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GOURMET NEWS JANUARY 2018 www.gourmetnews.com NEWS & NOTES 8 Almond Board of California (ABC) is in- vesting $4.8 million to explore next-gener- ation farming practices through 64 independent, third-party research projects. The announcement was made at the 45th annual Almond Conference, an event that convenes almond farmers and processors to dialogue with researchers about the lat- est science. The California almond community, through ABC, has invested nearly $70 mil- lion over 40-plus years to build a founda- tion of research on improving how almonds are grown, processed, and consumed. "Growing Good," ABC's first annual sus- tainability report, highlights the industry's continually evolving farming and process- ing best practices based on that research in- vestment, which has built a foundation for continuous improvement that is helping al- monds to be an economically, environmen- tally and socially responsible crop for California. "Almond farmers' growing practices and processors' handling practices are rooted in science, and the almond industry has been investing in research that pushes the enve- lope and partnerships that break bound- aries. This new sustainability publication highlights some of those efforts as well as programs that support responsible, efficient almond production," said Almond Board Director of Sustainability and Environmen- tal Affairs Gabriele Ludwig. Launched in 1973, ABC's research pro- grams provide a scientific basis for best practices across several priority areas. Three of those key areas include water sus- tainability, protection of honey bees that pollinate the almond crop, and new uses of almond hulls, shells, and woody materials in an effort to use everything produced in the orchard; a zero waste approach. Each of these focus areas are highlighted in "Grow- ing Good." Water Sustainability Since 1982, California almond farmers have committed $6.7 million to 201 differ- ent water research projects spanning irriga- tion efficiency, groundwater recharge and water quality. Through production im- provements and adoption of water efficient technologies, this investment has helped al- mond farmers reduce the amount of water needed to grow a pound of almonds by 33 percent over the past 20 years. Of this year's projects, 14 focus on water with an invest- ment of $1.2 million. Honey Bee Health Since honey bee health was made a strate- gic research priority of the Almond Board in 1995, the California Almond community has committed $2.6 million in support of 113 projects that address the five major factors impacting honey bee health. Research has also supported the develop- ment of orchard practices designed to keep bees safe during almond pollination. California almond farmers added to that in- vestment this year with six research proj- ects totaling nearly $300,000, funding more honey bee health research than any other crop group. Coproduct Innovation Almonds grow in a shell, protected by a hull, on a tree, and the California almond community has ensured that each of these coproducts is put to beneficial use through investment in 58 research projects since 1977, totaling $1.6 million. Nine studies have been funded this year with a commit- ment of $540,000 to determine how al- mond coproducts may address needs across food, pharmaceuticals, agriculture, auto- motive, and more. "Almond Board of California, in collabora- tion with our industry partners, is working every day to bring profitable, innovative so- lutions for coproducts back to farmers and processors. Having a robust economic out- l o o k w h i l e remaining committed to environmental sustainability are not mutually exclusive, which is why I'm excited to be a part of this effort," said Chico almond farmer and research collab- orator Rory Crowley. "We are family farmers. For the most part, we live on our farms or very close by to them, raise our kids here and want them to inherit our farms and our com- panies," said Almond Board President and CEO Richard Waycott. "When we think about improving our industry across the myriad areas of opportunity, it also involves wanting to make a better environment for our children and grand- children. Research investment plays a huge role in this future." Each research project is funded through an assessment paid per pound of almonds produced. Projects are selected by a com- mittee of almond farmers and processors based on strategic alignment to industry needs and anticipated impact of the re- search and after review by a research ad- visory group of independent experts who evaluated the proposals for scientific merit. GN Almond Board of California Envisions Farm of the Future Litehouse Inc., a 100 percent employee- owned company and the number-one refrigerated salad dressing (RSD) brand in the U.S. and Canada, is adding a new member to its organic family: Lite- house Organic Lemon Herb Vinai- grette. Big on flavor, yet light on calories, the new vinaigrette is bursting with the crisp, bright taste of lemon and delicious hints of herbs, to add zest to salads or recipes with less than 50 calories per 2-ta- blespoon serving. According to Technomic, consumer de- mand for the tart taste and flavor of lemon continues to grow, as does the overall or- ganic RSD segment at a rate of 49 percent. To meet these demands, Litehouse devel- oped its light and refreshing Organic Lemon Herb Vinaigrette, which was re- cently declared the best-tasting lemon dressing by consumers during a blind sen- sory test against competing brands. Lite- house Organic Lemon Herb Vinaigrette joins the best-selling organic line, the only triple certified dressings with USDA or- ganic, certified gluten free, and Non-GMO Project Verified certifications on the mar- ket. "Consumers love our organic dressings and we continue to expand the line by de- livering new and delicious flavors that make every dish exceptional," said Brooke Gansemer, Litehouse Assistant Brand Man- ager. "Pair this dairy-free dressing on a dark green salad, drizzled over grilled vegeta- bles, or as a chicken marinade – the options are endless!" Litehouse Organic Lemon Herb Vinai- grette joins six other delicious Litehouse Organic flavors: Organic Balsamic, Organic Ranch, Organic Caesar, Organic Raspberry Lime, Organic Rosemary Balsamic and Or- ganic Ginger with Honey. The new Organic Lemon Herb Vinai- grette can be found in the produce depart- ment next to the rest of Litehouse's refrigerated dressing line and will be avail- able in December for a suggested retail price of $5.99. GN Litehouse Debuts Zesty Organic Lemon Herb Vinaigrette Mars, Incorporated will take a minority stake in KIND. As part of the agreement, the two companies will partner to grow KIND's product offerings and business globally, utilizing each other's strengths. The partnership will allow KIND to con- tinue to drive positive change in the food in- dustry while fulfilling – on a worldwide scale – its KIND Promise, a set of nutrition prin- ciples that have guided the company's inno- vation since its founding. KIND will provide Mars with a pioneering and trusted brand to anchor a newly formed global health and wellness platform, while Mars will provide KIND with its proven international model to expand into new markets. KIND will con- tinue to operate independently, led by its ma- jority stakeholders, Founder Daniel Lubetzky and the KIND team, with its exist- ing headquarters in New York, New York. As part of the agreement, Mars will lead the growth of the business outside the U.S. and Canada, partnering with KIND in accor- dance with the KIND Promise. The partnership will enable KIND to ac- celerate its dual mission to make its healthy and tasty foods available to more people across the globe and make the world a little kinder through meaningful social impact initiatives. It will also enable KIND to ex- pand into new categories. "When we introduced our first whole nut and fruit bar in 2004, we set out on an am- bitious mission to do things differently and challenge false compromises by offering snacks that were healthy and tasty as well as wholesome and convenient. It's been excit- ing to see the reach and impact of our mis- sion, and with our partnership with Mars, we're looking forward to continuing on this journey as we empower more people to make healthy eating decisions across the globe. We remain fully committed to our guiding principles, including our commit- ment to always use a nutritious food as the first and predominant ingredient in every food product," Lubetzky said. "We're proud to partner with Mars, a family-owned, prin- ciples-driven company with a proven track record of holding a long-term view, and look forward to working with them to make this a better world for future generations." GN Mars Takes a Bite of KIND

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