REEDLEY, CA - The bright flavors of citrus are essential to chasing away wintertime blues, and Fruit World Co., a family-owned grower-shipper of organic and conventional fruit, knows that consumers are out looking for that bright bite. The company recently announced the start of its 2019 citrus season, which will include a full lineup of citrus fruits, all in promotable volumes. This includes organic and conventional mandarins, both of which have full-season longevity and availability.
"We’re excited to be entering citrus season with a robust organic and conventional mandarin program, which this year includes five varieties of organic mandarins and the earliest availability of conventional California mandarins," said CJ Buxman, Co-Founder and organic mandarin grower. "Our team takes great pride in our ‘Boots on the ground. Hands in the soil’ approach to producing high-quality fruit. We know consumers will be thrilled with the look, aroma, and taste of our citrus all season long."
According to a press release, many of the company’s organic mandarins are produced by Buxman in California’s San Joaquin Valley. He grows mandarin varieties such as Satsuma, Clementine, Page, Tango, and Gold Nugget, all with a November to June producing season. For its 2019 season, Fruit World expects to ship more organic mandarins than it ever has before, with a 20 percent volume increase over 2018’s season.
The company noted that it has an uninterrupted season-long organic mandarin program. It also offers Stem & Leaf mandarins, a premium fruit offering that offers eye-catching appeal on the retail shelf as well as a fresh flavor and vivid color. Fruit World prides itself on selecting the best varieties of fruit so it can both meet demand and delivery quality products.
"Complementing our focus on flavor is our commitment to service," said Bianca Kaprielian, Fruit World Co-Founder. "From efficient and accurate order fulfillment to harvests hand-matched to customer preferences, we know that the extra effort we put into relationships with our customers, and tailoring programs to their needs, helps them achieve their business goals and delight consumers."
Alongside its mandarin program, Fruit World has a year-long California-grown organic lemon program with promotable volumes November through March. Organic grapefruit will be available in early October, followed by organic Navel oranges starting late October, with peak quantities December through February. In addition, Fruit World offers a variety of specialty citrus starting in late December, including Blood oranges, Cara Cara oranges, Meyer lemons, and Minneola tangelos.
Keep reading AndNowUKnow for the latest in what’s happening in the world of wintertime produce.
WENATCHEE, WA - With how the season is already shaping up for Stemilt Growers’ Rushing Rivers® pears, I’d say that shoppers across the country will be rushing to stock up their carts with the autumnal treat, and soon! Senior Marketing Manager Brianna Shales pulled back the curtain on the winter pears currently coming off the trees—and in high grades and dessert-quality flavors I might add—and what opportunities lie ahead for retailers this fall. Here's what she had to say...
“Pear harvest is progressing nicely, and we will be wrapping up in the next 7-10 days,” said Shales. “Right now, winter varieties like d’Anjou, Red d’Anjou, and Bosc are coming off the trees in good availability with a lot of opportunity for retailers to move high volumes due to the great quality.”
Stemilt’s green and red d’Anjou pears go through the company’s Operation Flavor program, which, according to a press release, is a 360-degree commitment to setting a new standard for the flavor of pears. As part of this process, both d’Anjou and red d’Anjou will move through a 30-day cold treatment phase before being packed into a two-layer cross-ventilated box that undergoes a warming process. This gets the pears back up to shipping temperatures in Stemilt’s RipeRite™ TarpLess® ripening rooms. Following this process, the pears are then ready to be shipped.
“Stemilt no longer uses anti-ripening products on pears,” continued Shales. “In response to that move, we are finding other ways to ensure pears are of dessert-eating quality with a goal of ready-to-eat d’Anjou and red d’Anjou pears just 1-3 days after consumer purchase. One of those ways is using a vented euro box that is designed specifically for uniform ripening.”
This season, Stemilt is particularly excited to offer retailers beautifully ripened and sized green and red d’Anjou—with the latter boasting dessert-eating quality thanks to its slightly higher brix content. Shales noted that this variety’s coloring can help retailers create eye-catching displays in high-traffic areas with Rushing Rivers-branded boxes.
