Issue link: http://osercommunicationsgroup.uberflip.com/i/586344
P r o d u c e S h o w D a i l y S u n d a y, O c t o b e r 2 5 , 2 0 1 5 1 8 SARAH FREY-TALLEY & TSAMMA JUICE Watermelons are often associated with crisp, refreshing tastes and summertime. Unfortunately, these delicious fruits are also not always the most convenient to cut up and consume. Sarah Frey-Talley spent her life on a farm, and appreciates the labor that goes into planting and har- vesting watermelons. "We do all the hard work for our juice-lovers," Frey-Talley says. "Luckily, I've been in the business of selling melons for 30 years," Frey- Talley adds. This is quite literally the case for the self-described serial entre- preneur. At the age of eight, Frey-Talley was selling fruit out of a truck with her mother. At the time, it was a way for her to get off of the farm during the summer months. Little did she know that she would one day spearhead an entire career based on her passion for watermelon. "I created Tsamma because of my back- ground of living and working on the farm," Frey-Talley notes. "My upbring- ing and experience with Frey Farms have prepared me for all aspects of the juice business." For instance, the Global Food Safety Initiative has helped Frey-Talley under- stand that quality assurance is a crucial aspect to consider when it comes to selling watermelon juice. Frey Farms has a Director of Food Safety who monitors the business's opera- tions, conducts random in-house audits of the farms and their facilities, and also verifies all of the business's protocols. "Our customers, U.S. consumers and, especially, Frey Farms care about the quality of the fruit that's getting distrib- uted across the country. You can bet that every bottle of Tsamma is guaranteed to be high-quality." Besides providing pre- mium fruit juice that's healthy and delicious, Frey- Talley also cares about the social impact her business can have on communities around her. "Team Tsamma and Frey Farms have been big supporters of the Let's Move Salad Bars To Schools program. This is our second year sponsoring Tour de Fresh. Tour de Fresh is such an excit- ing event that leads up to Fresh Summit, and we're looking forward to the Asheville to Atlanta route this year." For more information, stop by booth #4910 or go to www.tsammajuice.com. THE LITTLE POTATO COMPANY LTD: THE LEADER IN CREAMERS The Little Potato Company is the largest company in the world specializing in creamer potatoes. Little Potatoes are all the company sells, and all it plans to sell. The Little Potato Company has been the leader in creamers for 19 years. Creamer potatoes are the fastest growing segment of the potato category across North America. The Little Potato team works with specialized breeders to create unique pro- prietary varieties of creamer potatoes and then ships them to customers in innova- tive eye-catching packaging and formats that keep them flying off the shelves. Creamers are so popular that store list- ings have expanded to cover all 50 states in the U.S. and all provinces in Canada. "We're exclusively focused on creamers. We know how to grow and market creamers so people are excited to try them and then fall in love with them," said Angela Santiago, President and CEO of The Little Potato Company. "Our team combines one of the world's best-known and best-loved vegetables with innova- tion and merchandising smarts to make them eye-catching on the shelves and delicious, convenient and nutritious in kitchens throughout North America." Last year, The Little Potato Company successfully launched an excit- ing line of value-added grill and microwave convenience packs that were immediately popular with both retailers and consumers. These packs combine creamer potatoes, easy-to-use roasting trays and seasoning packs. Now the com- pany has made these value-added prod- ucts even better, by eliminating artificial flavor, color and preservatives and refin- ing the package design to include a window and better highlight fresh creamer pota- toes. The company also added a new Three Cheese flavor, combining the creami- ness of Cheddar, the sharp- ness of Romano, and the nutty richness of Parmesan. The existing flavor line-up of Onion Medley, Garlic Herb and Barbecue Blend will complete the Oven Ready pack; Garlic Parsley and Savory Herb will delight new and old Microwave Grill fans. The company offers seven proprietary varieties of creamers, with some regional and seasonal variations in availability. Each variety has unique size, skin and flesh color, flavor and cooking attributes. They're sold separately or in eye-catching and colorful combinations, with consumer- friendly names like "Baby Boomer," "Blushing Belle," "Something Blue" and "Miss Blush," and a new "Chilean Splash" will be introduced in the fall of 2015. Most varieties are available in appealing 1.5-pound gusset bags and newly enhanced three-pound and five-pound bags. To entice cus- tomers to try these new lines and keep them coming back, The Little Potato Company also offers retailers attention-grabbing point of sale and merchandising tools that capture cus- tomer's