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Customer Traffic, Basket Size Up at Sprouts

Sprouts Farmers Market, Inc.  today provided preliminary information on certain aspects of its 2013 financial performance through November 17, 2013. For the seven weeks ended November 17, 2013, the company has recorded comparable store sales growth of 13.7 percent, or 22.8 percent on a two-year stacked basis pro forma for the 2012 acquisition of Sunflower Farmers Market. Comparable store sales growth has been driven by continued momentum in customer traffic and basket size.

The results for this seven-week period are not for an entire fiscal period, and there can be no assurance that final results for the 13-week period ended December 29, 2013 will not differ from these results.

Change Up Your Thanksgiving with Blueberries

If orange is the new black, blue is the new red this holiday season. Swap out the cranberries for the all-American Wyman’s wild blueberries on your holiday table. Wyman’s of Maine is one of the largest wild blueberry growers in the US and harvests all the antioxidant-packed, sweet and tart berries on their lush 10,000 acres of land, transporting them from farm to freezer to table. Actually, wild blueberries are one of the few fruits native to the U.S., so why do cranberries get all the cred on Thanksgiving? These smaller and sweeter berries work well in any dish that calls for cranberries.

Another reason to snack on wild blueberries during the holidays is that they keep you heart healthy! New research from the American Journal of Clinical Nutrition shows wild blueberries have the potential to improve heart health. Researchers from Germany’s University of Dusseldorf and the United Kingdom’s University of Reading and University of Northumbria concluded that wild blueberries may help blood vessels function better and remain healthier, thus relieving pressure on the heart. And did you know that out of 40 different fruits and vegetables tested, wild blueberries took the blue ribbon for the most antioxidants? Cooking with wild blueberries this holiday season will keep your heart pumping and give you the boost you need to plow through the season.

Here are some recipes from Wyman’s of Maine  to get you started.

Wyman’s Wild Blueberry Sauce

 

BlueberrySauceMakes 2 1/2 cups

 

3 cups Wyman’s wild blueberries
1 cup sugar
1 cup water
Juice and zest of 1 orange
1 tsp ground cloves
1 tsp cinnamon
1 Tbsp cornstarch (for thickening if necessary)

 

1.    In a large saucepan, heat the wild blueberries, sugar, 1 cup water, orange juice and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. *If the sauce is too thin, you may add a cornstarch slurry (1 tablespoon cornstarch and 2 tablespoons water) to thicken.

2.    Add orange zest to the mixture and cool.

By Wyman’s of Maine

 

Wyman’s Wild Blueberry, Butternut Squash and Quinoa Salad

 

Serves 4 to 6

 

QuinoaSalad

1 large butternut squash, peeled, seeded and cubed, 3.5 lbs

1 Tbsp olive oil

1 cup quinoa

2 cups arugula

2 medium shallots, sliced thin

1 cup Wyman’s Wild Blueberries, thawed

1/4 cup chopped cilantro

Salt and pepper

 

Vinaigrette:

Juice of 1 lemon

1/3 cup olive oil

1 Tbsp honey

1 Tbsp apple cider vinegar

 

1.    Set the oven to 350 degrees. On a large baking sheet, spread the squash evenly, toss with 1 Tbsp olive oil and season with salt and pepper. Roast 30 minutes or until tender.

2.    Meanwhile, in a medium-sized pot, cook the quinoa according to package instructions or bring two cups of water to a boil, add quinoa, cover and simmer 10 minutes. When the quinoa is translucent, it is finished.

3.    In a large bowl, combine all ingredients. Dress and season to taste.

 

By Wyman’s of Maine

Torie & Howard Signs on with KeHE

Torie & Howard organic hard candy has gained national distribution through KeHE Food Distributors of Romeoville, Ill.

KeHE Food now will distribute all four flavors of Torie & Howard candy in 2-ounce recyclable steel tins along with a 6-ounce handbag-shaped gift package, said Torie Burke, company co-founder. All of the candy is USDA organic and kosher certified and contains no GMOs, preservatives, artificial dyes, casein, soy or gluten, Burke said.

Torie &Howard Shipper CRPDThe candy is available in sleeves of eight units and a new shipper, which also will be carried by UNFI and ready for shipment in January. The shipper holds 64 tins for an eye-catching off-shelf promotional display and currently is available for pre-order, Burke said.

Torie & Howard flavors offer sophisticated flavor combinations, including Pink Grapefruit & Tupelo Honey, a sofi™ Award Finalist, Italian Tarocco Blood Orange & Wildflower Honey, California Pomegranate & Sweet Freestone Nectarine, and D’Anjou Pear & Ceylon Cinnamon. The handbag gift package of assorted flavors, which also was named a sofi Award Finalist, is colorful with artwork depicting the luscious fruit flavors of the candies and is topped with a striped grosgrain ribbon for a handle, Burke said.

