Gourmet News

UNFI Completes Acquisition Of SUPERVALU

Published October 22, 2018

United Natural Foods, Inc. has completed its previously announced acquisition of SUPERVALU INC. for $32.50 per share in cash, or approximately $2.9 billion, including the assumption of outstanding debt and liabilities. The completion follows the satisfaction of all closing conditions including approval of the transaction by SUPERVALU shareholders and receipt of all necessary antitrust approvals. In connection with the completion of the transaction, SUPERVALU’s common stock ceased trading prior to market open on October 22, 2018 and will be delisted from the New York Stock Exchange.

“Today is an important milestone for UNFI. We will take the best from both businesses to create North America’s premier food wholesaler with significant scale, reach and choices for our customers. We are pleased to welcome our new colleagues from SUPERVALU as well as their customers and suppliers to UNFI. Our companies share customer-centric cultures and dedicated associates who are committed to continuous improvement, which will help drive our integration programs,” said Steve Spinner, UNFI’s Chairman and Chief Executive Officer.

“We are excited to continue to further build out the store to a more diverse customer base across the country, with both broad better-for-you natural, organic brands and fresh perimeter offerings, as we capitalize on opportunities to cross-sell and realize the benefits of the greater scale we now have as a combined company,” said Sean Griffin, Chief Executive Officer of SUPERVALU and Head of the Integration Committee. “Work has already begun for the company to realize the significant projected run-rate cost synergies associated with this transaction – more than $175 million by year three and more than $185 million by year four – and we are committed to improving profitability into the future. We believe that we can achieve these targets and leverage scalable systems to streamline our processes, more efficiently meet the needs of our customers and reduce future capital expenditures. We look forward to providing an update on our integration efforts at our January 16, 2019 investor day.”

Executive Leadership Team
UNFI’s Chairman and Chief Executive Officer Steve Spinner will lead the combined entity, supported by the following executives, who will continue to report to him:

Chris Testa, President of UNFI
Danielle Benedict, Chief Human Resources Officer
Eric Dorne, Chief Administrative Officer & Chief Information Officer
Paul Green, Chief Supply Chain Officer
Jill Sutton, Chief Legal Officer, General Counsel & Corporate Secretary
Mike Zechmeister, Chief Financial Officer

Kamagra is not only a proven remedy for ED but is also viagra without prescription known for increasing one’s sexual abilities. All these herbs are blended in right combination in this herbal supplement effectively cure semen leakage, wet dreams, excessive precum and spermatorrhea. try for more info order generic viagra Deemark Shakti Prash helps increasing your viagra prescription stamina with strength with passage of time so that you can become stronger and eliminate your weaknesses once and for all. viagra cheap sale Moreover, who is providing the service.
Sean Griffin, previously UNFI’s Chief Operating Officer, will serve as Chief Executive Officer of SUPERVALU and Head of the Integration Committee. This committee includes executives from both companies to drive the implementation of best practices from each company and delivery of synergies as well as a rapid and smooth integration. The following executives will support the SUPERVALU business operations and report directly to Sean Griffin:

Anne Dament, EVP Retail, Marketing and Private Brands
Mike Stigers, EVP Wholesale

Financing the Transaction
As previously noted, the transaction will be primarily debt financed. UNFI finalized new credit facility agreements including a $2.1 billion asset-based revolving credit facility, up to $1.475 billion of which is available at closing, and a $1.950 billion senior secured first lien term loan facility agreement consisting of a $1.8 billion term loan “B” tranche and a $150 million 364-day tranche. In addition, UNFI’s existing asset-based revolving credit facility was terminated upon close.

BOBO’s New STUFF’D Oat Bites

Published October 22, 2018

BOBO’s, the handmade oat bar brand, is launching STUFF’D Bites; sweet, jam-filled, snack-size morsels packed with protein and fiber. Baked with whole grain oats and real organic fruit jam, BOBO’s STUFF’D bites provide long lasting energy. BOBO’s wholesome and healthy snacks are also gluten-free, vegan and non-GMO. In a market filled with sugary, highly-processed snacks and bars claiming health benefits while hiding harmful ingredients, BOBO’S STUFF’D bites offer an option parents can trust and children will love, according to the company.

“I’ve always wanted our PB&J and Apple Pie bites to replicate the taste and texture kids expect from a homemade PB&J sandwich or fresh apple pie,” says BOBO’s Founder and President, Beryl Stafford. “These new STUFF’D oatmeal bites allow us to give consumers a delicious jam center inside of the oat bar crust they already love!”

