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LaCroix Cherry Blossom Sparkling Water to Launch at Major Retailers

Florida-based National Beverage Corp. said its newest sparkling water flavor: Cherry Blossom, which will be available at select retailers nationwide in March.

A company spokesperson described the beverage as “a botanical twist of sweet and just a ‘kiss’ of tart, the dazzling taste of blossoming spring.”

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Keep updated on the specialty food and beverage industries by subscribing to Gourmet News.

New England Breweries Go ‘Green’ for Super Bowl

Super Bowl Sunday is one of the days that Americans consume the most beer – approximately 325 million gallons, which creates a lot of waste that gets sent to landfills or dumped down the drain. Vanguard Renewables in Massachusetts believes that waste is only waste if you waste it. Waste can be recycled and harnessed to make renewable energy.

“We work with some of New England’s top micro-breweries to recycle their waste – like the spent grains and liquids that are produced from the brewing process,” said Neil H. Smith, CEO of Vanguard Renewables. “The demand for beer on this singular weekend is not new; however, with many brewers choosing to be more sustainable, we provide them with the circular solution they need to recycle their waste. Instead of sending waste byproducts to landfills or incinerators, we help them recycle the material by capturing the methane they emit as they break down and turn that into renewable energy.”

The company has been working with breweries across the region to help Vanguard’s Farm Powered mission to turn food waste and dairy cow manure into renewable energy. The company provides a circular solution for these breweries – from farm to kettle to keg, and back to one of New England’s family farms to help create pipeline-quality renewable natural gas that goes on to power our farms, colleges, businesses, and towns across the region.

Noah Bogoff from Berkshire Brewing Company said: “Our family brewery is committed to sustainability, and recycling our waste to create renewable energy is one of the ways that we reach that goal. We are proud to be part of the Vanguard Renewables Farm Powered movement, so much so that we put the Farm Powered logo on every can we distribute. It’s an important way that we demonstrate to our customers that we are committed to doing our part.”

The waste from Vanguard’s partner breweries is collected and brought to one of their six anaerobic digestion facilities in Massachusetts and Vermont, where it’s then added to a state-of-the-art hydrolyzer before entering the anaerobic digestion process to create renewable energy. The waste supplied by brewery partners not only helps to produce renewable natural gas, but the byproducts of the anaerobic digestion process also make high-quality bedding for farm animals and a low-carbon and nearly odorless liquid fertilizer to use on their fields.

Nate Lanier, the Co-founder and Head Brewer of Tree House Brewing Company, said: “Working with Vanguard has enabled us to abide by our ethos of environmental responsibility while bringing a benefit to local farmers – it was a no-brainer for us to work with them. They are passionate about what they do, and it shows.”

Vanguard Renewables not only works with Tree House Brewing Company and Berkshire Brewing Company but also with Wachusett Brewing Company to take their organic waste. By collecting the brewer’s spent grains and other byproducts, Vanguard Renewables collaborates with their partners to help reduce their CO2 emissions and help keep the region’s family farmers in business.

Breweries are thinking more and more about what they can do to make a change to be sustainable, reduce their CO2 emissions, and dispose of their spent waste in a way that is good for the environment and keeps that waste out of our landfills and waterways.

Last spring, researchers at Virginia Polytechnic and State University submitted a research paper to the American Chemical Society that shed light on the growing need for beer companies to explore sustainability options. They shared their findings on separating beer waste into proteins for foods and fiber for biofuels.

The paper noted that due to the high demand for craft brewing in the U.S. market, there had been a significant increase in waste byproducts from breweries. They further shared that this waste comprises 85 percent spent grains, up to 30 percent protein, and up to 70 percent fiber.

“Craft breweries care deeply about their communities, environment and supporting our local farmers. Beer is an agricultural product. There’s no beer without farms. Anything that we can do to lessen waste, protect our planet and aid our farmers is a win-win,” says Katie Stinchon, executive director of the Mass Brewers Guild.

New England is no stranger to the craft beer industry, with small and large breweries opening up across the region. The Brewers Association For Small and Independent Craft Brewers noted that in 2020 there were nearly 700 craft breweries in operation in the New England region alone, and there are more still opening every year. That’s a lot of waste being created.

Smith continued: “Companies across all sectors are becoming motivated to move towards sustainable practices, and the commercial brewing industry is no different. It’s been exciting to see how local New England breweries are leading the way in recycling their organic waste and other materials as part of their long-range sustainability goals.”

Gourmet News proudly features companies that embrace sustainability and responsibility. Subscribe now so you don’t miss anything.

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Smaller Companies Take Spotlight at Winter Fancy Food 2022

By A.J. Flick, Senior Editor

The Specialty Food Association‘s Winter Fancy Food 2022 show ended with a big focus on smaller and newer companies, many of which launched during the pandemic.

At a fraction of the previous exhibitors and hours shorted to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out.

That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022.

Lisa Scali, principal and head of sales and marketing with Maine’s Ocean’s Balance, said she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed.

Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, found a lot of interest in his high protein, keto-friendly bags (and the product is delicious).

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You might not think of tamales when you think of tamales, much less the idea of a tamal made with turkey meat, but there was Tony’s Tamales in the Mississippi section and these babies are good!

Chef Dan “Fish” Fisher brought his elegantly bottled It Sauce, a variety of flavors all made with criolla peppers (no calories, sugars or preservatives). Delicious.

Of course, there were many familiar names on the concourse with new products. Our friends at Crave Brothers brought the new and highly addictive marinated mozzarella balls and melt-in-your mouth chocolate mascarpone.

Dates for the Summer Fancy Food Show were announced right before the winter show. Many exhibitors were unsure whether they’d be at the New York show.

For more on the Winter Fancy Food Show, check out April’s Gourmet News. Subscribe now so you don’t miss it!