Oser Communications Group

GOURMET NEWS OCTOBER 2018 www.gourmetnews.com Naturally Healthy NATURALLY HEALTHY 1 8 European Tradition Meets American Convenience with New Bob's Red Mill Muesli Cups Building on the success of its Oatmeal Cups, Bob's Red Mill is helping consumers get a healthy meal on-the-go with its new Muesli Cups in three delicious varieties: Tropical, original Gluten Free and grain- free Paleo. All three are available now at Whole Foods Market ® stores nationwide, the exclusive retailer of the new Bob's Red Mill Muesli Cups. The new Muesli Cups are easy to enjoy hot or cold, and made with the same clean, whole ingredients – rolled oats, nuts, seeds and dried fruit – as the Euro- pean-style muesli that's become one of the employee-owned company's best sell- ers. The new Paleo Muesli Cup offers a grain-free alternative for people follow- ing a paleo- or primal-lifestyle, or those seeking a lower carbohydrate cereal op- tion. Bob's Red Mill first introduced a line of muesli 20 years ago, after Founder Bob Moore returned inspired by his travels abroad. "I sat down to breakfast years ago, on va- cation in the European countryside, and had my first taste of muesli. I loved it so much I decided to make our own," said Bob's Red Mill President and CEO Bob Moore. "I think I did the right thing. It seems customers are as passionate about our muesli as I am, often telling us we make the most authentic version they've found in the United States." More than half of Americans, 53 per- cent, according to The Hartman Group, eat breakfast alone. Taking a cue from the popularity of its Oatmeal Cups, and changing consumer habits, Bob's Red Mill recognizes busy lifestyles are motivating people to look for nutrition-dense meals they can take with them. The Muesli Cups deliver 5 to7 g protein, a good amount of fiber, low sugar, and are suit- able for specialty diets like paleo and gluten free. "We sold more than 6 million Oatmeal Cups in 2017 alone, proving that people want a nutritious start to the day, but their priorities for a sit-down breakfast are changing," said Matt Cox, Bob's Red Mill's Vice President of Marketing. "The new Muesli Cups makes one of our best- selling products more accessible than ever, giving people a boost of whole grain nutrition no matter where their day takes them." The versatile Muesli Cups can be en- joyed for breakfast and any time as a snack. Prepare hot like oatmeal by adding hot water or milk, serve cold with either yo- gurt, milk or plant-based milk, or refriger- ate overnight with milk or a dairy alternative for easy overnight oats. Bob's Red Mill Muesli Cups are available now at Whole Foods Market stores nation- wide at a suggested retail price of $2.49 per 1.41-ounce to 2.36-ounce cup, and for pur- chase online at www.bobsredmill.com. GN Tofurky Offers Plant-Based Fare for Everyday and for Feasting Tofurky showcased Year-Round Ham Style Roast and its 2018 Holiday Feast Kit with a new and improved dessert option, Vegan Chocolate Espresso Cheesecake, at this year's Natural Products Expo East. Year- Round Ham Style Roast extends beyond holiday ham eating occasions, delivering a delicious reason to ham it up all year for the 43 million Americans eating plant- based foods. A decadent dairy-free dessert, new Vegan Chocolate Espresso Cheesecake joins Tofurky's 2018 Holiday Feast Kit alongside a mouthwatering roast and gravy to complete the perfect meal. "The plant-based movement is bigger than it's ever been," said Jaime Athos, Chief Executive Officer at Tofurky. "As a brand that started the movement more than 35 years ago, we're excited to lead the charge in expanding options for everyone from ve- gans to flexitarians and all food lovers in between. Our new items offer an indulgent way for people to enjoy their favorite foods, but with delicious plant-based options." Year-Round Ham Style Roast touts a ten- der, smoky flavor and juicy texture compa- rable to real meat. Crafted in the kitchen – as all great food should be, the year-round ham gives everyone a savory mouthwater- ing and high-protein option at 22 grams per serving. Year-Round Ham Style Roast cre- ates a celebratory occasion any time of day, whether it's dicing in a breakfast scramble, putting on a slice of pizza for lunch, or slic- ing and serving warm from the oven for dinner. Out of 700 people surveyed nation- wide, 53 percent said they'd serve the Year- Round Ham Style Roast as a main course, 50 percent said they'd slice it on a sandwich, about