Teton Waters Ranch Names Chief Executive Officer
Teton Waters Ranch, America’s leading brand of 100 percent grass-fed beef products, has named Mike Murray as Chief Executive Officer. Murray will be responsible for leading the company through the next phase of growth, building a strong brand, broadening availability and spearheading innovation.
“Teton Waters Ranch is leading the grass-fed revolution, and we needed a dynamic CEO to guide us through this exciting time of growth,” said Jasper van Brakel, Chairman of Teton Waters Ranch board of directors. “Mike is passionate about helping mission-driven brands thrive and we look forward to the success Teton Waters Ranch with see under his inspired direction.”
Murray was most recently CEO of the allergy-friendly snack brand, free2b Foods, where he created and executed a new vision and strategic growth plan for the company. Previously, Murray led the plant-based brand, So Delicious Dairy Free, now part of Danone N.A., and spent 10 years with General Mills, successfully growing several iconic brands, including Betty Crocker, Nature Valley and LARABAR.
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“In a short time, Teton Waters Ranch has established itself as the leading source of 100 percent grass-fed beef products,” said Mike Murray, incoming Chief Executive Officer at Teton Waters Ranch. “The team has worked extremely hard to develop a supply chain with ranches dedicated to pasture-raised cattle and regenerative agriculture. But demand for grass-fed products that are better for people, animals and the planet is skyrocketing, and I look forward to expanding our product portfolio and distribution so more consumers can enjoy our delicious products.”
The announcement of CEO comes on the heels of an exciting rebrand for Teton Waters Ranch. Earlier this month, the company released updated packaging and five new product flavors. The vibrant new packaging proudly displays a clean ingredient list and the Certified Humane® label, which means all ranches that supply beef to Teton Waters Ranch raise cattle in accordance with strict Certified Humane standards.
Sweet New Look for Local Hive Honey
By Lorrie Baumann
Sometimes, it’s just true that the more things change, the more they stay the same. Rice’s Honey is proving that old saying even as the company departs from its long-standing brands in the marketplace, L.R. Rice and Rice Family Honey, in favor of a new brand that reflects another aspect of what the company has always stood for, Local Hive. The change was intended to communicate more immediately to shoppers the difference between this product and other honeys on the same grocery store shelf, said Tony Landretti, Rice’s Honey CEO.
“The rebranding effort is to bring forward what we do: local honey. When shoppers are standing at the grocery store shelf, we wanted the first thing people to see is ‘local,’ and then for them to pick up and look at the label to learn more about the product; for example, seeing the floral notes that make up the honey,” he said. “We wanted to create a point of differentiation on shelf.”
Rice’s Honey specializes in raw, unfiltered honey, as it has through four generations since the company was founded in 1924 by L.R. Rice, the great-grandfather of Scott Rice, who today buys all the honey for the company. The company produces 16 honeys that are specific to different areas in the U.S. and another three that emphasize other attributes: Amber, Clover and Wildflower. The 16 local variants reflect the floral sources that are prevalent in each region. Colorado Honey, for instance, has floral notes from alfalfa, clover and wildflowers, while So Cal has notes from citrus, sage and berries as well as alfalfa and clover.
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The honey is sourced from more than 150 local beekeepers across the country through relationships that have often survived from one generation to the next, Landretti says. The honey collected by the beekeepers is tested on-site to validate quality and consistency and then shipped to Greeley, Colorado, where it’s packed and labeled for retail sale as pure, raw, unfiltered honey that retains all of its natural nutrients. “Bees travel. We validate what the beekeepers are saying before we bring it here — with every single load we buy,” Landretti says. “It’s honey from your backyard. Transparency in food is important. People want to know where their food is coming from. It’s local honey that’s from closer to home than a lot of the processed honey sold that you can’t identify where it is from.”