The 2-ounce recyclable steel tins have a suggested retail price of $3.99-$4.99. The handbag gift package has a suggested retail price of $7.99-$8.99, and the candy also is sold in bulk. More information is available by calling 1-888-826-9554 or online at www.TorieAndHoward.com.

WOATS Oat Snacks Introduced in Texas

WOATS are a  blend of gently baked whole grain oats, honey, and other premium ingredients that are configured into bite-size morsels. WOATS are made to improve the way folks snack, and are on a mission to teach kids that achieving their dreams is attainable and–in some cases–delectable.

Their motto of “humble oats with ambition” stands for more than 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.

WOATSLineup_zps75d3cd2eWOATS’ three flavors were launched in Texas and are currently available at HEB Central Market, Stater Bros., and The Fresh Market with more locations coming soon!

Call for Submissions

Now is the time to let us know about the new product launches you’re planning for the Winter Fancy Food Show. If you want us to keep the information under wraps until later, mark your announcements, “EMBARGOED UNTIL [DATE].”

But if you don’t mind folks knowing about your products right away, we’d love to publicize as many of them as we can before the show, so that retailers can start getting excited about seeing you in San Francisco. Email your notices to editor@oser.com and attach a product image if you have one.

PRESSELS Pretzel Chips Launch in U.S.

Available in three flavors, Original, Everything and Sesame, PRESSELS is the first all-natural, non-GMO certified, pressed pretzel to hit the U.S. snack market. PRESSELS make for a unique guilt-free treat anytime of the day with 80 percent less fat than regular potato chips. Buyers will also be happy to know that PRESSELS has no food coloring or artificial flavors, no cholesterol, no preservatives and zero trans fat.

The three thin and crispy PRESSELS flavors are available in 7.1 oz. sizes and retail from $2.99 – $3.99. PRESSELS can currently be found in all Schnucks stores in Missouri and will be available in new stores and markets in the coming months.

Saffron Road Introduces New Dessert Mini Tarts for Easy Holiday Entertaining

SAFFRON ROAD LOGOSaffron Road(TM), the packaged food brand of American Halal Co., is delighted to announce the launch of their new line of Dessert Mini Tarts at Whole Foods Market nationally this month. These bite-size delicacies are inspired by the irresistible flavors of India, South America and France. Saffron Road’s new Mini Tarts make entertaining guests quick and easy as they require no baking and practically no preparation – simply take the Tarts out of the freezer to defrost and then serve. Given their mini size, each guest can decide how much they’d like to eat and not feel guilty about eating too much or leaving a large amount of their dessert on the plate.

Saffron Road’s epicurean dessert line, which is in premium packaging adorned with gold embossed lettering, includes:

—Kashmiri Lemon Ginger – Made with creamy Shrikand, a delicious hand-crafted yogurt cheese formed from strained Dahi, swirled with tangy lemons and fresh pureed ginger.

—Chocolate Coconut Cheesecake with Fair Trade Chocolate – Made with wondrous Fair Trade chocolate and coconut shavings to create a cheesecake beyond compare.

—Salted Caramel Cheesecake – Rich, creamy cheesecake featuring the delightful dance of sweet caramel with the counterpoint of natural French sea salt.

“We’re very excited to introduce these sophisticated delicacies inspired by the world’s best ingredients and traditions,” says Adnan Durrani, CEO of Saffron Road. “Featuring Shrikand, a strained Yogurt cheese from India, Fair Trade chocolate from South America, and French sea salt, we ventured from exotic tastes across three continents to bring Saffron Road’s customers these unique World Cuisine epicurean treats. These elegant Mini Tarts will bring cheer and adventure into American homes for the Holidays.”

“Saffron Road’s decadent new Mini Tarts are perfect for social gatherings and for holiday parties, especially since they are so easy to just thaw and serve. All of Saffron Road’s innovation, product development, consumer and community outreach, and stellar success is a direct result of our win-win partnership with the Whole Foods Market Global Team and we look forward to our further mutual success with this new line at Whole Foods Market,” commented Executive Vice President of Saffron Road, Jack Acree.

“From the day we first started carrying Saffron Road’s products, they’ve delivered fresh ideas and new flavors that our shoppers really love and can’t find anywhere else,” said Dwight Richmond, Global Grocery Purchasing Coordinator for Whole Foods Market. “These new Mini Tarts will be a great addition to any holiday table.”

Consumers can find the new Mini Tarts at Whole Foods Market stores’ frozen aisles for the suggested retail price of $8.99 each.

Bananas Foster Brownie Mix Makes For a Decadent Holiday Treat

Rabbit Creek Products IncLooking for a decadent holiday treat? Well then look no further. Rabbit Creek Products has just the thing! Bananas Foster Brownie Mix has decadence in spades, combining rich brown sugar and bananas in with Rabbit Creek’s already famous brownie mix. The product is a succulent dessert that will have everyone fighting over the last bite.

