BRIANNAS Fine Salad Dressings Introduces Two New Flavors
BRIANNAS Fine Salad Dressing has introduced two new premium dressing flavors perfect for summer, Blueberry Balsamic Vinaigrette and Organic Apple Cider Vinaigrette. The flavors are available now in retailers throughout the United States.
“These two flavors pack a rich profile and offer a great variety to mix up salads or marinate meat before popping on the grill,” said Jeffrey Sadler, Vice President of Sales. “By using high quality ingredients to produce great-tasting dressings, you can also feel good about what you are eating.”
The dressings contain no artificial flavors, no gluten, no high fructose corn syrup, no trans-fat, and no MSG.
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Blueberry Balsamic Vinaigrette is a refreshing blend of oil and balsamic vinegar of Modena with blueberries, U.S. Grade A honey and black pepper. It is available in a 12-ounce bottle and only 90 calories per serving.
Organic Apple Cider Vinaigrette is a delightful blend of apple cider vinegar with mother and spices. It is non-GMO, certified organic and kosher, and is available in a 10-ounce bottle with only 45 calories per serving.
Boring Residents Offer Sweet Tradition
By Lorrie Baumann
The co-Founders of Hip Chick Farms have uprooted themselves from the California company they started in 2013 and embarked on a new venture that will specialize in snack products focused on wellness. A Boring Life, the new company started by Serafina Palandech and Jennifer Johnson, launched its first products last year and is now introducing nuts and fruits preserved in honey to the market.
“My family is from Montenegro, and when we go back there, we come back with jars of nuts and fruits in honey, which is a traditional way of preserving the produce for them,” said Palandech, who is Chief Executive Officer as well as co-Founder of A Boring Life. “There’s nothing like that here.”
Their new product has already achieved retail distribution in specialty markets, where it’s being embraced as a partner for cheese. “It’s unlike anything out there. Pour it over a piece of brie for a beautiful appetizer,” Palandech said, adding that consumers also enjoy the raw honey products at breakfast time.
The company’s name is a reference to Boring, Oregon, a community near Portland where the couple are now making their home after the sale of Hip Chicks Farms, which produced frozen chicken products. With that business behind them, Palandech and Johnson began thinking about how they’d start a new food business in the small Oregon town that offered the benefit of being near where Palandech’s family had been living for the past 15 years. “I love creating companies. I love creating brands,” Palandech said. “Jen [Johnson] is a chef, and she wanted to create snack products focused on wellness.”
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Those first products, introduced last year, are packaged nuts with enough hemp extract in each blend to offer 25 mg of full-spectrum hemp extract per 1-ounce bag. There are two snack blends: Roasted Almonds with a Hint of Lavender and Roasted Almonds, Dark Chocolate and Sea Salt. The lavender in the blend comes from their new home farm, where Palandech and Johnson grow about 1,000 lavender plants on a couple of acres. “It’s a very popular crop in the area because it grows so well in our little microclimate in Oregon,” Palandech said. “I’m good at making food and making brands. Farming, I don’t think is my expertise, but lavender is very forgiving.”
The newest product uses raw honey sourced from hives on their property along with honey raised on another 800 hives around Klackamas County, Oregon. Almonds and walnuts for the products come from a third-generation farmer in California, and most of the fruits are sourced from Oregon growers, Palandech said. “There is a thriving and supportive food and beverage industry here that we’ve been able to tap into, and I love being part of it,” she said.
The raw honey products are packed in 7-ounce jars. Boring Bees combines the honey with figs, apricots, dried blueberries, walnuts, pecans, almonds, cashews and pumpkin seeds. Hot Honey is raw honey with chiles and walnuts, and Lavender Honey is raw honey with dried lavender and almonds. The suggested retail price for each 7-ounce jar is $6.99.
Distribution for the honey products is through DPI. For more information, visit www.aboringlife.com.
