Produce Springs Forward
By Micah Cheek
Spring’s bounty will be headed to shelves in just a few months, and customers will be looking for the most Instagram-friendly options for their plates. In addition to the usual snap peas and asparagus, the more exciting options for spring produce have never been better.
Interest in foraged produce is continuing to increase. “On the specialty side the most typical produce would be morel mushrooms and ramps. Next would be fiddlehead ferns. You’ve got a bunch of peripheral specialties there [too], miners lettuce and nettles,” says Justin Marx, CEO of Marx Foods.
Morels are a traditional spring favorite in the northwest, becoming available in April. ”Morels just knock it out of the park,” says Kim Brauer, Culinary Concierge at Marx Foods. “In the Northwest, a lot of us survive winter be knowing that morels will be coming out.” Now that wild vegetables have moved from a restaurant favorite to a foodie phenomenon, they are expected to remain on the minds of consumers. “The ramps and the nettles, I’m seeing more cooks look for those,” Brauer adds. Ramps and stinging nettles will be available for their limited growing season from April to May.
Although pills of numerous companies are available for sale the recommended discount generic cialis secretworldchronicle.com ones tend to be Longinexx, Enzyte, Triverex, Orexis and so on. As Kumar presented himself before the Big Boss, all heads had already turned towards him as viagra sildenafil mastercard he started getting the dressing down from the ED. Vidarikand improves blood flow to the reproductive organ and helps to gain harder and bigger erection is to raise the blood offer to the male organ with the usage of nitrates with the medicine. loved that generico cialis on line The causes of ED are various, so the treatment has to be under strict medical supervision to safely achieve such benefits as increased blood flow to the vagina and maintenance of muscle strength. female viagra uk secretworldchronicle.com Edible flowers like pansy blossoms and orchids have been a popular garnish in fine restaurants, but producers are beginning to see interest from retail outlets as well. Marx says, “As they become more affordable and available, it’ll just become more common. A lot of them have culinary merit and flavors that deserve their own merit.” Brauer notes that people want to use them as garnish for regular meals to make them feel like they have a restaurant quality meal. Squash blossoms are seeing interest as they make their way out of the restaurant and on to the dinner table. For retailers, Marx Foods usually supplies a single species of edible flower, followed by a variety if there is greater interest. Another interesting edible flower is the Szechuan button, named after the Szechuan pepper for the numbing and tingling sensation both products induce. “It’s a little yellow flower that tastes like electricity,” says Marx. Cocktail parties can also be livened up by edible blossoms, as an attractive and unusual garnish.
For Easter, the classic fresh vegetable choices are expected to remain robust, so much more so if those veggies are miniature. The cipollini onions are being joined by baby beets, carrots and radishes, says Karen Caplan, President and CEO of Frieda’s, Inc. A violaceous variety will be available for Frieda’s “Power of Purple” promotion in March. A monochromatic medley will be promoted, including purple snow peas, cauliflower, artichokes and a new breed of purple sweet potatoes.
For late winter and early spring, an increasing variety of citrus will become available. “In the winter and spring, we do a bang-up job in all the citrus categories,” says Caplan. More specialty options like Meyer lemons, Buddha’s hand (a fingered variety of citron) and finger limes have been finding their way into popular recipes. The same goes for some non-citrus tropical fruits. “Dragonfruit has just become the darling of American consumers,” Caplan adds.
Wholesome Goodness: A Brand of Foods that “Love You Back”
By Lorrie Baumann
Wholesome Goodness is a brand based on three key tenets: that food should taste great, that food should be nutritious, and that nutritious food should be affordable. Because it fulfills all three of these goals, Wholesome Goodness’ product line aligns with the way that Millennial generation consumers want to eat today, according to company founders Jeff Posner and Rick Letizia.
Posner and Letizia had 70 years of experience in the food industry between them when they decided to leave behind their executive positions in major food companies like Kraft and General Foods to strike out on their own with a brand reflecting their beliefs about how more nutritious foods can help address health problems related to diet. Posner himself suffers from high blood pressure, while Letizia has type-2 diabetes, so they are personally aware of the burdens that nutrition-related diseases place on health care costs, quality of life and longevity.
From experience, they knew that major food companies use ingredients that make products cheaper to manufacture but may offer less nutrition to the consumers who used them. They wanted to go another way; to start a food business that would serve consumers’ ever-increasing expectations for healthier foods. “Wholesome Goodness products emphasize positive ingredients like protein, antioxidants and whole grains, while de-emphasizing negative ingredients like saturated fats, added sugars and added sodium,” Posner said.
“Part one of the Wholesome Goodness promise is that for every calorie consumed you get relatively more nutrition than the mainstream national brands,” he continued. “Part two is affordability. This requirement recognizes that 75 percent of the country is overweight or obese, and the barriers to eating healthier foods are both taste and price. Conceptually, if you take nutritional density and divide by price, our products provide consumers with the optimal blend of high nutrition and affordable cost. That’s our unique value proposition. At Wholesome Goodness, we want the 75 percent of the population that’s overweight or obese to be able to afford and enjoy each and every one of our products.”
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As the two developed other products, they stayed with the directive that they wanted their foods to be nutrition-dense, a concept offered up by Yale University childhood obesity and nutrition expert Dr. David Katz. This concept, simply stated, requires that for every calorie contained in their products, the consumer will get a healthier blend of more positive nutrition and less negative nutrition. They wanted clean ingredients without excessive sodium or added sugars. “We currently ban 127 ingredients that other food companies use today, including all 85 identified by Whole Foods,” Letizia said. “We have the cleanest ingredient deck in the industry at the present time.”
And while they were creating clean ingredient labels for their products, they also wanted to produce foods that were more affordable than mainstream competitors’, Posner said. “These are the kinds of products that my mother would have served the family: great-tasting and affordable for the family. Not that she did anything different from all my friends’ mothers; the only thing my friends and I knew growing up was just good, old-fashioned food,” he said. “Frankly, there is no reason why anyone today should have to pay a premium to have better-for-you products.”
“We don’t have anywhere near the cost structure of the large companies. We don’t own any plants; instead, we use highly-qualified third parties to manufacture our proprietary product formulations, so we don’t have the overhead and capital requirements of a big company. We certainly don’t make the multi-million dollar salaries of the executives of the large food companies. We don’t have the requirement to deliver a 15 percent bottom line just to maintain shareholder value – we can make do on a much smaller percentage,” he explained. “We want our products to be accessible to the masses…. For example, our award winning Sweet Chili and Omega Tortilla Chips come in a 9-ounce bag that retails for $3.99 – and even less on feature. A 5.5-ounce bag of competing better-for-you brands will cost about as much as Wholesome Goodness. Consequently, we’re less expensive, averaging about 20 to 30 percent cheaper, ounce for ounce, than these other brands. When you divide our products’ nutritional density by food budget dollars spent, we’re really the best deal in town.”
The Wholesome Goodness product line includes snack chips and crisps; granola bars, snack mixes, and hot and cold cereals. Learn more at www.wholesome-goodness.com.
Seviroli Foods, Inc. Announces Asset Purchase of D’Orazio Foods, Inc.
Seviroli Foods, Inc., creator of artisan filled pasta and sauces and the world’s largest frozen tortellini manufacturer, has announced an asset purchase of D’Orazio Foods, Inc, also a purveyor of frozen Italian fare, such as shells, crepe manicotti, stuffed rigatoni and more.
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