“Stemilt is committed to ensuring the retailer’s pear season is a success, and we have the fruit, packaging, and resources they need to make it happen,” said Shales. “We have plenty of signage options along with various packages, including our new Family Farm Bin that features Stemilt’s founding family, the Mathison’s.”
In addition to d’Anjou pears, Stemilt is also pushing the Bosc variety, which features a bronze coloring, a larger size, and a higher sugar content than past crops. The press release noted that while Bosc does not partake in the ripening process like d’Anjou pears do, the variety is packed in the same two-layer ventilated euro that will allow for natural ripening.
All three varieties are exactly what retailers are looking for this season, especially when running ads with line pricing and seizing opportunities to boost in-store messaging around and on displays. In the press release, Shales again highlighted the Family Farm bin, a high-graphic bin that can be easily paired with package options like Stemilt’s pear display bin or easy pallet display. Toolkits featuring videos, images, story ideas, and more can also be used by retailers to capitalize on in-store messaging via digital channels in big big ways.
“Building big eye-catching displays with lots of in-store messaging will first get the customer to check out the fruit,” concluded Shales. “What gets them coming back for more is that dessert-eating quality, and that’s what we aim for every day with our Rushing Rivers pears.”
For more of the freshest produce news, AndNowUKnow will continue to keep you covered.
TORONTO, ONTARIO, CANADA - Coming together for a worthy cause is one of the greatest opportunities our industry has to give back. Pair that with culinary innovation, dynamic energy, some of the best and brightest in our industry, and good food and you have Prostate Cancer Canada's inaugural Celebrity Battle of the BBQ presented by Hill Street Beverage Company.
The event, which took place on September 20th and 21st, 2019, hosted celebrities as they battled it out while being judged by Food Network Canada Celebrity Chefs—Chef Massimo Capra, Chef Roger Mooking, Chef Nicole Gomes, Chef Rob Feenie, and Chef Corbin Tomaszeski.
When I asked Chef Roger Mooking what inspired him to join this event and cause, he told me that, first of all, he liked that it was a BBQ-focused event and that the way it was executed was unique and creative. 
"I've also been the beneficiary of proactive early screening for cancer that could have turned into something not good, so to be a part of this event struck a chord with me personally," Roger shared.
The event gave participants a chance to grill alongside celebrity Grill Masters and BBQ enthusiasts including Maddie & Kiki, Billy Baldwin, Chef Ted Reader, Damon Allen, Christian Pritchard, Chef Ivana Raca, and Leo Stakos as they competed for the coveted Celebrity Battle of the BBQ presented by Hill Street Beverage Company Trophy. The group fundraised in support of Prostate Cancer Canada for a chance to grill alongside celebrity chefs in a "Chopped-style" competition.
For Roger, his passion for what he does in partnership with causes like this, truly align with his own values.
"We all have our life and passions to share with those around us. I feel particularly fortunate to be able to indulge all of my passions as my life's work and have blurred the lines of personal and professional balance in a way that few people are able to indulge," Roger told me. "Its my duty to play a small part to draw attention to something I feel personally invested in, in exchange for all of these blessing that are my life."
The highlights of the event were many and just about as joy-filled as you would expect them.
"There are some pretty legendary moments captured on social media posts that are now inside jokes with folks I met that night I will never forget, pretty funny stuff that were a moment in time, captured for the world to see," Roger expressed.
Who took the trophy, you ask? The 1st place was a tie between Team Prostate Canada Survivors and Friends and Team Deloitte. In third place was Tomato King.
Congrats and thank you to all those who generated excitement and support for this amazing event!
CINCINNATI, OH - Finally, the time has come for Kroger’s next Kitchen 1883, the retailer’s standalone restaurant. The first debuted in 2017 to great success, as consumers were treated to a made-from-scratch menu and a community-centered atmosphere. This third location will open across from Kroger’s retail store in Anderson Township, Ohio.
According to a report from Cincinnati Business Courier, the retailer planned on opening this location in October of 2018 but experienced construction delays. The second Kitchen 1883 is in Kroger’s first-ever food hall, Kroger on the Rhine.
Kitchen 1883 is currently hiring for bartenders, hosts, and cooks—because who wouldn’t want to take center stage in a trendy restaurant like this?
