Get Adobe Flash player

Subscription Delivery Service Targets Children

Nurture Life, the first and only subscription meal delivery service focused specifically on children, launches nationally this November. Created to serve time-pressed parents while meeting the evolving nutritional needs of growing kids, Nurture Life offers fresh, wholesome, organic, ready-to-eat meals delivered weekly, straight to the consumer’s door. The innovative service is designed for babies, toddlers and kids from six months to 18 years of age.

“Nurture Life fundamentally changes mealtime for busy families,” said Nurture Life Co-Founder Jennifer Chow. “Quick and easy often means compromises, especially when it comes to food. Nurture Life offers parents an alternative to hours spent cooking or tradeoffs in the quality and healthiness of frozen or takeout meals. We’re excited to offer parents time and peace of mind with our healthy, wholesome and convenient meals created for parents who want the best for their kids.”

Founded by tech-industry veterans and parents themselves, Steven Minisini and Jennifer Chow, Nurture Life was born out of their personal challenge to promote healthy eating for their kids while juggling busy schedules. With the guidance of the company’s culinary team and pediatric dietitian, the service incorporates the highest quality produce, proteins and ingredients into each meal. Organic and locally sourced, whenever possible, Nurture Life meals never include peanuts, tree nuts or shellfish and are free of artificial ingredients, refined sugars, trans fats and high fructose corn syrup. To eliminate cross-contamination on the most common allergies, meals are prepared, cooked and packaged on-site in Nurture Life’s state-of-the-art Chicago production facility.

Offering flexible plans that grow with families, Nurture Life’s unique subscription platform provides the convenience to configure and scale meal selections to fit a family’s needs over time. With multiple weekly plan options, including eight or 14 meals for babies and five or 10 meals for toddlers and kids, the service’s prices range from $45 to $119 per week. All meals are cooked and portioned based on the child’s age and nutritional needs, with weekly menu rotations featuring seasonal choices, as well as classic favorites so that kids can experience a variety of tastes and ingredients. Nurture Life delivers a week’s worth of meals tailored to the child’s feeding stage, such as Butternut Squash Puree for babies just starting solids, Pear, Apple, Quinoa & Cinnamon Puree for babies ready for combination purees and Salmon, English Peas, Golden Potato & Dill finger foods for babies learning to feed themselves. Toddlers and kids can enjoy Chicken Tenders, Mashed Yams & French Green Beans, Teriyaki Salmon over Brown Rice and Spinach Stuffed Gnocchi with Turkey Bolognese. Each order is packaged in an insulated box to maintain freshness. Meals are delivered cold, never frozen and simply need to be stored in the refrigerator until reheating.

A time and stress-saving solution for families of all shapes and sizes, Nurture Life takes the pressure and guesswork out of planning and cooking meals. Headquartered in Chicago, Nurture Life ships to the Midwest and East Coast, including major cities such as New York, Philadelphia, Washington D.C., Dallas and Atlanta.

Setton Farms Sponsors Walk for Hope

Setton Pistachio of Terra Bella, Inc.- the nation’s second largest pistachio grower and processor and maker of Setton Farms Pistachio Chewy Bites based in California’s Central Valley- is excited to announce their sponsorship of the 20th annual Walk for Hope taking place on Sunday November 6, at the City of Hope campus in Los Angeles. Attendees can find Setton Farms’ heart-healthy 100 calorie packs of pistachios at the Team Produce booth near the Registration Booth to fuel up before and after the walk.

The Walk for Hope aims to unite survivors and supporters in the fight against women’s cancers. The organization encourages everyone to be part of the movement and help women affected by cancers live longer and healthier lives.

“We are so excited to be a sponsor for the Walk for Hope,” said Setton Farms COO Mia Cohen. “All the work that they do to help prevent and cure women’s cancers is so important and we are so happy to be able to participate.”

Walk for Hope is expecting 10,000 people to attend this 5K/2K walk and celebratory event, and has a goal of raising $1.2 million to fund groundbreaking research, treatment, education, and also serves to raise awareness for women’s cancers. The event kicks off at 8am with the walk beginning at 10am and the live entertainment and celebration taking place at 10.30am.

For more information on the Walk for Hope, to create a team, or to donate, visit http://nationalevents.cityofhope.org/site/PageNavigator/walk_splash.html

Go to www.PistachioChewyBites.com to learn more about Pistachio Chewy Bites.

Little Red Dot Kitchen Leverages sofi Award

littlereddotbeefbakkwaemLittle Red Dot Kitchen, whose Singapore street-style Hickory Smoked Spicy Candied Bacon Bak Kwa was named a 2016 sofi® Award winner, has leveraged that recognition for growth in distribution and at retail.

