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Delicious Dairy Products Going Greek at Clover

In celebration of its centennial anniversary, Clover introduces its newest dairy delicacy, an organic nonfat Greek yogurt line to add to its selection of more than 175 dairy products, which range from natural and organic milks, butter and cheese, to craft ice cream. The company’s superior-quality organic Greek yogurt is carefully crafted in authentic Greek tradition, using fresh Clover organic nonfat milk and the finest of premium organic fruits. Silky smooth and mildly tangy, this authentically-strained yogurt has a thick, creamy texture to delight all palates. Clover’s Greek yogurt comes from happy cows that enjoy American Humane Certified, family-owned farms. With the highest standards for quality, environmental stewardship and animal welfare in the industry, these happy cows produce the best organic milk on the market.

“Our Greek yogurts are available in five delicious flavors and make great snacks – packed with protein, calcium and live cultures that make them the perfect addition to a healthy diet,” said Clover President and Chief Executive Officer Marcus Benedetti. “And true to our passion for excellence, they contain no artificial colors, flavors or preservatives.”

Clover organic Greek yogurts are also free of antibiotics and growth hormones and not fortified with powders or unnecessary unpronounceable additives. Authentically strained and with a smooth, creamy texture, Clover organic Greek yogurts are also less tangy than many other Greek yogurts. Each fruit variety is bursting with flavor and whole nutrients, with the second ingredient listed being premium organic fruit next to the first ingredient of Clover organic nonfat milk. Sweet and tangy come together in the classic Blueberry Greek Yogurt, which combines floral and jammy notes of organic blueberries. Savor the fresh-picked essence of sweet, sun-kissed peaches plucked from the tree that perfectly pair with the milk to make a creamy Peach Greek Yogurt treat. And prepare to fall in love with the flavorful Black Cherry Greek Yogurt, exploding with tart organic cherries with subtle floral notes of cassis and fresh-baked pie. America’s favorite flavor got better, too. Clover blended its fresh milk with aromatic vanilla bean to create a rich, tantalizing Vanilla Greek Yogurt that’s perfect for breakfast, a healthy snack or nutritious smoothie. And the Plain Greek Yogurt is anything but plain – this rich yogurt has a luxurious mouth-feel and texture, perfect in pure form or with other foods.

Roundy’s Names Two New Presidents

The Kroger Co. has announced the promotion of Michael Marx, currently Vice President of People Operations for Kroger, to serve as President of Roundy’s Supermarkets, Wisconsin, effective April 1. The company also announced the promotion of Don Rosanova, currently Executive Vice President of Operations for Roundy’s, to President of Mariano’s, effective immediately. Both leaders will report to Roundy’s CEO, Bob Mariano.

Michael Marx Promoted to President of Roundy’s Wisconsin

Kroger promoted Michael Marx to serve as President of Roundy’s Wisconsin.

“Michael’s knowledge of store operations and merchandising, combined with his expertise in human resources and organizational effectiveness, will serve him well in this role. He builds strong teams of leaders and associates who work together to deliver business results.” said Mariano. “Michael’s leadership skills and business knowledge make him an excellent addition to our Roundy’s team in Wisconsin.”

Marx joined Kroger in 1975 as a stocker at the former Highland Village store in Houston. After completing the management development program, he served in numerous leadership positions through the years, including store and district management and produce, floral and natural foods merchandiser. He was promoted to director of regional operations for the Southwest division in 2006, and to vice president of operations in 2007. He was named vice president of transition at Kroger’s general office in Cincinnati in 2011 and took on his current role earlier this year.

Don Rosanova Promoted to President of Mariano’s

Kroger promoted Don Rosanova to serve as President of Mariano’s.

Rosanova has served in his current role as Executive Vice President of Operations for Roundy’s since May 2006. He previously served as group vice president—supply chain from 2002 to 2006. Before joining Roundy’s, Rosanova was vice president of operations of Edward Don & Company, a provider of foodservices supplies and equipment, from 1999 to 2002. He also served as group vice president of operations at Dominick’s Finer Foods from 1996 to 1998, and held various management positions within Dominick’s from 1971 to 1996 in the greater Chicagoland area.

