Laura Chenel Celebrates 40th Anniversary with New Look
In celebration of its 40th anniversary, Laura Chenel is dressing up its packaging with a new logo and new design and introducing new products for its goat milk-based range. These updates reinforce the values of company founder, Laura Chenel: “Care, Quality, and Community.”
The brand’s new identity is more artisanal and reflects Laura Chenel’s roots in Sonoma, California, yet has been designed to stand out on the shelf and provide the consumer with usage ideas in a joyful, authentic and contemporary way. The new design will progressively reach shelves at the end of the first quarter of 2019.
Equally exciting will be the introduction of a range of Laura Chenel goat milk yogurts, made exclusively with natural ingredients and probiotic cultures. As consumers seek for better-for-you dairy products, Laura Chenel goat milk yogurt, already more easily digested than cow milk yogurt, contains added BB-12 probiotics, making the product rich in gut-healthy probiotics. Both a Plain and Vanilla variety will be available in 4.75-ounce glass jars, with the Plain also offered in a 23-ounce version. The two sizes feature distinctive glass packaging which is unique to the category and appealing to sustainably-minded consumers. These products will be available in March 2019.
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Additionally, Laura Chenel is adding a Garlic & Chive variety to its range of 5.4-ounce goat cheese logs. While considered a classic flavor, the new log has a smoother taste compared to similar Garlic & Herb products as the herbs (marjoram, thyme) are replaced with chives, creating a cheese with a slightly sweet finish. This chèvre will be available in February 2019.
“The new look not only translates our values as a brand – who we are as a community and as food artisans – but also reflects our mission to offer the highest-quality, best-tasting products with a commitment to the pioneering spirit and values of our founder: Care, Quality, and Community,” said Manon Servouse, Laura Chenel Brand Manager. “We uphold these tenets in everything we craft so that our consumers sense that dedication with every taste.”
Food Entrepreneur Creates Line of Wine-Based Seasonings
After more than a year of product & brand development Ken Medei of Melbourne, Florida, has officially launched a line of wine-based seasonings/rubs under his brand, Wine It®.
Medei has been in the specialty food business since 1990, when he launched a line of premium pasta sauces, Medei Cuisine, in Schenectady, New York. After selling the brand in 1994, he has worked with a variety of specialty food companies to assist them in packaging, new product development, distribution and even celebrity licensing, which included the launch of the Emeril’s brand of consumer food products in 2000.
But, deep down, Medei always wanted to create another line of specialty food products as long as they were not me-too items. Says Medei, “For example, in 1990, premium pasta sauces were rare in the marketplace so I had a niche back then.” Today, of course, there are many excellent pasta sauces in the marketplace, and there’s also a wealth of other specialty food products. Medei wasn’t interested in a product that wasn’t unique and relevant as well as high-quality. “I would joke that the only way I would do another sauce or other food product is if it cured baldness or had a Viagra effect,” he said.
He started thinking about the possibility of creating a seasoning mix. But, there was still the rub that the marketplace is crowded. “With so many seasonings and rubs available to shoppers, many of which are outstanding, how could I stand out among such a crowded field?” he said.
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Enter wine. When Medei came across wine powders during his ingredient research he experienced the proverbial light-bulb moment and immediately knew where he was going with this venture, he said. He references the continued growth and popularity of wine over the last 20 years. “Since so many of us drink wine, gift wine, dine with wine and, yes, cook with wine, I simply felt that this has the potential to be quite exciting,” said Medei.
He likes the way that red wine’s complex flavors and subtle acidity brighten up and enhance the flavors of food. By using a high-quality wine powder from Europe along with other ingredients such as porcini powder, garlic, butter and many other ingredients he came up with his first four Wine It products: T.A.P., an all-purpose blend, Savory Steer for beef, Here Chicky Chicky for poultry and Sooey! for pork. He is currently creating new blends to be launched later this year along with another line of pasta sauces and other products. “I am so excited for my customers to use Wine It and to simply have fun in the kitchen with their family and friends,” he said.
His marketing plan for Wine It Foods involves both online sales to consumers and direct to specialty food retailers around the country. For more information about Wine It Foods, visit www.iwineit.com.
Kalahari Biltong Names New CEO
Chris Hickey has joined Kalahari Biltong, a meat-based snack brand, as the company’s Chief Executive Officer. In his new role, Hickey will work in tandem with the company’s three co-founders to accelerate the growth of the brand and add value to the already well-established team culture. In this new position, Hickey will leverage his extensive industry background and resources to manage key relationships with stakeholders, retailers and brand partners as the business grows and scales.
Hickey comes to Kalahari Biltong with the experience he gained through previous positions as CEO of No Cow and The Isopure Company, both high-growth and disruptive, private equity-backed health and wellness consumer product companies. During his first three years at The Isopure Company, Hickey was instrumental in doubling the business, resulting in the company’s sale to Glanbia plc, the Ireland-based global performance nutrition and ingredients company. Prior to his CEO experiences, Hickey was the CMO of EXOS, another high-growth, private equity-backed human performance company and held various marketing leadership positions at General Mills, Coors Molson, and Abbott Nutrition. He holds his bachelor’s degree in accounting from Villanova University and his MBA from the Darden School of Business at the University of Virginia.
“When we were looking for an additional team member to add to our family, we knew we wanted someone who was thoughtful, like-minded, and had experience that we did not have to help us navigate uncharted waters as we continue to rapidly grow, and Chris is just the right person,” said Tyler Noyes, co-Founder of Kalahari Biltong. “We sought an equal partner who would add value and bring new skill sets to the table as we continue to make our vision a reality. With his incredible track record of growing high-profile brands, we are confident that Chris’ expertise will lead us in the right direction.”
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Kalahari Biltong was founded in 2015 by best friends Tyler Noyes, Brett Johnston and Robinson Ginsburg, who were inspired by a trip to South Africa and their introduction to biltong. Biltong is revolutionizing the meat snack category, differentiating itself from jerky in its manufacturing process and superior nutritional profile. Kalahari Biltong has zero sugar, 50 percent more protein than other meat snacks and only six ingredients. Kalahari Biltong previously closed a seed investment from AccelFoods in October 2017 and has since experienced 500 percent year-over-year growth in 2018.
“The founders of Kalahari Biltong have started an incredible brand through meticulous attention to making the very best-tasting, nutritionally on-trend snack product on the market and I’m thrilled to be joining a team with such phenomenal passion and conviction,” Hickey said. “As this will mark my third time as CEO, I’ve learned many lessons along the way and am pumped to work hand-in-hand with Tyler, Brett, and Robin to continue to build this remarkable brand, grow our team, build best-in-class partnerships, and introduce consumers to biltong.”