its  line of gourmet foods: Strawberry Hot Pepper Jam, Blackberry Preserves, Lem’n Raspberry Marmalade, and Apple Butter Spread. Cherchies showcases these items in new attractive 10-ounce jars perfect for creating an enticing product display.

Cherchies Specialty Foods has been producing award-winning gourmet foods since 1978 and has a reputation for innovation, excellence in quality and personal-touch customer service.

For more information about Cherchies Specialty Foods,  call Christine Hartfield at 800-644-1980 or email at chris@cherchies.com.

 

Greenview Kitchen Products from Giovanni Food Co. Earn Gluten-Free Certification

Giovanni Food Co. Inc. has earned Gluten-Free Certification from NSF International, a global public health organization, for its Greenview Kitchen organic pasta sauce, pizza sauce and bruschetta. The NSF Gluten-Free label is a signal to consumers with gluten intolerance or celiac disease that the product contains less than 20 parts per million (ppm) of gluten.

This is essential as the U.S. Food and Drug Administration recently published the final rule that sets a gluten limit of 20 parts per million (ppm) in foods labeled as “gluten-free,” “without gluten,” “free of gluten” or “no gluten.” The compliance date of this final rule is August 5, 2014. In 2011, NSF International developed a voluntary gluten-free standard and certification program, which verifies that certified products do not exceed this limit.

This certification helps Giovanni Food Co. meet the needs of consumers who need verification that the products they purchase are gluten-free. It is also significant to the company’s current private-label and contract manufacturing customers.

“It is important to our company that we provide consumers with products that have the attributes they are looking for,” said Louis DeMent, CEO of Giovanni Food Co. “Having this gluten-free certification, along with our recent non-GMO project verification, enables our brand, Greenview Kitchen, to stand out among the many others that are in the marketplace.”

To earn the certification, Giovanni Food Co. had to meet the requirements of the NSF Gluten-Free Certification Program by developing a gluten-free compliance plan for production and/or handling facilities and successfully pass both on-site facility audits and product testing. Supplier assurance, manufacturing practices and training methods were evaluated to verify the company’s ability to create products that meet the certification requirements. Random product samples were collected and tested at an NSF International laboratory to verify gluten levels are below the FDA limit.Facilities are audited and products are tested annually to confirm ongoing compliance to the program.

“NSF International developed this voluntary standard to provide consumers with a science-based gluten-free certification program they can trust,” said Jaclyn Bowen, General Manager, Agriculture and Specialty Food Programs at NSF International. “Earning NSF Gluten-Free Certification for its Greenview Kitchen organic pasta sauce, pizza sauce and bruschetta demonstrates Giovanni Food Co.’s dedication to meeting the needs of its customers as well as the gluten-free integrity of its products.”

Products meeting all certification requirements are authorized to bear the NSF Gluten-Free seal and are included on NSF International’s website to demonstrate the products are certified gluten-free.

 

WOATS Oatsnack Morsels Great for School Lunches

Not the typical granola, WOATS Oatsnack is a sweet modern day fusion of wholesome gently baked oats and premium ingredients that kids can enjoy and parents can feel good about. Their mouth-watering flavors and convenient size make them an easy on-the-go solution for when hunger strikes between classes or after school.

Each bag is filled with delicious clusters of healthy oats and tantalizing ingredients that satisfy cravings without preservatives or excess fat. Nuts About Berries pairs handfuls of Southern roasted praline pecans with tangy cranberries for a mix that will give students energy so they can focus on their goals. Cookies ‘n’ Dreams is a sweet treat any child will adore, filled with golden oats and savory chunks of chocolate vanilla cream sandwich cookies. Peanut Butter Graham Slam is the perfect snack for game day, with crisp honey graham crackers and sweet butter toffee peanuts that add protein to this healthy indulgence.

Founded in December 2003, Anderson Trail is a values-driven food company with the motto of “Humble Oats with Ambition.” This not only stands for their creative flavor combinations, but also represents founder Justin Anderson’s desire to help other kids and young adults dream big. Anderson set his sights on entrepreneurship at the age of 16, founding his first successful venture into the food market with Anderson Trail Premium Soft Granola. Driven by his learning experiences and the adversity he faced with breaking into the industry at such a young age, Anderson has implemented his own motivational system for inspiring kids today to find and succeed at their passions. WOATS is available in select stores, and can now be found in one of the new displays being featured in 47 Target locations across the nation.