As this concept continues to grow in popularity, will Kroger expand the concept across the country? Will we see Kroger taking a seat fully at the foodservice table? AndNowUKnow will continue to report the latest in all things related to retail.
TAMPA, FL - IFCO is bolstering its supply chain ranks with the appointment of a new senior supply chain executive: Jonathan W. Brooks has been named Vice President, Retail Sales. Brooks boasts an experienced and successful supply chain track record in process improvement and change management, people development, strategic sales, supply chain optimization and design, transportation procurement, and logistics execution.
“I am excited to join IFCO,” said Brooks. “The company has a unique business model with a wide range of sustainable solutions for fresh foods, and I look forward to working with my colleagues to advance the company’s mission of helping to feed the world affordably, efficiently, and sustainably.”
According to a press release, Brooks formerly worked for CHEP, where he served in several roles after first joining the company in 2002. These roles included the likes of Senior Director, National Sales, for CHEP Recycled Pallet Solutions; Senior Director, Retail Business Development, CHEP North America; and Director, Strategic Planning, CHEP North America. Most recently, he served as Senior Director, Global Network Optimization & Design at CHEP, a position in which he created and managed multi-disciplined project teams and collaborated with supply chain executives across the globe to minimize supply chain costs and optimize capital investments.
“We are thrilled to welcome Jon to the IFCO family,” said Dan Martin, President of IFCO North America. “His strong track record of leadership and proven ability to develop innovative supply chain solutions for the fast-moving consumer goods sector make him the ideal candidate to work with our retail customers on packaging and supply chain solutions for fresh food.”
Over the course of his career, he earned numerous CHEP company awards and completed several advanced management programs, including the prestigious Brambles/INSEAD 18-month FastTrack Executive Development program in France.
Congratulations to Jonathan Brooks on his new position! For more new produce hires, stick with us at AndNowUKnow.
WASHINGTON, DC & NEWARK, DE - As food safety remains top of our industry's mind, leaders like Tom Stenzel, President and CEO for United Fresh Produce Association, and Cathy Burns, CEO for the Produce Marketing Association (PMA), are delving deeper into implementable solutions. In this op-ed, the two urge the industry to continue to take action as well as explore a few solutions that the elite Romaine Task Force has uncovered.
After the immediate crisis of last November’s outbreak related to romaine lettuce, our associations moved quickly to bring together a diverse, progressive group of stakeholders to help tackle the myriad of complex issues. More than 100 individuals joined our Romaine Task Force, including industry leaders across the supply chain, expert consultants, state and federal government officials, partner associations, academic scientists, and consumer groups.
For nine months, these volunteers have worked to analyze risks and recommend prevention steps, examine weak points in supply chain traceability and offer solutions, and determine ways for industry and government to work together more effectively when outbreaks do occur.
With this week’s release of the Task Force Report, we share with the industry and all concerned powerful recommendations that we believe can help protect public health and reduce the impact of outbreaks on our industry if and when they do occur. You can read the full Task Force Report on either of our websites—www.pma.com and www.unitedfresh.org.
Preventing outbreaks must remain our top priority. We’ve supported the California Leafy Greens Marketing Agreement when its Board took the monumental step of determining that surface water should be assumed to be contaminated and in need of treatment if overhead application occurs within 21 days of harvesting leafy greens. And while ag water was our initial focus related to this outbreak, we are now convening a deeper subset of experts to evaluate the risks of concentrated animal feeding operations and recommend preventive strategies for potential environmental contamination from beyond our farms.
Number two, following prevention has got to be achieving full-chain traceability for our products. We know this is hard, and takes the cooperation and investment of every sector of our industry from grower to retailer and restaurant. But we simply have to get there—if not, we put additional consumers at risk with long and drawn out investigations and cost our industry hundreds of millions of dollars in ancillary damages when a targeted recall is all that’s needed.
Last, there are so many ways collaboration and communication between industry and government can be improved. We’re pleased to say that collaboration is getting better already, but we need to address the systemic barriers between regulatory agencies and industry in order to narrow outbreaks as quickly as possible and prevent overly broad “do not eat” advisories. Industry and government also have the responsibility to conduct investigations when an issue occurs and determine the root cause of how a product became contaminated. Moving from one outbreak to the next without deeply understanding what went wrong is a failing strategy, and one our industry can no longer afford.
