Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 3 6 Clover Sonoma Provides Non-GMO Conventional Milk Alternative An interview with Marcus Benedetti, Presi- dent and Chief Executive Officer, Clover Sonoma. GN: What is Clover Sonoma doing to ad- dress customer concern about GMOs? MB: We know the public is increasingly de- manding food that has not been genetically engineered, and given the uncertainty around the unknown long-term effects of genetically engineered crops, Clover Sonoma has cho- sen to provide a non-GMO conventional milk alternative. In the next two years, all of our conventional fluid milk products will transition to Non-GMO Project Verified. Consumers are looking for safe and nutri- tious options for their families, and Clover Sonoma is proud to provide them with both through our products. GN: How does non-GMO conventional milk fit into Clover Sonoma's future? MB: We've always taken an innovative ap- proach to elevating dairy through driving in- dustry progress, building trust with consumers and setting our own high stan- dards. In 1994, we became the first dairy processor to move milk from a commodity to a specialty food by establishing the Clover Promise of Excellence (previously the North Coast Excellence Certified program). This meant setting standards that are the most rig- orous in the dairy industry, far surpassing state and federal requirements. In 2000, we became the first and only dairy in the U.S. at the time to be certified by the American Humane Association for their animal welfare program, American Humane Certified. Clover Sonoma was also one of the first dairies to support organics and we were one of the first dairies in the U.S. to say no to Monsanto and the use of the rBST hor- mone. Recently, we received our status as a Cer- tified B Corporation ® , which affirms our com- mitment to the future of dairy. This is a major milestone for us as we continue our tradition of elevating the Clover Sonoma brand to a new level of excellence. GN: How did Clover Sonoma achieve Cer- tified B Corporation status? MB: We're extremely proud to be a B Corp™ member, which means 'using busi- ness as a power to do good.' Everyone at Clover Sonoma embodies this every day. We're committed to our Northern California roots, and making sure we do our part in the community, which is reflected in our Clover Cares program. During the Certified B Corporation process, we not only met the industry standard, but surpassed our competitors by achieving 97 points on our initial certification, which far surpassed the median of 55 and the 80 we needed to qualify and match our local com- petitors. This certification not only serves as recognition of what we've been achieving for decades, but what we will continue to accomplish as we grow and expand. GN: What else is in store for Clover Sonoma's future? MB: Customers can expect Clover Sonoma to remain independent and family owned. Every year we see small brands in the natural and organic industry get acquired by large corporations, which has some benefits for the food industry. For instance, more com- panies buying larger quantities of non-GMO or organic crops has a benefit for people and the planet. However, these brand acquisitions also create confusion for customers. They don't always know which brands retain qual- ity and which get diluted. All of us at Clover Sonoma want to make it clear for our customers. When they con- tinue to purchase Clover products, they're not only serving their families quality dairy products, they're also directly supporting the farmer families behind the products. Visit Clover Sonoma at booth #2117. Setton Farms Offers Two New Pistachio Products Setton Farms is a premier California pista- chio grower and processor located in the Central Valley of California. For more than 30 years, the Setton family has been produc- ing "America's Best Tasting Pistachios," as well as a selection of premium value-add items. As a vertically integrated pistachio company, it is able to focus on every step of the process, ensuring top quality pistachios for customers. More than ever, consumers are reaching for natural snacks that are both healthy and taste great. With this in mind, Setton Farms is excited to announce two new products in its line of premium pistachios. Brand new on the market is the company's Organic Pistachios. You can expect the same great Setton Farms quality and superior taste with all the benefits of USDA Certified Or- ganic pistachios. Conve- niently packaged in a 7- ounce resealable bag and displayed in a 36 unit display floor shipper, Setton Farms Organic Pistachios will feed the growing demand for healthy nut options. Coming in Spring 2017, Setton Farms is proud to introduce a new fla- vor in its Pistachio Chewy Bites line. Build- ing off the success of its original flavor, Pistachios + Cranberries, Pistachios + Blue- berry