Oser Communications Group

GOURMET NEWS APRIL 2017 www.gourmetnews.com NATURALLY HEALTHY 1 3 Frozen Bowl Entrees from Saffron Road BY LORRIE BAUMANN Saffron Road launched eight Frozen Bowls at Natural Products Expo West. The new line includes four bowl entrees that include wild caught-fish, three that include antibiotic-free chicken and one vegetarian entree. All nine bowls are cer- tified halal, which requires adherence to proper animal welfare standards, accord- ing to Saffron Road. "Halal promotes the sacred practices of respect for the land and sea, fair treatment for farmers and fishermen, humane treatment of live- stock, sustainable sourcing and whole- some food to eat," according to the company. Premium ingredients are sourced from small family-owned farms, and all live- stock are humanely raised on 100 percent vegetarian feed. They're never given an- tibiotics. The fish entrees include Sesame Ginger Salmon, Masala Curry Fish, Thai Red Curry Fish and Lemongrass Basil Fish. The chicken meals are Verde Tortilla Bake with Chicken, Thai-Style Mango Chicken and Korean-Style Sweet Chili Chicken, and the vegetarian option is the Grilled Vegetable Tortilla Bake. Saffron Road also introduced Chick- bean Crisps in three flavors, Sea Salt, White Cheddar and Zesty Ranch, to the Expo West attendees. These are popped crisps with chick peas with colorful lentil, pea and sweet potato bits visible in each bite. They're also certified halal and gluten free, with front-of-package nutri- tion labeling that offers 4 to 5 grams of protein per serving. For more information, visit www.saffron roadfood.com. GN Stonyfield Organic Achieves B Corp Certification Stonyfield has become a Certified B Cor- poration ® . The announcement makes Stonyfield the largest national yogurt brand to be certified as a B Corp. Already a pioneer in the organic farming move- ment, Stonyfield is joining a global com- munity of businesses committed to higher standards of social and environmental practices, and the overarching B Corp™ certification goal of using business as a force for good aligns with Stonyfield's mission. In awarding the certification, B Lab – the verifying body behind B Corp – con- ducted a rigorous evaluation of Stonyfield and its products to ensure they met or ex- ceeded the B Lab's comprehensive stan- dards. Unlike traditional corporations, Certified B Corporations are legally re- quired to consider the impact of their de- cisions on employees, suppliers, consumers, the community and environ- ment. Exemplifying Stonyfield's investment in this work, Nichole Cirillo joins the com- pany in the newly created position of Mis- sion Director. Cirillo joins Stonyfield following an extensive career in the CSR arena, most recently as the International Director of Strategic Partnerships for the Earthwatch Institute. Cirillo brings expert- ise in developing and growing social pro- grams that leverage resources and deepen impact. "Stonyfield's mission has always been to change the world," Cirillo said. "It's an inspiring time to join Stonyfield as the company's work has drastically grown beyond its humble beginnings as a small farm school. With that said, the core mission has never changed. Becom- ing a B Corp marks the next stage in our commitment to our customers and the planet. It's a responsibility we're happy to shoulder as we work towards a collec- tive good with the support of fellow B Corps, our employees and partners, and Stonyfield's fans." GN PureCircle Completes $42m Stevia Plant Expansion PureCircle, which makes high-purity ste- via ingredients for the global food and beverage industry, has marked the com- pletion of a $42 million expansion of its stevia plant in Malaysia. This major ex- pansion of PureCircle's facilities will en- able the company to double its production capacity and focus on even more efficient extraction and processing from sustainably grown stevia leaf and purification for its next generation of ste- via ingredients. Innovations that have been incorpo- rated into the new facilities include a dedicated line, specifically designed for PureCircle's Zeta Family ingredients – these are comprised of the most sugar- like steviol glycosides, such as Reb M and Reb D, and allow for the deepest calorie reductions by food and beverage compa- nies. This investment will ensure that Pure- Circle remains at the forefront of innova- tion to deliver the best tasting products, at a scale that fits with the needs of global brands, as well as benefiting farmers and their communities. The fully automated expansion in Enstek, Malaysia, will bring the employment of the full facility to al- most 600 people. GN FDA Modernizes the Nutrition Facts Label for Packaged Foods The FDA recently finalized a new and im- proved Nutrition Facts label on packaged foods and beverages to better help con- sumers make informed food choices that support a healthy diet. The Nutrition Facts label has a fresh new design and reflects current scientific information. The number of servings per container and the serving size is more prominent on the new label, and serving sizes have also been updated to reflect what people actually eat and drink today. The new label also empha- sizes calories with larger and bolder type. Calories from fat will no longer be listed, be- cause research shows the type of fat con- sumed is more important than the amount. Added sugars is now required on the label to help consumers know how much sugar has been added to the product. Vita- min D and potassium are also required on the label because Americans do not always get the recommended amounts. Vitamins A and C are no longer required since deficien- cies of these vitamins are rare today. Manufacturers will need to use the new label by July 26, 2018, and small businesses will have an additional year to comply. During this transition time, you will see the current Nutrition Facts label or the new label on products. GN Bellwether Farms Introduces Cow Milk Yogurt The Callahan family, founders of Bell- wether Farms, believe in using only full- fat milk for making their yogurt. Bell- wether Farms Sheep Yogurt has for 10 years claimed front- row status in dairy cases across the U.S. Coming in April, Bellwether Farms will introduce its first Organic Cow Yogurt made with milk from Jersey cows pastured on a farm down the road from their Sonoma County, California, sheep ranch and creamery. The new Or- ganic Cow Yogurt will ar- rive in freshly designed four-packs of 3.75-ounce transparent cups. Bellwether Farms sources fruit from Ore- gon's Columbia River re- gion to blend into Strawberry, Blackberry, Blueberry, and Spiced Apple yogurts. "We know our customers appreciate the high quality of the fruit we source, and this cup reveals the fresh fruit ready to blend into the creamy yogurt," says Liam Callahan, co-Founder and Cheese and Yogurt Maker. "We source the best fruit and add the minimum amount of sugar necessary." Plain and Madagascar Vanilla flavors are also available. In addition to the single-serve cups, a 5.3-ounce cup is planned along with a 32-ounce foodser- vice size, in all six flavors. Northern Cal- ifornia distribution is slated to begin in April. Pastured Jersey cows give milk that is naturally high in heart healthy fats and nutritious A2 protein, and packed with essential vitamins and minerals. Bell- wether Farms blends 12 live, active bac- teria strains that work together to deliver the probiotic benefits expected from yo- gurt. Bellwether Farms doesn't strain, drain or add stabilizers to make thicker yogurt. The creamy smooth texture comes naturally, coaxed by careful han- dling of the freshest milk delivered daily to the creamery. For more information, visit www .bellwetherfarms.com. GN

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