Oser Communications Group

SNACKING NEWS All Natural, No Junk, Non-GMO Raw Protein Bars Papa Steve's, America's fastest growing raw protein bar, is a vegan or whey-based snack bar with up to 20 grams of protein that was created in Culver City in 2011 by Steven Diebold. It has since spread world- wide and is available in the U.S at leading natural and organic grocers such as Whole Foods Market. Paleo, Vegan and Whey Papa Steve's has no refined sugars, fillers or preserva- tives. It is made fresh and handcrafted each week in southern California. Made using the simplest ingredients, all Papa Steve's products are naturally high in pro- tein and fiber, making them an easily di- gestible source of energy, minerals and vitamins consumers of all diets can enjoy. Every ingredient is carefully selected and serves a specific purpose, and the use of recycled special packaging makes a small carbon footprint consumers can feel good and makes them easy to ship all over the U.S. Papa Steve's stands apart from other protein bars be- cause it's made fresh weekly with no preservatives. Its un- beatable texture, taste and abil- ity to make consumers feel full, paired with its clean label, gives the product a unique position in con- sumers' minds. The bars are available in 14 flavors varying from 2.11 ounces to 2.5 ounces each, with 12 bars per case. Made with whole raw foods rather than cheap processed ingredients that can sit on a shelf for a year or longer, the formula lends flavor and nutritional value of the prod- uct and increases the benefits to the consumer as more and more consumers are looking for better ways to add more protein into their diet. Papa Steve's is posed for success and continued growth in the market. Papa Steve's No Junk Raw Protein Bars 213.787.6037 www.papasteves.com SNACKING NEWS Stonewall Kitchen Hot Pepper Cranberry Jelly A piquant mix of peppers, pure cane sugar and other tasty ingredients, pepper jelly is the Southern staple you'll want to spoon onto everything from fluffy biscuits to fancy baked brie. Stonewall Kitchen, of- fering an impressive lineup of savory jellies that in- cludes both mild and ghost pepper-infused varieties, now adds Hot Pepper Cranberry Jelly to its roster. Turning up the heat on clas- sic cranberry sauce, the specialty food company mixes in jalapeños and a dash of cayenne to give it a fiery finish. An excel- lent pantry staple, this jelly trans- forms into an easy appetizer when combined with cream cheese and served alongside ei- ther crackers or crudités. But that's just the beginning for this versatile spread: it's delicious on sandwiches, tossed with wings or used to glaze a festive roast turkey, adding pizzazz to all sorts of mealtime favorites. Stonewall Kitchen 888.326.3678 www.stonewallKitchen.com Southern Recipe Small Batch's newest line of pork rinds offers oven-baked rinds with 33 percent less fat than the brand's original pork rind. Hand selected and cooked in small batches, the oven baked pork rinds come in three savory flavors. Cilantro Lime Oven Baked Pork Rinds are packed with fresh cit- rus notes; Blackberry Habanero Oven Baked Pork Rinds offer a fusion of sweet blackberries and spicy habanero chilies, while the Smoked Sea Salt Oven Baked Pork Rinds give the savory and smoky flavor consumers demand today. Meanwhile, the Tender Style Pork Cracklins offer a meatier, crunchier pork rind, sweetened with honey chipotle flavoring. "We're literally chomping at the bit to share this prod- uct with snack fa- natics everywhere," says Mark Single- ton, Vice President of Sales & Marketing for Southern Recipe Small Batch. "Finding a way to bake pork rinds, while maintain- ing that savory flavor and texture, is a game changer for snackers, dieters and pork rind lovers everywhere." Southern Recipe Small Batch www.southernrecipesmallbatch.com Southern Recipe Small Batch Offers New Baked Rinds

• Cover