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British Companies to Strut Their Stuff at Winter Fancy Food Show

Winter Fancy Food in San Francisco is a popular trade show for UK food and drink companies looking to target the West Coast of America with their gourmet delights. In January 2017, 40 UK food and drink companies will be represented at Winter Fancy Food all looking to increase their business in the States.

Rude Health is looking to introduce healthy organic unsweetened dairy free drinks, nourishing wholegrain cereals and snacks to California and the West Coast. Using only the kind of ingredients you’d have in your own kitchen – nothing artificial, nothing refined, their ingredients are sourced from fields, orchards and vines – not laboratories. 2017 brings new nut butter porridge pots and cartons, new children’s cereals, and mini 250ml cartons of the company’s best-selling almond drink. Rude Health has been included in “The Sunday Times Fast Track Ones to Watch,” an annual feature on the UK’s fastest growing businesses.

Grandma Singletons’ a producer of fine British cheese and exporter of Cropwell Bishop Creamery, the finest Blue Stilton cheese.

Chase Distillery produces Britain’s first single estate gin and award-winning vodka. Chase’s William’s GB Gin was given a double gold medal and voted Best in Class at 2016’s prestigious San Francisco World Spirits Competition.
Only Natural Products is the proud owner and producer of three unique tea brands: Dr Stuart’s, Higher Living and Kromland Farm.
Cauli Rice makes one of the UK’s first long life cauliflower rice – a low calorie rice replacement made from 100 percent cauliflower.

The Original Cake Co., based in Lincoln, bakes traditional handmade cakes. The company has been the name behind some of Britain’s finest cakes for over four decades. The line of delicious, hand-made cakes includes a renowned Christmas cake, chocolate truffle cakes and flapjacks.

Easy Tasty Magic – Taste #5 Umami by Laura Santtini will be showcasing a range of delicious umami flavor ingredients, sauces and spices.

Huffkins makes handmade craft bakery products using premium ingredients sourced from the Cotswold hills.

Northern Powerhouse represents the best of northern England’s food and drink to the U.S. market place, including cheese, speciality biscuits and jams, chocolates, gin, snacks, crisps, cheese straws, gluten free ranges, UK flour and fish products and sauces. Northern Powerhouse will be sampling the full range of products at its Winter Fancy Food Show booth.

The booths for all these companies will be located in the UK Pavilion at Winter Fancy Food 17-19 January, San Francisco in the Moscone Convention Center.

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.

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