Oser Communications Group

Naturally Healthy spring 2016

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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2016 n GOURMET NEWS N H 7 6 Freedom Tastes Better By Robert R Raible, Vice President, Marketing Customers keep telling us our free-range and pasture-raised eggs taste better. They say that the fantastic flavor comes from our certified humanely raised hens being able to do what chickens naturally do. During the days, our hens are free to roam inside and out of the barn to forage, scratch, dust-bathe, run and flap with plenty of opportunity for social in- teraction. In the evening, hens return to state- of-the-art air-quality and temperature-controlled barns where they can safely feed, drink, nest and roost in comfort. In addition to foraging, hens are fed a healthy diet of organic and Non-GMO Project Veri- fied grains (corn, wheat, soybean), minerals and vitamins — with no antibiotics, hor- mones, GMOs or animal byproducts. You'll even see the difference in our family farm fresh eggs: thick brown shells, tall dark yolks, with firm whites. Family owned and operated, we put the care of our chickens, people and planet into every decision we make, every action we take, all to provide our customers with the very best tasting, family farm fresh eggs available. We proudly trace our farming history back over 100 years to 1913, when Herbert Brunnquell purchased a 120-acre homestead in Port Washington, Wisconsin that still remains with the family. Our focus is on moving Animal Welfare forward and bringing Family Farming back. We hold to the highest Humane Farm Animal Care (HFAC) Certified Humane standards. We also provide some of the best financial re- turns and longest contracts in America to our local family farm partners throughout the Midwest and South. From our family to yours, great tasting free-range and pas- ture-raised eggs you can feel good about in every way to nourish body and soul. Blue Sky Family Farms, proudly pre- sented by Egg Inno- vations, produces "Ethical Eggs for the Humane Race." Egg Innovations is the nation's largest 100 percent free-range and pasture-raised egg company that believes in moving animal welfare forward and bringing family farming back. When it comes to humanely raised eth- ical eggs, we're proud to think outside the barn, because cage-free hens can't. For more information, visit booth #H631, www.blueskyfamilyfarms.com and www.egginnovations.com or call 800.337.1951. For sales assistance, call Steve Hagopian at 314.392.3835 or email shagopian@egginnovations.com. GIG Creates Consumer Confidence with Food Safety An interview with Channon Quinn, Vice President of Food Safety, Gluten Intolerance Group of North America. GN: Tell our readers about your company. What's your main line of business? CQ: The Gluten Intolerance Group (GIG) is a non-profit organization that brings awareness of celiac disease and gluten-re- lated intolerances and sensitivities to a global audience. Our Food Safety pro- gram, the Gluten Free Certification Or- ganization (GFCO), started in 2005. GFCO certification is a voluntary, third party process that creates consumer con- fidence and recognition for products that meet our strict standards and carry our trusted certification label. GFCO is the largest gluten-free certification program in North America. We currently certify over 1,600 brands, 30,000 products and have GFCO certified vendors in 29 different countries. GN: What would you say makes your company unique? CQ: GFCO differentiates itself from other gluten-free certification organizations by conducting annual in-person inspections of facilities to assure that our standards are being upheld. We strive to provide a strong, working relationship with clients during their certification process; keeping them informed and educated as to the pro- cedural steps being taken and creating a bond that allows them to feel comfortable in asking us any questions that they may have. GN: What do you anticipate to be your greatest challenge in the year ahead? CQ: Our biggest chal- lenge in the coming year will be to keep up with the demand of this booming industry. With conservative sales pro- jections showing the in- dustry doubling in the next three years, we will continue to see more companies dip- ping their toes in the gluten-free market. We want to make sure that these new products are safe for the consumer and that if the packaging does carry our gluten-free certification label, that all of our established standards are continuously monitored and achieved. It is a great chal- lenge for us to have and we're ready to ac- cept it and show why we are the program that companies turn to when they want to become gluten-free certified. GN: How can our readers find out more about your company? CQ: Readers can learn more about our program by visiting our website at www.gfco.org and clicking on the "Re- quest Information" link. The application and quote process is free to prospective companies and there is no financial obli- gation until your company is ready to move forward with becoming certified. We are also at several shows a year where you can find us walking the floor or at our GIG/GFCO booth. We invite you to stop by, as we love to meet new people and visit with all of our current companies! For more information, visit www.gfco.org, call 253.218.2956, email channon. quinn@gluten.org or stop by booth #4465.

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