American Cheese Society’s 2018 Judging & Competition Open for Entries
The American Cheese Society is now accepting entries for this year’s Judging & Competition at www.cheesejudging.org. The regular entry period runs until May 4, with late entries accepted through May 11 for a higher fee.
Winners will be announced in Pittsburgh, Pennsylvania, at “Forged in Cheese,” the 2018 iteration of the ACS’s Annual Conference & Competition. Earlybird registration for Forged in Cheese will open May 3 and run through May 13, followed by the regular registration period from May 14-June 27. You should not take levitra prices more than one pill per day. Sexual function is buy cialis australia also subject to change after an injury resulting in quadriplegia. Apart from hormonal therapy india viagra generic and medications, there are some useful tips that will help you go to Online Pharmacy. However, people with certain medical conditions, or those taking nitrate drugs or alpha-blockers should cheap viagra check for info not take these drugs if you are seeking pleasure. Late registration will be offered started June 28. Forged in Cheese will be held July 25 through 28, 2018 at Pittsburgh’s David L. Lawrence Convention Center.
Northern Wind Celebrates 30 Years with Brand Refresh
By Lorrie Baumann
Northern Wind, which packages and distributes scallops from the Port of New Bedford, Massachusetts to the American market, is launching a complete refresh of its retail brands. Five Star and Captain’s Call, its premium brands, have new packaging designed to appeal to today’s upscale shopper.
The relaunch comes as the seafood company celebrates its 30th year in business. The company is also preparing to net the benefits of a $5 million capital investment over the past three to four years for a plant upgrade that expanded its capacity to handle about 100,000 pounds of scallops per day from a sustainably managed U.S. fishery that’s expecting an increase in its fishing allowances this year.
Northern Wind has relationships with 64 vessels that fish out of the Port of New Bedford. Those vessels typically go out fishing for a few days or a week at a time, starting each year when their quotas are issued. Their fishery is certified by the Marine Stewardship Council, an international nonprofit organization that safeguards seafood supplies. When the boats return to port after a few days of fishing, Northern Wind is waiting for them. “They fish and they offload their catch to us. They drive right up to our building. We’re right on the New Bedford waterfront,” says Northern Wind Owner and Chairman Ken Melanson, who founded the company in 1987.
The boats carry their catch in bags that hold 50 to 60 pounds of scallops, each marked with the day that the scallops were caught. Three bags at a time go into a basket that’s lifted onto the dock by a winch. Northern Wind quality assurance representatives are on hand to check the amount and quality of the catch, and then the scallops are dropped into vats that hold 1,200 to 1,500 pounds of seafood. From there, what happens to them depends on the quality of the scallops, how long they were on the boat before being received by Northern Wind and what the market is demanding at the time. “We look at what our customers are asking us for, what we need to put up, whether it’s fresh or frozen,” Melanson says.
Northern Wind sells scallops for both the wholesale and retail market. Most of the scallops are individually quick frozen, but some of the scallops that will go into the wholesale market will be block frozen.
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The company’s Five Star brand scallops are all natural, processed without additives and were just 24 to 30 hours out of the water when they came off the boat. Northern Wind’s Captain’s Call brand is another premium brand with no additives, but these scallops were on the boat for 30 to 60 hours. “It’s still a fine scallop but a little bit older,” Melanson says. Mariner’s Choice is a value brand that’s processed with additives so it can be offered for retail sale at a price point that’s friendlier to the consumer.
They’re all individually quick frozen and offered in 12 ounce, 1 pound, 1.5 pound and 2 pound packages for retail sale. The relaunch added the 12-ounce size to the range of larger packages that sell well in warehouse clubs and dressed up the packaging with a new logo so it’ll look nicer in the grocer’s freezer case, Melanson says. “It’s just more consumer-friendly,” he says. “It’s affordable and convenient for consumers…. This way the consumer can take the 12 ounces and make a nice meal with it and not worry about putting it back in the freezer.”
