Issue link: http://osercommunicationsgroup.uberflip.com/i/887673
Produce Show Daily 7 3 Saturday, October 21, 2017 SP: Zumex has a wide portfolio of solu- tions for the extraction of fruits and veg- etables, capable of adapting to different consumption contexts, from small cafete- rias to restaurant chains, hotels or large businesses with high juice demand. In the case of establishments with a great demand for high quality juice, our Versatile Pro and Speed Pro have a per- fect portfolio of options, for their per- formance, resistance and ease of use. But if a business, cafeteria, bar or restaurant has an average demand for juice, we have professional solutions that bring together everything necessary to offer the best freshly squeezed fruit juice, such as our Minex, Essential or Multifruit machines. In addition, in the case of supermar- kets, convenience stores, universities, hotels, gyms ... which have large open spaces, we also have very useful propos- als that allow enjoying anytime and any- where a healthy snack, such as our podi- um models of Zumex self-service machines. These machines even allow users to instantly squeeze their own fruit juice. PSD: How can people use your juicers? What can they cook or create with your juicers? SP: The possibilities offered by our pro- fessional juicers are multiple; for exam- ple, citrus, fruit and vegetable juices. Endless combinations with apples, kiwis or pineapples, as well as carrots, cucum- bers, celery or ginger. In this sense, in addition to the usual contexts of use (breakfasts, brunch, accompaniment of meals, snacks), pro- posals like Multifruit ® are also ideal to serve in other contexts as great allies of Zumex (Cont'd. from p. 1) bartenders or juice bars. The magic of juice is infecting the population, but there are many other recipes that can be developed thanks to our professional multi-juicer Multifruit and our cold press machine, Mastery. PSD: What about the future of blenders, mixers and commercial juicers? How important will they become for kitchens and restaurants? SP: At Zumex we are committed to what we call Life Essence, a different way of understanding and enjoying a healthy lifestyle model with benefits for the body and mind. Quite recently, the World Health Organization warned of the imperative need to address a change in diet and strengthen the presence of fruits and vegetables. We firmly believe that this is the way. Healthy eating is a popu- lar wave that is gaining strength and it has come to stay. We have always endorsed this trend through our campaigns in defense of the benefits of fruit and vegetable juices, and aiming to strengthen it we have devel- oped technologies of fruit and vegetable squeezing such as our professional multi- fruit juicer or our semi-industrial Mastery machine, a reinterpretation of a cold press system. In this context, we think that new concepts of food are emerging and pro- mote the so-called green juices that have led to the proliferation of impor- tant juice bar chains. These new con- cepts are also reaching restaurants, with cold soups, liquefied snacks, vegetable sauces, etc. Therefore, there are many ways to integrate our machines in these spaces. For more information, stop by booth #5108 or go to www.zumex.com. "It usually goes something like 'I tried your Just Add Lettuce while I was visit- ing someone and can't find it in my home town'." Mongiello continues to explain that though Just Add Lettuce, (a jar of high quality produce, cheese and season- ings meant to be mixed with bagged let- tuce), is popular in several regions around the country, the product is some- times a hard sell to produce department buyers and managers in areas where it hasn't caught on yet. "I think it's because Formaggio Brand made its bones as a high-end cheese company, so there's a question about whether it's a cheese product or not. I believe that's where the confusion is." It's true that Just Add Lettuce has grown a cult following of consumers who recognize a keeper when they find it. But 'finding it' is turning out to be something of a search for the holy grail for these fans. Customer satisfaction is a high priority at Formaggio, so con- sumer interest and demand has necessi- tated additional means of availability and distribution. In modern response, Mongiello and his team are now laying the groundwork for an ecommerce plat- form so fans can easily acquire the four Formaggio (Cont'd. from p. 1) Just Add Lettuce flavors online and have them shipped directly to their homes. "Sales are pretty strong where the product is available, but the fans who live elsewhere have been asking for an ecom- merce solution for some time. So now's the time." Since its arrival on the scene, Just Add Lettuce has gone from three varieties – Greek, Italian and Spanish – to four by adding the Blue Cheese and Berries offering. The fan following con- tinues to grow, but is not yet ubiquitous despite the convenience and money-sav- ing aspects of this product. "We plan to have the site up by fourth quarter," Mongiello continues, "and all flavors will be available. Shipped with dry ice so people receive it fresh." The product will be sold in differ- ent set configurations: all Italian, for example, or a full set of all four flavors. The cult following formed around this product has also sparked the interest of a popular television direct marketing channel as well. "The idea is to satisfy the product's customers – who are really