Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 6 8 Brand Growth for Top Line Milk Company Top Line Milk Company has gone back to the future, so to speak. This third-generation California dairy family started bottling its own brand of old-fashioned cream top milk in 2016, sharing the amazing benefits of nat- urally processed whole milk, bottled fresh on the farm. What makes Top Line Milk different is that it does not separate, homogenize or stan- dardize its milk. It produces only whole fresh milk, vat pasteurized at the lowest heat in the industry (Low & Slow™), preserving many natural vitamins and enzymes in the milk. The non-homogenized milk allows the natu- ral cream to rise to the top. As the company says, you simply "Shake & Enjoy!" Top Line was introduced at last year's Expo West show, and since then has garnered a growing following in Northern California. The brand is looking to expand even further to Southern California and beyond, as word gets out and demand grows. Currently, Top Line Milk is available in gallons, half gallons, quarts, pints and half pints. The brand has also has introduced a whole milk chocolate milk, using the same Low & Slow process, resulting in one of the most flavorful, natural and nutritious chocolate beverages on the mar- ket. The single serve sizes are perfect as re- covery beverages, with 16 grams of pro- tein per pint. As the brand grows, Top Line Milk will adapt to market requests and demand. Top Line is currently developing its own whole milk buttermilk as well as a vat pasteurized organic milk (using milk from a neighboring organic dairy farm) line in half gallons and quarts. Top Line is also pursuing private label, co-packing and specialty drink oppor- tunities. The farm family prides itself on its vertical integration – with cow health and comfort leading the way to provide the highest quality milk for its on farm creamery. It uses a holistic approach, using reclaimed dairy nu- trients and on farm com- posting as part of its comprehensive nutrient management plan to sustainably feed the soil. The soil feeds the crops, which in turn feeds the cows some of the most nourishing forages for creating fresh, flavorful and nu- tritious milk. The farm's sustainable prac- tices are environmentally certified through CDQAP (California Dairy Quality Assur- ance Program). Visit Top Line Milk at booth #9659. For more information, go to www.toplinemilk.com. Vital Earth Offers Fulvic Minerals According to a supplement industry organi- zation, New Hope Network, the mineral cat- egory grew faster than any other category of supplements last year. Vital Earth's 24 per- cent growth and Top Seller designation sub- stantiates that. What does that mean to you? In a nutshell, Vital Earth minerals work more effectively because it protects the living, active fulvic during its gentle, non-damaging extraction process. This results in a mild, delicate taste. Customers are buying minerals in record numbers and they favor the Vital Earth brand for several reasons. Its minerals taste good and offer outstanding results because it does- n't use destructive acids in the extraction. Its clean processing produces a superior func- tioning and tasting product. The acid pro- cessing others use can kill the active electri- cal charge of the minerals, as well as fulvic, leaving an aftertaste. Vital Earth loves its ful- vic so much that it uses it as a base for every product it offers. Within the mineral category, it is crucial to understand the importance of electrically charged fulvic, and why Vital Earth works so hard to protect it. It wants to offer your cus- tomers minerals with the highest fulvic con- tent possible. It is also important to know that many other mineral products don't con- tain any fulvic at all. Fulvic is the transporter. It attaches to all the nutrients it comes in contact with, dis- solves them into a form the cells can absorb and then transports them directly into the cells. Cells are then nourished, energized and healthy. Imagine if those high performance cells belong to an organ, muscle or the circulatory system. Top performing cells and organs means top health benefits. Fulvic's performance doesn't stop there. Wherever it is in the body, it has the capacity to support normal detoxification. It can also aid in sustaining proper body pH, as well as balancing proper levels of oxygen in the blood. Vital Earth's fulvic minerals are gently and slowly extracted from an ancient, fresh water humic deposit made up of nutrient rich vegetables, herbs, nuts, berries and seeds. The combination of a fresh water de- posit and Vital Earth's acid free extraction results in an alkaline pH product. That's why it doesn't use the word "acid" in connection with its fulvic. Fulvic minerals are an all-natural source of more than 70 naturally occurring ionic minerals derived from plant matter. They support a healthy immune system and normal energy levels. Fulvic supports natural functions, promotes healthy energy and stamina, aids the natural production of enzymes and supports