In addition to the MSC certification that attests to its sustainability, the packages also carry certifications from the British Retail Consortium, which certifies for food safety, and the U.S. Department of Commerce seafood inspection program’s Grade A seal. The scallops are also Fair Trade Certified – Northern Wind was the first seafood company in the U.S. to be Fair Trade Certified for scallops. The company attained that certification in 2017, when it produced over 1 million pounds of Fair Trade Certified scallops. Melanson hopes to double or triple that this year.
The funds generated by the Fair Trade program go back to local nonprofit organizations that serve the New Bedford community. The organizations are chosen by the fishermen themselves, and the funds are administered by Northwest Atlantic Sea Scallop Fisheries, the fishers association of independently owned and operated vessels.
Northern Wind’s 60 employees – closer to100 during the fishing season – don’t get a say in where the money goes, but they have a stake in the program because the company is audited as part of the certification process to ensure that it can trace each lot of scallops processed in its plants back to the vessel it came from and to ensure that its employees, like the fishermen themselves, are being treated fairly. “We as the company are involved. We get audited to make sure that we pay good wages and have good working conditions,” Melanson says. “Northern Wind doesn’t say where the money goes. We comply with the work regulations and the healthy work conditions.”
Michigan Brothers Turn Health Issue into Business Success
By Robin Mather
For Marshall Rader, a 2009 diagnosis of celiac disease meant more than the usual headaches as he tried to eat gluten-free while on the road.
“I could be going anywhere from two days to two weeks abroad,” he says. “The gluten-free market was in the Stone Age in that time. Finally, I found an acceptable gluten-free bar and used them to subsist while I was on the road. I was eating about four bars a day, and one day, I thought, ‘I can do better than this.’ I was wanting to use better ingredients.”
So Marshall, now the CEO of The GFB: The Gluten-Free Bar, persuaded his brother, Elliott, to join him as the Vice-President of Marketing in the company, founded about seven years ago in Grand Rapids, Michigan. One of its newest products is the Power Breakfast bar, a higher protein oatmeal product “in a cool new package,” Marshall says. Its suggested retail price is $2.19 to $2.79.
The company’s other bars have suggested retail prices ranging from $1.99 to $2.49, and its Bites line, in larger packaging, has suggested retail prices of $4.99 to $5.49.
“My dad, when I got home and told him about the diagnosis, said, ‘that’s not real.’ Finally, after several years, he was tested and he has celiac disease, too. He’d been medicating for 40 years for skin issues, and once he stopped eating gluten, his skin issues cleared immediately. So there are four of us in the family, and only one of us can eat gluten.”
Elliott himself also was subsequently diagnosed with celiac disease, Marshall says, so the brothers have a special commitment to making a superior product.
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Marshall is proud of the quality ingredients used in the GFB, he says. “We use vegan proteins, and high quality ingredients. Our almond butter is only almonds, for example. Our chocolate chips are premium, dairy-free dark chocolate.”
He’s also proud of “some great sourcing stories,” he says. “We work with Caro Nuts to source cashews from Africa, where they’re picked and processed on-site by disadvantaged women. We feel really good about using them.”
Caro Nuts, a division of Candor Ag, works with small farmers around the world to help them market their crops. The company also markets small farmers’ artichoke hearts under its Cynara division and small growers’ olive oil under its Bellucci division.
The GFB is a certified B Corporation, too, Marshall says, so “we’re around to make great products and do some good in the world. Even if it costs a bit more, we’re doing good.”
The GFB’s products are manufactured in Grand Rapids, Marshall says, and employs about 45 people. “We’re also a little bit unusual in that we don’t outsource the manufacturing of our products,” he says. “We own our own manufacturing facility.”
The future looks bright for The GFB, Marshall says.
“We have big goals — we’re an emerging national brand,” he says. “We’re already in about 9,000 stores in the United States and Canada, so we’re planning to continue to grow our customer base by making the best gluten-free snacks. We have a lot of innovation coming — exciting new flavors coming down the line for our bar line, and expanding our breakfast line this year.”
Turning a health liability into a positive asset, both as a business and as a positive force in the world, seems to be Marshall’s strong suit.