acting like fans – and make sure Just Add Lettuce is available to a larger audience." For more information, visit www.jus taddlettuce.com. Family owned and operated and located in Chico, California, Mooney Farms has invested in its company's tech- nology and packaging capabilities, so all of its orders are packed fresh. This allows for the longest shelf life in the industry. Mooney Farms does not rely on a co-packer, and every bag and jar of sun dried tomatoes are produced at Mooney Farms under the strictest guidelines. With retail, foodservice, pri- vate label and industrial divisions, Mooney Farms is the largest packer and shipper of sun dried tomatoes in the U.S. With strict attention to tradition, Bella Sun Luci sun dried tomatoes are only packed in 100 percent pure olive oil. Unlike many brands that are co-packed, Mooney Farms is vertically integrated, allowing for a lower cost, which it can pass on to the consumer. Since Mooney Farms focuses on one core item, its economy of scale allows it to use higher quality ingredients, including olive oil. Mooney Farms never uses any low end oils like canola or sun- flower seed oil in its jars. Staying with this tradition, Mooney Farms believes the most interesting food trend has been the rediscovery of the Mediterranean diet. The "Med Mark" Mooney Farms (Cont'd. from p. 1) enables the consumer to identify foods that are part of a healthy Mediterranean lifestyle. The products bear the Med Mark and represent one of these core foods. Sun dried tomatoes are also lycopene rich, a proven antioxidant. Today, the average consumer is looking for more nutrition on a budget. The new NuVal Nutritional Scoring System is a unique food labeling system which ranks all foods between 1 and 100; the higher the score, the higher the food's overall nutrition. Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herbs is the highest scorer in the sun dried tomato category with a score of 56! Mooney Farms offers the better value – not just in price – but in nutrition as well. The Mooney Farms family pio- neered the sun dried tomato industry over 20 years ago and continues to create new items which fit today's trend of healthy eating. Its loyal and new customers are part of Mooney Farms' success, and it focuses on their ever changing needs. There is only one original California sun dried tomato brand, and that is Bella Sun Luci – always fresh, always premium – the Mooney Farms' family guarantees it. For more information, stop by booth #2822 or go to www.bellasunluci.com. and enhancing Colorado's reputation as a supplier of superior produce. Russets make up most of the Colorado crop, and are characterized by an even oval shape and russet brown color. They have a delicate earthy flavor, a light and fluffy texture, and a hearty skin that is chewy when cooked. Russets are ideal for mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. Yellow potatoes are marble to large size; round or oblong shape; have light tan to golden skin and yellow to golden flesh. They have a slightly waxy, vel- vety and moist texture. Yellows are subtly sweet; rich and buttery, with a medium sugar content making them great for grilling, roasting, mashing and salads. Fingerling potatoes are 2 to 4 inches long; finger-shaped; red, orange, purple Colorado Potatoes (Cont'd. from p. 4) or white skin; red orange, purple, yellow or white flesh – sometimes streaked with veins of color. They have a waxy firm texture, and can be used for pan frying, roasting or in salads. Flavor is nutty, but- tery and earthy. With rosy skin and white flesh, red- skinned potatoes have a firm, smooth, moist and creamy texture. The flavor is subtly sweet and well suited for salads, soups and stews because slices and chunks maintain their shape during cook- ing and mixing. They are also excellent baking potatoes. The San Luis Valley grows many other potatoes varieties including spe- cialty varieties like All-Blue, Purple Majesty, Mountain Rose and Kennebec. Visit Aspen Produce, Canon Potato, Mountain Valley Logistics and the Colorado Potato Administrative Committee at booth #619. Learn more at www.coloradopotato.org. This also allows for the plant to grow faster, sometimes up to 300 percent faster. It's these reasons that many in the produce industry view hydroponically grown crops as "the solution." North Shore's Living Herbs demonstrate that. Consumers looking for healthier, envi- ronmentally-sound options, disappoint- ed in the lack of options or availability, rely on North Shore's Non-GMO Project Verified and Sustainably- Grown Certified fresh herbs to be available 365 days a year with out- standing quality. "The technology to be able to grow this top notch product and offer people the chance to enjoy every moment of their culinary experience is what makes North Shore (Cont'd. from p. 4) me excited about our newest and recent- ly completed greenhouse expansion," says Leo Overgaag. Using the latest technology and advancements, North Shore's newest greenhouse will double the capacity for North Shore's top lines, adding yet another incredible opportunity for the family owned farm. "Building a company and growing my family while doing something I love to do has been the best part of this jour- ney," Leo said. "And doing so with a sus- tainability mind-set, being environmen- tally-friendly has made life a lot easier for us." Visit North Shore at booth #3300. For more information, go to www.northshore.farm or call 760.397.0400.