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FIJI Water Rebrands With Slimming Design

FIJI® Water, America’s No. 1 premium imported bottled water brand, is rolling out a new, fresh look with a slim, sleek new bottle design. With this new design, FIJI Water’s 330mL, 500mL and 700mL SKUs will now fit effortlessly everywhere including the number one consumption occasion for bottled water, in the car, as well as fitness equipment, gym bags and beyond. The 1L bottle, found in-store or in fine dining establishments, will also receive the new fresh look.

“We received such positive feedback when we released the new look of our 700mL FIJI Water bottle last year that we decided to extend that design across our entire portfolio,” said Clarence Chia, Vice President of Marketing, FIJI Water. “Convenience is of the utmost importance for consumers, we want to make it as easy as possible for our brand to be a part of everyone’s daily lives.”

The new look will roll out starting this month, beginning with the brand’s popular 500mL SKU. The remainder of the portfolio will receive the same makeover throughout the first quarter of 2017. All updated FIJI Water bottles will retain the iconic square shape, smooth and soft taste and unique mineral profile that consumers have come to know and love. The convenient shape of the 500mL and 700mL specifically makes it the perfect choice for a vigorous spinning class, personal training session, daily commute or travel.

FIJI Water is bottled at the source in Fiji at an ancient artesian aquifer deep within the earth, where it is protected from external impurities. As tropical rain slowly filters through volcanic rock, it gathers the electrolytes and minerals that give FIJI Water its signature soft, smooth taste. In fact, FIJI Water has significantly more naturally occurring electrolytes than other brands. It’s untouched by man – until you unscrew the cap.

FIJI Water can be found in stores nationwide and via FIJI’s Home Delivery Service.

Blue Crab Bay Co. Changes Hands

Pamela Barefoot, founder and longtime President of specialty food company Blue Crab Bay Co. in Melfa, Virginia, has sold the company in an asset sale to Elizabeth Lankford. Barefoot, 66, said her decision to sell Blue Crab Bay was initially difficult but was made easier once she knew the company was going to stay local. “I have been fretting over an exit strategy, and all the businesses that approached me did not want our property in the (Accomack Airport) Industrial Park,” she said.

“Two years ago, I received an email from Elizabeth Lankford, and I knew in my heart she was the right one,” Barefoot continued. “She cared about the brand. She cared about the Eastern Shore and my employees. Her father had tons of experience in the food industry, and with her very supportive family, I knew she would be a great caretaker for my Blue Crab Bay family.” Lankford’s family is well known in Maryland and Virginia. Her grandfather Stanley began Lankford Produce in 1964 and soon was joined by her father, Tom, and uncles Fred and Jim. In 1981, Lankford Produce merged with Sysco Corp.

Elizabeth, 32, recently resigned from her job in Washington, D.C., where she specialized in state government affairs for Healthcare Distribution Alliance. “I had always been looking for an opportunity to return home to the Eastern Shore,” she said. “This is a perfect fit. I have been a longtime fan of Blue Crab Bay’s brand and high-quality products. I look forward to leading the company and expanding our national reach.”

Barefoot plans to continue to work at Blue Crab Bay for at least two more years. “I’ll just have more time for my Airbnb cottage and to go RVing with my husband to state and national parks, an interest we picked up about four years ago,” she said.

Founded on Barefoot’s kitchen table in 1985, Blue Crab Bay has evolved into a nationally recognized, award-winning specialty food brand and a leader in its community. Blue Crab Bay’s line of specialty foods and gifts includes award-winning Virginia peanut snacks, Bloody Mary mixers, seafood seasonings, and Blue Crab Stoneware. The company operates from a 24,000-square-foot building in the Accomack Airport Industrial Park in Melfa, where a retail shop also is located. Products are available in thousands of stores nationwide and on the company’s consumer website.

Rare Edibles Partners with Regalis Foods

Regalis Foods, a New York City-based luxury food distributor to chefs and restaurant groups, is aquiring a stake in Rare Edibles, a specialty food purveyor in Dallas, Texas.  As part of the merger, Rare Edibles will change its name to Regalis Texas in first quarter of 2017.

“We look forward to bringing our diverse, extensive relationships with some of the country’s most respected foragers, farmers, fishermen and producers to Rare Edibles’ already robust offerings,” says Regalis Foods Founder Ian Purkayastha. “With expanded ties to regional and international high-end food producers, Regalis Texas will now offer a broader portfolio to the state’s growing high-profile culinary industry.”

The idea for Rare Edibles occurred to its creator, Chef Bryan Dunn, in 2011 while working under Donald Link, chef/owner Herbsaint and Cochon in New Orleans.  Rare Edibles quickly established itself as the authority and source for heritage meats, artisan cheeses and seasonal foraged items to top Dallas chefs and restaurants, helping to elevate the dining scene to one of the most exciting in the country.

“Our focus has always been on the rare, unique and delicious.  Now, through Regalis’ access to exceptional suppliers in the Northeast and Europe, we can deliver a richer, deeper inventory of luxury products to cities throughout Texas,” explains Dunn.

Purkayastha began his career by selling truffles at age 16 and founded Regalis Foods in 2012.  After partnering with David Yourd and Karrie Kimble, Purkayastha expanded his offerings to include Regalis-branded caviar, wild foraged mushrooms and greens, live seafood and direct European imports.  The company boasts a devoted clientele of world-renowned chefs such as David Chang, Sean Brock and Eric Ripert.

Complementing Purkayastha’s expertise in luxury ingredients, Regalis Partners Yourd and Kimble bring 20 years of industry experience in building multiple specialty food distribution and import companies.  Their business acumen and depth of connections will fuel Regalis Texas’ growth.

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