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Beaverton Foods Expands Co-packing, Private Label Business with New Brand Manager

Industry pro, Cindy Sitton, joins Oregon’s 87-year-old specialty condiment manufacturer to help build an area of the business that represents more than 120 co-packing partners at Beaverton Foods.

Sitton has been hired as Beaverton Foods’ Co-Packing and Private Label Brand Manager. She is responsible for managing current customers as well as recruiting new business. Additionally, she will help co-packers with their sales efforts, which will include the e-commerce sector such as working with Amazon and other digital businesses. “Everyone wants to do business with Amazon, but they don’t know how to navigate through the process,” Sitton explained. “I bring a lot to the table for both mass market and in the independent natural and specialty trade at the retail level.”

Most recently, Sitton worked at Advantage Sales & Marketing, based in Irvine, California, for eight years as Customer Development Manager. Prior to that she owned a brokerage business for five years; specializing in the natural and specialty foods industry.

Domonic Biggi, CEO of Beaverton Foods, said he’s pleased to welcome a seasoned pro to the sales team. “I’ve known Cindy for a long time and she brings more than two decades of key experience to an area of the business we want to streamline,” Biggi said. “This is a part of the business I’ve wanted to give more emphasis to for a while now.”

Beaverton Foods’ Beaver Brand and Inglehoffer are the leading shelf-stable horseradish and award-winning specialty mustards in the US, and it is the largest Safe Quality Food (SQF) certified processor of authentic wasabi products in North America. The company also offers a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley, Tulelake and Pacific Farms. In addition to its own brands, the company develops, produces and co-packs a broad range of products for companies in the U.S. and abroad.

Hangtown Oysters Now Available

Hangtown Oysters, grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound, are now available exclusively through Fortune Fish & Gourmet. A member of the Crassostrea gigas species, commonly known as the Pacific Oyster, Hangtown Oysters are farmed exclusively for the seafood purveyor. Grown near the fresh water outflow from Harding Creek Estuary, Hangtown Oysters feature a well-balanced combination of sweetness at the start, with a buttery soft brine finish. The flavor profile is a unique taste of fresh rain and low salinity.

“We had the idea to create Hangtown Oyster a couple of years ago,” explains Sean J. O’Scannlain, President and CEO, Fortune Fish & Gourmet. “Our team really enjoys bringing a little history into our brands, similar to our East Coast offering, the Old 1871 Oysters. We’re thrilled with how fantastic they taste. The farm we work with is producing an incredible oyster, and we are excited for people to try them.”

Hangtown Oysters are named after a unique folktale, dating back to California’s Gold Rush. During this boom time, Hangtown was one of the first towns settlers encountered while in search of the area’s riches. The town earned its name due to the vigilante justice dished out to those who ran afoul of local law enforcement. One particularly crafty swindler had a special request for his last meal: an oyster omelet. Knowing that the oysters would have to be brought from waters over a hundred miles away by steamship and then from port over rough roads, the swindler was able to delay his hanging at least two weeks. Locally, the oyster omelet was renamed the “Hangtown Fry,” known for “extending” one’s life by two weeks.

The May Issue of Gourmet News is Now Available

Click the image above or click here to be among the first to read the May issue of Gourmet News. Check back soon to read Sweets & Treats, a Gourmet News special supplement covering the 2016 Sweets & Snacks Expo.

Feeding America Names Hunger’s Hope Winners For 2016

Feeding America, the nation’s largest domestic hunger-relief organization, presented the 2016 Hunger’s Hope Awards at its recent annual conference.

Feeding America is a network of 200 food banks that provides food and groceries to more than 46 million people each year through 60,000 food pantries and meal programs in communities across America.

The 2016 Hunger’s Hope Award Winners are:

2016 Member of the Year
Alameda County Community Food Bank (Oakland, California) was recognized for its nutrition policies, SNAP (Supplemental Nutrition Assistance Program) outreach, innovative partnerships and its commitment to advocacy and community engagement.

The food bank’s advocacy team has been named to the Feeding America Advocacy Hall of Fame for three consecutive years, due to its efforts to protect federal nutrition programs.

The food bank was also cited for its innovative partnerships with the city of Oakland, local school districts, libraries and county social service agencies. New programs developed by the food bank have been embraced as state-wide tactics to expand meal programs.

