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Convenience Retailer Show Daily 2 5 Friday, October 20, 2017 Bell Plantation PB2: The Original Powdered Peanut Butter Bell Plantation founder JC Bell never set out to start a trend. But start a trend he did when his answer to a large surplus of stored peanuts, PB2 Powdered Peanut Butter, began to make waves in the food industry. Today, PB2 leads the way in the latest trend in nut butters – powdered peanut butter. Powdered peanut butter is a lower fat alternative to traditional peanut but- ters and is made by squeezing the fats from slow roasted peanuts. The resulting peanut powder is mixed with a small amount of sugar and a dash of salt to deliver the rich nutty taste of peanut but- ter with 85 percent fewer calories from fat. PB2 can be mixed with water or fruit juice to make a spread for toast or waf- fles. Chefs love how easy PB2 is to mix into recipes and baked goods. Athletes love that PB2 allows them to have the protein, folate, niacin and vitamin E of peanut butter with a lower fat and calorie count. Bell Plantation PB2 is also a favorite among campers and hikers as a lighter weight way to carry peanut butter on long trips. Following the suc- cess of PB2, Bell Plantation introduced Chocolate PB2. Chocolate PB2 adds the lusciousness of premium chocolate to its original powdered peanut butter. Chocolate PB2 only tastes sinful, though, as it is just as healthful as the original PB2. In 2016, Bell Plantation introduced PB2 with Strawberry made with real whole fruit. PB2 with Strawberry is a taste reminiscent of the classic peanut butter and jelly, but in true PB2 style, free of the excess fat and sugar of the tradi- tional. Bell Plantation PB2 and Chocolate PB2 are available in 6.5 and 16 ounce jars as well as a case of individual 24 gram serving packets. PB2 with real fruit is available in 6.5 ounce jars. For more information, go to www.bellplantation.com. Unique Energy Drink Changes Expectations An interview with Chris Cook, Founder and Chief Executive Officer, Unique Energy Drink. CRSD: Tell our readers about your com- pany. CC: Unique Energy Drink launched in May of 2015 after years of research and development. The inspiration for Unique Energy came from my own negative side effects through the consumption of ener- gy drinks. Out of frustration, I began researching energy drinks. I found that virtually all energy drinks are made with the same ingredients: guarana, taurine, niacin, yohimbe, ginseng and very high doses of vitamin B. I also found a similar physiological effect each of these ingre- dients cause, which can be very negative. The focus of my research was to find an active ingredient that was safe to con- sume. I came across Red Reishi mush- room, and when combined with caffeine, the energy curve is much smoother, gen- erating a sustainable good feel, without jitters, anxiety or a dramatic crash. Next was perfecting the flavor. I wanted a clean flavor without a lingering aftertaste. After 18 months of experi- menting with every flavor you can think of, we developed a fruit and berry blend that makes for an enjoyable experience. Imagine a world where an energy drink can be safe to consume and fantastically flavored. Sounds like a world with uni- corns and dragons, doesn't it? CRSD: What is your goal for the show? CC: To let the world know Unique offers a better energy solution. Our growth has been profound, and we intend to continue the trend. We will make a splash at NACS. CRSD: What is your compa- ny most proud of? CC: We created the worlds best energy drink. Our unique blend of Red Reishi mush- room, green tea and B-com- plex vitamins gives people sustainable energy like none other. CRSD: Are you launching anything new? CC: We plan on adding a 12-ounce slim and may add an additional flavor. CRSD: Who are your target customers? CC: We have a much broader target demographic than most within the energy drink market. Our target is 18-49 year olds with like values – commitment, health-conscious, hardworking strivers. Achievers who always push for the best! CRSD: How do your products or services help your customers compete in their mar- ketplace? CC: Unique is the only truly differentiated product within the energy market. It is a standalone within the energy market. We've spared no expense on ingredients, flavor or packag- ing in order to attract consumers from first glance to the finish of a can. We're not only taking market share, but adding to it through people who steered away from energy drinks because they believe they're bad for them. It's an amazing phenomenon! For more information, go to www.uniqueenergy.com or call 818.280.6327. What's Your Chile IQ? By John Owen, Chief Executive Officer, Green Chile Foods Company As an authority on southwest flavors, the Green Chile Food Company is on a mis- sion to boost the chile intelligence of the food-loving world. To kick things off, we're offering this primer on four favorites used in our authentic recipes. Before we dig into specifics, let's address some general background regarding spelling, flavor intensity and the nutritional benefits of chile peppers. First, the variation in spelling. Although some people use chili and chile interchangeably, ardent loyalists maintain that the Spanish "chile" is the true spelling, since chile peppers originated in Mexico. These purists only use the word "chili" when referring to the stew-like dish. When it comes to flavor, chile peppers get their intensity, or heat, from capsaicin contained mostly in the membrane and seeds of the pepper. This intensity is commonly reported in Scoville heat units (SHU), which measures capsaicin concentration. For a basic understanding of the Scoville scale, consider this range: bell peppers are rated at 0 SHUs; Serrano peppers rate from 10,000 to 25,000 SHUs; and one of the world's hottest peppers, the Bhut jolokia (ghost pepper) is rated at more than 1 millions SHUs. Ouch! Nutritionally, chile peppers are natu- rally rich in vitamins and minerals. Most varieties provide healthy doses of vita- min C, as well as vitamin A and vitamin B6, along with capsaicin, which is help- ful in lowering cholesterol levels. When developing our signature recipes, Green Chile Food Company cre- ates the complex and robust flavor pro- files of authentic southwestern cuisine by using a combination of chile peppers, including these popular varieties: Serrano Peppers Known for a clean, bright flavor and a zesty kick, this medium-heat pepper has a thin skin and ample amount of flesh, making it ideal for salsas and sauces. Serranos originated in the mountains of Puebla and Hidalgo, Mexico. Jalapeño Peppers One of the most popular peppers around, the juicy Jalapeño flesh is full of flavor with a moderate to mild spice level. When ripened and smoked, Jalapeños are known as Chipotle peppers. Jalapeño peppers originated in Jalapa (Xalapa), Mexico. Poblano Peppers The earthy, mild flavor of Poblanos turns smoky and spicier as the pepper ripens. The thick skin makes them e x c e l l e n t for roasting and they are c o m m o n l y used to make chiles rellanos. When ripened and dried, Poblanos are known as Ancho pep- pers. They are named for Puebla, Mexico where they originated. Green Chile Subtly sweet with a crisp, smoky taste, Green Chiles are long in shape, bursting with flavor, and can range in heat from mild to just below Jalapeños. Grown in abundance throughout New Mexico, they are a staple in southwestern cuisine and hence the namesake of our company. We hope this taste of our chile pepper knowledge has upped your Chile IQ. Stop by the Green Chile Food Company booth to learn how to ignite your sales with our authentic southwest flavors. Visit Green Chile at booth #2553. For more information, go to www.greenchile foods.com, call 952.666.2993 or email sales@greenchilefoods.com.