the body's natural ability to heal itself. Vital Earth Minerals uses a gentle, proprietary extraction process that assures 100 percent of the precious fulvic is retained and un- damaged. Vital Earth's fulvic tastes almost like nothing at all, so sweeteners or flavor- ing are not required. Visit Vital Earth at booth #2074. Columbia Valley Family Farms Introduces Foster's Pickled Carrots A saying we have all heard a thousand times: "The customer is always right!" Columbia Valley Family Farms takes the opinions of its customers to heart. They have been asking for a new product, and the company has an- swered loud and clear. With great excite- ment, it presents new Foster's Pickled Carrots. It contains five inches of crisp, crunch, snap and zest. Extending an already great line of pickled items, Columbia Valley Family Farms is proud of this new savory de- velopment. The feedback from the United States and Canada has been overwhelmingly positive; retailers and consumers alike have expressed their delight in Foster's Pickled Carrots. Through the careful implementation of tested steps and procedures, the company provides the excellence its customers have come to expect over the last 30 years. The produce it uses is harvested daily and imme- diately shipped from the field to the fresh packing lines or to the processing plant for pickling. With only a short drive between the field and the packing facility, it guarantees a fresh product ready to be enjoyed by the con- sumer. "Growing the raw product in our own fields gives us an advantage. The consumer can buy our asparagus, green beans or car- rots knowing that it's been processed fresh and placed into the jar for pick- ling within 24 hours," says Kevin Fil- brun, President and Chief Executive Officer. Columbia Valley Family Farms Inc. is nestled in the heart of Wash- ington's fertile Columbia Basin. Owners Kevin Filbrun and Bryan Lynch have a passion for agriculture and are family oriented brothers who have been farming for almost three decades. They are active in the local community through serving on the boards of the Wash- ington State Asparagus Commission and Northwest Farm Credit Services. They also donate time, talent and resources to chari- ties, and provide support for youth missions to foreign countries. Their success can be attributed to operating with integrity and implementing sustainable farming programs. These definitive traits, used throughout years of farming, are now being taught to an eager fourth generation who are learning the im- portance of providing a quality prod- uct. Foster's Pickled Products are built on excellence, tradition and sustain- ability. Its asparagus, green beans and carrots are 100 percent natural, providing you with exceptional quality and a crisp, tangy taste. From its family farm in Eastern Washington to your home, it insists on qual- ity every step of the way. Fosters Pickled Products are packed with years of experience and sealed with a vision for the future. For more information, go to www.fosters asparagus.com or call 855.261.6395. Against The Grain Offers Plant-based, Gluten-free, Grain-free Cookies Against The Grain, a premier gluten-free brand known for its high-quality, farm-fresh ingredients and clean label, recently intro- duced its first plant-based products to the market. Like its other products, Against The Grain intends to transform the plant-based food space with its new cookies that contain simple, non-industrialized ingredients. For 10 years, Against The Grain has been going against the trend towards food indus- trialization. Now that it is entering the plant- based space, it is taking the same approach: combining the highest quality, whole ingre- dients in unique ways to produce naturally gluten- and grain-free, minimally-processed products. "What we offer is a very satisfying, re- sponsible indulgence that is easier on the planet," says Nancy Cain, who manages the company's new product development. "These are the highest-quality, best-tasting cookies for every- one, regardless of their dietary restrictions or preferences." Against The Grain Gour- met is a celiac family-owned wholesale manufacturer of frozen gluten-free bread, pizza and cookie products located in Brattleboro, Vermont. It is also the only national gluten-free and grain-free bakery. For 10 years, the company has been making products with a minimal number of ingredients and no preservatives or additives in its dedicated gluten-free and nut-free facility. It prides itself on paying its production staff the highest wages and offering the best benefits package in the indus- try. Always going Against The Grain, the company created the super premium pizza category with its best-selling Three Cheese Pizza. The company also was the first to offer a 12-inch, family-sized gluten-free pizza and the first to offer a gluten-free baguette. Its new cookie products are also a first: gluten-free, grain- free, nut-free and vegan cookies. Visit Against The Grain at booth #4487.

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