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Sonoma Brands Launches SMASHMALLOW

SMASHMALLOWSonoma Brands, a consumer products incubator and venture fund founded by Jon Sebastiani, the founder of KRAVE Jerky, is now launching SMASHMALLOW, a premium ‘snackable’ marshmallow brand that will make its exclusive retail launch at Sprouts stores nationwide and is now available on the smashmallow.com website. A broader West Coast launch in other retailers throughout the Pacific Northwest, northern and southern California is slated for November 2016.

Sonoma Brands launched in January 2016 as Sebastiani’s next entrepreneurial endeavor following the acquisition of KRAVE Jerky by The Hershey Company. “At Sonoma Brands, we seek to adapt to ever-changing consumer needs and cravings by invigorating sleepy categories, such as the $36 billion confectionery space,” said Founder of Sonoma Brands, Jon Sebastiani. “As an avid marathon-runner, I’ve often found myself indulging in a marshmallow or two from my cupboard when I needed a sweet fix, as a ‘better-for-you’ and fat-free option. Then on a trip to Paris, I was struck by the fact that bakeries in Europe have decadent marshmallows on display, alongside macarons and other gourmet treats. I knew then that we, at Sonoma Brands, could reintroduce the classic American marshmallow in a fun, delicious and healthier way, taking it far beyond traditional s’mores.”

SMASHMALLOW delivers taste and wow-factor beyond an ordinary marshmallow. The premium on-the-go treat marshmallows are made with organic sugar and all natural ingredients; nothing artificial. SMASHMALLOW ranges from 70-90 calories per servings and is a gluten-free, clean-label indulgence.

SMASHMALLOW comes in seven flavors, including Cinnamon Churro, Strawberries & Cream, Espresso Bean, Mint Chocolate Chip, Toasted Coconut Pineapple, Meyer Lemon Chia Seed and Root Beer Float.

Coming soon to Sprouts stores nationwide, 4.5-ounce SMASHMALLOW bags will be available for a suggested retail price of $3.99.

BelGioioso Fresh Mozzarella Wins Best in Class

Expert judges at the 2016 American Cheese Society Contest awarded BelGioioso Fresh Mozzarella with a first place, best in class blue ribbon at a blind judging in Des Moines, Iowa last week. Touted as the yearly “Cheese Oscars,” the contest drew a total of 1,843 entries, with the highly coveted awards handed out to a packed room of artisan cheesemakers.

“This recognition from the ACS is greatly appreciated and our Cheesemakers will use this award as a reminder to keep their teams focused on quality,” said Gaetano Auricchio, Vice President. “We are the leader in the fresh mozzarella category and work diligently to deliver a consistently fresh and delicious cheese for our customers.”

Along with the first place award, BelGioioso also received a second place ribbon for Burrata in the burrata category. “The fresh, local Wisconsin milk we use is key to our quality,” said Sean Moran, Vice President of Sales. “Our Fresh Mozzarella and Burrata have a delicate, clean flavor and soft, milky texture, the finest available in the market. Along with quality, we also offer options,
from 1-ounce snacking cheeses to 1-pound pre-sliced logs and 2-ounce, 4-ounce and 8-ounce Burrata. Chefs and consumers both enjoy the variety and convenience of BelGioioso.”

  • BelGioioso Cheesemakers were recognized with a total of four awards in the contest.
    • 1st Place Best of Class – Fresh Mozzarella – Fresh Mozzarella Category – Cheesemaker Byron Hall – This soft cheese has a delicate, milky flavor and is perfect in fresh salads, sandwiches and on pizzas.
    • 2nd Place – Burrata – Burrata Category – Cheesemaker Jason Radke – This ball of fresh mozzarella is filled with shreds of mozzarella soaked in cream. Its delicate texture and flavor is best enjoyed fresh on bread as an appetizer.
    • 3rd Place – Mascarpone– Mascarpone Category – Cheesemaker Bill Codr – This fresh, soft cheese has a sweet, creamy flavor and is versatile in both sweet and savory recipes.
    • 3rd Place – Fontina – Traditional Regional Italian Cheeses Category – Cheesemaker Jonathan Stender – This soft cheese has a sweet, buttery flavor, perfect for snacking or melted on pizzas or into sauces.