one in four said they'd serve it as part of a weeknight dinner, and one in five said they'd eat it for breakfast. Tofurky's new Vegan Chocolate Espresso Cheesecake uses the very best vegan ingre- dients, resulting in a rich, creamy and chocolatey dessert unlike anything in To- furky's portfolio. Surrounded by a mocha- licious, java-rich flavored crust made with peaberry espresso beans from fellow Ore- gon company and B Corp, Nossa Familia Roasters, this family-friendly dessert is decaf, so everyone can indulge without the buzz. Vegan Chocolate Espresso Cheese- cake is exclusively sold as a part of To- furky's 2018 Holiday Feast Kit. Like all Tofurky foods, the new products are 100 percent non-GMO and use organic, locally sourced ingredients whenever pos- sible. The friendliest food on the plate, To- furky products make it easy to join the plant-based movement to make a positive impact on people, animals and planet. Available in natural and conventional re- tailers, Year-Round Ham Style Roast retails for $15.49, while Tofurky's Holiday Feast Kit retails for $32.99. To learn more about Tofurky's full portfolio of plant-based prod- ucts, visit www.tofurky.com. GN BY LORRIE BAUMANN Seafood jerky? OneForNeptune Founder and Owner Nick Mendoza thinks it's an idea whose time has come. His OneForNeptune dried fish has a lot to recommend it to American consumers who want snack foods that offer healthy protein from a sustainable source along with interesting flavors, he says. "One of the amazing things about work- ing with seafood, and especially the fish we've chosen, is that it's coming from wild fish, it's U.S. domestic, and it's from a fish- ery that's truly sustainably managed," he said. "As one of the best sources of sele- nium of any animal protein source, it's sort of an underloved fish." His OneForNeptune fish jerky, which is offered in three flavors: Smoked Sea Salt & Juniper, Fiery Cajun and Honey Lemon Ginger, has, in addition to its flavor, about 1-1/2 times the protein of beef jerky, 30 to 100 times the Omega-3 fatty acids of beef and no saturated fat, Mendoza said. The fish he's using is the West Coast Rockfish, a name given to a number of species of mild-flavored white fish with a medium texture. Available year-round, it's often sold in supermarkets and on restaurant menus as Pacific Snapper. It comes from a West Coast fishery that was in collapse two decades ago, but recov- ery efforts since the 1990s have allowed West Coast Rockfish populations to re- bound, and the fishery is now considered ready for commercial fishing – if Americans can be persuaded that it's a fish they're ready to eat again. "They're only catching 24 percent of the scientifically-based quota for that fishery," Mendoza said. "It's an un- dervalued, underutilized resource. Fisher- men that catch it don't have a ready market for it." Mendoza thinks that recent growth in the American market for high-protein snack foods offers an opportunity for himself as a trained marine scientist to make an impact on the American food system – an idea that he took last year to Fish 2.0, a network of seafood industry professionals and investors designed to spur growth and innovation in the sus- tainable seafood business sector. From more than 200 applicants into the orga- nization's 2017 global pitch competition, OneForNeptune ended up in the finals after the 500 product samples that Men- doza brought to the meeting were gob- bled up within 15 minutes. "The product that I brought with me went like wild- fire," Mendoza said. "On the way to the airport from the competition, I called a friend I'd worked with for a while and asked him if he'd co-found the com- pany." Mendoza made his first commercial pro- duction run of 20,000 packages of One- ForNeptune fish jerky this year. Each 2.2-ounce pouch sells at retail for $8.99, and each package has a QR code on its label that traces it back to the boat and the fish- ing ground where the fish was caught. The OneForNeptune website that's at the other end of the QR code provides information on the fishery and the fisherman who caught the fish. Mendoza is using an initial Kickstarter campaign as a way to raise both awareness and funds for his prototype production run. He expects to have the kinks worked out of the process and to be ready to ship his OneForNeptune fish jerky in October. For more information, visit www.one forneptune.com. GN Seafood Jerky from OneForNeptune

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