Oser Communications Group

Gourmet News January 2018

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GOURMET NEWS JANUARY 2018 www.gourmetnews.com NATURALLY HEALTHY 1 4 New Baby Food Introduces Common Allergens Inspired Start is the first and only baby food on the market designed for early introduc- tion of eight common allergens. For years parents were told to avoid feed- ing their infants allergens, but the Ameri- can Academy of Allergy, Asthma, and Immunology now says that highly aller- genic foods can be introduced just like other solid foods, around four to six months of age. Studies have shown that maintaining a consistent regimen of early introduction is challenging, especially as new parents have so much to think about during the first year of life. Inspired Start was designed to remove some of these barriers for families. Each delicious recipe of Inspired Start in- cludes an organic fruit puree and a small amount of just one allergen per pouch. The pouches are perfect for on-the-go meals and allow for early introduction without cross contamination of dishware in allergic households. Pouches are packed in boxes, each of which offers a specific set of allergens. Pack 1, for instance, introduces peanut, egg, tree nut and soy, and it's intended as the first regimen to be introduced to the infant. The next set of intro- ductions includes wheat, sesame, shrimp and cod. Inspired Start was developed with input from leading industry experts, allergists, and nutritionists. Further guidance came from a growing panel of 12 Boston-area moms committed to tackling food allergies, which the company calls its "Board of Moms." Inspired Start is currently available for order on the company's website and through other online marketplaces. The products will be launching nationally in re- tail stores in the near future. GN Culinary-Inspired Millet Medleys from Hilary's Hilary's, which makes foods from real in- gredients that are free from common aller- gens, has introduced Millet Medleys, a new line that offers a flavorful and clean twist on traditional rice pilaf, packaged in con- venient microwaveable pouches. Hilary's Millet Medleys come in four versatile and savory flavors: Traditional Herb, Golden Curry, Savory Mushroom and Fresh Greek, and are perfect as a bowl base, side dish or meal starter. The new heat-and-eat medleys are rolling out now nationwide. "We were inspired to create this line be- cause of the powerful and nourishing ben- efits of millet, which is also naturally gluten-free," said Becky Harpstrite, Vice President of Marketing at Hilary's. "Millet's higher protein content, sustainable grow- ing methods and alkaline properties make it the perfect base for a variety of flavor pro- files and recipes, allowing us to infuse bold flavors with clean ingredients. With fresh, on-trend and mouthwatering flavors, our Millet Medleys are a tasty, free-from option in the frozen aisle. They're perfect for busy consumers who want convenience, whether they're clean eaters or have special dietary needs." Millet Medleys are made with a harmo- nious blend of ancient grain millet, extra virgin olive oil, organic vegetables and pro- tein-rich pulses. They can be heated and served for a plant-based side dish or meal that's ready in minutes. Millet is a hot trending ingredient, known for its high fiber and alkaline properties, in addition to being a drought resistant crop. Like all Hi- lary's products, Millet Med- leys are free from common allergens, including wheat, dairy, eggs, soy, nuts, sesame and corn. They are vegan, certified USDA Or- ganic, Non-GMO Project Verified and certified gluten free. The Traditional Herb Millet Medley offers a com- bination of carrots, peas and white beans along with parsley and thyme, while Golden Curry Millet Medley has a warm mixture of lentils, peas and golden raisins seasoned with turmeric and cayenne. Sa- vory Mushroom Millet Medley offers up the earthy, comforting tastes of mushrooms, herbs and roasted vegetables, while the Fresh Greek Millet Medley's garbanzo beans, Kalamata olives, red onion and sun-dried tomatoes accented with parsley and mint provide an authentic taste of Greece. Hilary's new Millet Medleys are available at conventional and natural grocery stores na- tionwide and in Canada, as well as online for a suggested retail price of $4.99 per package. For more infor- mation and recipe inspiration, visit www.hilaryseatwell.com. GN Traina Foods Rebrands, Introduces New Products Traina Foods will launch two new ketchup flavors as well as a new dried fruit product called Fruitons at the Winter Fancy Food Show. The popular line of tomato-forward condiments gets a new look as Traina Foods transitions its retail brand name to Traina Home Grown in the consumer mar- ketplace. The branding and packaging are not the only new features in this line. Corn syrup has been totally eliminated from the for- mula in the existing Classic Sun Dried Tomato and Sriracha Sun Dried Tomato va- rieties, and both new flavors, Organic Clas- sic Sun Dried Tomato Ketchup and Organic Sicilian Ketchup, have been made without corn syrup as well. Raised on the belief that "slower is bet- ter," four generations of the Traina family have evolved Traina Home Grown into a global producer of premium sun-dried fruit. Enlisting a passion for authentic food, Old World tradition and the unique flavor produced by the California sun, Traina Home Grown makes a difference in the in- gredients provided to customers, in its own line of Traina products, and in the com- pany's commitment to healthier lifestyles and better business practices. The new Organic Classic Sun Dried Tomato Ketchup debuting at the Fancy Food Show is made, as its name suggests, with organic sun-dried tomatoes. The other new ketchup from Traina Home Grown is an entirely new type of ketchup that aligns with the family's Ital- ian roots: Or- ganic Sicilian Ketchup is truly a breakout flavor and product. With a unique blend of fennel, garlic and other Italian spices, the Sicilian Ketchup will elevate fish and chicken recipes, add a ton of authentic flavor to pasta, and tastes incredible in any tradi- tional ketchup application— with a fun twist. All of Traina Home Grown's ketchup is made with four pounds of tomatoes in each 16 ounce bottle, and all four flavors are high in lycopene, kosher, gluten free and vegan. The new ketchups will be available in early 2018 at TrainaFoods.com and will be distributed to major retailers nationwide throughout first quarter. GN NestFresh Continued from PAGE 1 market with a Non-GMO Project Verified egg. "The majority of hen feed is corn and soy, and GMOs are prevalent in those in- gredients. We worked with the Non-GMO Project and with federal regulators on egg labeling. We worked with suppliers to make sure that they could source the food and that farmers could meet the standards for avoiding contamination," Gamoning said. "We were the first to do it and the first to have that third-party certification." Third-party certification that reassures consumers that they're getting eggs that reflect their values has always been an em- phasis for NestFresh, according to Ga- moning. "When we look at all the claims in the egg category, there were a lot of claims that didn't have clear definitions. Consumers were confused," she said. "We have always been committed to third- party verification and certification of our claims." NestFresh's organic eggs are certified or- ganic by the U.S. Department of Agricul- ture. Humane care certification for pasture- raised eggs is provided by Humane Farm Animal Care, which audits each of the farms to ensure that the farms meet stan- dards for minimum square footage of pas- ture space for the hens, adequate food and water and space inside the barn as well as no use of added hormones or antibiotics. All NestFresh hens are free of any antibi- otics of added hormones, Gamoning said, who added that the company is absolutely committed to validation of its claims and the resulting tranparency that adds to what the consumer is getting. The result is a product range that en- ables NestFresh to provide grocers with custom product mixes to ensure that they're able to give their shoppers exactly what they want – evolving what that means as their shoppers' demands change. "With all of our work being the leader in humane and sustainable egg production, we're really experts in the egg category," Gamoning said. "We're always evolving and innovating what humane and sustainable really mean. ... We're al- ways learning about what that means and what the next step is. GN

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