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GOURMET NEWS OCTOBER 2015 www.gourmetnews.com Naturally Healthy NATURALLY HEALTHY 1 8 Bean Chips from Food Should Taste Good Food Should Taste Good has launched a new line of bean tortilla chips that combine wholesome ingredients with inherent bean flavors for a balanced and hardworking snack. Pair them with hummus, white bean dip or an artichoke spinach dip. Black Bean Multigrain chips are made with dried black beans, stone-ground corn, brown rice flower, flax seed, sesame seed, quinoa and sea salt sweetened with cane sugar. A 1-ounce serving of about 10 chips contains 130 calories, of which 60 are fat. Food Should Taste Good Black Bean Multigrain Chips are all natural, certified vegan and kosher and free of gluten or ge- netically engineered ingredients. They con- tain no cholesterol, trans fats or artificial colors, flavors or preservatives. The chips are also available in a Pinto Bean Multigrain variety. The suggested re- tail price for a 5.5 ounce bag is $2.99. For further information, visit www.food shouldtastegood.com. GN Nomoo Cookies Don't Got Milk lergy – since those certifications indicated the presence of dairy – to make dairy free, kosher meals. David Bader, who co- founded Nomoo Cookies, spent years making cookies for his family and friends, but noticed many who were following kosher diets unable to enjoy his chocolate cookies. After sharing their frustrations on the lack of non-dairy products available, Bader and Dossa partnered to create Nomoo Cookies. The company's kosher-certified, dairy- free line of cookies are all natural and made without preservatives, hydrogenated trans fats or artificial flavors. Offered for retail in single and double packs, as well as by the dozen to consumers, The Nomoo Cookie Company strives to use local ingre- dients to make snacks that are as close to home baked cookies as possible. "We are looking for flavors that are fun and interesting for everyone," says Dossa. While Big Chipper, with its Belgian chocolate chips, oatmeal and touch of caramel, and Oat-rageous, made with sweet dates, tangy orange zest and rich molasses, offer customers a non-dairy take on traditional staples, new varieties offer a wider range of exotic tastes. The company's Almond-Oy is loaded with wholesome almonds, chunks of dark chocolate and shredded coconut, while the Ginger Slap Cookie, a delicious snack that delivers a zing of crystallized ginger, won the Best New Baked Good Award at Kosher Fest in 2014. In addition to the company's main line of cookies, each year Nomoo Cookies makes a limited edition cookie that incor- porates dried fruit inclusions. Last year, the popular Just Peachy cookie made waves with its soft color and great taste and has been succeeded this year with the Flying Hawaiian with Pineapple, which is made with chewy coconut and bits of pineapple. Currently, the company is working on a new spice cookie that can be considered a non-dairy snickerdoodle, a vanilla-bean sugar cookie made with dried vanilla bean and bean paste and a few vegan cookies. "Our Flying Hawaiian with Pineapple has gotten a lot of praise," says Dossa, "Right now, we're working on getting local raspberries on top of our sugar cookies; that will probably be coming out in a couple of months...When we make cookies, we want people to think they're really good even if they don't need to avoid dairy," GN BY RICHARD THOMPSON Nomoo Cookies has a line of non-dairy cookies on the market for customers who want their sweets, but can't have – or don't want – the milk. The company's brand of snacks use kosher, dairy-free ingredients that the entire family can enjoy. Nomoo Cookies has added new varieties like pineapple and raspberry to traditional fa- vorites such as chocolate chip. While cer- tain cookies may still contain soy, eggs, wheat and nuts, the entire product line is free from any dairy product, making it per- fect for those with dairy allergies, are lac- tose intolerant or looking to keep a kosher diet, according to Gretchen Dossa, General Manager of Nomoo Cookie Company. Dossa spent years relying on kosher cer- tifications to find safe products for her daughter who suffered a severe dairy-al- Eggland's Best Certified to USDA National Organic Program Each year, Eggland's Best conducts over 200,000 quality tests to ensure the com- pany is providing its customers with the best products. For Eggland's Best Organic Eggs, this attention to detail has paid off as the company has once again earned Trader Certification to the United States Depart- ment of Agriculture National Organic Pro- gram (USDA NOP) by Quality Assurance International. Organic Trader Certification evaluates organic producers to ensure that their prac- tices are in agreement with the USDA NOP. This evaluation involves the review of many different aspects of the brand includ- ing organic certification documents from all Eggland's Best egg farms and a review of all packaging labels. Eggland's Best excelled in all areas of the review, which marks the sixth year in a row of certification. "The Organic Trader Certification, com- bined with the accreditations for our or- ganic producers by esteemed organizations such as the American Humane Association and the Humane Farm Animal Care for our animal care practices, provides a strong and comprehensive program so our consumers can have complete confidence in the or- ganic integrity of our products," says Dr. Bart Slaugh, Director of Quality Assurance at Eggland's Best. Eggland's Best's ability to produce high- quality products is due not only to strict adherence to the USDA NOP guidelines, but also to their own quality assurance pro- gram. Each egg at Eggland's Best is held to the highest standards, resulting in an egg superior in nutrition, taste and freshness. Due to a proprietary, all-vegetarian hen feed, Eggland's Best eggs contain 25 percent less saturated fat, four times more vitamin D and 10 times more vitamin E than ordi- nary eggs. "We want consumers to trust they are purchasing the highest quality egg when they choose Eggland's Best," says Charlie Lanktree, President and CEO of Eggland's Best, "By achieving the organic certification from Quality Assurance International we hope to strengthen that trust from new and loyal consumers looking for certified or- ganic eggs." GN According to a recently published TechSci Research report, "Global Organic Food Market Forecast & Opportunities, 2020", global organic food market is pro- jected to register a compound annual growth rate of over 16 percent during 2015 - 2020. Growth in the market can be attributed to growing health concerns among consumers and increasing per- ceptions of health benefits of organic food. Other factors driving organic food sales across the globe include increasing income levels, improving standard of liv- ing, and government initiatives aimed at encouraging widespread adoption of or- ganic products. Consumers across the globe are be- coming increasingly health conscious, which has resulted in a change in their tastes and preferences. A growing num- ber of consumers are moving towards consumption of organic food in place of conventional food, to avoid adverse health effects caused by chemical preser- vatives or genetically modified ingredi- ents present in inorganic food. Moreover, the increasing popularity of organic products has significantly expanded the availability of organic food across the globe. With organic food becoming eas- ily accessible, global organic food market is expected to witness remarkable growth over the forecast period. "Although high price of organic food is a barrier for consumers, to curb this concern, global organic food manufac- turers are working towards reducing the existing price difference between or- ganic and inorganic food. Moreover, as demand for organic food products in- creases, product innovations and economies of scale would result in re- duced cost of production, further driv- ing consumption of organic food market," said Karan Chechi, Research Director with TechSci Research, a re- search based global management con- sulting firm. GN Global Organic Food Market Predicted to Grow

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