A Plant-Based Alternative to Conventional Queso
By Lorrie Baumann
Core & Rind Cashew Cheesy Sauce is a clean-label, vegan alternative to the kinds of shelf-stable cheese sauces in jars that are often sold in the snack aisle next to the tortilla chips. “It’s great for people who are on specific diets, who are plant-based, who are keto, who are vegan, but it’s also for those who are looking for more plants on the plate or just looking to cut out the junk,” said Core & Rind co-Founder Rita Childers. “It’s versatile in that way, that it’s not for one specific vegan customer. It fits into a lot of diets.”
The cheesy sauce is made from simple kitchen ingredients by Childers and her co-Founder, Candi Haas, who met in college at Southeast Missouri State University in Cape Giraradeau, where Childers was studying journalism and Haas was studying business marketing. “We were your typical unhealthy college students,” Childers said. “It’s hard just having a busy lifestyle – you want to grab something that’s easy.” The two lost touch with each other after college, but they reconnected after Childers had decided to discard the careless eating habits she’d developed as a young adult and return to the vegetarian lifestyle of her childhood. “I was interested in figuring out different ways to support my health,” she said.
When she met Haas again, her friend invited her to participate in a presentation that she was preparing as a final requirement for a culinary nutrition program offered by the Academy of Culinary Nutrition. As soon as she saw the kitchen where Haas was recording her presentation, Childers knew she’d found a comrade-in-arms in her battle to improve the quality of her diet. “I’d never seen anyone’s kitchen look like this except for mine,” she said. “I’d felt like a weirdo with all the health foods, but then Candi took this program, and it ended up being very similar to what I was doing at the time, too.”
That inspired Childers to enroll in the same program, and when she’d completed it, the two started talking about how they were going to put what they’d learned into action. They decided that what they wanted to do was to develop some of the tasty vegetarian products they’d been preparing for their own consumption and turn them into packaged products they could sell to others with similar dietary goals. “We came up with 12 items just to test out if people wanted these things the way we wanted these things,” Childers said. Then they took their products to a farmers market in St. Louis, Missouri. “We had a great reaction, but people really went crazy for our cheesy sauce,” she said. “They just loved the flavors and couldn’t believe that it wasn’t cheese.”
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After multiple markets produced the same enthusiastic reaction, Childers and Haas decided it was time to think about how to get their vegan cheesy sauce onto supermarket shelves. “It took a year and a half after going to the farmers market to make it shelf-stable,” Childers said. “We launched Cashew Cheesy Sauce in October, 2017.”
Core & Rind Cashew Cheesy Sauce is now available in three flavors. The shelf-stable original is called Sharp & Tangy Cashew Cheesy Sauce. Bold & Spicy launched in 2018, and the newest flavor is Rich & Smoky. “It’s a unique item because it’s a cheese alternative, but it’s also shelf-stable and clean label,” Childers said. “A lot of our competition is refrigerated, so we definitely wanted to differentiate ourselves in that way. It’s super-versatile, and you can keep it as a pantry staple, as a snack or a sauce on pasta…. Candi and I like to say that we just want to get more real food on people’s plates, and our flavor-packed sauces help people do that.”
The sauces contain no chemical additives, no preservatives, no gums and no fillers. “It’s just ingredients you can pull out of your own pantry and make a sauce at home with,” Childers said. “We’re not your average food entrepreneurs. We don’t have a background in food science. We do have a passion to create these products that people are asking for – that are more transparent and more health-focused, health-building…. I think we were just sick of picking up every sauce on the shelf and seeing ingredients that we didn’t want to put in our bodies, and we knew that other people felt the same way too. That’s been a big driver of ours.”
Core & Rind Cashew Cheesy Sauce is packaged in an 11-ounce glass jar for dipping that retails for $9.99. It’s vegan and gluten free. It’s available in the Midwest through Fortune Fish & Gourmet, and nationally through KeHE. Distribution is also available in Canada.
Favalicious: Brought to You by Three Wives, a Bean and a Rabbi
By Lorrie Baumann
A Bolivian street vendor introduced Frank Guido to roasted fava beans in 1995. He didn’t know what they were, but he had the munchies, and there was the vendor who had snacks for sale. “These kids sold these in little bags, and I thought it was like a peanut, even though the kids told me it wasn’t a peanut,” he says.
Hunger satisfied, Guido pushed his curiosity about what he’d eaten aside and went on with his day. Then he went on with his days for another 16 years or so without giving the little not-peanuts another thought.
But in 2011 and 2012, he happened to be in Qatar to work on a big project. On the weekends, he played some golf and hung out with other ex-patriots, all the while not giving fava beans any thought at all. Then that changed when his friends’ wives started showing up, one after the other. “My friends, all three of their wives were coming in for weekends on different weekends,” he says. This is where the story starts to sound a little bit like it ought to involve a priest, a rabbi and a minister, only with wives bearing fava beans, but what I tell you three times is true, and each of these three women brought along fava bean snacks on their visits and offered some of them to Guido.
The first wife was British, and she had fava beans that had been fried in a tempura batter to set out on her table as an appetizer. The next weekend, it was the Italian friend’s weekend with his wife, and she brought along a little bag of roasted fava beans seasoned with Parmesan cheese. Guido pulled himself together and asked what this was. She explained to him that it wasn’t a nut, even though it tasted like one – it was a bean. “I really did not know it was fava. I still didn’t have that connection. I found it later on Google,” he says. “The next weekend, my Australian friend’s wife comes over with a retail snack called Happy Snack. She brought a pizza variety.”
