Wild Planet Foods Embarks on Land-Based Products
Wild Planet Foods is venturing off-sea into the development of land-based food with the launch of its new Organic Roasted Chicken Breast.
Moving from fin to feather, the new Organic Roasted Chicken Breast is the first non-seafood item in Wild Planet’s line. While this is a new category for the company, the addition fits harmoniously with Wild Planet’s mission to provide consumers with food options that are healthful for the body and wildly good for our planet. Wild Planet’s Organic Roasted Chicken Breast features USDA Certified Organic Free-Range Chicken raised on an organic diet — featuring non-GMO corn grown on land that is free of chemicals fertilizers, pesticides and herbicides.
“Our new chicken, along with all future land-based items that will follow from Wild Planet Foods, is sourced from organically operated farms— which is essentially the land-based equivalent of pole and line fishing,” said Founder of Wild Planet Foods Bill Carvalho. “At Wild Planet, we believe there is really no difference between being a steward of the land as well as the sea. It’s a known fact that chemical runoff from conventional farming practices has had a negative effect on our waterways which ultimately lead to our oceans — creating dead zones that make it impossible for sea life to survive. Offering products like our new Roasted Chicken Breast not only allows Wild Planet the privilege of supporting and advocating for organic farms and farmers, but it’s also a step towards keeping our waterways and oceans healthy and supportive of a viable, healthy marine environment.”
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Wild Planet’s new Organic Roasted Chicken Breast contains only two ingredients — chicken seasoned with sea salt. There is also a no salt added version available. Wild Planet Organic Roasted Chicken Breast provides 40 percent more chicken than other 5-ounce can offerings, due to the fact that only Wild Planet roasts their chicken without the addition of added water, liquids or fillers that are commonly found in other brands. The flavorful, natural juices remain to provide a delicious rotisserie taste. This new Organic Roasted Chicken Breast can be used to make sandwiches, soups, burritos, and is an especially great salad topper.
Wild Planet’s Organic Roasted Chicken is available nationwide in supermarkets and natural food stores for a suggested retail price of $5.49. For more information about Wild Planet Foods, visit their website at www.wildplanetfoods.com.
New Meat Topped Pizzas from American Flatbread
American Flatbread has expanded its premium line and entered a new product category with three new meat topped pizzas – Pulled Pork & Pineapple, Pulled Pork, Pineapple & Jalapeño and Uncured Pepperoni & Uncured Bacon. These new pizzas are a great alternative to takeout pizza and make delicious, restaurant quality last minute dinners for families on the go.
American Flatbread’s pizzas are premium handmade flatbreads that are wood-fired in earthen ovens and are made with organic and all natural ingredients. They are made with no preservatives, artificial colors or flavors. The flatbreads have a light, crisp and flavorful bite.
Uncured Pepperoni & Uncured Bacon – Crispy bacon and pepperoni with a tangy organic tomato sauce on a handmade flatbread.
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Pulled Pork & Pineapple – Sweet pineapple, smoky pulled pork, barbeque and organic tomato sauce on a handmade flatbread.
The pizzas are available in 10-inch and 12-inch. The 10-inch pizzas retail between $6.99 – $7.99 and the 12-inch pizzas retail between $8.99 – $11.99. The new American Flatbread pizzas are available in select retailers across the country.
The Continuing Resource Gap For Specialty Meat Producers
By Micah Cheek
Jeanie Alderson is trying to solve a puzzle that is still confounding many of the country’s alternative meat producers: Getting her meats from her ranch to customers’ tables. Large meat processors cannot process a small farm’s meats profitably, and small meat processors are in short supply.
“We have the best grass, the best country and the best cattle, but we’re far away from everyone,” says Alderson. The Montana rancher and co-owner of Omega Beef raises grass-fed and –finished wagyu beef, to the tune of 30 to 40 carcasses a year. “The places where big agribusiness is happening, those processors won’t even look at us,” says Alderson. This size of production constitutes a fraction of what a major slaughter house would process in a year, far too little for a larger slaughter house to cut at a profit. The nearest USDA-inspected processor that will work in Omega Beef’s volumes is Quality Meats of Montana, approximately three hours away. This long drive through the Montana steppelands, combined with deliveries after processing, takes a large cut of the company’s profit margin. Unfortunately, slaughtering at an uninspected processor isn’t an option. Going without the USDA stamp would mean losing the business of their retailers, their distributor and any out-of-state customers. “Basically the only people we would be able to sell to would be individual customers in Montana,” says Alderson.
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Groups like the National Sustainable Agriculture Coalition, a network of agricultural advocacy groups, are involved in changing policies to make access to USDA-inspected facilities more available, but Ferd Hoefner, Policy Director with the NSAC, says the results do not come easily. “A number of farmers, frustrated by this lack of policy, are starting their own processing facilities. How do you get inspectors to these plants? That’s a huge bottleneck,” Hoefner notes. This issue has become a top concern for the National Sustainable Ag Coalition. “With the federal government, most policies are going to become one size fits all,” Hoefner adds. “We’re looking for ways to make the regulatory regime fit.” One such legislative change has allowed select state-certified processors to operate as USDA-approved facilities, increasing the number of processors with the USDA’s stamp of approval.
Another potential answer is the implementation of mobile slaughter units. These are large trailers that are essentially a certified facility on wheels. They are driven out to farms. According to the Niche Meat Processor Assistance Network, there are approximately 20 MSUs in operation in the country, operating in 14 states. Hoefner notes that the MSU system is still finding its place in the market. “It’s a little bit too early to tell there,” says Hoefner. “As the market develops, maybe the market will be viable.” MSU’ could be a future key to beef and poultry operations. “I would love for my animals to not have to leave, and end their lives here,” says Alderson.