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NATURALLY HEALTHY www.gourmetnews.com n SEPTEMBER 2018 n GOURMET NEWS N H 8 2 Consumers need to 'feel comfortable inside' and are increasingly opting for lactose- and gluten-free products. Fermentation also con- nects to the plant-based foods trend, with widespread consumer belief in 'naturally functional,' and the need to lower sugar in- take. wildbrine delivers on both demands. GN: What's wild about wildbrine? RG: Three things, really. One is we pre- pare our products using wild fermentation, meaning we try to channel Mother Nature into helping us create delicious, nutritious, probiotic-rich sauerkraut, kimchi, sriracha and shots. Starting with fresh-picked cab- bage from nearby California fields, we add salt and other vegetables and spices, letting this ancient preservation technique run its course, rather than using lab cultures at any time. Secondly, we're fermented food in- novators, creating flavors and products that are wildly delicious and often unexpected. Finally, we're wildly committed to product quality and customer service, which ac- cording to those who work with us, speaks for itself. GN: What's so important about wild fermen- tation? RG: Studies have shown the link between probiotic-rich foods and overall well-being. Eating fermented foods introduces beneficial bacteria into your digestive system and then helps to balance the bacteria there. Naturally occurring probiotics have also been shown to help slow or reverse some diseases, im- prove bowel health, aid digestion and im- prove immunity. Having the proper balance of gut bacteria and enough digestive enzymes helps absorp- tion of more of the nutrients in food, what nutritionists refer to as 'increased bio-avail- ability.' Supplements and vitamins become less important as consumers return to eating real food, which is considerably less artifi- cially processed. GN: What's new with wildbrine? RG: We're introducing three new flavors, including Organic Mushroom & Turmeric Kraut, White Kimchi with Turmeric and Korean BBQ Kimchi. Not only are these products unusually delicious, they are on- trend, featuring additional ingredients with powerful nutritional properties: turmeric (anti-inflammatory and anti-oxidant) and mushrooms (anti-inflammatory and im- mune boosting). We've also got a couple of undercover products we're working on in the fermented foods category, but be- yond the bounds of our existing product groups. Visit wildbrine at booth #1551. For more in- formation, go to www.wildbrine.com, call 707.657.7607 or email Ren Lawrence at renl@wildbrine.com. wildbrine (Cont'd. from p. 1) and visual advantages over other single- serve packaging options available. Variety of Uses While combining science and art, wrapped single-serve cup packaging is becoming an increasingly more popular packaging option for shelf stable, microwavable, refrigerated and frozen food options. Due to its versatil- ity, wrapped cups are used for a variety of products including cereal and granola, mi- crowavable oatmeal and overnight oats, soups, macaroni and cheese, mashed pota- toes, pet food, chowders and chilis, fruit, yo- gurt, dairy and desserts. Brand owners, retailers, packaging engineers and manufac- turers recognize wrapped paperboard cups as a cost-effective packaging that displays well, ships efficiently, provides protection and is lightweight, durable and user friendly. Enhanced Packaging Graphics Graphics printed onto paper overwraps offers superior eye-catching graphics when com- pared to dry offset printing (directly printed onto plastic cup material for many dairy items such as yogurt and cottage cheese) and foam sleeve wrapped cups (often used on mi- crowavable cups). Printing onto the smooth paperboard surface allows for photographic food imagery with more detail and graphics appeal compared to other printing processes. Engineered to Provide Protection and Convenience The plastic cup is often microwavable and is lightweight while providing protection to the contents inside. The plastic can be engineered with materials to further extend shelf life, offer- ing moisture and oxygen protection. The paper- board overwrap provides additional rigidity to the package and some thermo protection while providing an excellent surface for packaging graphics and branding information. In addi- tional to offering convenience and protection, the paper wrap and plastic cups can be separated after use and recycled in many municipalities. Clear Advantage The plastic cup is available in clear resin, which allows consumers to see the contents on the store shelves and during preparation. The paper wrap can also have a fill line printed onto the back side of the wrap that is viewable when looking down into the cup for easier preparation. In addition, a custom die-cut window on the paper wrap can pro- vide visibility to the package contents and additional marketing appeal in store shelves. Wrapped single-serve cups offer on-the-go convenience while combining science and art. Consumers can look forward to new healthy food options as the paper wrapped single-serve cup market continues to grow. Celebrating over 25 years of experience and innovation, Interpress Technologies is a food packaging leader specializing in formed paperboard cups and containers, wrapped cups, printed sidewalls and folding cartons with high impact graphics. Interpress has three locations producing packaging "Made in USA" with certified sustainable paper- board. Interpac Technologies, a sister com- pany, is a certified organic co-manufacturing facility and fills cups, oils (coconut, olive, flax), packets, bags and pouches. For more information, visit booth #1143 or contact Interpress Technologies at 800.929.9771 or inquiry@iptec.com, or go to www.interpresstechnologies.com. Interpress Technologies (Cont'd. from p. 1) Otto's Cassava Flour is an easy-to-use al- ternative baking flour, allergen-friendly (no gluten, grains, nuts or soy), certified gluten- free, paleo, non-GMO and kosher, and is en- dorsed by The Autism Hope Alliance. Otto's Cassava Flour – pronounced [kuh- sah-vuh] – is a single-ingredient, non- GMO, gluten-, grain- and nut-free baking flour. It is derived from 100 percent Brazil- ian Yuca root using a proprietary, all-natural process that incorporates the whole root (not just the extracted starch like tapioca), leaving fiber and nutrients intact. Otto's is a truly superior flour that's not only natu- rally mild and delicious, but renewable and sustainable as well. Otto's understands that educating the consumer is an important part of marketing an innovative product. It has a thriving so- cial media community of Otto's-Cassava- Flour-fans who re-create, develop and share recipes with the company and one another on Instagram, Facebook and Pinterest. The company tests those recipes and shares the best ones on its website with pictures, videos and detailed step-by-step instruc- tions. In short: Otto's works hard to support the community in this way, which ulti- mately translates into higher sell-through for you! Whether your customers are experienced chefs or are brand-new to the grain-free lifestyle, Otto's Cassava Flour is the one product that can truly revolutionize the way they bake. Visit Hot New Products Level 400, booth #8045 to try a chocolate chip cookie made with Otto's Cassava Flour. For more in- formation, go to www.ottosnaturals.com, call 732.654.6886 or email info@ ottosnaturals.com. Otto's Cassava Flour (Cont'd. from p. 1) now the innovative Berry Sleepy and Berry Awake. Berry Sleepy is made up of a proprietary sleep and relaxation blend that includes tart cherries, passion fruit, goji berries and valer- ian root extract. This berry-based formula also has the added benefit of prebiotics. The new Berry Awake Energy Shot is made of a proprietary blend that includes green coffee berries, bacopa leaf and ginseng extracts. In addition, the company has added 2,000mg of pea plant protein. All products from Berry Sleepy and Berry Awake are gluten free, kosher, non-GMO, vegan and manufactured in the USA. Berry Sleepy comes in 60-count bottle veg caps for $24.99 MSRP, 24-count at $9.99, one single serve sachet at $0.99 and 2-ounce Berry Sleepy Sleep Shots in Strawberry, Mixed Berry and New Orange-Mango and Strawberry-Banana flavors, all line priced at $3.99 MSRP. The company has placed major focus on the consumer with "Modern Living with Kathy Ireland," which is due to air on WE Televisions and Bloomberg International. The segment will touch on the topic of sleep innovations. The company will be inter- viewed by Kathy Ireland on Berry Sleepy and the innovation of Berry Awake. Healthy Ventures has made large strides in landing major accounts. The company has continued its marketing efforts and is not only slotted to be on "Modern Living with Kathy Ireland," but also Fox Sports, and will even be featured in upcoming NASCAR events. The team has also focused on major sponsorships of trade shows and on grass- roots marketing events, both domestic and international. These efforts are all focused on moving Berry Sleepy to a leadership position in the natural sleep category and creating a new natural segment in the energy shot cat- egory with Berry Awake. For more information, visit booth #8704. Healthy Ventures (Cont'd. from p. 1) mineral lime into true corn masa. This process is known as Nixtamal, a technique that originates from the Aztec period. I hand carve volcanic stones that we use to grind our non-GMO white corn. This process is very hands on and it reflects a taste that makes us JUST THE BEST TORTILLA CHIP™. GN: Where did the idea for the logo and brand come from? TA: The logo and brand were inspired by a photo of the owner's daughter. The picture was taken when she was three years old making tor- tillas with her abuela in Cuernavaca, Mexico. The owner would travel there and enjoy fresh corn tortillas and chips, and in 2011 decided to open the first tortilleria in New England. GN: What chip flavors are available? TA: We have our original Sea Salt, Jalapeno Agave and Pico de Gallo flavored chips. We are Non-GMO Project Verified, kosher cer- tified, naturally gluten free and made with no additives or preservatives. Our chips are ar- tisanally crafted from true corn masa. The only ingredients in our Sea Salt tortilla chips are non-GMO white corn, sunflower oil, sea salt and a trace of lime. Our Jalapeno Agave has a great balance of taste, bringing a little heat, a little sweet. The Pico de Gallo is the newest member of the family that rolled out in production earlier this year. GN: How can customers get to know more about the company? TA: We encourage everyone to go on our website www.mininatortilla.com. You can order from our online shop at www.minina tortilla.com/shop. We offer cases of all three flavors of our tortilla chips, shirts, hats, ther- moses and totes. Please check us out! Customers can also visit us on our social media pages: Facebook, Instagram and Twit- ter @mininatortilla.com. For more information, visit booth #228, go to www.mininatortilla.com, call 617.889.6462 or email info@mininatortilla.com. Tortilleria Mi Nina (Cont'd. from p. 1)

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