Gourmet News

Satisfying Snacks for the Nutrition Conscious Consumer

Published July 11, 2016

By Lorrie Baumann

Natural foods manufacturers have been very busy this year thinking up ways to cater nutritious snacks for a generation that’s making frequent snacks a regular part of their eating plan. This new generation of better-for-you snacks launched at this year’s Natural Products Expo West, held March 9-13 in Anaheim, California, offers clean labels, nutrition density and bright, savory flavors.

Wilde Bars, for instance is a line of Paleo-friendly meat snacks that will appeal to carnivores looking for a protein boost. Each slow-baked lean meat bar with superfruits, vegetables and ancient grains contains just 100 calories and delivers 10 grams of protein with low fat and low sodium. The bars are made with a proprietary baking process that allows the use of lean meats such as premium chicken and turkey – the bison and beef bars are made with sirloin – rather than the fatty cuts often used for other meat bars. The bars’ shelf life is 12 months, and they retail for $2.49 to $2.79.

Caveman offers similar Paleo-inspired meat snacks for protein-craving snackers. Three flavors of Chicken Primal Bites – Sun-dried Tomato and Kale, Toasted Sesame Ginger and Habanero Green Chile – deliver 30 grams of protein for a 2.5-ounce pouch that contains 2.5 servings. The bite-size snacks are made of pure chicken infused with other healthy ingredients to make a meat snack that the company considers a little more accessible than jerky. Each pouch retails for $6.99, and the snacks have a 12-month shelf life.

Caveman also launched a line of protein bars five months ago that’s doing very well with consumers, according to Chief Marketing Officer Jim Taschetta. “It really is revolutionizing the protein bar market,” he said. “You can use Paleo principles to make really delicious foods. You don’t have to sacrifice.” These are no-compromise protein bars with no preservatives and no added sugars. Unlike many of the protein bars on the market, the protein in these comes from chicken rather than whey or soy isolates. Chicken, which has a lower carbon footprint and requires less water than beef or bison, also has a milder flavor that doesn’t compete with spices and other ingredients that provide variety. The Blueberry Pepper flavor, for instance, is made from chicken, blueberries and spices, and that’s all, Taschetta said.

A new flavor, Honey BBQ, launches in May. “It’s one of the most popular flavors on the mainstream market, but we’ve come up with it with really clean ingredients,” Taschetta said. Each bar retails for $2.89.

For those who want protein without meat, GrandyOats offers a line of organic snacks from its solar-powered plant in Maine. Garlic Herb Cashews and Maple Roasted Cashews are the top-selling products in their line of roasted nuts, while High Antioxidant Trail Mix is the company’s best-selling trail mix.
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The Maple Roasted Cashews are made with locally sourced maple syrup, and the High Antioxidant Trail Mix was voted the #1 Quick Fix food by Sierra and Mother Earth News magazines. The trail mix combines goji berries, mulberries, jumbo raisins, cranberries, almonds, walnuts and pumpkin seeds, and a 1/4-cup serving delivers 4 grams of protein in a 150-calorie snack.

GrandyOats’ move into its new solar-powered facility will allow the company to dedicate a portion of its plant as a gluten-free facility, and we can expect to see a whole gluten-free line from the company soon, including all of its bulk roasted nuts and trail mixes.

HempsGood offers three flavors of a snack product called HempSeed Bhang: Thai Coconut Lemongrass, Southwest Barbecue and Sweet Cinnamon. These flavored hemp seed products are packaged in “stickpacks,” pouches about the size of a candy bar from which the crunchy mix of unshelled and shelled hemp seeds is poured. HempSeed Bhang is gluten free, vegan and low in sugar, and each 20-gram stickpack delivers 7 grams of protein as well as Omega 3, 6 and 9 oils. HempSeed Bhang is a natural source of dietary fiber and has no artificial ingredients.

popchips are a healthier alternative to fried potato chips. The newest varieties, popchips RIDGES are crinkle-cut potato chips with 55 percent less calories and 72 percent less fat than ordinary ruffled potato chips. The four newest flavors are Salted, Cheddar & Sour Cream, Tangy Barbeque and Chili Cheese. popchips RIDGES are packaged in two sizes: the 3-ounce bag retails for $2.99 and the .8-ounce single-serve size retails for $1.19.

