Oser Communications Group

Naturally Healthy spring 2016

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MARCH 2016 n SPECIAL SHOW ISSUE Continued on Page 114 Continued on Page 112 Continued on Page 12 Continued on Page 114 Continued on Page 114 Cibaria Launches New Line of Gourmet Retail Products Continued on Page 118 The non-GMO land- scape has continued to gain traction and attention here in the United States. Recent legislation in Vermont as well as many na- tional initiatives and a groundswell of con- sumer sentiment around the topic have led Suzanne's Specialties Offers Alternative Sweeteners Sustainably Sourced Sweetness Clover's Innovative Approach to Dairy Business Chocolate + Herbs = Delicious An interview with M a r c u s Benedetti, Clover Stornetta Farms, President and Chief Executive Officer. GN: How long has Clover been in the Depleting rainforests and growing landfills – the rising consumer lifestyle is having dramatic negative effects across the globe. Currently, if everyone in the world lived like the average Amer- ican, we would need three planet Earths to maintain our existence. For GloryBee ® , the Suzanne's Specialties has been supplying al- ternative sweeteners to the health food indus- try, as well as the in- dustrial and institutional food markets, since 1984. Its institutional and industrial offerings in- clude brown rice syrup, clarified rice Cibaria International Inc. packs and sells edible oils and balsamic vinegars in both branded and private label to all food and non- food channels. Cibaria was established by Kathy Griset, Chief Executive Officer, in 1998. Located in Riverside, Cali- fornia, the firm recently expanded, more than Eating healthy doesn't mean you have to give up chocolate. Good Health Cocoa uses non-GMO 72 percent couverture chocolate and add herbs, berries and nuts to create delicious chocolate with health benefits. New Solution for Independent Non-GMO Verification Continued on Page 114 Continued on Page 118 Feel Great with Foxy's Handmade Ice Cream Continued on Page 124 Alpine Valley's New Organic Bakery-Style Breads Since 1995, Alpine Valley Bread has been dedicated to producing nutritious, great tasting, flavorful, organic whole grain breads. Alpine Valley Bread Company is committed to making bread that uses the finest, carefully- selected ingredients. The folks there believe Ice cream. Not supposed to be healthy. Not supposed to make things bigger, smaller, better. Right? Well, kind of. Foxy's Thoughtful Ice Cream has spent 24 months looking at one of the world's most loved traditions, and incorporated some sneaky things that ensure you feel great. For more than six decades, Jennies Macaroons have been accepted as a delicious, all natural, gluten-free nutri- tional macaroon snack. Moving forward more than 60 years later, we are in a world that now recognizes the benefits of natural coconut. Jennies Offers Delicious, Healthy Coconut Macaroons Continued on Page 112 Harry's Ready to Compete in Dynamic Industry An interview with Mark Mur- ray, Vice President of Sales & Marketing for Harry's Fresh Foods. GN: Tell us a little about Harry's. MM: We opened our doors almost 40 Continued on Page 114 Nature's Bakery's New Double Chocolate Brownie Line An interview with Andrew C. Strolin, Vice President of Marketing, Nature's Bakery. GN: Tell our readers about the brand. AS: It's a story of three generations with a fourth generation on deck. At the start Continued on Page 112 Meat Topped Pizzas New to American Flatbread Lineup After listening to cus- tomer requests for piz- zas with more protein, American Flatbread is introducing new meat- topped frozen pizzas this year: Uncured Bacon with Uncured Pep- peroni and Organic Tomato Sauce, BBQ Pulled Pork with Pineapple, and for those Cage Free an Incomplete Step in Humane Treatment Ricchiuti Produces Fresh, Premium and Organic Products The U.S. Agricultural Department recently reported that approxi- mately 8.6 percent of the country's egg-laying hens, or 23.6 mil- lion birds, were cage-free as of September 2015 – up from 15 million birds four years ago and 9.1 million eight years earlier. While large restaurant/food chains and For more than 100 years, the Ricchiuti family has diligently worked the land with a goal of bringing pre- mium, fresh, Califor- nia-grown products to its loyal customers. Following in the footsteps of patriarchs Vincenzo and son, Pat Ricchiuti, are Patrick By Madeleine Berenson "Old school cool." It's what everyone from mil- lennials to baby boomers calls the cur- rent fascination with the style and attitude of 1960s and 1970s. Life was different then, back before we were obsessed with our Caroline's & Neat: Delicious Old School Cool San Francisco Salt Co.'s New Line of Gourmet Chef Salts San Francisco Salt Com- pany, one of the largest im- porters of specialty salts in the country, unveils its new gourmet salt line at Natural Products Expo West. The company is sam- pling its gourmet salts and specialty chef salts™ from around the world at booth #H328. Continued on Page 108 Continued on Page 108 Continued on Page 108 Continued on Page 112

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