Little Red Dot Kitchen has seen growing interest in its line of five meat snacks since its Hickory Smoked Spicy Candied Bacon Bak Kwa was named a finalist and won the savory snack category in this year’s sofi Awards, according to Little Red Dot Kitchen CEO Ching Lee. The Bak Kwa meat snacks, which come from U.S. family farms dedicated to raising animals humanely and without antibiotics or hormones, have been added by Vistar, headquartered in Centennial, Colorado; Gourmet Merchants International of Gardena, California and Gourmet Goods Distribution of Belleview, New Jersey.

New retail placements include Barnes & Noble College stores through Vistar, and direct sales to Safeway for its San Jose, California, stores; Straub’s in Missouri and Foodstuffs in Illinois, Lee said. “Straub’s and Foodstuffs came to us directly because of the sofi Award,” she said, “We have seen interest from other large chains and additional distributors as more and more retailers across many channels are encountering consumers who want a higher level of snacking with more interesting and exotic flavors and better, cleaner ingredients.”

In addition to being produced from protein sources raised humanely and without antibiotics or hormones, Little Red Dot Kitchen’s Bak Kwa is minimally processed with most ingredients having non-GMO verification. It also is free from artificial ingredients, wheat, dairy and eggs. The Bak Kwa is available in five flavors, including Hickory Smoked Spicy Candied Bacon, which has no nitrates or nitrites, Spicy Chipotle Beef Bak Kwa, Pork Bak Kwa, free-range Turkey Bak Kwa, and Lemongrass Beef Bak Kwa. The meat snacks are available in resealable 1- to 3-ounce packages with a suggested retail price of $6.99 to $7.99. Cases include 12 of the 2.5- to 3-ounce bags and 18 of the 1-ounce bags.

More information about Little Red Dot Kitchen is available by calling 408.673.8227 or by connecting online at www.facebook.com/reddotkitchen, www.twitter.com/reddotkitchen, and www.instagram.com/littlereddotkithen.

Calavo Growers Acquires SoCal Production Facility

Calavo Growers, Inc., a global avocado industry producer and expanding provider of value-added fresh food, has completed the purchase of a production facility in Riverside, California, in a transaction valued at $19.4 million. The newly acquired production facility will further enhance the national footprint for the company’s Renaissance Food Group, LLC business segment and position the segment to serve its growing customer base across the southwestern United States. The acquired facility, which totals approximately 128,000 square feet situated on about 11 acres, was previously owned and operated by affiliates of the former Fresh & Easy Neighborhood Markets.

The company described the new facility as nearly turnkey, which will allow RFG to quickly expand capacity and meet growing demand among current and new customers for its fresh, value-added packaged fruit and vegetables, ready-to-eat salads and prepared foods offerings. The facility’s state-of-the-art design allows for an efficient start up, optimal food-safety measures and quality production flow. Its physical location in southern California is highly sought after for its prime interstate highway and rail access.

Calavo Chairman and Chief Executive Officer Lee E. Cole stated: “This best-in-class facility aligns with and extends our company’s strategic growth initiatives to build a leading market position in the refrigerated fresh packaged foods category. The new facility enables us to satisfy demand from several key accounts in southern California, while providing the platform for deeper market penetration across the Southwest, including southern Nevada, Arizona and Utah. Quick-turn, just-in-time order fulfillment is a cornerstone of RFG’s operating success, along with the outstanding depth and breadth of its product portfolio.”
The new Riverside facility follows the recent addition of a 209,000 square foot production and distribution center near Jacksonville, Florida, and the new renovation and expansion of the 89,000 square foot production facility in Houston, Texas.

Kettlebell Kitchen Launches Home Delivery

Kettlebell Kitchen, the New York City meal service with a focus on healthy eating, will launch home delivery this coming December. Founded in 2013 by former Army officers Joe and Andy Lopez-Gallego, and Chef Greg Grossman, Kettlebell Kitchen meals are currently available for pickup at 300+ gyms and fitness studios across the Tri-State area. The expansion will introduce Kettlebell Kitchen’s personalized, nutrition-driven meals to a wider set of consumers. Co-founder Chef Greg Grossman [OREYA Restaurant, recipient of an “Excellent” rating by The New York Times] will continue to innovate menu offerings and expand Kettlebell Kitchen’s verticals for healthy eating, weight loss, muscle gain, and sports performance.

“We know how stressed and busy New Yorkers can be. By providing one-on-one nutritional support and cutting out shopping, cooking, and cleaning time, we are bringing them a new level of convenience,” notes Co-Founder Andy Lopez-Gallego.

Kettlebell Kitchen provides consumers an opportunity to eat a variety of flavorful meals that help them reach their dietary goals. Every member of the program works with an advising nutritionist, who helps curate an experience that offers immediate results. Co-Founder and Chef Greg Grossman ensures the selection of offerings (including breakfast, lunch, and dinner) are high quality, featuring seasonal ingredients and chef-level preparations—engineered to fuel the body and provide energy and nutritional value.