“Don has been my partner in building the Mariano’s brand and I could not have built this without his leadership,” said Mariano. “His passion for excellence has made him a well-respected leader within the Roundy’s and retail grocery community. Don has been an integral part of the success of the Mariano’s stores since its inception, and we look forward to him continuing that journey as we grow the Mariano’s business.”

Retail Ramen Goes Gourmet

Innovative soup, broth and noodle purveyor Nona Lim has a new line of authentic and fresh ramen noodles. Quality fresh ramen noodles are what differentiates restaurant-grade ramen bowls from all the rest and with this exciting new line from Nona Lim, the highest level of fresh ramen noodles will be available to the home cook for the first time. With Nona Lim Tokyo Ramen, Nona Lim Hakata Ramen and Nona Lim Whole Wheat Ramen, there is truly something to suit the taste of all ramen enthusiasts nationwide.

“Nona Lim Ramen Noodles empower home chefs to create truly gourmet ramen bowls,” says Nona Lim Founder Nona Lim. “We are so excited to share the secret ingredient of ramen houses with the world because fresh ramen noodles make any ramen bowl thrillingly delicious.”

nonalim editphoto1Just as there are many different types of pasta, there are many types of ramen. Tokyo Ramen is originally from the capital of Japan and is also the most popular type of ramen around the world. Nona Lim Tokyo Noodles are a great place to start for any home chef. Nona Lim Hakata Ramen is pale and very thin, which allows it to be cooked more quickly with a unique delicate texture. Pair it with its Miso Ramen or Spicy Szechuan broths for a hot bowl of noodles in minutes. Nona Lim Whole Wheat Ramen puts a California twist on traditional ramen recipes. Nona Lim’s Whole Wheat Ramen has a natural brown hue, and more nutrients and fiber.

Home chefs can either create their own homemade broths to pair with Nona Lim Ramen Noodles or pick up a fresh Nona Lim broth for a truly gourmet dining experience ready in minutes. Nona Lim Thai Curry and Lime Broth, for example, won a Gold sofi Award in 2015 for it’s spectacular flavor. Made with a traditional bone broth base and spiced to perfection, Nona Lim Thai Curry and Lime Broth, a few sliced veggies and proteins and a Nona Lim fresh ramen noodle package can create a dinner the whole family will love in under 10 minutes. Other Nona Lim broths include Nona Lim Vietnamese Pho Bone Broth, Nona Lim Szechuan Spicy Bone Broth and Nona Lim Miso Ramen Vegan Broth.

Nona Lim Fresh Ramen Noodles and all Nona Lim products are made without additives or preservatives of any kind and sold fresh in the refrigerated section of fine stores.

Coco Libre Reveals Three Reasons to Choose ‘From Concentrate’

Back in the day, “from concentrate” meant that a beverage was overprocessed, nutritionally empty and would probably taste funny. Back then, the choice between “fresh” or “from concentrate” was a no-brainer.

But food science and beverage manufacturing have come a long way since then. In today’s globalized beverage manufacturing system, “from concentrate” means something much more positive. As a company whose core ingredient comes from the Philippines, Coco Libre stakes its reputation on “from concentrate” giving consumers everything they demand and deserve. How is this possible? Here are three reasons why.

First, Coco Libre’s low-energy concentration method makes use of advances in no- and low-heat methods to retain maximum nutrition and flavor quality. The process involves the cold-concentration method known as reverse osmosis, or RO, to gently remove a majority of water while retaining all of the nutrition and flavor components. This ultra-premium, low-energy method removes water from fruit juices by means of special filters. Additional water is then removed under a vacuum at a minimal temperature to maintain the highest level of quality and nutritional integrity.

