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GOURMET NEWS MAY 2017 www.gourmetnews.com NATURALLY HEALTHY 1 8 Teton Waters Ranch Names David Rachlin as Chief Marketing Officer Teton Waters Ranch, based in Denver, has named David Rachlin has joined the com- pany as Chief Marketing Officer (CMO). Teton Waters Ranch is a producer of 100 percent grass-fed and grass-finished beef products made from humanely raised cattle that are never fed grain and never confined to feedlots. "David is known for his creative prob- lem solving, ability to lead teams to breakthrough growth and success in scal- ing-up natural foods brands," said Walt Freese, Teton Waters Ranch Chief Execu- tive Officer. "I am elated to have David on board to share his strategic marketing ex- pertise and support the team as we work to build the Teton Waters Ranch brand and educate our consumers on the bene- fits of 100 percent grass-fed and grass-fin- ished beef." Rachlin joins Teton Waters Ranch from a long career at well-respected food com- panies including Unilever's Ben & Jerry's ice cream and Boursin Cheese international businesses. Domestically, he developed the values-led brands and businesses of Pete and Gerry's Organic and Nellie's Free Range eggs, and SodaStream's environmentally re- sponsible home carbonation system. With over 35 years in the industry, Rachlin has led teams to transform brands from early- stage, turnarounds and multimillion dollar global corporations. "I'm thrilled to be joining Walt and the team at Teton Waters Ranch," Rachlin said. "As the leading brand in warehouse clubs and conventional grocery stores of hu- manely-raised, 100 percent grass-fed and grass-finished beef packaged meats with clean ingredients, Teton Waters Ranch is uniquely positioned to drive growth in the category and educate consumers on the benefits of 100 percent grass-fed, including the superior taste, better ratio of good fats to bad fats and the environmentally restora- tive benefits of regenerative, planned graz- ing. I've always been passionate about socially responsible companies with a mis- sion bigger than the brand itself. Teton Wa- ters Ranch's high standard for grass-fed and humane farm animal care is a story I'm ex- cited to tell." GN Cali'flour Foods Introduces Vegan Cauliflower Pizza Crust Gluten-Free Label Still Appeals, Becomes Secondary to Other Benefits Cali'flour Foods is now offering a plant- based, vegan cauliflower pizza crust. The new crusts are fresh, straight from farm ingredi- ents, and are fully-baked. Far more than just pizza, the crusts have been used for sand- wiches, quiche, taco shells, and more. The company's product is growing in popularity and recently won the Clean Choice Award in "Top 5 Coolest New Finds of 2017." Cali'flour Foods offers three different kinds of crusts. The first is the Original Italian Cauliflower Pizza Crust, which is made of a proprietary blend of cauliflower, cheese, eggs, and spices. The second is the Sweet Red Pepper Cauliflower Pizza Crust. Both are gluten-free with six vegetable car- bohydrates and only 180 calories for the entire crust. The company's newest option is the Plant-Based Italian Cauliflower Pizza Crust, which is 100 percent plant-based and contains no eggs or dairy. The cauliflower pizza crusts are available at local retailers in California and on the com- pany's website with nationwide shipping. GN All New Organic Seasonings from Bone Suckin' Best-selling Bone Suckin' ® Sauce debuted all new organic seasonings this year at Nat- ural Products Expo West. Bone Suckin' Sauce's new organic seasonings are Lemon Pepper, All-Purpose and Cajun. All three seasonings are certified USDA Organic. Bone Suckin' Organic Lemon Pepper Seasoning is a bold and delicious blend of citrus and pepper, guaranteed to make your meal come alive with zesty flavor. It's per- fect for that simple grilled shrimp, salmon or chicken recipe you've been wanting to try. For an extra culinary touch, garnish the dish with sliced lemons. Bone Suckin' Organic All-Purpose Sea- soning is just that – use it on anything and every- thing. This savory blend of spices is a quick fix for any meal, including steak, hamburgers, meatloaf, chicken, pasta, eggs, veg- etables, potatoes, rice and more. Bone Suckin' Organic Cajun Seasoning has the right amount of heat, spices and herbs to satisfy that creole craving. Great for spicing up shrimp, gumbo, fish, jambalaya and chicken. Created in true Western North Carolina style, Bone Suckin' Sauce is