Issue link: http://osercommunicationsgroup.uberflip.com/i/1173474
Produce Show Daily 5 7 Friday, October 18, 2019 RV: We have done a great deal of con- sumer research in recent years and we better understand what our customers want, and we continue to deliver innova- tive solutions that meet their needs. Their lives are busier than ever. They have less time to prepare meals, but their desire for healthy food continues to rise, and they don't want to sacrifice taste. We now have several Creamer products to meet the needs of different consumers' taste and cooking styles – any night of the week. Our Microwave and Oven | Grill Ready Kits deliver delicious, seasoned Creamer potatoes in minutes, but for those who prefer the taste and texture of crispy pota- toes, our Easy Sides are the answer. PSD: Potatoes are traditionally in the perimeter. Why are you moving to other areas of the store? RV: Consumers are coming back to the frozen and refrigerated aisles, driven by the need for convenience. But the growth isn't coming from the frozen meals of the past – it's coming from healthy choices, like vegetables. Shoppers these days know they can find easy, healthy options in the center of the store as well as the perimeter, and we want to be everywhere they are looking. PSD: What flavors do Easy Sides come in? RV: We're launching with familiar fla- vors for potato eaters: Sea Salt & Black Pepper, Onion & Garlic, Sweet Bell Pepper & Onion and Paprika & Red Bell Pepper. These seasonings enhance, but don't overwhelm, the creamy, velvety texture of our Little Potatoes. The flavors were chosen on consumer preference and provide the comforting, homestyle taste The Little Potato Company (Cont'd. from p. 1) and texture potato lovers enjoy. PSD: How are you supporting the Easy Sides launch? RV: We are driving trial and new con- sumers to Easy Sides with in-store and digital advertising support. There are several merchandising tools available as well as extensive demo support – as we know sampling is so important to the launch of Easy Sides. To drive awareness to Easy Sides and educate the consumer on how simple Easy Sides is, we have online videos, digital advertising, social media and public relations. PSD: What's next for The Little Potato Company? RV: We may be The Little Potato Company, but you can expect big things! We are a fast-growing company and many of our best-selling products still have room for distribution. The Little Potato Company holds the No. 1 position for most key performance metrics within the small potato category and we keep forging ahead. In the last year we've redesigned and relaunched our Microwave and Oven | Grill Ready Kits, used a new cooking method – sous vide – to introduce our first cooked product, and are launching a new flavor for our Microwave Ready Kits, Lemon and Garden Herb, here at PMA. We will also be featuring our Organic Creamers and our 3 pound Holiday Blend Terrific Trio. We're cooking up a lot more, too, so you can expect new innovations that deliver on consumers' desires for healthy, convenient options from us. Visit The Little Potato Company at booth #789. For more information, go to www .littlepotatoes.com, call 604.999.5033 or email christa.wagner@littlepotatoes.com. DE: Shrooms Splits are the ultimate hybrid snack: portabella mushrooms with proteins like filet mignon, peppered beef, turkey and real berries. Shrooms Mushroom Jerky is an authentic, better-for-you jerky made from tender shiitake and meaty portabel- la mushrooms packed with nature's goodness that will send your taste buds on an unforgettable trip. Shrooms Snack Bars are a game- changing, allergy-friendly bar made from simple, wholesome ingredients, includ- ing crispy mushrooms in two tasty, adventurous flavors that will satisfy your craving for the unusual. PSD: What was the impetus for develop- ing these unique snacks? DE: As consumer demand for plant- based snacks continues, we saw an opportunity to leverage eight decades of mushroom growing experience to create convenient, better-for-you snacks using whole mushrooms grown and hand- picked at our own farms. PSD: How are Shrooms different from other 'better-for-you' snacks? DE: We've turned fresh, thick-cut sliced mushrooms into a delicious, crispy snack that eats like a chip. With five amazing, savory, adventurous flavors, Shrooms Crisps is the first of its kind and like no other snack. Packed with nature's good- ness and minimally-processed. PSD: How does this product address an issue or have a positive social impact? DE: We all know plant-based foods have been trending as consumers get smart about snacking. Experts note that plant-based snacks aren't just popular among the vegetarian and vegan crowds; they appeal to consumers Shrooms Mushroom Snacks (Cont'd. from p. 1) whose palates crave adventure. Shrooms Snacks' objective is to provide authen- tic, better-for-you snacks that actually taste good and are anything but ordi- nary. They're like nothing you've ever tasted. Thanks to the natural benefits of the mushroom – considered a superfood packed with important minerals like selenium, potassium, phosphorus, cop- per and zinc – you can feel good about snacking. We say, 'Go ahead, munch away. We'll grow more.' PSD: How does Shrooms embrace supe- rior, clean ingredients and qualities? DE: