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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2018 n GOURMET NEWS N H 9 4 A Lobster of a Shrimp from the Waters of Argentina By Lorrie Baumann Pier 33 Gourmet is bringing some exciting new seafood products to the American mar- ket. Pier 33 Gourmet is the retail brand owned by Chilean seafood producer Caman- chaca, and the company promises that the new items, an Ocean Raised ® Blackened Salmon, a Bourbon Glazed Salmon and Wild Argentine Red Shrimp, will persuade con- sumers that their purchase from your freezer or seafood cases will provide them with restaurant-quality meals at home. The Ocean Raised Blackened Salmon and Ocean Raised Bourbon Glazed Salmon can go from freezer to plate in minutes. They're an extension of Pier 33 Gourmet's product line that already includes Ocean Raised At- lantic Salmon, Wild Caught Langostino Lob- ster Tails, and Mussel varieties, all seasoned, ready to cook and frozen at the peak of fresh- ness. The Wild Argentine Red Shrimp is a species that will be new to most Americans, but it's a familiar product in Japan, where it's used in sushi preparations, and in Argentina, where it's often used in ceviche or grilled quickly for a simple gourmet meal, said Cesar Lago, President of Camanchaca, Inc. "The beauty of these shrimp is that they cook easily and quickly," he said. "They have a sweet aroma and a beautiful, natural red color, so whether you throw them on the grill or sauté them, you're guaranteed to have a delicious gourmet meal in minutes." The Wild Argentine Red Shrimp are being fished and packaged through a joint venture between Camanchaca and Krustagroup. The shrimp are caught in Argentina's national waters off the provinces of Santa Cruz and Chubut, where fishing is closely controlled by INIDEP, the Argentinian authority that governs fishing under the umbrella of the Ar- gentine Ministry of Agricultural Industries. The INIDEP authority's regulation of the fishery is guided by scientists who are solely concerned with the sustainability of the fish- ery, said Pablo Mugica, General Manager of Krustagroup. "What the INIDEP says, goes, and our fishery is committed 100 percent to the sustainable practices that they mandate," he said. "This has allowed us to grow sustainably and maintain a healthy fish- ery." He noted that the Wild Argentine Red Shrimp are also free of any taint from the slavery practices that are occa- sionally identified with imports from other re- gions of the world. "We have never had any labor issues in our fish- ery," said Mugica. We are regulated by the Ministry of Labor, well managed, and com- mitted to following the rules to ensure the safety of our workforce and the quality of our product." The shrimp itself is naturally red – a char- acteristic of the species that remains even after the shrimp is cooked. These flavorful shrimp have the tender texture and succulent flavor of lobster rather than the firmer tex- ture of shrimp varieties fished from tropical waters, Mugica said. "It's the number one- selling shrimp in countries like Spain and Italy, so Mediterranean dishes are ideal for this. The shrimp are large: 15 pieces per pound up to 30 to 40 pieces per pound at a maximum," he said. "These shrimp are perfect for Mediter- ranean dishes. They are wild shrimp, very different from those found in the US. The cold water gives the meat a different texture and a lot of flavor, especially when compared to the warm-water shrimp generally sold in the States." Camanchaca's processing facil- ities are safety-certified under the guidance of the U.S. Food and Drug Administration, and the salmon and mussels are independently third-party certi- fied by Best Aquaculture Practices (BAP). The Langostino Lobster Tails are Marine Stewardship Council (MSC) certified. Pier 33 Gourmet retail market availability includes the Northeast, Midwest, Mid-At- lantic, Southeast and West. Products are cur- rently available in major retailers across the country including Publix, Winn Dixie, ShopRite, Harris Teeter, Price Chopper and Giant Eagle among others. The Pier 33 Gourmet Wild Argentine Red Shrimp is available year-round. For more information, visit www.pier33gourmet.com. New Baby Food Introduces Common Allergens Inspired Start is the first and only baby food on the market designed for early introduction of eight common allergens. For years parents were told to avoid feed- ing their infants allergens, but the American Academy of Allergy, Asthma, and Immunol- ogy now says that highly allergenic 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 re- move 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 aller- gens. Pack 1, for in- stance, 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 introductions 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 com- mitted to tackling food allergies, which the com- pany 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 retail stores in the near future. Almond Board of California Envisions Farm of the Future Almond Board of California (ABC) is in- vesting $4.8 million to explore next-genera- tion farming practices through 64 independent, third-party research projects. The announcement was made at the 45th an- nual Almond Conference, an event that con- venes almond farmers and processors to dialogue with researchers about the latest 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 boundaries. This new sustainability publication high- lights some of those efforts as well as pro- grams that support responsible, efficient almond production," said Almond Board Di- rector of Sustainability and Environmental Affairs, Gabriele Ludwig. Launched in 1973, ABC's research pro- grams provide a scientific basis for best prac- tices across several priority areas. Three of those key areas include water sustainability, protection of honey bees that pollinate the al- mond 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 "Growing Good." Water Sustainability Since 1982, California almond farmers have committed $6.7 million to 201 different water research projects spanning irrigation efficiency, groundwater recharge and water quality. Through production improvements and adoption of water efficient technologies, this investment has helped almond 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 investment of $1.2 million. Honey Bee Health Since honey bee health was made a strategic 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 development of orchard practices designed to keep bees safe during almond pollination. California almond farm- ers added to that investment this year with six research projects totaling nearly $300,000, funding more honey bee health re- search than any other crop group. Coproduct Innovation Almonds grow in a shell, protected by a hull, on a tree, and the California almond commu- nity has ensured that each of these coprod- ucts 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 almond coproducts may address needs across food, pharmaceuticals, agriculture, automotive 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- look while remaining committed to envi- ronmental sustainability are not mutually exclusive, which is why I'm excited to be a part of this effort," said Chico almond farmer and research collaborator 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 companies," said Almond Board President and Chief Ex- ecutive Officer Richard Waycott. "When we think about improving our industry across the myriad areas of opportunity, it also in- volves wanting to make a better environ- ment for our children and grandchildren. Research investment plays a huge role in this future." Each research project is funded through an assessment paid per pound of almonds pro- duced. Projects are selected by a committee of almond farmers and processors based on strategic alignment to industry needs and an- ticipated impact of the research and after re- view by a research advisory group of independent experts who evaluated the pro- posals for scientific merit.

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