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2 2 SNACKING NEWS December 2017 tradeshow calendar advertiser index Jan. 21-23 Winter Fancy Food Show San Francisco, California www.specialtyfood.com March 7-11 Natural Products Expo West Anaheim, California www.expowest.com March 12-14 SNAXPO 2018 Atlanta, Georgia www.snaxpo.com March 16-18 Coffee Fest Baltimore Baltimore, Maryland www.coffeefest.com May 19-21 Sweets and Snacks Expo Chicago, Illinois www.sweetsandsnacks.com May 19-22 NRA Show Chicago, Illinois show.restaurant.org/home Bellwether Farms 3 www.bellwetherfarms.com Biscotti Brothers Bakery 23 www.biscottibrothers.com CO YO 2 www.coyo.us Matrix Packaging Machinery 24 www.matrixpm.com Pasta Oggi 9 www.oggifoods.com Wind & Willow 9 www.pearlandjohnny.com ADVERTISER PAGE WEBSITE Doritos Takes Its Bold Crunch to a New Dimension Doritos, one of the marquee brands from PepsiCo's Frito-Lay Division, is introduc- ing a bold new offering for fans of Nacho Cheese, Cool Ranch … and peanuts: Dori- tos Crunch Nuts and Doritos Crunch Mix. Starting now, Doritos fans nationwide looking for a satisfying on-the-go option for their two beloved flavors can grab the bold new peanut-based snack — the first of its kind from Doritos. Doritos Crunch Nuts includes roasted peanuts wrapped in a crunchy Doritos Nacho Cheese or Cool Ranch-flavored shell that delivers a bold burst of flavor. Doritos Crunch Mix is loaded with the Crunch Nuts and a variety of other flavor- ful bites — including 3-D triangles, puffs, pretzel bites and corn sticks — and is also seasoned with Doritos Nacho Cheese or Cool Ranch flavors. The Crunch Mix adds to the brand's Mix lineup, which in- cludes different Doritos shapes and fla- vors in one bag for a multi-sensorial experience. The newest Doritos offerings add an- other snacking dimension for fans, com- plete with unique multidimensional packaging inspired by the iconic triangle- shaped Doritos tortilla chips. The sturdy, portable packaging can be opened and closed for snack sessions throughout the day. "We know there's a strong passion for Nacho Cheese and Cool Ranch flavors, with fans passionately taking sides over which flavor they love best," said Ryan Matiyow, Senior Director of Marketing, Frito-Lay North America. "Now we're giving them another way to enjoy our boldest and longest-standing flavors — in the form of Doritos Crunch Nuts and Crunch Mix peanut snacks perfect for on- the-go occasions." Doritos Crunch Nuts and Crunch Mix are available in convenience stores and other retailers nationwide starting now in 3-ounce packages for a suggested retail price of $1.99. For more information, visit www.doritos.com. Doritos is one of the many brands that makes up Frito-Lay North America, the $14 billion convenient foods business unit of PepsiCo, which is headquartered in Pur- chase, New York. n Specialty Food Association Announces 2018 Leadership Awards The Specialty Food Association (SFA) has announced the six winners of the 2018 Leadership Awards. The awards honor food industry frontrunners who go above and beyond by creating positive social, economic, and/or environmental impact through their innovation and vision. Awards are given in three categories: Business Leadership, Citizenship, and Vi- sion. The sixth annual SFA Leadership Award winners are: Business Leadership Meg Barnhart, The Zen of Slow Cooking, Lake Forest, Illinois: Every packet of the company's spice is packed by an adult with a developmental disability. Christopher J. Patton, River Hills Har- vest Marketers, LLC, Minneapolis, Min- nesota: Developed native midwestern elderberries into a viable specialty crop. Citizenship Ryan Emmons, Waiakea Hawaiian Volcanic Water, Culver, California: For every liter of water bought, Waiakea donates 325 liters of clean water to people in need in Africa. Sam Mogannam, Bi-Rite Market, San Francisco, California: Brought together Bay Area chefs to feed victims of the Cal- ifornia wildfires. Vision Mohammed Ashour, Aspire Food Group. Austin, Texas: Food tech group that ad- dress global sustainability and food secu- rity with advanced insect farming. Thierry Ollivier, Natierra By Brand- storm, Inc., Van Nuys, California: Feed a Soul program gives a meal to a Haitian child for every purchase. "These six specialty food entrepreneurs re- flect the great power and impact of our growing industry on society at large," said Phil Kafarakis, President of the Specialty Food Association. "It's