 

Henry’s Hard Soda Launches New Hard Cherry Cola Flavor

Following a strong launch at the beginning of the year, MillerCoors is expanding its Henry’s Hard Soda offerings to include Henry’s Hard Cherry Cola. Now available on shelves nationwide, Henry’s Hard Cherry Cola joins the rest of the Henry’s family of flavors, Henry’s Hard Ginger Ale and Henry’s Hard Orange Soda.

At 4.2 percent alcohol by volume, Henry’s Hard Cherry Cola is made with real cane sugar and delivers a refreshing cherry cola flavor with a subtle hint of almond taste, giving it a distinctive twist from Henry’s other two flavor offerings.

“We are thrilled to see such strong excitement for Henry’s Hard Soda. Consumers are raving about both Hard Ginger Ale and Hard Orange flavors,” said Bryan Ferschinger, MillerCoors senior director of innovation. “We believe our Hard Cherry Cola hits that perfect balance of familiarity and appeal, and we can’t wait for people to try it.”

Since launching in January 2016, Henry’s Hard Soda has become the No.1 hard soda. Henry’s Hard Ginger Ale is the top-performing ginger ale in the category and Henry’s Hard Orange is the fastest-turning product in hard sodas.1

Henry’s Hard Soda offers a fun and exciting way to put an unexpected, adult spin on familiar flavors. The brand is supported with a national, Gen-X targeted marketing campaign that kicked off in January 2016 and features adults who have grown up, but have not grown old. The campaign includes TV, digital media, social media, billboards and point-of-sale marketing.

“Our focus remains on the Gen-X audience because we believe this is a group that continues to be overlooked,” said Ferschinger. “We know Gen-Xers have stuff to do tomorrow, which is why we created Henry’s Hard Soda. Henry’s provides just the right amount of fun, helping people embrace their ‘Live Hard-ish’ lifestyle.”

Going Organic, a Natural Choice for JSL Foods

JSL Foods has announced that it has gained organic certification from Quality Assurance International for products made in its Los Angeles, California, plant. This plant produces Asian noodles, rice, grain and Asian wrappers. Currently five noodle SKUs have been given the “Certified Organic” stamp.

“The word ‘organic’ should stand for something more than just a marketing hype to entice consumers,” said Teiji Kawana, company President. “At JSL Foods, it is a very personal commitment to quality – quality ingredients and quality manufacturing,” he added.

JSL’s two-step process of purchasing organic ingredients and then mixing the formulas goes beyond the processes used by many other organic manufacturing companies.

“We believe it is important that the manufacturing process be certified as well. Organic certification is the only way you can be sure a company’s product truly complies with organic standards,” said Wayne Nielsen, Vice President Sales & Marketing.

The company will continue to add more certified organic products to its line. JSL Foods is a third-generation family-owned business that markets to grocery retail, foodservice and industrial segments with its brands: Fortune, Twin Dragon and JSL Foods Professional Products.

Unified Grocers to Host Expo August 17-18

Unified Grocers is hosting its annual Expo for the company’s members, customers and vendor community at the Long Beach Convention Center on August 17 – 18, 2016. The show will include more than 900 booths representing industry suppliers and Unified product and services departments. It will also feature several educational sessions for attendees covering topics such as, Scan Data for Sales Planning, Mobile Ordering, Ecommerce and Social Marketing.

Among Expo’s many other highlights will be Unified’s “Signature” brands — products that the company owns or has exclusive rights to distribute. Everything you could find in a grocery store — and more — will be on display and available to try at Expo. Unified has made it easier for its independent retailers and participating vendors to do business at Expo with a mobile app for navigating the show and taking full advantage of its many buying and selling opportunities.

Explore Cuisine to Launch Gluten Free Pad Thai Noodles

Explore Cuisine will be launching its new Thai Rice Noodles at Expo East 2016.  There are two varieties.

Brown rice noodlesBrown Rice Pad Thai Noodles are made with organic, nutrient-rich whole grains. Brown Rice Pad Thai Noodles take the guesswork out of gluten-free Asian cooking by providing you with Pad Thai Noodles that are perfectly packed in a 2-ounce package.

Red Rice Pad Thai Noodles utilize nutritious red rice grain for authentic texture. Explore Cuisine’s Red Rice Pad Thai Noodles are a healthy alternative to traditional Pad Thai. With 4g of protein, this three-ingredient Pad Thai pasta is made with whole foods directly from the farm.

These pastas are certified organic and vegan, non-GMO and gluten free. They’re high in protein and fiber.

