Enjoy Life Foods Tantalizes Taste Buds with Three New Baked Chewy Bars
Enjoy Life Foods is launching three new flavors in its line of Baked Chewy Bars: Caramel Blondie, Carrot Cake and Lemon Blueberry Poppy Seed. The launch follows Enjoy Life’s steadfast portfolio expansion across multiple aisles of the grocery store as it fuels the growth of the Free-From industry, which is projected to reach $20 billion by 2020.
“The foundation of our brand is to give the millions of people with food allergies quality products, but it’s equally as important that our offerings are delicious with knockout flavors that today’s shoppers will gravitate towards,” said Enjoy Life Chief Sales and Marketing Officer Joel Warady. “Our new Baked Chewy Bars are crafted with innovative ingredients that are perfect for the health-conscious consumer, and the authentic flavors are great options for breakfast, a mid-day snack or a post-dinner indulgence. From bars to baking mixes, we’re taking over the center aisles so when people see our logo they know that they’re getting a superior product without the worry of what’s inside.”
The new Baked Chewy Bars are packed with pure and simple ingredients, featuring real inclusions and a proprietary Pure Life Balanced Dry Blend™ (hulled sunflower kernels, cassava flour, white pearled-grain sorghum flour, quinoa flakes). As with all Enjoy Life products, the new bars are made in a dedicated nut-free and gluten-free bakery, are certified gluten free, Non-GMO Project Verified, kosher- and halal-certified, and are free-from the top eight common food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soy.
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They’re offered in three flavors. Caramel Blondie offers the sweet sensation of caramel bits and chocolate chips in every bite, while Carrot Cake brings sweet and spicy flavor notes derived from real shredded carrots, hull-roasted pumpkin seeds and California raisins. Lemon Blueberry Poppy Seed offers tangy and light lemon combined with bold blueberry,
The new Baked Chewy Bars have a retail price of $4.29 per carton. Each carton contains five 1.15-ounce bars, an increase from the original line’s 1-ounce sizes.
Meat Snacks Made from Grass-fed Beef Born in Virginia
By Lorrie Baumann
Landcrafted Food is a brand that’s about an idea as much as about its products. That idea is that there’s a place in the American market for responsibly raised grass-fed beef and the family farmers and ranchers that produce it.
The company was started a decade ago by Gary Mitchell, Charlotte Hanes and Brantley Ivey, neighbors in Grayson County, Virginia. The county sits in Virginia’s Blue Ridge Highlands, firmly at the heart of the Appalachian Mountains, and it’s mostly famous for the quality of its bluegrass and old time music. It’s unpretentiously rural, and the people who raise cattle there call themselves farmers rather than ranchers.
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Both Mitchell and Ivey grew up on family farms and wanted to be able to pass that legacy on to their own families. Mitchell’s family has farmed in Grayson County for four generations. Ivey moved to the area about 10 years ago to manage the Hanes farm, and it didn’t take long after he and his wife showed up in the county for them to get together with Mitchell for a conversation about how they were going to wean their cattle operations from the marketplace for commodity beef and generate the revenue that would allow them to give their cattle a qualify life. “The first goal was to raise cattle the way we wanted to and to earn a premium price,” says Mitchell. “Selling into the commodity market, there’s not much motivation for doing it better.”
They went to the nearest folks they could find who might be interested in paying premium prices for quality beef – the white tablecloth chefs in Washington, D.C. Once they’d explained to those chefs how they were raising their cattle – out on pasture year-round, with no hormones or antibiotics — chefs started buying even before the company had its first meat ready for the market. “Restaurants began to tell us they wanted us to be grass-fed, and since we were in the mountains of Virginia, where there’s plenty of grass and no corn, it was a natural fit,” Mitchell says.
“There is no market for grass-fed beef unless you develop it for your product,” adds Ivey. “We developed the market.”
Among the three of them, they own and rent about 3,000 acres, and they began partnering with other local farmers – their friends and neighbors – who saw what they were doing and wanted the premium price that Mitchell, Hanes and Ivey were paying for beef raised to their requirements. Now, they have enough beef available to branch out with a new value-added product that’s shelf-stable so they can sell it on the national market, and the team have just built a processing facility in Independence, Virginia, to make smoked meat sticks. Their Landcrafted Food Smoked Meat Sticks are now available in two flavors, Sweet Smoked and Original Smoked. Each 0.9-ounce stick is packed in a countertop caddy of 20 that’s ready to be merchandised either for individual sale or in the whole box of 20. Each stick has 100 calories, with 3 grams of saturated fat. Because the meat sticks are made from grass-fed beef, they’re lower in saturated fat and cholesterol than most other beef sticks on the market, and they’re also made with less sugar than most processed meat snacks, so they’re particularly Paleo-friendly as well.