Well, there it was – three weekends and three times that fava beans had been offered to him as a snack. Some coincidences are not meant to be ignored, and after he’d looked up fava beans on Google, Guido started asking his other friends if they’d ever heard of them. Turns out they had.
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It dawned on Guido that maybe Americans were the last to know about the little beans that could be roasted until they had the crunch of a corn chip and the flavor of a roasted Brazil nut. “I just knew that there was a void [in the American market],” he says. “I studied the market to see what was going on.”
When he got back to the United States after his project in Qatar had ended, he looked up American friends who encouraged him to design a package for what he’d started calling Favalicious snacks and go into production in a small way. “Somebody let me put it into 150 stores to see what happened,” he says. “It sold.”
Guido’s next step was to find a co-packer who would work with him on small batches in a facility where the product could be kept uncontaminated by common allergens. Then he went to work to obtain third-party certifications. The co-packer already had a rabbi in his facility to help with the kosher certification – You knew there would be a rabbi somewhere in this story, didn’t you? – and Guido found the Snack Safely organization to help him certify as allergen free. One in four Americans has some type of food allergy, and allergies to tree nuts and peanuts are common, so Guido’s gut was telling him that he needed that allergen-free certification even though his friends were telling him that he wasn’t going to need that market segment. “We have a perfect snack that’s a plant protein that’s a nut alternative that looks like a nut, tastes like a nut, but it’s a bean,” he says. “Fava’s really the future.”
His Favalicious snacks are currently offered in three flavors: Salt & Vinegar, Chili & Lime and Wasabi & Ginger as well as Lightly Salted. They’re free from the top eight allergens, gluten free and have no added sugars, trans fat or cholesterol. Inside their packaging, the beans are about the size of a peanut. They’re roasted in expeller-produced high-oleic sunflower oil, and each bean is belted by a strip of the husk that holds the two halves of the bean together. “The aesthetics we get out of that are unbelievable – a little extra crunch and beautiful appearance,” Guido says.
New flavors are currently in development, and Guido expects to have three of them, including the pizza flavor that he loved so much when his Australian friend’s wife let him taste her snack, and Guido expects to bring those to market in 2022. Single-serve packaging and a variety pack are also in development. “We have a host of things that we’re developing. It’s a fantastic product to work with, and we’re having a lot of fun,” Guido says. “It’s new and it’s different.”
For more information, visit www.nutteebean.com.
Perfect Indulgence from Graeter’s Ice Cream
By Lorrie Baumann
Richard Graeter has turned to the makers of plant-based dairy proteins to ensure that his fourth-generation premium ice cream company can survive for another 150 years. Graeter’s Ice Cream has teamed up with Perfect Day to launch Perfect Indulgence™, Graeter’s new line of animal-free frozen desserts, which is in its initial launch with six flavors: Black Cherry Chocolate Chip, Cookies & Cream, Oregon Strawberry, Mint Chocolate Chip, Chocolate and Chocolate Chip.
Perfect Indulgence is made with the same hand-crafted quality as the rest of Graeter’s premium line and it’s virtually indistinguishable from traditional ice cream, Graeter said. “Graeter’s is about one word – indulgence. We are about treating yourself; it’s a reward,” he said. “We won’t put our family name on a product that doesn’t deliver indulgence.”
Graeter’s has had a lot of experience ignoring passing fads in frozen desserts – the company never made a frozen yogurt – but Perfect Indulgence is both animal free and lactose free, opening up the market for it to people who have avoided dairy in the past. “Whenever we can remove an obstacle from somebody enjoying our product, then why wouldn’t we do that?” Graeter asked. “If you are fine with traditional dairy, then great. But there are people who heretofore couldn’t enjoy it before, and now they can.”
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Graeter’s gets its Perfect Day proteins in the form of a liquid base from Smith Dairy in Ohio, which has supplied the ice cream base for Graeter’s in the past. “They receive the Perfect Day protein, rehydrate it, add sugar and pasteurize it,” Graeter said. “Once we get the base from Smith, it goes to the flavor vat just like our traditional dairy mix does.” From there, the mix goes to Graeter’s 2.5-gallon French Pots to be made into an ultra-premium dessert with the same process that Graeter’s great-grandmother used when she took over the business after the death of her husband in the very earliest days of the 20th Century. That process keeps Graeter’s from becoming the next mass-market premium ice cream brand, but it doesn’t keep Richard Graeter from thinking about the future of the planet, the dairy industry and the company, he said. “If this is the future of dairy, we’d like to take note of it, and I’d like to be in on it from the beginning,” he said. “Perfect Indulgence is vegan, so folks who have made the decision to go vegan for ethical reasons can eat it. It also has the benefit of being lactose free. That opens up Graeter’s for a whole segment of the population who previously couldn’t eat ice cream. But it is dairy and does contain milk allergens. Our customers need to understand that it is not dairy free.”
After its initial roll-out with six of Graeter’s traditional flavors, a seventh flavor, Madagascar Vanilla is rolling out in early 2021, and Black Raspberry Chocolate Chip is on the way, too. “The vanilla we have developed now will stand up to our traditional vanilla,” Graeter said.
Perfect Indulgence has a higher retailing at a little higher price point than the traditional ice creams, $7.99 a pint compared to about $5.50 to $6 a pint, but Graeter’s is hoping that economies of scale will bring down the price differential in spite of the additional complexities created by the higher price of the Perfect Indulgence mix as compared to the dairy-based ice cream base and the special sanitation that’s required to prevent cross-contamination of the product with cow milk dairy. “That adds a lot of cost and complexity, but that’s what you have to do,” Graeter said. “Our little plant is chugging along pretty hard. It’s just a matter of planning it all in and working hard to safely keep up.”