Alter Eco Appoints New Vice President of Sales

Alter Eco®, which makes organic foods with full-circle sustainability, has tapped Jason Berry as the company’s new Vice President of Sales. A 25-year veteran in the natural products industry, Berry brings extensive experience to his new role at Alter Eco, having recently held leadership positions at Boulder Brands and Clif Bar. Hot on the heels of several new executive hires within a year’s time, the appointment was made to further strengthen Alter Eco’s rapid year-over-year sales growth.

“At Alter Eco, we fully embrace those that mirror our mission to make the world a better place, and Jason’s extensive background in the natural food industry and zeal for working with brands that leave a positive environmental footprint is exactly what we were looking for to lead our sales team,” said Kate Tierney, President of Alter Eco Americas, PBC. “We’re thrilled to welcome Jason to our family of talented, hard-working and caring individuals, and look forward to the much-anticipated success that’s to follow.”

Recently the vice president and general manager at Boulder Brands, Berry also served as senior vice president of sales for all channels, managing more than $500 million in annual revenue during his three-year tenure. Appointed for his exceptional expertise in driving sales growth within the natural products industry, Berry also served as director of sales at leading better-for-you bar brand, Clif Bar, managing national accounts, independent and conventional retail sales, and broker responsibilities. Prior to Clif Bar, he worked nearly a decade at Presence Marketing as sales manager and before that held a seven-year position with natural and organic food retailer, Wild Oats.

“I am truly honored to be welcomed with open arms to the Alter Eco team,” said Berry. “The brand’s incredible growth over the past several years is awe-inspiring and I’m excited to hit the ground running while employing my expertise to continue to bolster Alter Eco’s presence in the natural food space.”

A seasoned sales professional, Berry received his bachelor’s degree from the University of Colorado in Denver.

Alter Eco produces high-quality, farmer-grown organic foods that are USDA Organic, Fair Trade Certified, Carbon Neutral Certified, Non-GMO Project Verified and Certified Gluten-Free. For more information and details on the global impact of Alter Eco and its products, please visit www.alterecofoods.com.

Davidovich Bagels Now Certified Non-GMO

All Natural Products is pleased to announce that it has obtained non-GMO certification for its world famous Davidovich Bagels as part of its quest to provide the best products in the market place. The use of genetically modified ingredients has been a controversial topic all over the world. All Natural Products made a commitment several years ago to never use genetically modified ingredients in its world famous Davidovich bagels, but now those bagels are officially certified as GMO free.

This certification adds to the list of important oversight for All Natural products, including being kosher certified, Pas Yisroel, all natural, third-party audited, certified Made in NYC, certified Pride of NYS. With the exception of egg bagels, Davidovich bagels are vegan.
-Vegan (except our egg bagel)

Division Winemaking Announces 2016 Releases

Well known for production of lesser-known wine varietals, Division Winemaking Company’s (DWC) founders Kate Norris and Tom Monroe celebrate summer with their sixth vintage release, offering carefully selected wines prime for the season. The 2016 summer releases include two distinct variations of Gamine Grenache Rosé Pétillant & Pétillant Naturel, a personal expression of Norris under her Gamine label, as well as DWC Chardonnay “Trois” the first single chardonnay release from this vineyard, Pinot Noir “Deux” and Pinot Noir “Trois.”

Norris launched the Gamine label at DWC in fall of 2015 inspired by her love for the Rhone Valley region of France. DWC new releases are currently available online, are distributed to 17 states, Canada and France, and available at the SE Wine Collective. Recently DWC launched a brand new way to experience Oregon wines through their two-tiered membership-based wine club featuring all DWC wines. The club serves as a great way to taste your way through new wines, learn about unique varietals, and experience the next wave of Oregon and Washington winemaking with select wines sent to your door or available for pick up at the winery twice a year. Featuring the “Undivided” collection with six wines shipped twice a year and the “Divide and Conquer” with a customer choice of 12 wines, also released twice per year.

Norris and Monroe arrived in Oregon in early 2010 with youthful energy and armed with the wealth of experience and knowledge that they learned in France. Not being taught the more traditional New World winemaking methodologies most commonly seen on the West Coast, provided the opportunity to start their own winery uninfluenced by the New World norms. The wine company has become an ambassador for the new generation of Portland produced wines and serves as a guide to the hottest upcoming varietals and wines such as Gamay Noir, Chenin Blanc, and Old World-style rosés. Determined to make approachable and balanced wines though minimal manipulation, they have a passion to work with well farmed terroir expressive vineyards, many of which are organic and/or Biodynamic®, celebrating the varietals they as winemakers love to drink. Now in their sixth vintage, Norris and Monroe represent a new generation of winemakers that are looking beyond the status quo to create unique styles of wine, with a purpose, a story and without traditional barriers.

