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GOURMET NEWS APRIL 2016 www.gourmetnews.com Naturally Healthy NATURALLY HEALTHY 2 0 Sioux Natural is introducing Veggan, a plant-based egg substitute that matches the nutritional and functional proper- ties of whole eggs in baking, while min- imizing the health risks we've come to know with conventional eggs. The new product comes much to the relief of chickens, vegans, and those with egg al- lergies everywhere as well as those watching their cholesterol. "We are proud to offer a clean, plant- based, allergen-free egg alternative in a time where large-scale egg production can't keep up with maintaining the health and safety of their flocks or their eggs," said Paula Persinger, President of Sioux Natural, LLC. "Veggan is a natu- ral choice for people avoiding animal products, allergens, and GMOs, and for the companies who'd like to make food for them while also benefiting from cost and risk reduction." Since Veggan is created through sus- tainable, minimally processed, GRAS- certified ingredients, it virtually eliminates the risks we've come to rec- ognize—and bear—from large-scale egg production practices. The product of- fers identical performance: Veggan of- fers a 1:1 volume and weight substitution, which eliminates the need for additional allowances or reformula- tions. Veggan's ingredients are available and easily sourced at a cost savings to eggs. Without having to rely on flock health, using plant-based Veggan minimizes the huge price increases that occur when chicken populations are fighting wide- spread illness, like the Highly Patho- genic Avian Influenza in 2015. Not only is Veggan immune to bird illnesses, it also substantially reduces the microbial risk for salmonella and listeria in a way that large-scale egg production simply can't. When eggs get recalled, so do every product and recipe they touch. Using Veggan helps preserve corporate bottom lines, company reputations, and the health of the end-consumer. Replacing eggs with Veggan also al- lows the baking industry to expand their product offering to customers with gluten, cholesterol, and environ- mental sensitivities. With its amazing functionality, neutral flavor profile, and clean label, Veggan is a clear choice for waffles, donuts, breads, cakes, muffins, cookies, and more. "It's always refreshing when science can make good, wholesome food healthier and more accessible," adds Persinger. "And it's exciting to see a product that has just as many applica- tions in Grandma's kitchen as it does in large-scale baking operations." GN Sioux Natural Hatches Veggan, a Gluten- Free, Plant-Based Egg Substitute BY LORRIE BAUMANN Silicon Valley technocrat Gregg Kelley had a nice little career going for himself in 2006. He'd taken two dot-coms public and settled into a consulting career in which he could choose the clients he wanted to ad- vise on how to succeed the way he had. He ditched it all when the owners of California Olive Ranch came to him and said they'd learned how to make a good product and wanted his help to scale up their operation to compete in the national market. Eight years later, he has no regrets. "It was just the right time. The owners of the company had learned what they needed to learn and were looking for a CFO [chief financial officer]. I was inter- ested in their approach to the industry," he said. "I really liked the people who owned the company, liked the opportunity. It checked that box for me. I took a pretty significant pay cut to join the company. It was a leap of faith. It was right place, right people, right time." "It's been a great opportunity. A change of direction. I wanted to lead a life where I could look at myself in the mirror," he adds. "There were two things I wanted to do: be a good husband and a good father and have a positive impact on the world. I get to do that now.... Those are the simple rules to live my life by." Kelley is now California Olive Ranch's Chief Executive Officer, and the company has been registering sales growth rates of 30 to 50 percent per year for a compound annual growth rate exceeding 45 percent over the past eight years. California Olive Ranch has become the U.S.'s largest domes- tic olive oil producer: in terms of consumer sales, it's the #4 brand in the grocery chan- nel, the #1 brand in the specialty/gourmet channel and the #3 brand in the natural channel, according to SPINS. With just under 15,000 acres planted with olive trees now, Kelley is actively looking for another 3,000 more acres to plant this year to feed rapidly growing con- sumer demand for extra virgin olive oils from California. A few factors have combined to drive that growth, accord- ing to Kelley. Americans are becoming more aware of the virtues of high- quality olive oils, and improved technology has allowed Cal- ifornia Olive Ranch to provide a better product at an accessible price point. "Cali- fornia has had an olive industry for hun- dreds of years, but it stayed small until technology got better. The ability to hit a price point that makes it accessible is what accelerates that learning curve," Kelley California Olive Ranch Growing Americans' Taste for Olive Oil said. "You break this barrier of accessibility for a larger number of people. California has made the norm become a much higher quality product. The American consumer, time and time again, has a proven prefer- ence for higher-quality products. Wine was an example of that. We're seeing it in cheese, in chocolate.... We are participating in the same evolution." Kelley is determined to propel Ameri- cans along the learning curve by putting the taste of California Olive Ranch oil on as many tongues as possible. He says that letting people smell the aroma of a freshly opened bottle of good extra virgin olive oil and then letting them taste the oil and feel the warmth of it in their throats is all it takes to inspire them to want that experi- ence again, especially if they can have it for a price premium of just a few dollars a bot- tle. "What makes us different is the ability to provide a much higher quality experi- ence regularly," he said. "The vast majority of the oil we produce would win awards around the world." "Great olive oils add to the experience of a good meal," he said. "That was the 'Aha!' for me that was the final hook that got me involved in the industry and got me into California Olive Ranch." GN Wacky Apple Organics, family owned and operated fruit orchards and makers of small batch organic applesauce, fruit juice and flat fruit snacks, today unveiled the first of its kind 50.7-ounce juice pouch, made with 100 percent organic real, fresh fruit juice concentrate and zero added sugar or preservatives. This new addition to the juice aisle and family's refrigerators alike comes in two delicious flavors, apple and fruit punch. The large pouch delivers a naturally sweet juice with only 98 calories per serv- ing for the apple juice and 80 calories per serving for the fruit punch. All Wacky Apple juices are non-GMO, certified or- ganic, certi- fied kosher, vegan, gluten free, corn free, soy free and nut free and BPA free. These over- sized juice pouches have a reinforced gusset to pre- vent tipping – so they slide right into re- frigerator door for easy access, and are perfect to bring to sporting events, play dates, the park, the beach – or any where family and friends gather for good times. No more large and clumsy plastic bottles! This novel pouch lets the kids be in charge of their healthy beverages. The push dis- pensers are spill proof, and perfect for little hands to pour their own cup without any mess or heavy lifting. "We are thrilled to produce the very first large juice pouch! We only use 100 percent real fruit juices, and never any added sugar – the only sugars in our products come straight from the fruit itself. It's like drink- ing the juice from the real fruit," said Sarah Tuft, Co-founder of Wacky Apple Organics. "Our mission is to make healthy food, de- licious and fun, and this large juice pack can go anywhere and everywhere!" "We believe knowledge, combined with fun, will lead to healthy choices now and in the future," she added. "Our goal is to educate children and families about the benefit of healthy choices while supplying yummy, real, organic food for happy and healthy kids. We believe eating organic food will lead to a healthier life and safer environment for everyone. We are passion- ate about sustainable farming, a fun and fair work environment and the highest quality products." The 50.7-ounce juice pouch is available at wholesale pricing to retailers nation- wide, with a suggested retail price of $5.99. For more information, visit Wacky Apple Organics at WackyApple.com and on Facebook at Facebook.com/Organic WackyApple. GN Wacky Apple Organics Debuts the First Large Format Juice Pouch

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