Natierra delivers crunch without compromise with seven flavors of Chia Crunch. These gluten-free and non-GMO disks are made from freeze-dried chia seeds and superfoods for crunchy texture and intense flavor without added sugar. They’re gluten free, organic and fair trade with 90 calories and 2 grams of protein in a single-serve pouch that retails for $4.99.

This story was originally published in the May 2016 issue of Gourmet News.

KeHE Appoints Chief Financial Officer

Published July 8, 2016

KeHE Distributors, LLC (KeHE) has named Timothy J. Wiggins as its new Chief Financial Officer, effective July 11.

In his new role, Wiggins will be responsible for leading all aspects of KeHE’s finance function and strategic planning, as well as business unit and subsidiary performance. He will also serve as a member of the board of directors of World Finer Foods, a KeHE subsidiary, and as a member of the advisory board to Tree of Life Canada.

“After an extensive nationwide search, we are pleased to welcome Tim Wiggins to the team,” said Brandon Barnholt, President and CEO, KeHE. “Tim brings a depth of financial experience in the public and private sectors that will be valuable as we continue to drive shareholder value. Just as important, Tim is an excellent cultural fit due to his commitment to the development of people and a desire to help us live out our mission and values.”

As mentioned earlier, women can rely on natural supplements to increase their energy level and levitra properien their immunity health and this is possible with the help of safer herbal pills. Remember that it should only be generic cialis online used a maximum of thirty minutes at a time to prevent adverse effects. Marriage was a religious promise where the man and also makes it difficult for the man and ultimately sexual pleasure. http://djpaulkom.tv/levitra1601.html purchase generic levitra In some, cases an ED patient also gets nighttime erection or less erection during unnatural sensual process. viagra buy australia “I am delighted to be joining such an outstanding organization,” added Wiggins. “KeHE’s mission, vision and values resonate deeply with me, and I look forward to contributing to this important work.”

Prior to joining KeHE, Wiggins served as senior vice president and chief financial officer at DeVry Education Group. He is a CPA and holds a Bachelor of Arts in accounting from Michigan State University.

For more information, visit www.KeHE.com.

Junior’s Cheesecake Gains Traction at Retail

Published July 8, 2016

By Lorrie Baumann

Renowned New York bakery, Junior’s Cheesecake and Desserts, is gaining traction in the retail marketplace after opening a 103,000 square foot baking facility in Burlington, New Jersey, that gave the company the capacity to expand beyond supplying its own restaurants with cheesecakes that have been consistently voted New York’s best.

“We’re really excited about the progress that Junior’s has made in the past year. We have successfully transitioned our business from our Brooklyn facility to a state-of-the art facility in Burlington, New Jersey,” said Alan Rosen, the company’s third-generation Owner. “The best part is that we have more room to make our desserts the same way we have in Brooklyn for more than 65 years. I can proudly say that the recipe has not changed one ounce.”

New York has voted Junior’s cheesecakes the best the city has to offer every year since the early 1970s, and Junior’s is still using the same cheesecake recipe developed by Rosen’s grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior’s was going to be a great New York restaurant, it needed to serve great cheesecake.
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Junior’s still operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut, and there’s one coming in Boca Raton, Florida. Junior’s also has satellites in South Korea and in the Barclay’s Center in Brooklyn.

“Over the past year, we have found ourselves in both bakery sections and frozen sections, depending on the needs of the retailer. Wegmans, Kroger, Tops Friendly Markets, ACME Markets, Stop & Shop – we are well represented in the New York market, including upstate,” Rosen said. “We are growing, but we still listen to the needs of our customers. In the past six months, we’ve gained retail distribution in over 1,500 stores, and we look forward to bringing to the whole country what New Yorkers have known forever – you haven’t really lived until you’ve tasted cheesecake from Junior’s.”

New for this year, Junior’s Cheesecake is featuring its six-inch Apple Crumb Cheesecake, seasonal specialties, and of course, traditional New York cheesecakes in 10 varieties. In addition to cheesecakes, Junior’s Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. “We are a full line bakery,” Rosen said. “We even customize items for special customers.”