Oser Communications Group

6 SNACKING NEWS April 2019 New Operating Partners at AccelFoods AccelFoods, an investment fund known for backing high-growth food and bever- age startups, has announced the addition of new Operating Partners. The new part- ners will provide expert counsel and sup- port to the venture fund's portfolio brands in the areas of strategic planning, invest- ment strategy, brand development, opera- tional efficiency, marketing and mergers and acquisitions. "The investment we make in our brands goes well beyond capital. We connect the dots within the broader food and beverage ecosystem by offering emerging compa- nies and founders the resources needed to scale businesses quickly and smartly," said AccelFoods Managing Partner Jordan Gaspar. "Helping our portfolio brands strategically scale and grow their business is our top priority and it's something we can only accomplish if we're collaborating with the brightest, most forward-thinking minds in the industry. We are excited to be working with such a diverse and smart team of experts who will provide a robust layer of expertise and insights to fuel growth and position these brands for long- term success." The new Operating Partners include Eric Berniker, Chief Marketing Officer of AccelFoods portfolio company Roar Organic. He is the former CMO and mem- ber of the executive leadership team of CORE Nutrition (makers of CORE Hydra- tion and CORE Organic), which recently sold to Keurig Dr Pepper for $525 million. Prior to joining CORE, he was the head of marketing and executive team member for Pirate's Booty, acquired by B&G Foods in 2013. Berniker spent seven years at glaceau as the senior vice president for brand marketing, where he directed the marketing strategy that helped grow vita- minwater and smartwater from $20 mil- lion to $700 million in sales leading to its acquisition by The Coca-Cola Company in 2007 for $4.1 billion. Paul Eskenazi brings expertise in finan- cial strategy, managing large-scale integra- tions and the ability to spot potential exits and vice president/chief financial officer- level hires or changes. Most recently, he was the CFO of Beats Electronics (Beats by Dre), where he oversaw the sale of the company for $3 billion to Apple. Prior to his time at Beats, Paul also served as the CFO and SVP of Corporate Development for The Jim Henson Company, where he oversaw the sale of the company to EM.TV for $1 billion, and the subsequent sale of the Muppet franchise to the Walt Disney Company. Paula Grant is Chief Executive Officer of Flood Creative, a design agency based in New York that has created brands for more than 20 years in both the U.S. and Europe. Recognized by BevNet as one of the 31 most powerful women in the bever- age industry, she most recently worked on CORE Nutrition, where her team devel- oped the award winning packaging that was part of CORE's success story. Prior to CORE, Grant developed BODYARMOR, a premium sports drink, with Lance Collins and Mike Repole. In August of 2018, Coca-Cola took a minority ownership stake in BODYARMOR with a path to owner- ship. She also created and led the creative vision for the FUZE beverage brand, in- cluding naming, packaging design and brand positioning. FUZE was acquired by the Coca-Cola Company in 2007. Chris Hickey is CEO of AccelFoods portfolio company Kalahari Brands. Pre- viously, he was the CEO of The Isopure Company and No Cow, both high-growth, private equity-backed health and wellness consumer products companies. In his first three years of leadership, Isopure doubled from $50 million to $100 million and sold to Glanbia plc, the Ireland-based global performance nutrition and ingredients company. Bart Silvestro is President and Chief Operating Officer of AccelFoods portfolio company Roar Organic. He is the former CEO of Chef's Cut Real Jerky and comes to AccelFoods with experience from Kraft Bakery Products (acquired by George We- ston Bakeries), JJ Nissen Baking (acquired by IBC), Dias Bakery Products and Premier Snack Distributors. Prior to his three years at Chef's Cut, Silvestro was on the senior leadership team for Popcorn Indiana. "Successful entrepreneurs learn from their battle