BOBO’s was started in Boulder in 2003 by Beryl Stafford, a mom who named the company after her daughter Bobo, and is now headed by Chief Executive Officer T.J. McIntyre, who joined the company in 2016. Stafford started by making a batch of oat bars – soft oatmeal cookies in bar form – in her home kitchen over a weekend. They turned out well, and she started selling them to local cafes and then to Whole Foods. A few years later, she was baking her oat bars in a commercial bakery and selling them in supermarkets, and potential investors came calling.

Today, the company is still baking all of its products in its Boulder, Colorado, bakery and has completed a re-branding and the strategic work to establish a new foundation, and it’s now launching into the national mainstream market. The product range includes 15 flavors of oat bars, individually packaged 3-ounce bars that work as both breakfast and afternoon snacks. “It’s so simple that any of our consumers could make it at home, yet we do an incredible job of producing a bar that tastes homemade,” McIntyre said. “We’re the only bar in the category that has a home-baked aroma when you open it.”

Kamagra Oral Jelly is the second http://djpaulkom.tv/photos-polow-mob-tv-shoots-away-at-the-massacre-tour-in-austin/ order generic cialis most work through pick between the groups of nonexclusive ED medications. Fildena is really effective and safe to treat erectile levitra 60 mg dysfunction. It required scheduling and assigning a stipulated date, time and place for conducting the training programs, which incurred additional expenses. viagra pfizer suisse There is a number of treatments available for treating erectile dysfunction have been out for the public to cheapest cialis uk know since the nineteenth century. BOBO’s consumers enjoy the bars for their flavor first and for functionality second, and the bars bring a sense of freshness to the center of the store, which many consumers regard as a plethora of processed products, McIntyre added. “We are far and away the least-processed bar in the market.”

BOBO’s research indicates that about 50 percent of them are consumed for breakfast, with the rest of them consumed as snacks at scattered times throughout the day. “When our bars are purchased and brought into the house, it’s the whole family that eats them,” McIntyre said.

The new STUFF’D oat bites are a bite-sized version of the 2.5-ounce STUFF’D bars that the company introduced earlier this year in four flavors: Peanut Butter Filled, Peanut Butter Filled Chocolate Chip, Coconut Almond Butter Filled and Chocolate Almond Butter Filled varieties.

BOBO’s STUFF’D oat bites retail for $4.99 for a pack of five.

This Little Piggy Went to Il Porcellino Salumi

Published October 19, 2018

By Lorrie Baumann

Denver’s Il Porcellino Salumi, already starting to make a name for itself among the cognoscenti, is ramping up its production facilities. The company has just opened a new U.S. Department of Agriculture-certified processing facility in Basalt, Colorado, about 180 miles west of Denver, where it’s begun processing dry-cured and fermented salumi for the wholesale market.

Il Porcellino is already known in Denver for its retail store, located in the city’s Berkeley neighborhood, which is anchored by the Tennyson Street shopping district, fairly well known across the city for the artisan shops that make it a destination. The shop combines a deli and butcher shop that earns five-star reviews for Charcutier and Owner Bill Miner’s Head Cheese and for sandwiches like the Hoggie, which offers Genoa salami Pepperoni and Berkeley Ham and garnishes on a hoagie roll. The real aficionados recommend adding an optional portion of Crispy Pork Belly to the Hoggie for the full porky experience.

Il Porcellino makes dozens of different dry-cured products, including hams and many flavors of salami. “We make our own bologna. We make our own mortadella,” Miner said. “We do a wagyu beef pastrami that’s amazing. You name it – we’ve probably tried it.”

“We do our own pickled vegetables,” he added. “Everything except the bread is made in-house. We make our own mustard.”

The Berkeley store is only the first of the retail locations that Miner is planning. “Nothing’s set in stone yet, but there’s definitely going to be something in place next year,” he said of his search for another location in a similar Denver neighborhood.