imagination and appetites. The company also engages in a robust social media campaign to educate and excite consumers through Facebook, Instagram, Pinterest, Twitter and YouTube, boosted by a strategic and effective digital adver- tising campaign to make sure more and more people learn to love little creamers. For more information, visit booth # 4821, or go to littlepotatoes.com. The Little Potato Company can be contacted at 604.551.9074 or emailed at karen@cookpublicrelations.com. GOING BACKWARDS TO FRESH People at food shows and events are amazed to encounter fresh green garban- zos. At food shows, people stop, do a double take and say, "What is this?" or, "Is that a garbanzo? I have never seen them green before!" The best part of this encounter is teaching them how to open the pod just right, so it gives a little "pop," and roll the succulent little pea out onto their hand. The color surprises them, because they are used to little beige balls of starch at the salad bar; but their sur- prise doesn't stop there. Eyes light up when they pop the pea into their mouth and their head shakes up and down with sincere approval. It's how a garbanzo is supposed to taste: sweet, moist and clean. For thousands of years, the garbanzo has been a dietary staple in cultures around the world. To this day it is the most con- sumed legume on the planet, and yet it's fresh green state is still a surprise to so many. Despite the strong culture shift towards healthy, fresh eating and the gar- banzo's still strong presence at the table, people have continued to consume this lovely legume mostly after being dried. Thousands of years ago, only cultures in direct contact with the crop could enjoy the fresh green garbanzo, and then for only a short period of time every year. Now access to fresh garbanzos is available year-round, and consumers have the means of keeping this product fresh at home like any other produce item. It is time to go backwards to fresh gar- banzos, to reacquaint our- selves with a bean that has so much more to offer than what has been taken from it for centuries. Eating fresh has never been as impor- tant as it is right now. Customers are craving new ways to experience delicious food that nurtures their bodies. A common question is, "How do you prepare them?" The answers are only bound by the limits of one's culinary creativity. They are so rich in flavor when roasted in their shell, but add lovely color and texture to sautés, soups, salads or stuffing. The green garbanzo can become a star in the produce section of the local grocery, inviting the consumer to travel backwards from the dry garbanzo they are so accustomed to and experience the fresh, unique and delicious delicacy that it is today. Califresh of California sup- plies fresh green garbanzos year-round and has taken its love for this legume to the next level by using them to make Sarah's Harvest fresh green chickpea hummus. Available in three flavors – Original Recipe, Roasted Garlic & Rosemary and Cilantro & Fresh Jalapeno – it will take your appreciation for hummus to the next level. For more information on fresh garbanzos or Sarah's Harvest fresh green chickpea hummus, contact Califresh at 559.875.1602, go to www.califresh.net or stop by booth #3933. LINE OF FREEZE-DRIED FRUITS LAUNCHED Healthy Food Brands has launched a line of Freeze Dried fruits under the Welch's brand. HFB's line-up comes in five fla- vors, including Apple, Mango, Strawberry Banana, Strawberry and Grape. As freeze-dried fruit is becoming more and more popular, Welch's is the first major brand to launch a line of these delicious fruity snacks. Freeze-dried fruit has been a growing category predomi- nantly by smaller brands and private label. With no sugar added and the under- going of a special freeze-drying process, freeze-dried fruit contain nothing besides the fruit itself. Due to this unique process, a great tasting crispy slice of fruit is left without diminishing most of its nutrients and flavor. Great in cereal, oatmeal or as a snack, Welch's freeze- dried fruits are naturally gluten free, fat free, vegan, kosher and free from GMOs. The product line comes in multi- ple packaging formats from single serve bags to multipack boxes, which include a variety of the fruits. One of the great benefits of freeze-dried fruits is that they are shelf stable since they contain vir- tually no moisture. Although stud- ies show product integrity past five years, Healthy Food Brands main- tains a shelf life of two years from the date of manufacture. The products main- tain all of the wholesome goodness as a fresh piece of fruit without the concern of spoiling. Welch's freeze-dried fruit products are available now at nation- al retailers throughout the United States and Canada. Healthy Food Brands is one of the leading mar- keters of licensed and branded confections and snacks. From its New York headquarters, HFB devel- ops, licenses and produces confections and snacks for its own labels, for private labels and for dozens of major brands. For more information, visit booth #5461, go to www.hfbusa.com/welchs or email info@hfbusa.com.