Bringing concentrate to the U.S. has considerably less overall energy impact compared with unconcentrated coconut water. The Philippines, where the young, green coconuts that go into Coco Libre’s concentrate grow, is more than 8,000 miles away from California, where Coco Libre beverages are made. After water is removed, the concentrated coconut water weighs less, resulting in a three-times carbon impact reduction.

The coconut water concentrate, with nutrition and flavor intact, then goes into Coco Libre beverages that are made in the USA. That enables the company to deliver beverages that embody the trust and quality Coco Libre customers expect. That level of assurance isn’t currently possible for beverage manufacturing at the ingredient source, so Coco Libre chose to make beverages close to home at facilities certified by GFSI (Global Food Safety Initiative) with SQF (Safe Quality Food).

But do consumers understand? “We still have work to do there,” says Candace Crawford, Chief Executive Officer of Maverick Brands, Coco Libre’s parent company. “The average consumer doesn’t know about all the advances in manufacturing and quality efforts behind the scenes. So we have to show how every decision we make, in the end, is aimed at bringing them a better tasting, better functioning product.”

And the Winner Is…

California’s Artisan Cheese Festival selected winners last week in a Saturday night celebration entitled “California Cheesin’.”

Peloton Catering

Peloton Catering

First prize went to Peloton Catering for Beehive Cheese Potato Bacon Fondue.

Chef Austin Perkins and Kelly Spaan from Nick's Cove

Chef Austin Perkins and Kelly Spaan from Nick’s Cove

Dungeness Crab and Point Reyes Toma Fried Mac n' Cheese

Dungeness Crab and Point Reyes Toma Fried Mac n’ Cheese

Second place went to Block Butcher Bar for  Toast with Dairy Goddess Farmstead “The Valley” Fromage Blanc with House Cured Lomo, Pickled Onion, Arugula, Olive Oil and Maldon Salt, and third place went to Nick’s Cove Restaurant – for Pt. Reyes Toma & Dungeness Crab Fried Mac n Cheese.



Feeding America Strongly Opposes Cuts to SNAP in House Budget

Statement Attributable to Diana Aviv, CEO of Feeding America:

“Late yesterday, the House Budget Committee passed its Fiscal Year 2017 budget resolution introduced earlier in the week by Chairman Tom Price (R-GA). We are deeply alarmed that the plan includes a harmful proposal to convert the Supplemental Nutrition Assistance Program (SNAP, formerly known as food stamps) into a ‘block grant’ program.

“SNAP provides critical food assistance to people struggling with a slowly recovering economy. Such a harmful change to the structure of SNAP would result in a reduction or complete loss of benefits for millions of people at a time of elevated need, and remove the program’s ability to immediately respond to fluctuations in the economy and changes in need.

“SNAP has a proven track record of not only improving food security but also providing long-term health, education and economic benefits. Food insecurity is clearly linked to poor health, delayed development and behavioral problems for children, and an increased risk for chronic conditions for the elderly, including diabetes and heart disease. SNAP is a smart investment that pays long-lasting dividends. SNAP and other federal nutrition programs provide a critical lifeline that must be maintained.

“Congress passed a bipartisan Farm Bill in 2014 that contributed $23 billion toward deficit reduction, including cuts to SNAP. The House Budget Committee now is resurrecting proposals that were considered and rejected by Congress during the three years of debate on that bill.

“This proposal also comes at a time when at least 500,000 of the most vulnerable SNAP recipients are set to lose benefits due to the harsh three-month time limit on benefits for unemployed childless adults, despite their willingness to work and their efforts to search for a job, or whether there are sufficient work or training opportunities available.

“We can all agree that good jobs are the best solution to hunger, but the reality is that millions of Americans are unemployed. Many others are working but unable to make ends meet. We need to make sure that people who have fallen on hard times can put food on the table until they can get back on their feet.

“States already have considerable flexibility in administering SNAP. The primary consequence of a block grant would be to erode the federal commitment that a family is eligible for the same level of food assistance, regardless of whether they live in Mississippi or Minnesota.