“There’s a common misconception that healthy or fitness-geared food shouldn’t taste good. By using high quality proteins and fresh produce, we are debunking the myth,” says Greg Grossman.

Whole Foods Market Appoints John Mackey Sole CEO

Whole Foods Market is transitioning from co-Chief Executive Officers to a sole Chief Executive Officer, with co-Founder John Mackey to serve in that capacity. Walter Robb will remain on the company’s board of directors and continue to serve as Chairman for both Whole Kids Foundation and Whole Cities Foundation. He will officially transition his co-CEO responsibilities on December 31, 2016, and will continue to be a senior advisor to the company. Robb has served the company for 25 years, most recently as co-Chief Executive Officer for the previous six years.

“Under Walter’s leadership, Whole Foods Market has grown from 12 to 464 stores in three countries. He has been instrumental in accelerating investment in our digital strategy and technology transformation to meet the ever-changing retail landscape,” said Dr. John Elstrott, Chairman of Whole Foods Market’s board of directors. “In the past year Walter and John have hired five new senior executives, and have adopted and made significant progress on their nine point strategic plan, putting the company in a strong foundational position for winning.”

“It is impossible to convey what Walter has done for Whole Foods Market since he joined us in 1991,” said co-Founder and co-Chief Executive Officer John Mackey. “His incredible passion for retail and sense of the customer makes him the most extraordinary retailer I’ve had the privilege to work with. During his 25 years of leadership, Walter has been an advocate for the Whole Foods Market culture and a champion for our team members. His genuine love for our mission and our team members truly reflects what it means to be a conscious leader.”

Executive Vice President and Chief Financial Officer Glenda Flanagan, the longest ever serving female Chief Financial Officer in the Fortune 500, will retire from the role after 29 years at the end of the 2017 fiscal year. She will continue to serve the company in a senior advisor capacity.

“Glenda joined Whole Foods Market in 1988 and has helped guide us through significant growth from six stores to 464 stores and more than $15 billion in sales today,” said co-Chief Executive Officers John Mackey and Walter Robb. “She has been an outstanding CFO. Her intelligence, wisdom, business acumen, kindness and integrity have been at the heart of everything Whole Foods Market has done and accomplished over the past 28 years. Glenda is deeply loved and respected by us and everyone at Whole Foods Market who has had the opportunity to know her.”

Adding to the changes, Mary Ellen Coe, Vice President of Sales and Product Operations for Google, has joined the Whole Foods Market board of directors. “Mary Ellen’s deep experience in marketing, digital strategy, and brand strategy is incredibly valuable, and we’re excited to have such a talented leader join our board of directors,” said Elstrott. “We’re confident that her expertise and understanding of the evolving marketplace will benefit the company as we remain focused on strategic investments in marketing and elevating digital experience.”

Wisconsin Cheesemaker Andy Hatch Honored as 2016 Martha Stewart American Maker

Wisconsin cheesemaker Andy Hatch of Uplands Cheese was recently named one of Martha Stewart’s 2016 American Makers.

Now in its fifth year, the Martha Stewart American Made program is a nationally recognized platform designed to discover the next generation of American artisans. Hatch is one of 10 artisans hand-selected by Martha Stewart and the editors of Martha Stewart Living for their entrepreneurial passion and contributions to their communities in the fields of food, style, design, and technology.

“I’d like to thank Martha Stewart and the editors of Martha Stewart Living for not only valuing the quality of our cheese, but also for recognizing that our success can serve as an example to other family farms looking to add value to their milk,” Hatch said at the awards ceremony held in New York last month. “I spent years as a cheese-making apprentice in Europe, and there’s nowhere I’d rather make cheese than in southern Wisconsin. We have everything we need right here to make world-class cheese.”

Hatch has been making cheese at Uplands Cheese in Wisconsin for over 15 years. They are most well-known for their Wisconsin original Pleasant Ridge Reserve, an alpine-style cheese made in the summer months while the cows are on fresh pasture. Pleasant Ridge Reserve is the most-awarded cheese in American history and the only cheese to have won both the American Cheese Society’s and U.S. Cheese Championship’s Best of Show. This time of year, Hatch and his team are busy making Rush Creek Reserve, a soft-ripened cheese wrapped in spruce bark that has developed a cult following since its 2010 debut. The cheese, only available mid-November through December, sells out almost immediately after its release. Beginning November 14, Rush Creek Reserve will be available online direct from Uplands Cheese or at specialty cheese retailers nationwide.

 

For more information about Martha Stewart’s American Made program visit www.marthastewart.com/americanmade.

