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P ro d u c e S h o w D a i l y Fri d a y, O c to b e r 1 7 , 2 0 1 4 1 6 GET THE MOST OUT OF YOUR ORGANIC PRODUCE WITH BERRYBREEZE As gourmet and natural food trends con- tinue to converge upon one another, con- sumers are looking for unique products that can enhance the value of high quali- ty goods. It's the type of value proposi- tion that attendees of the show look for, and BerryBreeze™ is more than happy to offer an opportunity to deliver exactly such a product. BerryBreeze's newly-patented, inno- vative technology, which retails for around $49.95, involves the use of acti- vated oxygen. In the natural world, acti- vated oxygen-rich environments at high altitudes around the globe have produced thriving regions of all types of vegeta- tion. Activated oxygen sanitizes and puri- fies the air, killing natural threats to veg- etation such as molds and bacteria. What works in nature can now work in any number of food storage systems, such as refrigerators, cold-storage units and all small uninhabited areas thanks to BerryBreeze. The hand-held mechanism uses an algorithm that releases a meas- ured amount of activated oxygen into the storage area sufficiently to create a clean, sanitized and odor-free environment. The battery-operated machine also uses a tim- ing sequence to maintain a consistent level in the enclosed area. In two studies commissioned by the FDA, international- ly-recognized activated oxygen experts Dee Graham and Rip Rice determined that limited regular exposure to activated oxygen posed no risk to humans and enhanced the shelf-life of organ- ic materials such as fruits, veg- etables, meats and cheeses. Gourmet and natural food consumers are increasingly seek- ing foods that are untreated and unprocessed. One of the fastest growing food trends of the last few years has been juicing. By keeping fruits and vegetables fresher two to three times longer, BerryBreeze is the ultimate companion accessory to the deluxe blender and juicing systems that are in such high demand. Customers are imme- diately attracted to a device that allows them to get the most out of their gourmet organic produce with which they make healthy and hearty beverages. In 2014 alone, gourmet and natural products giants Whole Foods and Bed, Bath, & Beyond have both recognized the value BerryBreeze offers their cus- tomers and have begun carrying BerryBreeze both online and in store. Boutique kitchen stores and cooking schools across the country have also taken notice and began offering BerryBreeze to their clients and students. Typically, Americans waste up to 33 million tons of pro- duce every year, but BerryBreeze offers a means to eliminate that statistic while creating a real and positive effect towards world health and wellness by helping reduce the methane gas created from rotten food in landfills and saving enough food to feed millions of hungry Americans. With a product that uses state of the art technology to extend the life of food, as well as appeal to the current trends in the gourmet and natural food sectors, BerryBreeze is heading into PMA Fresh Summit as a true game changer. For more information, visit the BerryBreeze YouTube channel to see more about how the device works, go to www.berrybreeze.com and stop by booth #1528. 'NO MORE COOKIE-CUTTER SALADS!' Salinas, Calif., based Church Brothers has been more taste sensitive than ever before, realizing that its business is about Flavor First! Church Brothers is a verti- cally integrated grower, shipper and processors of fresh vegetables for food- service and retail with distribution all across North America. The company desires to be more than just a produce supplier and is committed to truly serving customers' individual needs. Restaurants are challenged in setting themselves apart from their competition by using unique offerings to attract new customers through social media. The target market for this is especially Millennials, who are constantly searching social media for a flavorful and healthy dish that will "wow" them. The power of social media feeds the opportunity for restaurants and retail to be more innovative in their offer- ings, and Church Brothers has been working with several of its customers in creating unique salads that are tailored to specific demographics and price points. The company doesn't limit itself to cus- tomer specific opportunities, but also introduced several unique blends that are in line with today's trends. The latest products Church Brothers has launched are unique and focused on fla- vor. Cascade Mix is a combi- nation of fresh heart leaves of Green Leaf and Romaine with a touch of Radicchio. This salad has been triple washed, yet minimally processed. The heart leaves aren't chopped up and there- fore carry lots of flavor and crunch. Additionally, the plate presentation is much greater than regularly processed salads and has great "forkability." The other item is a Napa Slaw; not your stan- dard coleslaw! This blend consists of three different cabbages (Napa, Green and Red Cabbage) and shredded carrots. Napa Cabbage has a sweeter flavor than regular cabbage and has a juicier crunch; therefore the item has plenty of flavor by itself and one can reduce the dressings by approx. 