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1 2 SNACKING NEWS August 2018 SNACKING NEWS SNACKING NEWS Green Chick Pea Goodness from Fresh Nature ages of eight for the freezer case. Each cake is a serving for a convenient plant- based entree that can be prepared for the table in a microwave oven, on the stovetop or in a conventional oven. They cook from frozen in just 60 seconds in the mi- crowave, although the conventional oven will bring out extra flavor in 10 to 12 min- utes of cooking time. Because the chick pea cakes are made from the young green chick peas, they're moister than traditional falafel made from mature dried chick peas. There are four flavors of Fresh Nature Hummus: Classic, Falafel, Roasted Garlic and Jalapeño. Eight-ounce tubs retail for $3.99 to $4.99. Because the hummus is made from green chick peas rather than dried mature chick peas, it's not just bright green – it's also creamier and has a fresher taste than traditional hummus. The green chick peas in the prod- ucts are sourced from farms owned by Fresh Nature and 15 other family farms in southeastern Washington and northeastern Oregon. Ryan Davenport is Fresh Nature's Presi- dent. His farm has been in his family for four generations, and Davenport himself returned to the farm in 2010 after spending time away. The farm began planting chick peas as a rotation crop in wheat fields to pro- vide a natural source of nitrogen to help re- place nutrients depleted by nitrogen-hungry wheat. "It was all about trying to keep hold of our sustainable farm practices," he said. That was before hummus had exploded in popularity in the American market, and it wasn't easy to turn chick peas into a profitable crop, so the company started work to develop marketable products for its chick peas. From the early to mid- 2000s, Davenport's family farm was work- ing on how to harvest and preserve green chick peas. Once that process was dialed in, the family launched Fresh Nature to in- troduce its green chick pea products into a market that had discovered chick peas as a tasty source of plant protein. "We're finding that more and more of our cus- tomers are wanting plant-based, organic and all-natural foods," Davenport said. "So many people are looking for protein." For more information, visit www.fresh naturefoods.com. n BY LORRIE BAUMANN Fresh Nature is ready to introduce Ameri- cans to bright green hummus and falafel. Founded in 2012, the brand offers a line of products made from green chick peas. The line includes frozen Falafel Cakes and Southwestern Cakes that make a conven- ient meal option, hummus in four flavors and snack packs with mini-chick pea cakes and a sauce in which to dip them. The snack packs are offered in two fla- vors – Spicy Cakes that come with four cakes and 2 ounces of a tangy chipotle dip and Falafel Cakes that come with four cakes and two ounces of a creamy tahini dip. They're both vegan, and the four-cake package is enough for a hearty snack or a light lunch. They'll retail for $4.99. The Fresh Nature Falafel Cakes and Southwestern Cakes are offered in pack- Organic Valley Brand Now on Deli Meats "To millions of Americans, the name Or- ganic Valley means great tasting, high- quality dairy products from fam- ily farms. The launch of Organic Valley Deli Meats marks a move from the label of sister brand Organic Prairie. Organic Valley ready-to-eat meats now mean great-tasting or- ganic sandwich boards, snack trays and hors d'oeuvres platters anytime. "Busy, health-conscious families want organic options for a quick lunch or snack," said Brand Manager Ellie France. "These are Organic Valley's first branded meat products. And we do it right — de- licious offerings with no binders, fillers, carrageenan or added nitrates or nitrites." The change in name from organic meat pioneer Or- ganic Prairie to Or- ganic Valley means greater consumer brand recognition for the deli meat line. Organic Prairie has been producing meats without antibiotics, synthetic hormones or toxic pesticides since 1996. They come from the cooper- ative's stable of family farms, which raise their animals humanely and with the ut- most care. The organic deli meats market experi- enced nearly 29 percent sales growth and 34 percent unit growth in the last 12 months. Consumers are looking for pre- mium products with a simple ingredient list. Organic Valley Deli Meats are now in an easy-open BPA-free, recyclable tray with improved peel-ability and bolder fla- vors from the smokehouse. As a trusted brand with a proven track record, Organic Valley Deli Slices are the consummate choice. The upgrade builds on a history of suc- cess. In 2017, Men's Health magazine recognized the roast turkey slices as one of the "Best Foods for Men," and Run- ner's World awarded the roast beef slices the distinction of one of the "Best Lunch Foods for Runners." Organic Valley sliced deli meats will be available in seven all-organic varieties: uncured ham, smoked turkey, roast turkey, 100 percent grass-fed roast beef, roast chicken, pepperoni, and summer sausage. Like all Organic Valley prod- ucts, antibiotics, synthetic hormones, toxic pesticides and GMOs are never used. The newly branded Organic Valley Deli Meats have suggested retail prices rang- ing from $5.99 to $7.99 and are available now. n Putting the Mediterranean Diet Back on the Menu, Starting with Artichokes As health movements progress, the latest strides in nutrition and food science have revealed that the Mediterranean diet, which includes artichokes, is seemingly the winner among all diets. Apart from the special and unique flavor offering, the ar- tichoke has multiple health benefits that support heart and brain health, cancer pre- vention, and diabetes and health control. This year, Cynara Worldwide Sourcing, Inc. is expanding its commitment to bring- ing the world the most delectable and nu- tritious artichokes yet. Cynara seeks to advance the harvest of fresh artichokes in Peru and Spain, by con- tinuing to create an effective non-GMO production chain. The global artichoke company has over a 14-year history of working closely with farmers to promote sustainable agriculture and growing prac- tices in bringing freshly picked and jarred artichokes from field to table. With an op- timal climate and nutrient dense soil, Peru and Spain have proven to be the two best cultivators of premium artichokes for the world. Cynara artichokes are processed within 24-48 hours of harvest, in close proximity to the bountiful fields in which they are grown. Non-GMO began as a consumer-dri- ven movement in the natural food space and has expanded to conventional brands and households everywhere. Today, even more shoppers are concerned about the detrimental effects of GMOs on health and the environment and are looking for trusted non-GMO foods. Cynara is stay- ing true to the roots of the Mediterranean movement. Cynara's fully non-GMO product portfolio includes sizes ranging from Florets to Baby and Petite, while most popular are the company's signa- ture Grilled and Marinated Artichoke Hearts. "Here at Cynara, we are continuously working to improve the quality and yield of the artichoke harvest and efficiency of the supply chain to ensure our consumers and partners are happy. We never compro- mise on quality and ensure our growers follow this philosophy," says Gerard Jara, Chief Executive Officer. "Let's promote healthy and delectable food from nature – it will be worth it, I assure you." For more information, go to www .cynara.net. n

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