“The Alameda County Community Food Bank is a highly collaborative organization that shares best practices, tactics and ideas with the Feeding America nationwide network of food banks. They actively participate in committees at the national office, present at our conferences throughout the year, and generously mentor other food banks,” said Diana Aviv, CEO of Feeding America.

2016 Network Leader of the Year
Michelle L. Riley, CEO of The Foodbank, Inc. (Dayton, Ohio), was recognized for extraordinary and exemplary leadership and service by an executive director/CEO in the Feeding America network.

Under Michelle’s leadership, distribution of food to people in the food bank’s service area has increased by 58 percent in the past five years. The distribution of fresh produce increased by 215 percent during the same time period.

“Michelle has accomplished much by placing people at the center of her work. She has built a strong team that will continue to make an impact. She was also a major voice in the Feeding America Contract Task Force team, working to ensure that the voices of food banks across the country were heard, and keeping the member contract in line with core values of the Feeding America network,” said Aviv.

2016 John van Hengel Fellowship
Jaynee K. Day, President & CEO, Second Harvest Food Bank of Middle Tennessee, (Nashville) is this year’s recipient of the John van Hengel Fellowship. The award honors the ideals of the late John van Hengel, who developed the concept of food banking in the 1960s. It recognizes an executive director of a member food bank for his or her excellence in leadership, local impact and national influence, and commitment and entrepreneurial spirit in the area of hunger relief.

Day has served the Second Harvest Food Bank of Middle Tennessee for 28 years.

Her visionary spirit are best exemplified through various innovations that demonstrate her creativity and boldness in how she approaches problems and barriers to achieve success.

“Jaynee is a network veteran with a caring heart and great vision. Her work has been vital to both Second Harvest Food Bank of Middle Tennessee and the Feeding America network. In her community, she has played a founding role in SNAP outreach, advocacy efforts and reclamation partnerships. At the network level, Jaynee has served on the National Advisory Council, our Board of Directors and numerous national committees,” Aviv said.

American Heart Association and Aramark Launch Community Health Program

The American Heart Association and Aramark are launching a new community engagement program in three key cities — Philadelphia, Chicago and Houston — as part of their Healthy for Life® 20 By 20 initiative to improve the diet and health of millions of Americans by 20 percent by the year 2020. The pilot program, taking place throughout the spring, will track and measure the impact of attitudes and behaviors of primarily single mothers or single heads of households responsible for food and meal decisions for their families.

“Less than two percent of all Americans meet the AHA’s definition of ideal cardiovascular health due primarily to poor diet. By bringing this high impact program to underserved communities and educating people to make healthier food and lifestyle choices, we hope to watch alarming statistics like this one eventually fade away,” said Penny Kris-Etherton, Ph.D., R.D., Professor of Nutrition at Pennsylvania State University, an American Heart Association volunteer, and a world-renowned cardiovascular nutrition expert.

“We continue to make measurable progress with Healthy for Life 20 By 20 and are excited to launch this next important phase of the initiative to help build a culture of health at the individual, community and national levels,” said Eric J. Foss, Aramark Chairman, President and CEO. “Our goal is to use the learnings from this pilot program to impact the health and well-being of tens of thousands of families in underserved communities across the country.”

The program is designed to help people make better food and lifestyle choices through culturally relevant and family-centric cooking, as well as curriculum based nutrition education focused on teaching easy ways to make healthy and affordable meals.

“The most exciting part of this pilot program is our opportunity to impact and measure the change in attitudes and behaviors with heads of households who make the food and meal decisions for their families,” said Kim Stitzel, Senior Vice President of the Center for Health Metrics and Evaluation, American Heart Association. “We have created measurement criteria that will chart the knowledge and behaviors of participants, allowing us to then use this information to replicate the most successful aspects of the program and scale it nationwide.”

The teaching methods include lesson plans, hands-on activities, take home resources and questions, group discussions and progress reports centered on successes and struggles. Participants will learn how to budget, shop and prepare healthy meals, and increase their level of comfort and knowledge of healthy ingredients, cooking skills and recipes.