There is one issue we’re able to put behind us—that’s consumer labeling on romaine packaging. In order to quickly return romaine to the market after last fall’s outbreak, industry and government agreed to label all romaine with its harvest date and location. The task force did a great job in developing consistent regional names that FDA will now use. And, FDA has indicated that we no longer need harvest date labeling if that can be discerned through use by dates or other information. Yet, we still know that package labeling is no answer for real traceability. We have to know what product was sold at what location, long after the packaging has been discarded.
So, on to implementation of these powerful recommendations! Our associations are convening a new Joint Committee on Leafy Greens comprised of industry leaders at each point in the supply chain who have the motivation and will to lead by example, enacting change in their own operation and serving as role models to others.
PMA and United Fresh will be co-hosting a webinar in November to further present and discuss these recommendations. You could say that this is the “end of the beginning,” and PMA and United Fresh are committed to seeing this effort through to completion.
For more breaking news straight from our industry's leaders, keep reading along with AndNowUKnow.
WATSONVILLE, CA - As California Giant Berry Farms ramps up for its PMA Fresh Summit exhibition, the 2019 Chef Invitational Ambassador is top of mind, as well as the 2020 Chef Invitational initiatives. Next year’s 3rd annual event will include a retail foodservice category now with partners from both the retail and foodservice sectors invited to participate. The 2nd annual event in June welcomed a new Top Chef and California Giant Ambassador to the community of chef influencers: Chef Travis G. Peters and his award-winning Blueberry Sweet Tea Quail in Raspberry Barbecue Sauce over Spicy Black and Blue Brussels with Toasted Pecans and Strawberry Oils.
“We are really looking forward to widening the participation and involvement of the Chef Invitational by extending an invitation to our retail foodservice partners and their chefs to unify and increase the participation from the industry at the 2020 event,” said Director of Foodservice and Organics Tom Smith. “Our goal each year is to continue to create a dynamic and educational experience both during and after the event for both chefs and representatives, and we are excited for the evolution to come in its 3rd year.”
Chef Peters is the co-owner of The Parish, where he introduced the Chef Invitational-winning recipe on his latest menu.
“I put berries everywhere! On our new menu, we feature berries fresh and pickled in our raspberry dill barbecue sauce and in multiple fermented berry hot sauces; we brine with berries and have also been infusing berries with various liquors as part of our cocktail program for all 8 years we have been open,” Chef Peters said in a press release.
When asked about his favorite berry-inspired dishes, the chef excitedly shared two stand-out recipes. The first being his blueberry pickled red onions that top a giant beef short rib. With a surprising flavor, sweet acidity, and intense color, it’s sure to captivate the eyes and taste buds of restaurant patrons. The second chef-favorite is his award-winning black and blue brussels sprouts introduced at the Chef Invitational competition.
“We fry the Brussels sprouts and then toss them in our fermented blackberry and blueberry hot sauce along with fresh herbs and spiced pecans,” he said. “Because we ferment our hot sauce for several weeks, the berries develop beautiful, funky, tart, and sweet notes that go perfectly with the sweet heat of the habanero pepper. Not to mention the deep, dark, and intense natural purple hue from the berries. We bottle and sell this hot sauce at the restaurant too, and have a hard time keeping it on the shelves!”
The chef notes that Tucson's culture and his family’s heritage dating back to the 1870s has influenced and inspired his cuisine today.
“Tucson has been fortunate enough to have both immigrant and local influences since its inception. Because of this, Tucson is an amazing melting pot of culture and cuisine, filled with rich, delicious, bold flavors,” he said.
California Giant Berry Farms is excited to open the culinary competition to both retail and foodservice partners and their chefs, continuing to broaden the scope of the event, build upon and strengthen their partnerships, and continue to encourage innovation of berries on the menu.
To learn more about how to participate next year, visit the California Giant booth #2961 at PMA Fresh Summit to meet Chef Travis Peters and talk with the California Giant team about what to expect at the 2020 Chef Invitational. For more of the latest developments in produce, stay with us at AndNowUKnow.