“Current SNAP benefits are already inadequate, and the majority of SNAP benefits are redeemed by day 21 of any given month, leaving many families scrambling to find enough food. The average SNAP household receives about $255 a month in SNAP benefits, which averages less than $1.40 per person per meal.

“Any additional cuts to SNAP would increase demand on the nation’s charitable food system at a time when food banks and other hunger-relief groups are stretched to meet sustained high need.

“We urge Congress to set aside harmful policy proposals that have been previously rejected and to work together to ensure a federal budget that maintains our nation’s longstanding, bipartisan commitment to protecting programs that help ensure vulnerable people have the nutrition assistance they need in hard times.

“Federal poverty reduction policy should promote opportunity and economic mobility, while also ensuring a strong safety net that protects individuals who are facing hard times from hunger. Unfortunately the House Budget falls far short of achieving either goal. We strongly urge members of the House to vote against this budget.”

British Truffle Supplier Plans Expansion into U.S. Market

TruffleHunter, the UK’s leading fresh truffle supplier and truffle product manufacturer, has launched a new U.S. online shop as it looks to build its presence in US e-commerce, foodservice and retail channels.

The company, buoyed by the success of TruffleHunter’s strong Amazon USA business, has recently commissioned a new U.S. website and on-line shop. The new U.S. website offers a further on-line platform for direct consumers to purchase truffle products and extends the company’s brand representation in the U.S. market as it works to expand its operation into wholesale channels.

“It’s an exciting time for our business” says James Rutter, the Head of Sales & Marketing at TruffleHunter. “Through the successes of our current U.S. e-commerce platforms and a demand for high quality truffle products, I am certain that we have solid platform to develop a strong U.S. wholesale business in the most dynamic specialist food market in the world.”

You can find TruffleHunter at and at this year’s Fancy Food Show.

San Joaquin Valley Olive Oil Competition Winners Announced

Best of Show - The Olive Press' PicualThe Olive Press’ Picual (Sonoma) and Coldani Olive Ranch’s Calivirgin Bountiful Basil (Lodi) have been named the best of show winners in the 2nd Annual San Joaquin Valley Olive Oil Competition. The competition, open to all olive oil producers in the state of California with products made from their most recent olive harvest, received a total of 61 entries from 18 different olive oil producers from throughout the state.

Entries were received in two classes, extra virgin olive oils and flavored olive oil, with nine subcategories in total. Gold and silver medals were awarded, as well as an overall best of show selected for each of the two classes. In total there were 39 EVOO and 22 flavored olive oil entries that were judged by a panel of seven judges from the California Olive Oil Council Taste Panel. The judging took place on March 8 in Pleasanton, California.

Gold medals in the extra virgin oil class went to Enzo Olive Oil Company’s Tyler Florence Test Kitchen EVOO (Clovis) and Rosenthal Olive Ranch’s Arbosana (Madera), which both won in the category for Spanish blends. Gold medals for Spanish single variety oils went to Coldani Olive Ranch’s Calivirgin Premium EVOO (Lodi), Calolea Olive Ranch’s Calolea Mission (Marysville) and The Olive Press’ Picual (Sonoma).


Gold medals for Italian blends went to Winter Creek Olive Oil’s Winter Creek Olive Oil (Winter Creek), Winter Creek Olive Oil’s Ruscello d’Inverno (Winter Creek), Coldani Olive Ranch’s Lodi Olive Growers Blend (Lodi), The Olive Press’ Italian Blend (Sonoma), Coppetti Olive Oil’s Harvest Blend (Modesto), Bava Family Grove’s Bava Monticelli Estate Napa Valley (Escalon), San Miguel Olive Farm’s Tuscan Nectar of the Gods (San Miguel) and San Miguel Olive Farm’s Tuscan Gold (San Miguel). Coldani Olive Ranch’s Lodi Olive Oil Ascolano (Lodi) won the sole gold medal awarded for an Italian single variety oil, and Bozzano Olive Ranch’s A2 (Stockton) won a gold medal for other blends.