Albertsons Companies Promotes Christine Wilcox to Drive New Communications Strategy

Albertsons Companies has appointed current Vice President of Corporate Communications Christine Wilcox to the position of Vice President, Communications and Public Affairs. Wilcox is filling a vacancy created when Brian Dowling retired from the company earlier this year.

Wilcox is an 18-year veteran of Albertsons, and for the last ten years has served in both internal communications and public relations roles for the company. As part of Wilcox’s new role with Albertsons Companies, she will lead a newly integrated internal and external communications team and will drive the company’s communications strategy around its growth, trajectory, innovative practices and community involvement – all of which help enable it to run really great stores. As part of the new approach, Albertsons Companies has also partnered with The Glover Park Group, a leading strategic communications firm.

“Chris has been an instrumental leader in our company since we began in 2006, and her passion for our history, employees and loyal customers is self-evident. Chris is yet another example of what we aim to do at Albertsons Companies — empower really talented people and encourage them to grow their careers here,” said Andy Scoggin, Executive Vice President, Human Resources, Labor Relations, Public Affairs and Government Relations.

An Idaho native, Wilcox graduated from Idaho State University with a bachelor’s degree in English literature. She joined Albertsons in 1998 as an editor, and held positions of increasing responsibility, including executive liaison to the Board of Directors, Training Director for Albertson’s, Inc., and Training and Communications Director for two former subsidiaries of Albertson’s, Inc. which were operated separately from the company. Wilcox accepted a role as Southwest Division Communications and Public Affairs Director with Albertson’s LLC in 2006. She was named Vice President of Communications and Public Affairs for Albertson’s LLC in 2013 following the acquisition of stores from SUPERVALU.

Pastas, Soup Mixes and Dessert Mixes from Intermountain Specialty

Intermountain Specialty Food Group, located in Salt Lake City, Utah, is a gourmet food and artisan pasta company comprised of several brands: Plentiful Pantry, Pasta Partners, Chidester Farms, and its latest brand, Zpasta.

In 1992, Debbie Chidester and her husband Jody transformed a passion for food into a business opportunity. Debbie had long loved entertaining friends with fabulous meals, and with her experience working in restaurants she knew what it took to consistently provide delicious food. Her friends wanted to eat gourmet but didn’t necessarily want to do all the work to get it.

Debbie took her own time-tested recipes, converted them into easy-to-prepare dishes, and voila. A new business was formed.
The business started as Pasta Partners (later to become Intermountain Specialty Food Group), focused on pasta sauce blends that would easily make dishes similar to those made by the chefs in gourmet restaurants. Wanting to kick it up a notch and provide unique flavored pastas, the search for a supplier who provided the reliability and quality they demanded was not found.

This did not stand in the Chidesters’ way; they purchased their first pasta machine and set up an artisan pasta production plant making traditional Italian style pastas with unique flavors and shapes. The pastas are made in small batches and dried over an extended period, hand crafted and packaged to provide a firm pasta with a pleasantly soft texture for an extraordinary experience.

plentiful-pantry-fciThe Pasta Partners brand features beautiful long pastas, hand tied with raffia bows and geared to gourmet retailers and gift basket companies. From the finest of angel hairs to the more substantial fettuccines, all contain wonderful flavors, making them perfect as side dishes or part of any gourmet meal.

The ZPasta brand is the most recent addition to the company’s product line. These are made in the Italian tradition with bronze dies, giving them a rough texture that helps the sauce cling to the pasta. They’re more shelf friendly for grocery stores and larger retail markets. Both brands offer vibrant colors, fanciful shapes and unique flavors such as kale, butternut squash, jalapeno, roasted red bell pepper and the latest, squid ink.

The Plentiful Pantry brand consists of a variety of soup mixes that are just-add-water or a few additional ingredients, making them easy to prepare. The dessert mixes, for the most part, are just-add-butter-and-water, and they take less than five minutes to prep. A full line of breads, cakes and dips is also available.

Intermountain Specialty Food Group currently provides private labeling services for grocery chains of all sizes. The company is very proud to offer wonderful tasting quality food that is easy to prepare. “The Easy Way to Gourmet,” Intermountain Specialty Foods is for customers who want to eat well but don’t always have a lot of time to spend in the kitchen.

Intermountain Specialty Food Group
801.977.9077
Intermountainfood.com

Fall River Wild Rice: New Ways with America’s Native Grain

Interest in plants and grains is soaring as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking visual appeal, wild rice is one of the healthiest grains available. It was a staple food of several Native American tribes, who called it “manoomin” or “precious grain.”
Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in salads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River’s Fully Cooked Wild Rice is high-protein goodness in seconds.
Fall River Wild Rice is a small grower-owned cooperative in the Fall River Valley, a rural mountain valley nestled between the Cascade and Sierra Nevada ranges.

Fall River Wild Rice
800.626.4366
www.fallriverwildrice.com

Gourmet News

Follow me on Twitter