an honor to recog- nize their positive social, economic and en- vironmental achievements – all undertaken while also meeting the daily challenges of managing successful businesses." The awards will be presented during the SFA's Winter Fancy Food Show in San Francisco at a special ceremony on Sun- day, January 21 from 5:00-6:30 pm. A re- ception sponsored by the Association's Natural & Organic Council will follow the awards ceremony. Nominations were made by members of the Specialty Food Association and others in the specialty food industry. A panel of judges composed of industry experts and in- fluencers selected the honorees from more than 50 nominees. The judges included: Polly Adema, University of the Pacific, San Francisco; Cathy Cochran-Lewis, Whole Foods Market, Austin, Texas; Lou Cooper- house, Rutgers University, New Brunswick, New Jersey; Maren Keeley, Conscious Company Magazine, Seattle; Bruce Nieren- berg, Greyston Bakery, Yonkers, New York; John Raiche, UNFI, Providence, Rhode Is- land; and Lisa Sposato, City Harvest, New York City. n Only 1 in 10 Adults Get Enough Fruits or Vegetables Just 1 in 10 adults meet the federal fruit or vegetable recommendations, according to a new study published in CDC's Morbidity and Mortality Weekly Report (MMWR). Federal guidelines recommend that adults eat at least 1½ to 2 cups per day of fruit and 2 to 3 cups per day of vegetables, depending on their sex, as part of a healthy eating pattern. Yet in 2015, just 9 percent of adults met the intake recommendations for vegetables, ranging from 6 percent in West Virginia to 12 percent in Alaska. Only 12 percent of adults met the recom- mendations for fruit, ranging from 7 per- cent in West Virginia to 16 percent in Washington, D.C. Results showed that consumption was lower among men, young adults and adults living in poverty. "This report highlights that very few Americans eat the recommended amount of fruits and vegetables every day, putting them at risk for chronic diseases like diabetes and heart disease," said Seung Hee Lee Kwan, Ph.D., of CDC's Division of Nutrition, Physical Activity and Obesity, lead author of the study. "As a result, we're missing out on the essential vitamins, minerals, and fiber that fruits and vegetables provide." Seven of the top 10 leading causes of death in the United States are from chronic diseases. Eating a diet rich in fruits and vegetables daily can help reduce the risk of many leading causes of illness and death, including heart disease, type 2 dia- betes, some cancers and obesity. The findings indicate a need to identify and address barriers to fruit and vegetable consumption. Previous studies have found that high cost, limited availability and ac- cess, and perceived lack of cooking/prepa- ration time can be barriers to fruit and veg- etable consumption. The CDC Guide to Strategies to In- crease the Consumption of Fruits and Veg- etables suggests 10 strategies to increase access to fruits and vegetables, including: start or expand farm-to-institution pro- grams in childcare, schools, hospitals, workplaces, and other institutions; im- prove access to retail stores and markets that sell high quality fruits and vegetables; and ensure access to fruits and vegetables in cafeterias and other food service venues in worksites, hospitals, and universities. To address other barriers, families can save time and money by chopping extra fruit or vegetables at one time and freezing the extra or choosing frozen or canned fruits and vegetables at the store. For more tips on convenient and affordable ways to eat a healthy diet, visit www.choosemyplate.gov. "Families can benefit from having healthy foods available wherever they live, learn, work and play," said Ruth Petersen, M.D., Director of CDC's Division of Nutrition, Physical Activity, and Obesity. "Communi- ties, worksites, schools, hospitals and other institutions can work together to support healthy eating for all Americans." CDC researchers analyzed data from the 2015 Behavioral Risk Factor Surveillance System to estimate the percentage of each state's population meeting the intake rec- ommendations by age, sex, race/ethnicity, and poverty-income ratio for the 50 states and District of Columbia (DC). To learn more about how CDC works to make healthy eating and active living acces- sible for all Americans, visit the Division of Nutrition, Physical Activity and Obesity. n

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