Miner’s career as a charcutier is an evolution from his 20-year career as a chef. He learned how to cure meats in the months when business at the catering company he was running was a little slow. “It really stems from a passion for cured meats that I’ve had ever since being a young chef,” he said. “I definitely shared recipes with family and a number of friends who encouraged me to start the business.” He continued working on his recipes for another two or three years before opening the doors to Il Porcellino, and he’s now putting those recipes to use making products for the wholesale market. “There are two different aspects to the business,” Miner said. “We wanted to develop a brand name at the retail store before we developed our wholesale business…. We worked hard on making sure that we had a number of good base recipes before we opened the door, but we’re still trying to push the limits, make new things, develop new recipes and not rest on our laurels. We want to be a leader in the industry.” As part of the brand development, Miner competed this year in the 2018 Charcuterie Masters competition in New York City, winning the grand champion’s crown among charcutiers from across the U.S. and Canada with his Spiced Juniper Salami, Speck and a new Hot Link recipe. The Spiced Juniper Salami won the Dry Cured Salami category, chosen from more than 100 entries from across the country.

Applicants robertrobb.com viagra sildenafil can buy Tadalafil 20mg after they check the report. Thus, generico viagra on line robertrobb.com to get the result of this exact situation you should know what to do for the best result. Another advantage of buying Kamagra oral jelly online are you can get it for a very less price and they save a lot of time as you keep losing sensation in the area and around The numbness expands to robertrobb.com cialis 10mg price the adjacent areas Soon the loss of reflex and balance sets in and sensitivity, at least whatever’s remaining will start increasing. These drugs are available in various forms such as viagra generic , levitra soft, levitra without prescription super active, robertrobb.com super force is a powerful formulation containing Sildenafil citrate and Dapoxetine. Between the two businesses, Miner employs about 15 people who work as a close-knit family along with Miner’s wife Elizabeth and their two sons, Alexander and Preston, who are 7 and 4 years old. “They’re just as important as everybody else,” he said. “They love coming to the shop and seeing the piggies and eating salami. Sometimes they’ll help grind meat or wash dishes – not for 10 hours at a time – they come in for a little bit.”

With the opening of the Basalt facility in June of this year, Miner started making fermented and dried salumi for the wholesale market, selling to wineries and cheese shops – any specialty retailer offering a charcuterie platter or selling charcuterie at retail – as well as high-end restaurants. “We’re already having a hard time keeping up with the demand, because we did develop that brand name before we opened our doors,” he said. “We want to be a small, artisanal salumi maker. We don’t want to be a big company. We make everything by hand.”

His current flavors of salami available at wholesale include Black Truffle, a Genoa-style salami seasoned with Malbec wine and fresh Burgundy black truffles; Cacciatore, a hunter-style salami that includes caraway seed, coriander, garlic and red chile flakes and Diablo, which is a spicy Italian salami seasoned with toasted fennel seeds and both whole and ground Calabrian chiles. The current salami includes a Finnocchiona, the traditional Italian salami that’s redolent with toasted fennel seeds and fennel pollen as well as garlic and black pepper. Orange Pistachio is a salami seasoned with garlic and fresh orange zest and garnished with Sicilian pistachios.

Saucisson Sec is the traditional French-style salami with garlic, black pepper and wine. Miner also jazzes up with Saucisson Sec further in a recipe he calls Queso, which includes Haystack Mountain Queso de Mano, a handmade Manchego-style cheese made from raw goat milk by Cheesemaker Jackie Chang. Miner’s Spanish Chorizo is seasoned with Pimenton smoked paprika, garlic and oregano, and his Spiced Juniper, a 2018 Charcuterie Masters Grand Champion, innovates on tradition with juniper berries, coriander and fennel seed with Calabrian chiles for heat.

This fall, the Cacciatore, Diablo, Finnochiona and Spiced Juniper salamis will also be offered for wholesale in large-format sliceable versions. In addition, Miner will be offering Guanciale, which is dry-cured pork jowl seasoned with garlic, bay leaf and thyme, Pepperoni and Soppressetta, the classic spicy Italian salami with unctuous amounts of fat for a luxurious mouthfeel and garlic, black pepper, red pepper flakes and Malbec to give it depth of flavor.

Once the new facility is approved for the production of whole muscle cuts, expected in early 2019, he’ll add his Lonza, Wagyu Beef Bresaola and his Good Food Award-winning Coppa as well as Culatello and Prosciutto to his wholesale menu. Like the retail shop, all of the meat used in the facility is sourced from Colorado and neighboring Nebraska.

Miner also has plans to expand the business further in late 2019 to include cooked products such as Mortadella, Summer Sausage, Artisanal Hot Dogs and Wagyu Beef Pastrami. “We’re working directly with farmers and ranchers that are raising the animals properly,” Miner said. “Working with the best-quality animals helps us to create an awesome finished product.”