LEAMINGTON, ONTARIO - NatureFresh™ Farms recently announced the completion of its brand-new 32-acre greenhouse in Leamington, Ontario. The company’s newest greenhouse took nine months and is 7.3 meters tall (a little under 24 feet). NatureFresh Farms is celebrating the completion of the project conjunctly with its 20-year milestone.
“NatureFresh Farms made a major commitment to year-round consistency in supply, quality, and flavor five years ago when we built our greenhouse in Ohio for winter production. This allowed us to offset the typical growing season for Canada, and it has been a tremendous success for our retail partners—and consumers have shown support for the USA-grown program from the start,” commented Matt Quiring, Executive Retail Sales Accounts Manager. “That demand continues to grow each year. We are excited to be able to offer retailers and consumers in Ontario and Canada that same consistency in supply, quality, and flavor that local products offer!”
According to the press release, just over 15 acres are dedicated to Tomatoes-on-the-Vine and over 15 acres for a diverse range of Specialty Tomato varieties, including Red Cherry, Red Grape, and Cocktail Tomatoes. The fresh and local produce is available year-round due to the innovative technology equipped in this state-of-the-art greenhouse. Self-driving cart systems, High-Pressure Sodium supplemental lighting fixtures, and Vertical Circulation Fans are just a few examples of the innovative technology being used in this cutting-edge facility—all of which will help the NatureFresh Farms' Tomato crop grow during the winter months and produce high-quality food on a consistent basis. The completion of this greenhouse brings NatureFresh Farms to over 200 acres of family-owned facilities.
Keep reading ANUK as we bring you more innovative news and development in the produce industry.
MIDLAND, MI - The Wolverine State might be welcoming a new top dog to one of its key areas; Costco is reportedly eyeing the state of Michigan for more expansion. According to the Midland Daily News, the retailer has submitted an application for a new 157,000-square-foot facility to be located in Midland, Michigan, pending approval from the city.
“We’re excited that Costco’s interested in Midland,” said Midland’s Director of Planning and Community Development Grant Murschel. “We’re looking forward to working with them on insuring that they adhere to all the city standards and would love to see this be constructed and developed in the city.”
Murschel also confirmed the proposal for the new Costco location includes a retail warehouse, a tire facility, and a gas station—all of which will be situated on a 23-acre site along Bay City Road.
With the proposal submitted, the retailer is now waiting on review from the city as well as a formal recommendation from the Midland Planning Commission to the Midland City Council.
Keep following along with ANUK as we continue to report on the latest retail news.
ISSAQUAH, WA - What’s that now? Yet another plant-based burger resembling beef is hitting the market? I suppose it was only a matter of time before Costco started carrying hamburgers for vegetarians, but the wholesaler took things a step further by bringing in a new brand from Don Lee Farms called the Better Than Beef™ Burger. The Better Than Beef Burger is advertised as better on the grill and better for the planet. According to a press release, the burger delivers the satisfaction and experience of beef but with lower calories, fat, and saturated fat than other leading brands.
“We are thrilled to introduce the new Better Than Beef Burger,” said Donald Goodman, President of Don Lee Farms. “This new burger, along with our growing vegan line launched fifteen years ago, reinforces our family’s commitment to continuous innovation in plant-based proteins.”
After the launch of its Organic Plant-Based Burger, Don Lee Farms announced the launch of the new Better Than Beef Burger to fill a void for a nutritious and satisfying beef alternative in the plant-based burger market. Costco will be the first to sell Don Lee Farms’ new burger in all 770 stores, starting with Alaska, Idaho, Montana, Oregon, Utah, and Washington.
“Our new Better Than Beef Burger delivers on the experience and satisfaction of beef’s aroma, texture, flavor, and juiciness with the lowest calories, fat, and saturated fat on the market,” said Danny Goodman Director of Development at Don Lee Farms. “We can’t wait to get this burger in more hands as we expand our brand into retail markets.”
The California-based, family-owned food company was named by Women’s Health® as one of the best veggie burger brands according to nutritionists. Keep an eye out for the newest beef look-alike in Costco locations near you, and keep reading AndNowUKnow as we spread the news.