Healthy, conscientious farming practices produce real, authentic snacks. We like to say we're delivering the next level of farming transparency. All the mushrooms used in our snacks are grown inside South Mill Champs growing hous- es where air quality, water and soil purity are fully controlled. Additionally, we recycle 100 percent of our growing compost and cardboard which keeps waste out of landfills and leads to cleaner land, air and water. We practice responsible, industry-recognized growing and harvesting practices. Great care is taken to promote and maintain soil health, conserve and protect water resources, reduce air pollution, energy usage, waste and ultimately our carbon footprint. We also work with third-party audit- ing programs to promote better working conditions, safe environments and fair compensation for our employees. Shrooms Crisps are certified by the Non- GMO Project – delicious and wholesome from our own farms to your fingers. It's why we like to describe South Mill Champs as mushrooms creations, respon- sibly grown. For more information, visit booth #4075, call 610.444.4800 ext. 226, email deberwein@southmill.com or go to www.itsamushroom.com. quality, genuineness, family and fun, with consumer enthusiasm for this nutritional powerhouse showing no end in sight. According to AFM President and Chief Executive Officer, Alvaro Luque, AFM is not out to market like other food product organizations. "We're turning that dynamic on its head," says Luque. "We want to talk to consumers and create more emotional connections around our brand and our product." It should come as no surprise then that AFM is the first fresh brand ever to advertise in the Big Game, successfully achieving the number one spot for its dig- ital campaign in 2018, according to the Merkle Digital Bowl report, making AFM the only brand in its history to hold a top-tier position four years in a row. AFM aims to maintain its meteoric rise in household penetration and con- sumption. Based on in-depth internal research, the company has built a strategic company-wide platform supporting three pillars of communication: Education: A first-of-its-kind educational initiative to Avocados From Mexico (Cont'd. from p. 1) help consumers overcome common barri- ers to purchase; Health & Wellness: A comprehensive initiative created to ampli- fy its healthy eating message promoting good fats and heart health; Uses: Key areas in which to expand consumer usage including guacamole, Mexican handhelds such as tacos, burritos and quesadillas, salads, traditional handhelds such as burg- ers and sandwiches and plain. These three strategic pillars are the basis of customized, data-driven pro- grams and initiatives across all markets, food service and retail categories. "Data helps the company understand e-commerce preferences of consumers and enhance their experience," added Luque. We've been building a robust CRM system to get consumers as close as we can to our brand." Through a combination of strategic marketing tactics, AFM is propelling its brand forward and capturing not only its intended audience, but also reaching a new generation of avocado lovers. For more information, visit AFM at booth #1049. across the nation. Chef Justin Timineri, the Department's Executive Chef, will be preparing dishes highlighting the fla- vors of Florida. Justin Timineri is a cer- tified executive chef, author, award winner, teacher and television personal- ity. As an international culinary ambas- sador representing the state of Florida, Fresh From Florida (Cont'd. from p. 4) Justin's mission is to help the world rediscover fresh, healthy cuisine. Visit the Fresh From Florida grow- ers and see what Florida brings to the table. Visit Fresh From Florida at booth #4149. For more information, go to www.followfreshfromflorida.com, call 850.617.7330 or email exporting@fresh fromflorida.com. after harvest before healthy oils and enzymes begin to deteriorate. When con- sumers "harvest" potted living micro- greens in their kitchen, they reap those immense benefits. "It's the ultimate win-win," said Russell. "Retailers enjoy reduced shrink with our longer shelf life and consumers enjoy all the freshness and flavor nature intended." "Microgreens pack a punch of flavor, beauty and powerful nutrition," said Sullivan. "They're rich in vitamins, carotenoids and other phytochemicals. Including microgreens in the diet can con- tribute to a higher intake of these bioactive compounds." Simply put: The more micro- greens you eat, the more goodness you Potted Microgreens (Cont'd. from p. 4) glean from them and the rest of your food. With more education, consumers are increasingly aware of the major health benefits and uses of microgreens. According to Nielsen scan data, they rep- resent one of the fastest growing seg- ments of the herb category. Now with a Living option, the company can further boost the Living Category with micro- greens that are not only the freshest pos- sible, but last the longest. It's never been more important to offer consumers the chance to taste newer and richer experiences, and it's never been easier to do so by incorporating the full expanse of the Living Category. For more information, visit booth #3577, go to www.northshore.farm, call 760.397.0400 or email sales@northshore.farm.