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GOURMET NEWS JULY 2018 www.gourmetnews.com Naturally Healthy NATURALLY HEALTHY 1 8 Flax4Life Adds Two Cakes to its Gluten Free Bakery Products BY LORRIE BAUMANN Flax4Life is a family-owned and operated bakery specializing in flax-based products that are certified gluten free, dairy free, nut free and non-GMO. Its bakery products are high in fiber, Omega-3 fatty acids, protein and lignans and are made with all-natural, high quality ingredients. The company was founded after a family relative began having mysterious health problems that were finally diagnosed as celiac disease. Finding a lack of options on the market that met the newly discovered need for a diet free of gluten, the family de- cided to open a certified gluten free bakery so they could be sure of baked goods that would be safe to eat for people who can't tolerate gluten in their diet. "It was just through trial and error that they came on flax," said Flax4Life Marketing Coordinator Sarah Bishop. In flax, the family discovered a flour that was high in fiber and Omega 3s and was a good source of protein. The bak- ery's first Flax4Life products were its Muffins, which are now offered in six vari- eties: Wild Blueberry, Carrot Raisin, Choco- late Chip, Cranberry Orange, Apple Cinnamon and Hawaiian Pineapple. They were followed by Toaster Buns, sand- wich rolls offered in three flavors: Original, Everything and Cinnamon Raisin; Brownies in four flavors: Chocolate, Toasted Coconut, Dark Cherry and Cappuccino; and Granola in five flavors: Apple Cinnamon, Chunky Chocolate, Hawaiian Pineapple, Banana & Coconut and Cranberry Orange. This sum- mer, Flax4Life is launching its Cakes, in Chocolate Shaving and Carrot Cake vari- eties. The 8-inch square cakes will be sold fresh from the bakery case for $10.99 to $12.99 at retail. The Chocolate Shaving Cake is a devil's food cake with a fudge frosting fin- ished with a topping of dark chocolate curls, while the Carrot Cake has the traditional warm cinnamon spice with raisins and carrot chunks baked in. It's frosted with a dairy-free cream cheese frosting topped with toasted coconut. Both will be available to sample, along with the complete range of Flax4Life's offerings, in the company's booth at the Sum- mer Fancy Food Show. The company's next venture is likely to be an entrant into the snack food market, possibly with cookies and protein bites, since the grab and go snack category is cur- rently lacking gluten free options, Bishop said. "Everyone's life is so hectic, and you need that little treat to keep you going through the day – that's what we're trying to fill," she said. Recipe development and testing on the new snack products are planned for this summer, so we can expect to see the new products out next spring, most likely in time to launch at Natural Products Expo West, Bishop speculates. The company is also listening to its cus- tomers and is researching sugar alternatives to sweeten products from its current range. That recipe development and testing is also likely to happen this summer, she said. For further information, visit www.flax4life.net. GN BY LORRIE BAUMANN Fresh Nature is ready to introduce Ameri- cans to bright green hummus and falafel. Founded in 2012, the brand offers a line of products made from green chick peas. The line includes frozen Falafel Cakes and Southwestern Cakes that make a conven- ient meal option, hummus in four flavors and snack packs with mini-chick pea cakes and a sauce in which to dip them. The snack packs are offered in two fla- vors – Spicy Cakes that come with four cakes and 2 ounces of a tangy chipotle dip and Falafel Cakes that come with four cakes and two ounces of a creamy tahini dip. They're both vegan, and the four-cake package is enough for a hearty snack or a light lunch. They'll retail for $4.99. The Fresh Nature Falafel Cakes and Southwestern Cakes are offered in packages of eight for the freezer case. Each cake is a serving for a convenient plant-based entree that can be prepared for the table in a mi- crowave oven, on the stovetop or in a con- ventional oven. They cook from frozen in just 60 seconds in the microwave, although the conventional oven will bring out extra flavor in 10 to 12 minutes of cook- ing time. Because the chick pea cakes are made from the young green chick peas, they're moister than traditional falafel made from mature dried chick peas. There are four flavors of Fresh Nature Hummus: Classic, Falafel, Roasted Garlic and Jalapeño. Eight-ounce tubs retail for $3.99 to $4.99. Because the hummus is made from green chick peas rather than dried mature chick peas, it's not just bright green – it's also creamier and has a fresher taste than traditional hummus. The green chick peas in the products are sourced from farms owned by Fresh Nature and 15 other family farms in southeastern Washington and northeastern Ore- gon. Ryan Daven- port is Fresh Nature's President. His farm has been in his family for four generations, and Davenport himself returned to the farm in 2010 after spending time away. The farm began planting chick peas as a rotation crop in wheat fields to provide a natural source of nitrogen to help replace nutrients de- pleted by nitrogen-hungry wheat. "It was all about trying to keep hold of our sustain- able farm practices," he said. That was before hummus had exploded in popularity in the American market, and it wasn't easy to turn chick peas into a prof- itable crop, so the company started work to develop marketable products for its chick peas. From the early to mid-2000s, Daven- port's family farm was working on how to harvest and preserve green chick peas. Once that process was dialed in, the family launched Fresh Nature to introduce its green chick pea products into a market that had discovered chick peas as a tasty source of plant protein. "We're finding that more and more of our customers are wanting plant-based, organic and all-natural foods," Davenport said. "So many people are look- ing for protein." For more information, visit www.fresh- naturefoods.com. GN Green Chick Pea Goodness from Fresh Nature "To millions of Americans, the name Or- ganic Valley means great tasting, high-qual- ity dairy products from family farms. The launch of Organic Valley Deli Meats marks a move from the label of sister brand Or- ganic Prairie. Organic Valley ready-to-eat meats now mean great-tasting organic sandwich boards, snack trays and hors d'oeuvres platters anytime. "Busy, health-conscious families want or- ganic options for a quick lunch or snack," said Brand Manager Ellie France. "These are Organic Valley's first branded meat products. And we do it right — delicious offerings with no binders, fillers, car- rageenan or added nitrates or nitrites." The change in name from organic meat pioneer Organic Prairie to Organic Valley means greater consumer brand recognition for the deli meat line. Organic Prairie has been producing meats without antibiotics, synthetic hormones or toxic pesticides since 1996. They come from the coopera- tive's stable of family farms, which raise their animals humanely and with the ut- most care. The organic deli meats market experi- enced nearly 29 percent sales growth and 34 percent unit growth in the last 12 months. Consumers are looking for pre- mium products with a simple ingredient list. Organic Valley Deli Meats are now in an easy-open BPA-free, recyclable tray with improved peel-ability and bolder flavors from the smokehouse. As a trusted brand with a proven track record, Organic Valley Deli Slices are the consummate choice. The upgrade builds on a history of suc- cess. In 2017, Men's Health magazine rec- ognized the roast turkey slices as one of the "Best Foods for Men," and Runner's World awarded the roast beef slices the distinction of one of the "Best Lunch Foods for Run- ners." Organic Valley sliced deli meats will be available in seven all-organic varieties: un- cured ham, smoked turkey, roast turkey, 100 percent grass-fed roast beef, roast chicken, pepperoni, and summer sausage. Like all Organic Valley products, antibi- otics, synthetic hormones, toxic pesticides and GMOs are never used. The newly branded Organic Valley Deli Meats have suggested retail prices rang- ing from $5.99 to $7.99 and are available now. GN Organic Valley Brand Now on Deli Meats

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