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Naturally Healthy spring 2017

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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 2 4 Specialty Consumers Dominating Grocery Space Recent reports have projected that the global gluten-free packaged food market could ex- perience an annual growth rate of six percent through the year 2019. To capitalize on con- sumer interest this year, and maximize mar- ket share, grocers are beginning to search for ways to differentiate while still serving the interests of their shoppers. From center store aisles to the perimeter aisles, one segment expected to drive contin- ued consumer demand is the ethnic food cat- egory. Grocery leaders know their shoppers want healthy food as well as a unique food experience. No longer is this a niche cate- gory. Rather, it is simply the food industry. Consumers are expanding their palates and they're turning to the freezer aisle for new offerings that excite. With a taste of authenticity and trans- parency, Tandoor Chef marries both the "free from" category and the ethnic food category with gluten-free entrées that deliver adven- ture and fla- vor in every bite. Conven- ience is pack- aged in meals like Tandoor C h e f ' s g l u t e n - f r e e Malai Kofta, Chicken Tikka Masala and Palak Paneer. Slow roasted chicken, cumin- infused Basmati rice and zesty sauces trans- port gluten-free shoppers to another continent in just minutes. Never before has "free from" tasted so flavorful. For more information, visit booth #2792. Bolani Offers 60 Day Shelf Life Bolani has some exciting news to share. All Bolani Flatbreads are now 60 days shelf life fresh – previously only 14 days shelf life. This is due to HPP processing; no ingredi- ents have changed and Bolani is still one of the cleanest ingredient products available. Bolani is the first HPP meal. Furthermore, Bolani's Organic Teas are in stock and ready to distribute. FOB pricing is very aggressively priced. Bolani Organic Teas consist of four flavors: Unsweetened Green Tea (only three ingredients), Soothing Mint Green Tea (only five ingredients), En- ergizing Black Tea (only four ingredients) and Rose Chai Latte (no powders or ex- tracts). Bolani Teas are made from 100 percent brewed organic tea leaves with reverse os- mosis water. Since Bolani refuses to use any powders or extracts, it has partnered with TetraPak aseptic bottles, which allows it to use only the best ingredients and nothing added for shelf life while it is still shelf stable. Bolani believes in provid- ing its valued customers with products with minimal ingredients that they can trust. Bolani Teas contain only five ingredients or less to provide customers with home brewed teas that are available to every- one. Bolani Teas are only sweetened with or- ganic cane sugar and have only 8 grams of sugar per serving (8 ounces). Bolani believes in providing its cus- tomers with products that provide nutritional benefits, yet satisfy the need for a delicious product. Bolani Teas are the only ready to drink, shelf stable tea that is HPP and 100 percent acid free. For more information, visit booth #2094 or go to www.bolanifoods.com. Meli's Monster Cookies Find a Sweet Spot in Gluten-Free Gluten-free living is here to stay, and gluten- free products have risen to the occasion. From restaurant items to retail products, gluten-free foods have come a long way, with better texture and delicious flavor, help- ing to pave the way for long-term success of the segment. Some categories fare better than others when it comes to consumer sat- isfaction. One place that has had a hard time cracking the code on gluten-free is bakery, which has lagged behind in finding success with consumers. Gluten-free cakes and cook- ies with gluten-free substitutes used for com- mon ingredients often fall short on texture and taste. That leaves gluten-free eaters yearning for a better cookie that truly tastes like a treat, and families wishing they could find a cookie that satisfied the whole family – whether they eat gluten-free or not. What happens when someone realizes the absolutely delicious cookie his or her family has enjoyed for more than a generation just happens to be naturally gluten-free? For two women – who by-the-way have been friends since the second grade – the answer was easy: share them with the world! Meli's Monster Cookies was founded by Melissa Blue and Melissa Mehall, two moms with an entrepreneurial spirit who recog- nized a need for a better-tasting gluten-free cookie in the market. Inspired to start Meli's Monster Cookies when her niece was diag- nosed with a gluten intolerance, Melissa Blue realized the importance of having something to enjoy with a group of family or friends without having