Marketing support for the product will include shopper marketing, and a social media campaign is in the planning. The brand will be available on Amazon, and additional retail distribution is in process. For further information, call 276.773.3712, email gary@landcraftedfood.com or visit www.landcraftedfood.com.
Maryland Company Introduces Artisanal Snack Salami
By Robin Mather
Meatcrafters, an artisanal producer of specialty cured meats, debuted its Skinny Salamis at the Summer Fancy Food Show in New York recently. Skinny Salamis are the only lactic-fermented meat snacks on the market, said Mitch Berliner, one of the company’s three founders and self-proclaimed “Chief Sampling Officer.”
“They are cured, uncooked products, made in traditional ways that date back to the Egyptians and early Romans. They are high in protein, low in calories, have no sugar or carbs and are gluten-free. They’re made from antibiotic- and hormone-free meats.”
Skinny Salamis are unique for several reasons, Berliner said.
“We were just at the Sweets and Snacks Expo in Chicago,” Berliner said. “All the other meat snacks we saw were cooked, whether dehydrated like jerky or extruded and cooked like the familiar meat sticks.”
Meatcrafters is among the few companies in the US to have gained USDA approval to produce such products, and the only one in Maryland, Berliner said. “We don’t outsource our production,” Berliner said. “We do everything ourselves, from sourcing the meat from local farmers to grinding our own spices to producing and packaging the salamis.”
Skinny Salamis are designed to be a portable snack that fits easily into a pocket or purse. The snack salamis are available in three flavors: Original Black Angus Beef, Truffle (pork) and Street Cart Schwarma (lamb). Three more flavors will be available later this year: Merguez (lamb), Spicy Argentinean Chorizo (pork) and Casbah (pork), flavored with North African spices. The salamis come four to a package, and suggested retail is $6.79—$7.95.
Berliner said the company trialed its products at farmers markets and were selling more than 300 salamis a week from very early on. “And then a wine distributor tried them and said, ‘If you put this in grown-up packaging, I’ll buy it for distribution.’ So we went to work on grown-up packaging.” The company’s designed-from-the-ground-up packaging recently won awards for its graphic design, Berliner said.
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Chefs visiting the market also liked Meatcrafters’ salamis, and they now appear on menus at restaurants in Maryland and Virginia, including Patrick O’Connell’s much-lauded Inn at Little Washington in Washington, Virginia.
“We like to help local farmers,” Berliner said, noting that they work with local producers of Black Angus beef, heritage breed Duroc pork and all-natural lamb. “In addition to our own products, we make specialty sausages with our farmers’ meats so they can offer their own customers salami made from only their meat. We also make specialty sausages for brew pubs using their beers, and for local vineyards using their wines.”
Meatcrafters has been in business since 2009, producing duck breast prosciutto as well as a variety of specialty salamis. They include Chajari, an Argentinian-style salami flavored with garlic, nutmeg, clove, cinnamon and whole peppercorns; Chorizo de Pamplona, an aged Spanish-style classic with cayenne and Spanish smoked paprika; Chesapeake, seasoned with Maryland crab seasoning; Cacciatore, a traditional Italian hunter’s sausage of Duroc pork flavored with sea salt, pepper and garlic; Truffle Mania and Porcini Salami, two fungi-forward flavors that capture the best of the much-loved ingredients; Cinta, another Duroc pork salami flavored with long pepper, lemon zest and mace; Ararat, a Duroc pork salami seasoned with smoked paprika, fenugreek and the Turkish pepper called urfa biber; a wild fennel pollen Duroc pork sausage called One Wild Fennel; a traditional Spanish salami called Fuet, simply seasoned with salt and pepper to showcase the flavors of the Duroc pork and the lactic fermentation; and Dillio, made with dill pollen, garlic and red wine.
The Landover, Maryland, company, founded in 2009 by Berliner, his wife, Debra Moser, and their friend Stan Feder draws on decades of experience the three share in charcuterie and the food business. Berliner, who’s been in the food business for more than 50 years, started as a food distributor. Moser brings a diverse background in food and business experience. Feder, who’s studied with charcuterie experts in Spain, Italy and the US, has a lifelong passion for salumi.
“We’re Baby Boomers who failed at retirement,” quipped Berliner. “We pulled money out of our retirement funds to start this company, and have never taken loans or investments from anyone else to keep going.”
The founders were inspired to start the company when they realized that “we had visited Italy many times and we didn’t know why there wasn’t more good American salami. So we were an upscale charcuterie and then, a little over three years ago, we thought, ‘why don’t we take our salamis and put them in a meat snack product?’ “
The “failing at retirement” thing seems to be working for the company’s founders. “We just knocked out a wall to expand our space,” Berliner said.