2016 Summer Wine Releases

2015 Gamine Grenache Rosé Pétillant & Pétillant Naturel
The bubbles are back and in two fun and distinct expressions! This is the second vintage of sparkling wine made under Norris’ personal project, Gamine Wines, which started with the idea to create a lovely, fresh and approachable ap ro style bubble with a richer grape varietal picked early to preserve acidity and liveliness. The 2015 vintage in Oregon had record heat units. Tom and Kate both love the Quady North Mae’s Vineyard in the Applegate Valley AVA in southern Oregon and had worked with the grapes as the sole component of their Loire clones dominated based Division Cabernet Franc, and Kate’s Gamine Syrah. Herb Quady has become one, if not, the best growers in the region, grew up in the family of the famed Quady Winery in California’s Central Valley, later became the vineyard manager for Randall Graham’s Bonny Doon wine empire before first coming north to southern Oregon with his sights on applying organic farming techniques to a region with mostly undiscovered vineyard potential. His Mae’s Vineyard block slopes southeast into the Applegate Valley in what can only be said as one the prettiest spots we’ve seen in the state. Loamy/clay and marine sediment overlay sits on top of a large granite slab (yes granite!), which makes this a truly distinctive site to work with. picked our Grenache very early to preserve acidity and the fresher vibrant flavors and weight.

2014 Division Chardonnay “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! We have been very fortunate to work with some of the best Chardonnay sites in the Willamette Valley and again are ecstatic with the old vine Biodynamic Davis 108 at Cooper Mountain Vineyards’ Old Vines site (1978 planting). The Gross family has created one of Oregon’s greatest stories dedicated to truly sustainable farming and wines made very naturally, so we feel very akin the Gross’s and their winemaker, Giles de Domingo.

The wine is light and airy, but still full and rich. The aromatics begin with a slight amount of well integrated reduction that shouts graphite and flint. The palate has great presence and begins with well structured white peach skins, to some lemon crème and ends with a distinct calcium/lime minerality. The 2014 Division Chardonnay “Trois” brings a very classic Old World character to it that will lend itself to extended ageing. If you’re going to drink now, a bit of decanting is helpful and will help coax out the complex expression.

2014 Division Pinot Noir “Deux”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable farming. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment! Vista Hills is a 42-acre vineyard that sits high atop the Dundee Hills AVA, reaching heights of nearly 900 feet, which is quite high for the Willamette. The slow ripening conditions and well-draining Jory soil are ideal for Willamette Valley Pinot Noir and the site is farmed LIVE certified sustainable and Salmon Safe, producing premium fruit without taking a toll on the special environment it’s nestled in.

The wine is red fruit dominated with amazing palate width that exemplifies the ferrous Jory soils. The palate is all cherry and strawberry with iron like mineral tones and is texturally well developed. This wine is purely high quality classic Oregon Pinot Noir that is drinking exceptionally well at the time of release and will likely age well.

2014 Division Pinot Noir “Trois”
The Willamette Valley is typically one of the coolest and wettest major wine growing regions in the U.S, which clearly favors the delicate, but seemingly boundless potential of the Pinot Noir grape that seems to show its best on the fringes of suitable grape farming climates. While 2014 was not a cool and wet year, it was one of those extremely rare vintages where we experienced enough warmth throughout the season, as well as harvest time dry weather to bring in really amazing high quality grapes at the optimal moment!

First planted in 1980 on what is believed to be the remnants of an active volcano, this certified organic vineyard is situated between 660 and 860 feet in elevation on Nekia, Jory and Rittner soils. The elevation aspect lead to warm and sunny days and very cool evenings, which helps the Pinot Noir from Temperance retain its legendary acidity while still demonstrating intensity and complete phenolic ripeness. Temperance Hill is farmed by Dai Crisp, one of the best viticulturists in Oregon, or in the U.S. for that matter, with impeccable care and dedication.

This ruby colored wine is all cherry and intense mineral on the palate that has soft coating tannins that fit perfectly with the textual components. The initial aromatics are pure Pinot Noir traits with deep black cherries and fresh dried tobacco leaves.

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