THAT’S TASTY Stir-In Purees Simplify Healthy Habits
THAT’S TASTY, a Shenandoah Growers brand, is making it easy for people to choose healthier eating habits with the launch of its new line of Stir-In Purees. Available on shelves in the coming weeks, the line of purees offers consumers an easy solution to add bursts of flavor to their everyday cooking.
THAT’S TASTY Stir-In Purees use organic ingredients, so consumers can add a ton of flavor to meals and still feel good about enjoying the dish, too. The line, launching this month, includes eight total fresh flavors: Garlic, Ginger, Spicy Harissa, Sun-dried Tomato, Italian Herbs, Parsley, Basil and Dill. Each features the hero ingredient in its purest form, along with organic sunflower oil and organic olive oil. The THAT’S TASTY line of purees is a simple way to add healthy, fresh flavor to any meal.
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All THAT’S TASTY products are fresh, certified organic by the U.S. Department of Agriculture and sustainably farmed. “As a brand, we pride ourselves on offering consumers the highest caliber products,” said Nadine Williams, Director of Marketing at Shenandoah Growers, Inc. “Unlike other purees that use conventional herbs, added chemical preservatives and ingredients like sugar, we wanted to introduce a line that’s all organic and easy for anyone to use.”
Packaged in 2.8 ounce tubes, the purees will be available at all major U.S. retailers and have a shelf life of up to six months refrigerated after opening.
For recipes and more information, visit www.thatstasty.com or follow online at www.facebook.com/ThatsTastyOrganic, www.twitter.com/ttorganic and www.instagram.com/ThatsTastyOrganic.
New Balsamic Vinegars from Ariston
Ariston has introduced a new line of 4-Leaf & Organic infused balsamic vinegars in seven flavors: Traditional, Apple, Fig, Pomegranate, Pear & Cinnamon, Blueberry and Black Cherry.
The vinegars are made exclusively with GMO-free and organically farmed grapes, certified by the CCPB certifying body to guarantee consumers compliance with the highest organic farming standards. Then the grape must is simmered slowly over direct heat in an open vessel to concentrate flavors and reduce it to about one-third of its original volume. The reduction is then decanted into oak wood casks and stored in an attic for years, acidifying and aging until it has reached a balance of sweet and sour flavors.
The balsamic is naturally dark and dense, with 5 percent acidity. It’s sweet with a very light pungency and tasting notes of raisins, plum and some smoothness from the oak barrels.
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KAYCO Launches Mighty Sesame Tahini Bars, Squeeze and Serve Tahini at Expo West
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