Infused Cranberries with Coconut will bring a fresh take to a fa- vorite snack. Protein packed pistachios com- bined with antioxidant cranberries and vitamins and minerals from shred- ded coconut make this an ideal snack for health- minded consumers. Each bite is individually wrapped and conve- niently packaged in a resealable bag, keeping them fresh while on the go. Visit Setton Farms in Hall E at booth #5785. Truffle Products from MarDona Specialty Foods and Wild Forest Products MarDona Specialty Foods and Wild Forest Products are all about great taste, great prices, convenience and consistency. To- gether, they import the finest olive oil and truffle essence from Italy to create highly re- garded and sought after truffle products. Pure olive oil blended with truffle essence from Italy creates the signature Black & White Truffle Olive Oils and Porcini Infused Pure Olive Oil. Wild Forest and MarDona brands are best known for their truffle infused olive oils. These oils are available to the retail trade in 8-ounce Doric Bottles packaged six per case. MarDona has become famously known for its inventive presentation of its 4-ounce Truffle Oil Spray in black or white. The sprays were designed to dis- pense a pre-determined amount of olive oil while it delivered a low 2.5 calories per spray. For the foodservice sector, it provides 1-gallon jugs and 5- gallon foodservice pails. Many restaurants, from burger shops to gourmet fine dining, are using the truffle olive oils to create great dishes such as truffle fries, truf- fle burgers, pastas and so much more. MarDona and Wild Forest Products be- lieve in making a quality product with quality ingredi- ents. The mission is to bring to the American people the best in quality truffle and at the most reasonable prices as possible. You can find these products in some of the finest gourmet shops, as well as Whole Foods and on the web. For more information, go to www.truffle oilsandmore.com or call 855.645.7772. Dieffenbach's Kettle Chips Launches New Brand: Uglies Kettle Chips Not all potatoes meet the high standards and get to become a Dieffenbach's Kettle Chip. Some potatoes are too large or too small; some are blemished and some are just sur- plus. Until now, these orphaned potatoes were destined to become waste. Farmers would have to pay to take them to a landfill or plow them under in their fields. It's not just potatoes. Consider the fact that 26 per- cent of all produce in the United States gets rejected for cosmetic reasons. By working with regional farmers, Dief- fenbach's is offering a solution to part of the problem. It now purchases and processes these surplus potatoes, as well as those with slight imperfections, for its Uglies brand, and offers them to you and your customers at great savings. Dwight Zimmerman, Vice President of Sales and Marketing for Dieffenbach's stated, "Uglies will have brown edges, brown spots or be darker all over, but their flavor is still delicious. Just like our Dieffen- bach's Kettle Chips, Uglies Chips are man- ufactured on-site in small batches, using our fresh, custom seasonings." They're also gluten free and kosher certified. America wastes about 40 percent of its food every year. Wasted food is the largest component in landfills. Currently, only 10 percent of wasted food is recovered each year in the U.S. Nevin Dieffenbach, Dieffenbach's Chief Executive Offi- cer, said, "This new brand is using potatoes that farmers would likely be throwing away due to minor im- perfections. Because of this, we're able to pass on the savings to our customers, and every- one feels like they've done some good." Dieffenbach's also produces One Potato Two Potato chips, a better-for-you kettle chip that's Non-GMO Project verified, gluten- free certified and made with expeller pressed sunflower oil. It launched in 2012 and is sold nationally and internationally. Dieffenbach's Kettle Chips, located in Womelsdorf, Pennsylvania, started in 1964 when Mark Dieffenbach began making ket- tle chips for family and friends on his kitchen stove in Berks County, Pennsylvania. Today, the third generation of the Di- effenbach family continues to use Mark's family recipes to make the best tasting kettle chips, made with the finest hand-selected ingredients. In 2015, Dieffenbach's com- pleted a 10,000-square-foot ad- dition to its facility, more than doubling its capacity. Now another facility is in the plan- ning stages. Dieffenbach's just announced plans to build another 188,000-square-foot manufacturing and warehouse facility. "We are excited about the growth we've seen over the past several years, and are tak- ing the steps to allow for continued growth," said to Mike Marlowe, Dieffenbach's Chief Operations Officer. For more information, visit booth #M318, go to www.dieffenbachs.com or call 610.589.2385.

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