In conjunction with the rebranding, the company also has a new website at www.localhivehoney.com the provides consumers a way to engage with some of the beekeepers who provide the Local Hive honey, tips for starting a backyard beehive and information about the company’s partnership with Butterfly Pavilion’s Pollinator Awareness through Conservation and Education program. A portion of the proceeds from every bottle of Local Hive Honey sold goes to support the PACE program. “We’re trying to bring all this to life through our brand refresh and bringing it to shoppers across the country,” Landretti says.
The site also highlights the company’s heritage and four generations of involvement in beekeeping and honey packing. Landretti himself is the new kid on the block. He joined the company in late 2013 after a career in consumer packaged goods that included various executive positions with Quaker Oats, Campbell Soup and Pinnacle Foods. He’s known the Rice family ever since he met his wife Carol, who grew up across the street from them, so when the family needed some help with the business, they reached out to their old friend to join their hive. “As I continued to get more involved in the business, we started working collectively as a team to drive the business,” Landretti says. “The family is still involved, with Scott Rice doing all the honey buying and Mike Lordemann, Julie Rice’s husband, running the manufacturing facility.”
Willy Wonka Rides Again
By Lorrie Baumann
If you’ve ever wondered who’d be cast to play you if Hollywood ever decided to make a movie about your life, you certainly aren’t alone. Brent Davis doesn’t have to wonder: Hollywood already made “Willy Wonka and the Chocolate Factory,” and in the version of that movie that Davis prefers, Gene Wilder played the wildly whimsical and endlessly inventive master of the chocolate factory.
Davis is the President of Davis Chocolate, a company primarily devoted to making private-label chocolate products for other companies. If you need a gluten-free, Paleo-certified chocolate chip for your specialty trail mix snack or you need a single-origin bar sweetened with coconut sugar and named after your company, he’s the man who can do that for you. “They tell us what they want, and we help them get what they need,” Davis says of his customers. “We specialize in making custom recipes.”
The products made in his factory include truffles, chips, chunks and bars – chips and chunks often for the baking industry and many of the truffles for customers who demand organic certification. “There’s not many organic truffle makers out there,” Davis observes.
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Wine also goes very well with chocolate, and Davis Chocolate is now also making Wave Chocolate Sticks for Wine Pairing. These are artisan chocolate cocktail sticks for pairing with wine and cocktails. They’re certified organic, kosher, and vegan. They’re made from single-origin chocolate from Ecuador, which Davis feels is a chocolate that pair exceptionally well with wine, and include only three ingredients: organic cacao, organic sugar and organic cocoa butter. “What we did was match up the sugar levels so that they match a wider variety of wines,” Davis says. One of the reasons he picked chocolate to eat while drinking wine, he says, is “because it’s fun to drink wine.”
Davis has been thinking about chocolate since he was about six years old, although in those days, he’d often take a pass on a chocolate bar in favor of a plate of macaroni and cheese. The problem with the chocolate bar was that if he bought the bar while he was out and about on his bicycle on a hot summer day, he knew that he’d have to eat all of it right away before it melted. He didn’t want to buy a chocolate bar and eat it all at once – he wanted to be able to save some of it for later. Today, when he has to pinpoint the moment that he started thinking about how to make a different kind of chocolate, that’s the memory that comes to mind, and it explains why he has even invented a liquid chocolate bar. “If I had a liquid candy bar, I would have bought this as a kid because then I could eat it anytime I wanted,” he says.
He’s still doing that kind of thinking, now often starting with the thoughts that his customers bring to him. They might ask for chocolate sweetened with coconut sugar because they’re looking for a low glycemic index – that’s a request that Davis is getting fairly frequently these days. “Most of our private label customers come to us with new ideas. We may not know, but, ‘Let’s see what we can do for you,’ … We need to be very diverse,” he says. “One of our specialties is using peanut butter or chocolate chips with coconut sugar…. Or Paleo – there’s a lot of different requests we have. Plus, it’s fun to create things and to stay busy too, of course.”