Five long-time Aramark Building Community partners will play a vital role in the implementation and overall success of this 12-week pilot: Congreso de Latinos Unidos, Inc., Episcopal Community Services, and Federation of Neighborhood Centers in Philadelphia; Casa Central in Chicago; and Neighborhood Centers in Houston. Following the pilot period, successful solutions will be replicated for broader impact across the country in partnership with the Alliance for Strong Families and Communities, a network of more than 500 community-based social service organizations.

The Healthy for Life 20 By 20 initiative, which was launched last August, builds on existing work by both organizations and underscores the American Heart Association’s focus on its healthy living and prevention goals for 2020. In addition to activating community engagement programs, the initiative continues to grow and expand through healthy menu commitments across Aramark’s businesses, consumer health awareness and education initiatives, as well as thought leadership and research.


Fexy Media Acquires Leading Food Blog Simply Recipes

Fexy Media has acquired Simply Recipes, the popular, award-winning cooking and recipe blog founded by Elise Bauer. Currently the highest indexing cooking site for women, aged 21-49, Simply Recipes joins Fexy Media’s expanding food-focused brand portfolio, propelling it to become one of the top 10 food and lifestyle-based digital media companies. Fexy’s portfolio also includes: Serious Eats, Roadfood, The Food Lab, and Relish. This is the sixth acquisition for Fexy since its formation in late 2014.

Simply Recipes was established in 2003 and quickly grew into one of the most highly trafficked online resources for home cooks interested in quality scratch cooking. The site reached 6.5 million unique monthly visitors in November 2015. In response to a growing trend among Millennials to search for the “best recipes” in their favorite food categories, Simply Recipes focuses on inspired, well-tested recipes that help home cooks be successful in the kitchen. The blog effectively uses social media to reach audiences looking to find consistently great recipes and learn new cooking skills.

“Simply Recipes started as a way to document and share our family’s favorite recipes and has become a trusted resource for millions of people around the world who love to cook,” stated Elise Bauer, Simply Recipes Founder. “Being part of Fexy Media will help us reach even more people who share our passion for home cooking.”

Meijer Adds Medical Clinics Inside Several Stores to Increase Access to Services

Meijer is expanding its partnerships with healthcare providers and hospital systems, which includes adding a relationship with a health system in Wisconsin and a fourth health system in Michigan, to increase community access to services through in-store and store campus medical clinics.

This year, Meijer will join forces with Milwaukee, Wisconsin-based Froedtert and the Medical College of Wisconsin health network to open in-store clinics at the Waukesha and Sussex Meijer stores, and Sparrow Health System in Lansing, Michigan, to open similar clinics at Meijer stores in the Lansing area. The clinics will offer convenient, affordable access to care for many minor health problems, such as cold and flu symptoms, sore throats, and ear, sinus and urinary tract infections, Meijer Health and Wellness Director Jacquelyn DeBruler said.

The effort is the latest way Meijer is strengthening its commitment to health and wellness by providing its customers with opportunities to lead healthier lifestyles through access to service and care.

“Meijer is committed to expanding convenient access to health care providers,” DeBruler said. “These partnerships give us an opportunity to connect local providers and patients, ultimately meeting people where they are.”

Illnesses rarely present themselves at convenient times, DeBruler said and these medical clinics provide a great solution for customers. The clinics are staffed by the partnering healthcare provider or hospital systems’ physicians or physician assistants, and offer a variety of clinical and acute care services.

The retailer began establishing these types of partnerships several years ago, which resulted in four in-store medical clinics, seven hearing centers and 75 optical centers. “We know that access to immediate medical care is very important to our community,” said Florence Steinberg, Director of Business Development for Bronson Healthcare. “That means making sure we are doing all we can to provide the right care, in the right place, at the right time. Having Bronson FastCare inside a Meijer store helps area families get expert medical attention quickly and without having to go out of their way.”

“Patients constantly praise how quickly we are able to see them and how convenient it is to have us right there in the store,” said Melanie Harrison, FNP-C, Practice Manager for Reid Urgent Care and Reid Ready Care Clinic. “Many patients have their family members do the shopping while they are at our clinic. They also love that they can leave our clinic and take a few steps to the pharmacy to get their prescriptions filled.”

Additionally, Meijer partnered with Spectrum Health in November 2015 to open a full-service Meijer retail pharmacy on-site at Spectrum Health Butterworth Hospital in Grand Rapids, Michigan. Spectrum Health has also purchased property from Meijer in front of its stores in Ionia and Grand Haven to build medical centers. Construction on the center in Ionia is slated to conclude this spring.