Co-Op Sauces Flavor Ambition
By Lorrie Baumann
Co-Op Sauce has just launched five sugar-free hot sauces onto the market. They include The Barrel, Carrot Habanero, ChChCherry Bomb, Chi-Racha and Jalapeno Lime and are intended to appeal particularly to consumers pursuing a keto diet regimen as well as other adventurous eaters looking for a unique condiment.
“We are excited to make our ‘OG’ sauces with new sugar-free formulations for long-time fans, and to introduce new converts to our small-batch, wild-fermented style of hot sauce,” said Mike Bancroft, Co-Op Sauce’s Founder. “They’re built for flavor – not for pain.” All five sauces are vegan. They start with probiotic bases and non-GMO produce sourced from small farms in Illinois and Michigan.
They’re the latest releases from a company that got its start as a fundraiser for a Chicago, Illinois, non-profit youth program that taught high-risk youth how to apply their talents in entrepreneurship to a business that could lead to a career. Bancroft had originally enlisted with the program to share his skills in video production with the youth. In the course of teaching video production, he and the students decided that they’d produce a cooking show for broadcast on a local public-access station. That project evolved into a take-over of a plot in the community garden next to the art center where they were making their cooking show so they could grow the produce they needed for their recipes. Once they had crops coming in, the teens started selling the produce at farmers markets to raise money to continue their program. Once they figured out that they were having a hard time competing on the open market with the other farmers who were bringing produce to the market, they came up with a solution that a lot of other farmers have also come up with – they were going to need to make a value-added product. “It just sort of happened very much organically,” Bancroft said.
It was Bancroft who brought hot sauces to the table. He’d been making hot sauces at home as a hobby, so he already had some successes – and a few failures – in product development. “I also had some recipes that I was testing on friends and family,” Bancroft said. “Some of our friends and family were dreading it by the time that we came up with our first SKU that we started off with.”
Altogether, the evolution from visual arts program to hot sauce manufacture took about 15 years. The hot sauce company split off from the non-profit youth program about eight years ago and is now a for-profit venture that directs a portion of its revenue into the youth program and continues to employ graduates of the youth program in the cafe that shares its manufacturing facility. “We still employ kids who were part of the program, but for the most part, we’re just a funder of great stuff,” Bancroft said. In 2018, the company donated more than $20,000 to organizations including ArtReach Chicago, Project FIRE, Girl Forward, Centro Romero and the Marjorie Kovler Center.
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The hot sauces are all wild-fermented – when Bancroft and the teens he was working with started making them, they didn’t have refrigeration, so they needed to find another way of preserving the peppers that tended to ripen all at once. “We started fermenting in whiskey barrels just out of necessity,” Bancroft said.
Some of Co-Op Sauces are still fermented in whiskey barrels, although now it’s done more for flavor than out of necessity. That has led to collaborations with local craft distillers and brewers. “Goose Island is one of our larger collaborators,” Bancroft said. “We do something with them every year with one of their barrel-aged beers.”
All of the new sauces are sugar free, created by tweaking the ingredients – adding a little more of the sweeter ingredients or substituting one pepper variety for another, sweeter variety – to sweeten the sauces just a bit without adding sugar, Bancroft said. “There’s no compromise in flavor in that,” he added. “No compromise, but also not something that overpowers what you’re eating.”
The Barrel is a classic, all-purpose sauce that derives its name from the Koval Whiskey barrel that’s used to age the sauce, which is finished with Dark Matter roasted Harrar and Nicaragua coffee. Carrot Habanero is a sauce with what Bancroft calls an “eye-popping glow.” On the milder side, ChChCherry Bomb features cherry bomb chiles done three ways – the sauce combines fresh, fermented and roasted peppers along with a touch of smoke from morita chiles. Jalapeno Lime is also a milder sauce, combining both fresh and roasted jalapeno for a sauce that’s simple and sweet. Chi-Racha is just a little spicier and combines fermented jalapeno and garlic for an Asian twist that pairs well with noodle and rice dishes.
The sauces are packaged in 5-fluid ounce bottles that feature gold foil-trimmed labels and bold graphics. They retail for $4.99. For more information, visit www.coopsauce.com.