Gold medals for flavored oils went to The Olive Press’ Lime (Sonoma) and The Olive Press’ Limonata (Sonoma), which competed in the citrus-flavored category. Coldani Olive Ranch’s Calivirgin Bountiful Basil (Lodi) won the gold medal for an herbal-flavored oil, and Coldani Olive Ranch’s Calivirgin Jalapeno Garlic (Lodi) and Coldani Olive Ranch’s Calivirgin Extreme Heat Serrano (Lodi) won gold medals for oils with other flavorings.

Silver medals in the extra virgin olive oils class went to Fandango Olive Oil’s Fiesta (Paso Robles), a Spanish blend; Italian blends, Frog Hollow Farm’s Frog Hollow Farm Organic EVOO (Brentwood), Bozzano Olive Ranch’s Toscana Organic (Stockton), San Miguel Olive Farm’s Tuscan Pristine (San Miguel) and La Ferme Soleil’s La Ferme Soleil (San Francisco); and other blends, Rancho Azul y Oro’s Estate Blend (San Miguel) and Rosenthal Olive Ranch’s Koroneiki (Madera). Among the single variety oils, The Olive Press’ Arbosana (Sonoma), The Olive Press’ Arbequina (Sonoma), The Olive Press’ Sevillano (Sonoma), Fandango Olive Oil’s Elegante (Paso Robles), Enzo Olive Oil Company’s Delicate Ranch 11 (Clovis) and Coppetti Olive Oil’s Fall Harvest (Modesto) won silver medals for Spanish single-variety oils; Coldani Olive Ranch’s Lodi Olive Oil Frantoio EVOO (Lodi) and Alta Cresta Olive Oil’s Alta Cresta Premium Coratina (Paso Robles) won silver medals for Italian single-variety oils, and Enzo Olive Oil Company’s Bold Ranch 11 (Clovis) and The Olive Press’ Mission EVOO (Sonoma) won silver medals for other single-variety oils.

In the category for citrus-flavored oils, Olive Ranch’s Meyer Lemon (Marysville), Coldani Olive Ranch’s Calivirgin Lusty Lemon (Lodi), The Olive Press’ Clementine (Sonoma) and Rancho Azul y Oro’s Estate Blend Orange (San Miguel) were awarded silver medals. Coldani Olive Ranch’s Calivirgin Rustic Rosemary (Lodi) and Coldani Olive Ranch’s Calivirgin Oh! Oregano (Lodi) were awarded silver medals in the herb-flavored oils category, and The Olive Press’ Jalapeno (Sonoma) and Coldani Olive Ranch’s Calivirgin Hot Virgin Jalapeno (Lodi) were awarded silver medals for oils with other flavors.

Planning is already underway for the 2017 SJVOOC, which will be held April 4. More information will be available in November at


Kroger Names Group Vice President of Retail Operations

The Kroger Co. has promoted Mary Ellen Adcock to serve as Kroger’s Group Vice President of Retail Operations, effective May 16. She succeeds Marnette Perry, whose retirement was previously announced. Adcock currently serves as Vice President of Operations for the company’s Columbus division.

“Mary Ellen brings to her new role a strong track record of success leading teams across our business, including manufacturing, operations and merchandising. She is the right leader to help shape our vision for store operations as we continue investing to grow,” said Rodney McMullen, Kroger’s Chairman and Chief Executive Officer. “Mary Ellen will be a great addition to our senior leadership team.”

Adcock joined the company’s Country Oven Bakery in Bowling Green, Kentucky, in 1999. She held several leadership positions of increasing responsibility in Kroger Manufacturing, including vice president of deli/bakery manufacturing in Kroger’s general office in 2009. In 2014, Adcock was named vice president of merchandising for the Columbus division.

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