“Save the Food” National Public Service Campaign Calls Attention to Food Waste

The Ad Council and the Natural Resources Defense Council have launched “Save The Food,” a major national public service campaign to combat food waste from its largest source—consumers, who collectively waste more food than grocery stores, restaurants or farms. The initiative hopes to encourage consumers to reduce the amount of food they trash in their homes, thereby saving the water, energy and money that are lost along with it.

“As it turns out, we can’t blame the epidemic of food waste on our kids’ aversion to vegetables. We’re all culprits here, tossing out staggering amounts of food in kitchens nationwide,” said NRDC President Rhea Suh. “But with small steps, we can save large amounts of food —and along with it, money and precious natural resources. The more food we save, the more we can share with hungry Americans, the more we can reduce climate pollution, and the more water won’t go to waste.”

In the U.S., 40 percent of all food goes uneaten each year, at a cost of $162 billion annually. Consumers are responsible for 40 percent of this waste—more than any other part of the supply chain. It’s a problem that costs the average family of four roughly $1,500 per year.

This waste also has massive environmental impacts. Food is the single largest component of solid waste in U.S. landfills, and about 25 percent of our nation’s fresh water is used to grow food that gets trashed. On top of that, if global food waste was a country, it would have the largest carbon footprint after the U.S. and China, as a result of carbon pollution created from growing, cooling, transporting and disposing of uneaten food.

“Altering consumer awareness and perception around the issue of food waste could have significant environmental, social and economic impact on our country,” said Lisa Sherman, Ad Council President & CEO. “By taking just a few simple steps around food storage, preservation, and use, the home cook has an incredible opportunity to reduce waste and minimize their environmental footprint.”

The ‘Save the Food’ PSAs were developed pro bono by SapientNitro. The TV ad chronicles the life of a single strawberry—from the farm to the supermarket to its ultimate destination: the trash. Michael Giacchino’s Academy Award Winning soundtrack from the critically acclaimed movie “Up” serves as the music for the spot thanks to a donation from Disney. In addition to the TV spot, the campaign includes out of home, print and web advertising, all of which are running entirely in space and time donated by the media. The integrated campaign also includes new social communities on Facebook, Twitter, Instagram and Pinterest and support from key partners including Getty Images, BuzzFeed, Social Native, Upworthy and notable influencers like chef Tom Colicchio.

“The new creative addresses a basic disconnect in our homes. No one likes to waste, but the vast majority of Americans don’t think about food waste as a problem,” said Gary Koepke, Chief Creative Officer for North America of SapientNitro. “The Save The Food campaign not only highlights the amount of food we waste in America, but also the effort and resources it takes to bring food into our homes. Ultimately the campaign will help change our social norms and behaviors around food waste.”

All campaign assets direct audiences to, where they can learn more about the consequences of food waste and find resources on how to reduce the amount of food they waste themselves. This includes tips on making use of leftovers, properly storing different foods, and developing meal and shopping plans.

“It’s not just good food getting thrown away that upsets me as a chef,” said Tom Colicchio, head judge on Bravo’s hit reality cooking series Top Chef, chef/owner of Craft restaurants & ‘wichcraft, and co-founder of Food Policy Action. “It’s that everything that goes into producing that food—the land, the water, the climate pollution, the labor, and the love it takes to get it to the plate—all of it also gets wasted. We have a great opportunity to fix this problem. Stopping food waste starts at home.”

The new campaign will be unveiled today at the 2nd Annual Food Tank Summit in Washington, D.C., before top food industry academics, policy-makers, farmers, chefs, and other stakeholders.

The effort is the latest step in a national trend to examine and reduce food practices that result in waste. This past September, the Obama Administration announced the nation’s first-ever food waste reduction goal, calling for a 50 percent cut by 2030; days later the U.N. set a similar target internationally. A report released last month by ReFED – a collaboration of over 30 business, government, investor, foundation and nonprofit leaders – identified consumer education campaigns as one of the best ways to cut U.S. food waste and put the country on track to its reduction target.