a tomato-based sauce made with honey, mo- lasses, apple cider vinegar, mus- tard, onions, garlic, natural spices and a little bit of horse- radish. It's the serious barbecue, grilling and marinating sauce for land and sea. All of the Bone Suckin' products are gluten free, all natural, contain no HFCS, no canola oil, no added MSG, no preserva- tives, no artificial flavors and are non- GMO. Bone Suckin' Sauce is distributed by Ford's Gourmet Foods, a fourth generation, Raleigh, North Carolina-based family busi- ness producing all natural, gluten-free foods, including Bone Suckin' Sauces, Earth Family ® , Fire Dancer ® , Southern Yum ® and Wine Nuts ® . Made in North Carolina for more than 20 years, Bone Suckin' Sauce is now sold in more than 70 countries around the world. For more information, visit www.bone suckin.com. GN BY GREG GONZALES Disco didn't really go anywhere; it in- spired new forms of music, and eventu- ally gave rise to nu-disco, a genre that blends the classic style with electronic dance music and modern rock, satisfying a larger and more diverse crowd. The same could be said for gluten-free foods. Sales growth peaked a year ago, but pro- ducers continue to launch and expand gluten-free lines, innovating them with nutritious, better-tasting ingredients that help the products compete with their gluten-containing counterparts. Though gluten-free food sales are growing at a slower pace, the brands and their fans are here to stay. Going gluten-free is not motivated by gluten intolerance or sensitivities for most people, but a third of American consumers still purchase gluten-free products. Ac- cording to the Packaged Facts July/August 2016 National Consumer Survey, 30 per- cent of consumers who bought gluten-free foods said they bought them for reasons other than gluten-free certification. Twenty-nine percent of respondents said the products are "generally healthier," while 20 percent said they use the products to manage weight. Of those surveyed, nine percent of consumers said they buy gluten- free products for a household member who has celiac disease, a condition that affects only one percent of the population. "The bottom line is, people are looking at the back of the package and being critical of what they put in their mouths," said Barry Novick, President of Kitchen Table Bakers. "If the consumer turns the package over and the information is not there, the consumer suffers." Consumers seek out gluten-free, but want more than a gluten-free label. A 2013 New York Times poll found 75 per- cent of Americans were concerned about GMOs. A 2015 Gallup poll showed that 44 percent of Americans incorporate or- ganic foods in their diet, too, and half of them avoid sugar. In addition, about 90 percent of those polled said they try to eat more fruits and vegetables. This lines up with Nielsen's Global Health and Ingredi- ent-Sentiment Survey, which found that 64 percent of respondents are avoiding or limiting consumption of specific foods or ingredients. "Informed and savvy consumers are de- manding more from the foods they eat, and some are prioritizing ingredients over brands," said Andrew Mandzy, Director of Strategic Health and Wellness Insights at Nielsen, in the ingredient-sentiment survey report. "To many consumers, simple is beautiful, and foods with a short list of rec- ognizable ingredients resonate strongly. Savvy manufacturers are responding to this trend by modifying product portfolios by simplifying food ingredient lists and creat- ing natural and organic alternatives to ex- isting offerings. Meanwhile, retailers are also prioritizing healthful foods and better- for-you brands in the center of the store, and emphasizing fresh and perishable foods around the perimeter in order to drive growth." Total sales for gluten-free foods this year are set to clock in at $1.328 billion, according to the Packaged Facts Gluten- Free Foods in the U.S. report. The report also said gluten-free food sales growth fell from 81 percent in 2013 and 30 percent in 2014 to 11 percent in 2015. By 2021, the report says, growth rates should end up at a steady five to six percent, with $2 billion in sales by 2020. "Sales do con- tinue to grow, just at a slower pace," said Mintel Senior Food and Drink Analyst Billy Roberts. "As manufacturers, large and small, enter the largely fragmented gluten-free marketplace, consumers gain an increased availability, quality and vari- ety of options." GN

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