scars, leverage their relation- ships and identify early patterns around consumer trends," said Berniker. "As an Operating Partner, I look forward to a valuable partnership with AccelFoods and its portfolio, offering brands tactical coun- sel to help them scale and thrive from var- ied experiences across brand life stages and product categories." AccelFoods is a venture capital fund in- vesting in high-growth packaged food and beverage companies. AccelFoods connects the dots within the broader ecosystem to help founders scale their business quickly and smartly. With $90 million under man- agement, AccelFoods is on the hunt for challengers who will create the next gen- eration of enduring brands. To learn more, visit www.accelfoods.com. n NRA Names 2019 FABI Award Winners Grecian Delight, based in Elk Grove Vil- lage, Illinois, won three FABI awards for its ReadyCarved™ Al Pastor Slices, ReadyCarved™ Natural Halal Shawarma Slices in chicken and beef/lamb, and its Skhug Sauce, the National Restaurant As- sociation announced in March. Other snack foods receiving FABIs are Cajun Boudin Eggrolls from Mama La's Kitchen; Half Naked, from Pepsico, fea- turing 50 percent less sugar than leading juice smoothies; Sabra Breakfast Avocado Toast and Everything Hummus Toast, also from Pepsico; Fire Grilled Edamame from Sevillo Fine Foods; Edamame Spread from Sun'n'sol; Bravadough! by Wild Flour Bakery, a line of vegan cookie doughs for operators to bake and serve; G.S. Gelato's Plant-Based Cold Brew Cof- fee Frozen Dessert; and LP Food's Sauté and Serve individually portioned shrimp dishes. The entrants were selected by an inde- pendent panel of experts from across the foodservice industry. Seven judges picked the final winners across 32 categories: Timothy J. Dietzler, Director of Dining Services at Villanova University; Lori Estrada, Senior Vice President of R&D for Wendy's; Marion Gibson, Culinary Devel- opment Director for Aramark; John Li, Vice President of Culinary Innovation for Wendy's; Robin Rosenberg, Vice Presi- dent, Chef de Cuisine, Levy Restaurants; Cammie Spillyards-Schaefer, Vice Presi- dent of Culinary and Menu Strategy for Cracker Barrel Old Country Store; and Bret Thorn, Senior Food & Beverage Ed- itor for Nation's Restaurant News and Senior Food Editor of Restaurant Hospi- tality. Award recipients and their products will be highlighted throughout the ex- hibit halls at the 2019 National Restau- rant Association show, to be held May 18-21 in Chicago at McCormick Place. Those attending the show will be able to sample the products at FABI Awardee Tasting Events, which take place throughout the show. For a full list of FABI winners, visit www.nationalrestaurantshow.com/FABI. n Caveman Foods adds Collagen Bars, Grain-Free Granola Bars Caveman Foods - maker of delicious paleo snacks – is launching two new lines this spring; Collagen Bars and Grain Free Gra- nola Bars. Caveman Collagen Protein Bars come in two flavors: Chocolate Chip – Almonds, chocolate chips and egg white protein taste like chocolate chip cookie dough. Chocolate Walnut – Almonds, walnuts, cocoa, and chocolate chips create a just- baked dark chocolate brownie flavor. Breakfast and morning snacking can be the most challenging meal to eat healthy and avoid grains, particularly with an on- the-go lifestyle. In fact, many granola bars are the nutritional equivalent of a candy bar. Caveman's Grain-Free Granola bars are a healthy, balanced alternative with 5 grams of protein, healthy fats, and less carbs than a slice of toast. They come in three flavors: Coconut Cashew - Coconut and protein- rich cashews, sweetened with a dash of maple syrup. Cinnamon Raisin - Warm cinnamon paired with sweet raisins, wrapped in a crunchy package. Blueberry Almond - Antioxidant-rich blueberries and heart-healthy almonds are balanced to satisfy and energize. Caveman Foods is inspired by our an- cestors, who thrived on simple, nutrient- dense foods. The company believes that there can and should be craveable healthy options. That's why it makes paleo snacks from simple, nutritious ingredients. For more information, visit www .cavemanfoods.com. n

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