50 percent. This results in a direct cost saver for restaurant operators. In the kale category, Church Brothers has launched its Kale Power Mix, which combines hearty baby kales with sweeter components of chards, spinach and lolla rosa. The sweet components balance the flavor of the high nutrient kale blend and makes it more "palate-able" for con- sumers. For more information, visit www.church brothers.com or stop by booth #1538D. SAVING POTATOES FROM BIG, BLAND AND BORING When was the last time you got really excited about potatoes? Perhaps it's because potatoes are such a part of our everyday lives that we take them so for granted – and yet, funnily, we don't know that much about them. For example, do you know what vitamins potatoes con- tain? What minerals? How much fiber? The people at The Little Potato Company Ltd. say potatoes are suffering from the "3 Blahs" – big, bland and bor- ing. They are on a mission to save the potato from this terrible blight and to once again get people excited about pota- toes – little potatoes in particular. "Little potatoes are the future of the potato category because they are innately interesting, not to mention full of flavor," said Angela Santiago, CEO of The Little Potato Company Ltd. "Some little vari- eties are extra creamy, some have an earthy taste, others run sweeter – and it's the diversity of little potatoes, each with its own taste, texture and appearance, that keeps consumers coming back for more." To bring potatoes back to the fore- front of consumers' minds, Santiago's company is enlisting a "3E strategy" to expose, excite and educate consumers. "We want to get in front of as many people as we can to build brand awareness in a fun and exciting way," said Santiago. "Part of our job is to educate consumers and provide use- ful information about the nutrition and convenience of little potatoes." Little potatoes contain several essential nutrients, including fiber, vita- min C, 20 percent of daily iron needs and more potassium than a banana. With no fat, cholesterol, sodium or gluten, one serving of small spuds amounts to 60 calories. The company's entire product offering comes already washed and requires no peeling. They also cook very quickly and are adaptable to a variety of meal types, cuisines and tastes. "We see a future where potatoes are again full of flavor, bursting with nutri- tion and the centerpiece of every whole- some meal," said Santiago. "It's actually a very exciting time to be a potato producer." The Little Potato Company Ltd. is North America's leader in the breeding, growing and mar- keting of proprietary little pota- toes. Focusing exclusively on little pota- toes since 1996, the company works with specialized growers to provide a quality and consistent supply of product year- round. Its entire product line – including its fresh creamer potatoes and value- added microwave and roasting kits – can be found throughout the United States and Canada. For more information, visit www.little potatoes.com, call 780-414-6075 or stop by booth #874. ALLSTATE CAN CORPORATION LAUNCHES NEW WEBSITE Allstate Can Corporation has launched their newly designed website at www.all- statecan.com, a website devoted to metal packaging. Allstate Can specializes in the manufacture of specialty tin containers and product packaging for industries such as gourmet foods, coffees and teas, nuts, candles, confectionary, cosmetics, snack and bakery foods. The website provides details about how tins are made, includes a virtual plant tour video and a tin "anatomy" sec- tion with a glossary of commonly used terms. The site also features the ability to download the current catalog, request a quote and securely place orders. Leslie Wing, Director of Marketing and Creative, said, "We are constantly innovating and improving our manufac- turing processes and product lines, so the newly designed website was a natural extension. It was designed to be informa- tive, interactive and user-friendly." The company website functions as an informative resource about all aspects of specialty metal packaging as well as a means for customers to place orders and obtain quotes. About Allstate Can Corporation Allstate Can Corporation has a 100-plus year heritage as a family owned domestic manufacturer of decorative and industrial cans, with plants in Carson City, Nev. and Parsippany, N.J. Plants are equipped with state of the art production lines and staffed with dedicated and experienced associates. Allstate is committed to sustainable pack- aging solutions and maximizes its use of renewable and recycled source materials. Allstate Can's steel packaging contains not less than 30 percent recycled content and all scrap metal is collected and reclaimed. Allstate Can Corporation's mission is to build long-lasting, personal customer relationships and to be the best resource for custom and specialty metal packaging. For more information, go to www .allstatecan.com.