Rabbit Creek’s standard of just a one-case minimum order still stands, and you’re able to mix flavors for each purchased case. Lest you forget, Rabbit Creek also has free private labeling – perfect for that little extra touch.

Rabbit Creek products can be perused at www.rabbitcreekgourmet.com, or if you are feeling chatty, call 913.837.2757.

MODERN OATS for a Quick, Conscientious Breakfast

Innovative Beverage Concepts, Inc’s newest product line is MODERN OATS, artisanally grown and minimally processed oatmeal packed in on-the-go cups that require no microwaving. Consumer or barista simply adds hot water to the oatmeal cup and lets it sit for three minutes before stirring and eating.

MODERN OATS boasts an impressive array of check-offs for conscientious or allergen-sensitive consumers: The certified gluten-free oats are grown on small family-run farms in the Upper Midwest of North America. All of the oats are made from color-sorted kilned, whole groats that are minimally processed by steaming and flaking. Nuts and seeds or dried fruit is then added to the mix for antioxidants and omega-3 values, and the oatmeal is sweetened with organic evaporated cane juice. It’s packaged in recyclable individual cups that are designed to pop on the shelf and speak to contemporary consumers who cares about what they eat, where it’s from and what the packaging looks like as they carry it around.

MODERN OATS retails for an average of $3.25 per cup and comes in 6-cup and 12-cup cases. Cases are available both as all one flavor and as variety packs with each of the six flavors: Mango Blackberry Oatmeal, Chocolate Cherry Oatmeal, Nuts & Seeds Oatmeal, Apple Walnut Oatmeal, 5 Berry Oatmeal and Goji Blueberry Oatmeal. For more information, visit www.modernoats.com.

“America’s Thanksgiving Table 2013″ Report Showcases A Desire For Twists On Traditional Holiday Favorites

PILLSBURY THANKSGIVINGTradition holds true across the country when it comes to preparing a Thanksgiving meal. However, according to a new survey conducted by Pillsbury, today’s holiday table may have a new look as families seek to modernize classic recipes and incorporate time saving techniques. America’s Thanksgiving Table 2013 Survey reveals how the Thanksgiving meal will look for the majority of the nation, including the desire for new foods or preparations, and some of the challenges that people face while preparing the big meal.

According to the survey, 92 percent of households will not stray from including turkey on America’s Thanksgiving table. However, there is a desire for modern twists from today’s holiday food lovers, particularly with side dishes and desserts. In fact, nearly three-in-five Americans indicate that they like to try new and different foods each Thanksgiving, showing that there is room to update traditional recipes. The desire for variety in the holiday meal is especially strong among millennial households with 65 percent of respondents indicating their preference for new foods. Additionally, Thanksgiving hosts are trying to balance serving homemade foods with the time it takes to prepare them. Eighty-nine percent feel that preparing homemade foods is how to show loved ones how much they care, but nearly half of Americans admit that the Thanksgiving meal is the most stressful holiday meal to prepare with 72 percent of respondents looking for tips and tricks to prep the holiday meal more quickly.

“Pillsbury provides easy holiday food ideas that help families save time while still wowing guests with homemade holiday breads, side dishes and desserts,” said Madison Mayberry, Pillsbury food editor and entertaining expert. “By marrying traditional ingredients with modern flavors, such as adding salted caramel to a classic pecan pie recipe, you can easily make a modern homemade dish for your guests this Thanksgiving holiday.”

More results from America’s Thanksgiving Table 2013 Survey by Pillsbury include:

– Most, but not all, will indulge in Turkey on Thanksgiving. While the vast majority of Thanksgiving tables will include turkey as the mainstay, one-in-six (16 percent) say they’ve started offering turkey alternatives or are likely to try different preparations for the bird. Additionally, while Thanksgiving may be uniquely American, there is still room to infuse cultural traditions from other countries as one-in-10 respondents like to serve foods specific to their family’s culture like pastas, borscht, tamales or pierogis.

– Vegetable variety reigns on the Thanksgiving table. Vegetables like corn, carrots, broccoli, peas and green beans- especially in casserole form for more than half of Americans – make popular side dishes and vegetables are being included in more and more holiday meals. Other Thanksgiving side dish staples include stuffing/dressing, potatoes, yams and sweet potatoes, as well as cranberries.

– Bread, in a variety of forms, is a prominent participant in the holiday meal. More than three-quarters of families will pass a bread basket at the Thanksgiving dinner table, including rolls (62 percent), and another third (35 percent) opt for biscuits or crescents as their bread of choice.

– What’s for Dessert? Pie, of course! For nearly nine-in-10, Thanksgiving dinner is not complete without pie. Pumpkin is the traditional favorite across the U.S. (67 percent), with apple on 56 percent of the tables in the northeastern U.S. and pecan served on 43 percent of the tables in the South. Of those surveyed, 37 percent exclusively serve homemade, while the others don’t have time, don’t know how, or believe it is too difficult.