“Consumer awareness and education is the most important solution to reduce wasted food,” said co-founder Jesse Fink, now food waste evangelist and Trustee of the Fink Family Foundation, seed funder of Ad Council and ReFED initiatives. “The Ad Council campaign will be the major contributor to attitude and behavioral change.”

Harry’s Fresh Foods to Manufacture on Both Sides of Rockies

Harry’s Fresh Foods, a Portland, Oregon-based manufacturer of premium refrigerated and frozen soups, entrées, sides and desserts, has announced its intention to expand operations with a production facility in Nashville, Tennessee.

“This expansion increases Harry’s capacity on both sides of the country and enables us to offer the same high-quality products with less distance to travel,” said Harry’s Fresh Foods CEO Jamie Colbourne. “Having a 200,000-square-foot facility east of the Rocky Mountains improves efficiency and available delivered shelf life on the company’s fresh, natural and organic products.”

The reduced travel distance for products also has environmental benefits that align well with Harry’s fresh, natural and organic approach.

“We are thrilled to be improving our ability to serve customers on a national basis with a state-of-the-art facility,” said John Sucharski, Vice President of Operations and Supply Chain. “This move into Nashville likely makes Harry’s Fresh Foods the first company in its category to offer manufacturing on both sides of the Rockies.”

The new Nashville facility will produce branded and private-label products for club, retail and food-service customers. Harry’s Fresh Foods will also continue to develop strategic partnerships in the contract–packing and private-label business.

Harry’s Fresh Foods offers flexible manufacturing capabilities and uses fresh ingredients that are sourced locally, whenever possible.

The facility in Nashville was previously operated by Oberto Brands of Kent, Washington, which announced in January its plans to close the plant after three years there. Harry’s Fresh Foods will hire 25 employees in Nashville on May 1, with another 60-75 employees to be added in July.

The goal is to have the facility up and running in the third quarter of 2016. The transaction will close on April 29. Terms of the transaction were not disclosed.

Nature’s Path Plants Earn Zero Waste Certification

Nature’s Path, the largest organic cereal brand in North America, is announcing that two of the company’s facilities – in Blaine, Washington, and Delta, BC, Canada – have been certified at the Gold Level by the U.S. Zero Waste Business Council. As a leader in green business and sustainable food manufacturing, Nature’s Path is the first and only cereal company in North America to become Zero Waste certified by the council.

“We live by the mantra ‘Leave the earth better than you found it,’ and feel we owe it to future generations to be good stewards of the land and adhere to our triple bottom line,” said Jyoti Stephens, Sr. Director, Human Resources and Sustainability, Nature’s Path. “We strive to be as environmentally sustainable as possible in everything we do and being Zero Waste is an important initiative for us. After all, at Nature’s Path we love to make delicious, organic breakfast and snacks, not waste!”

Beyond making sense from an environmental standpoint, Zero Waste programs make business sense as well; the company estimates annual savings of $288,000 at the Blaine facility and $56,000 at the Delta facility. In addition, diverting waste from landfills in turn supports local green businesses including local recycling companies.

Nature’s Path’s Blaine and Delta facilities currently divert 95 percent of waste from landfills, for a combined total of 2,875 U.S. tons each year (equivalent to 1,643 midsize cars or 14 blue whales), surpassing the criteria of diverting 90 percent. The company conducts independent, third party waste audits every two years.

The U.S. Zero Waste Business Council defines Zero Waste as “…designing and managing products and processes to systematically avoid and eliminate the volume and toxicity of waste and materials, conserve and recover all resources, and not burn or bury them. Implementing Zero Waste will eliminate all discharges to land, water or air that are a threat to planetary, human, animal or plant health.”

“Nature’s Path is a leader in creating a zero waste economy for all. We were very impressed with what they have accomplished and their ongoing direction; the company is clearly committed to the goal of zero waste as part of their overall sustainability initiatives,” said Stephanie Barger, Founder and Executive Director. “We enjoyed seeing how simple the process and ingredients are, and how comprehensive Nature’s Path programs have become. The company has clearly created value through Zero Waste in their operation.”

For its certification process, the U.S. Zero Waste Business Council provides a third party evaluation of policies, processes and programs related to zero waste and validates the information through documentation review and a site visit. Two of Nature’s Path’s three plants have met the zero waste criteria, and the third plant in Sussex, Wisconsin, is on track to be certified by the end of 2016.

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