to worry about feeling left out because they were eating gluten-free. Then she realized the fa- vorite cookie recipe her family had grown up loving was naturally gluten-free. With that same family recipe, and a business partner in Melissa Mehall, Meli's Monster Cookies began out of a kitchen in Austin, Texas. Today they can be found in hundreds of retail locations around the country. Unlike traditional cookies that list flour and sugar as the first two ingredients, Meli's Monster Cookies begin with certified gluten- free oats and nut butter. That makes them un- like other gluten-free cookies on the market, and also a better-for-you cookie that every- one can feel better about serving and eating. They are moist, chewy and delicious. Per- haps most importantly, they taste so good they are enjoyed by everyone, whether they are eating gluten-free or not! Meli's Monster Cookies come in three de- licious, fresh-baked flavors. Original, the family recipe that started it all, is made with crunchy peanut butter, choco- late chips, plain and peanut butter M&Ms. Chocolot fea- tures crunchy peanut butter, chocolate chips, chocolate chunks and white chocolate chips. Meli's newest flavor, Cashewlicious, is made with crunchy cashew butter, dark chocolate chips, fine macaroon-style coconut and dried cherries. All Meli's Monster Cook- ies are made with real, wholesome ingredi- ents and do not contain hydrogenated oils, trans-fats, artificial flavors or preservatives of any kind. It may be the delicious combination of oats and nut butter that give these cookies a luxu- rious texture and rich flavor. Or perhaps what makes Meli's Monster Cookies so great is that they began as a delicious cookie recipe, not as a gluten-free cookie replacement. Whatever the reason, Meli's Monster Cook- ies prove that gluten-free cookies and better- for-you cookies can taste absolutely amazing! Visit Meli's Monster Cookies at booth #M310. For more information, go to www.melismonstercookies.com. Nutritious Bone Broth Made Simple Everyone knows that homemade bone broths and vegetable broths are nourishing and de- licious. An excellent source of protein, rich in minerals, collagen and all kinds of other good stuff, bone broths improve digestion, are healing for the digestive system and help boost immunity. But until now, the time, dif- ficulty and mess associated with the tradi- tional superfood put it out of reach for most home cooks. That's what inspired Michelle Liu, Chief Engineer and Chief Executive Officer of Es- senergy, Inc. to create the perfect solution. "I grew up with a steaming stovetop cauldron that simmered for an entire day to create tra- ditional bone soups, but once I became busy with work and starting my own family, I craved a way to achieve the authenticity of those time-honored recipes, without the mess or the wait." An inventor at heart, Liu created a crock pot that offers a faster, easier and more deli- cious and nutritious way to make large batches of bone broth, chili, stew, steamed vegetables or fish, jook and soup. According to Liu, the secret of her slow cooker is using unglazed clay, just like the ancients used for its synergistic properties. Unglazed clay intensifies flavors, alkalizes foods and increases positive interactions be- tween nutrients. Liu designed the VitaClay Smart Multi- Crock n' Stock Pot with the busy home cook in mind. "Now anyone can prepare healthy genuine bone broth in just five hours because of break- through technology that al- lows people to cook healthy foods that used to take too much time to make. With doctors recommending bone broth, gluten-free foods, less salt, less sugar and fresh in- gredients, I hope to reignite the public's interest in this ancient tradition and educate them on the healing potential of bone broth and other slow-cooked foods." To get started, you can use leftover bones from family meals, or buy bones from your local butcher or farmer. The bones that create the richest broth, full of gelatin and collagen, are soup bones, which can be purchased and are labeled as such. VitaClay has recently developed a fully- electric stock pot that has a clay lining, which eliminates the worry about watching the stove for hours while your broth simmers. You can add the bones from a whole chicken (or beef bones), add a full pot of water and 2 ta- blespoons of apple cider vinegar to help draw the minerals out of the bones, cover and cook at a slow simmer for just three to five hours. Broth makes a tasty base for soups, stews and stir-fries, or you can replace your morn- ing coffee or evening tea with a steaming cup of broth to add a nutritional boost to your diet! To learn more about VitaClay, and for recipes and tips, visit www.vitaclaychef.com.

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