NEW YORK, NY - This week, Tops Markets filed a Plan of Reorganization and a related Disclosure Statement with the United States Bankruptcy Court. As part of its strategy, which incorporates the company’s court-approved agreements with its unions, Tops will close ten underperforming stores in New York state by the end of November.
“The filing of our plan moves Tops another step closer to a successful completion of our financial restructuring,” said Frank Curci, Chief Executive Officer. “We are pleased to submit a plan that will establish a sustainable capital structure and provide the financial flexibility to create an even more exceptional shopping experience for our customers and emerge from this process as a stronger competitor. We thank our employees for maintaining our high quality of customer service and dedication to Tops, as well as our loyal customers, suppliers, and other stakeholders for their support as we progress through this process.”
According to a press release, Tops is closing the following stores in favor of investing in its 169 locations to continue to compete in the competitive grocery retail market:
- 2120 West Genesee Street, Syracuse, NY
- 4141 South Salina Street, Syracuse, NY
- 710 Lake Avenue, Rochester, NY
- 175 N. Winton Rd., Rochester, NY
- 6720 Pittsford/Palmyra Rd., Fairport, NY
- 33 Forgham Street, Lyons, NY
- 381 Hamilton Street, Geneva, NY
- 909 West 1st Street S., Fulton, NY
- 299 S. Main Street, Elmira, NY
- 622 Lake Flower Ave., Saranac Lake, NY
“The vast majority of our stores are profitable, and we are seeing strong customer support continue to drive growth in these locations. That said, there are a few stores that are not performing to our standards, due to a number of factors including location, store size, lack of visibility, and lease costs. We are using the tools available to us through the court-supervised process to conduct an orderly wind down of these stores. We are pleased to continue serving our communities with existing locations that are all in close proximity to the affected stores, and providing the same great service, value, and convenience that our customers expect from us,” Curci continued.
While Tops’ Plan of Reorganization is already in effect, confirmation will happen November 8, 2018 and a hearing to consider the approval of the Disclosure Statement is scheduled for September 27, 2018.
Will Tops Markets find success with its new financial strategy? AndNowUKnow will keep reporting on all grocery retail developments.
ELGIN, MN - Honeybear Brands is bringing a new variety, First Kiss, to market, which will be sold commercially in the Midwest—with a limited supply debuting exclusively at Twin Cities Lunds & Byerly’s stores beginning Labor Day weekend.
“For consumers, we think this new variety may even be as memorable as their first kiss,” said Don Roper, Vice President Sales and Marketing. “We’re looking forward to seeing their reactions. We are also excited to do what we do best: take a fledgling new variety with massive potential and, over time, turn it into a star brand and top performer for our retail partners. We’ve been doing that since the introduction of Honeycrisp and more recently our own, in-house developed variety, Pazazz, which this year grew 300 percent at retail.”
According to a press release, First Kiss is a scarlet-colored apple descended from the Honeycrisp, with a tart flavor profile that delivers on taste and is harvested early in the season. Developed by the University of Minnesota, First Kiss will be grown by Honeybear Brands growers throughout Minnesota, a network of second- and third-generation family farms.
“We’re in the business of bringing our retailers one critical thing,” added Roper. “That’s innovative, exciting apple varieties that will engage customers in their stores and build deep loyalty in a very competitive apple field. We know First Kiss is going to be a major player in this regard going forward.”
Although the initial public availability of First Kiss apples will be limited this year, Honeybear Brands noted that it will bring its full product development capabilities to bear in order to grow the variety into another retail success. Strict growing protocols across Honeybear’s network of family farms help guarantee premium quality, taste, and texture for all fruit, as well as focus on issues like sustainable growing and localized production for retailers wherever possible.
For the latest in new varieties, keep reading AndNowUKnow.
CAMDEN, NJ - Mega grocery foods giant Campbell Soup Company announced this week that it is zeroing in on its Campbell Snacks and Campbell Meals and Beverages businesses and unloading its Campbell Fresh business, which includes Bolthouse Farms, Garden Fresh Gourmet, and its refrigerated soup business. Reuters also reported that following a month-long review and pressure from a hedge fund, Campbell might even put the whole company up for sale.
“Campbell’s Board of Directors considered a full slate of strategic options, including optimizing the portfolio, divesting businesses, splitting the company, and pursuing a sale. The Board concluded that, at this time, the best path forward to drive shareholder value is to focus the company on two core businesses in the North American market with a proven consumer packaged goods business model. Importantly, the Board remains open and committed to evaluating all strategic options to enhance value in the future,” said Interim President and CEO Keith McLoughlin in a press release.
Campbell is working with Goldman Sachs and Centerview Partners to divest its Campbell Fresh and Campbell International businesses. The fiscal 2018 net sales of these businesses totaled approximately $2.1 billion, according to a press release, and proceeds from the divestitures will be used to reduce Campbell’s debt.
Staying on-trend with what’s hot with consumers now—health, snacking, and convenience—Campbell’s Board-led strategy outlines driving profitable growth and maximizing margins and cash flow for its Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Pace, Pacific, Pepperidge Farm Farmhouse and Milano cookies, Prego, Snyder’s of Hanover, Campbell’s soup, Pepperidge Farm fresh bakery, SpaghettiOs, and V8 brands.
“Our plan will build upon our existing strengths,” McLoughlin continued. “We are moving forward with a sense of urgency to complete these changes in fiscal 2020 and beyond. The Board and management team are committed to deleveraging the company, retaining our investment grade credit rating, and maintaining our dividend. We will pursue further actions in addition to those announced today to optimize our portfolio and performance.”
How will Campbell’s divestment of its brand affect the realm of fresh produce? And will the entirety of the company be the next to go on the market? AndNowUKnow will continue to report.
YAKIMA, WA - There’s no rest for those in produce, with month after month giving way to another new season of growing, packing, and shipping fresh fruit and vegetables. When I touched base with Chuck Sinks, President, Sales and Marketing, to see how Sage Fruit was faring this season, I learned that the company is juggling not one, not two, but three different seasons, along with its efforts to expand its operations and organics program—the true definition of a busy bee.
“Sage Fruit continues to grow and innovate at an accelerated pace. Thanks to our strong leadership team, our growth is 100 percent strategic and we are making sure that we are bringing on the right varieties as well as the right orchards and growers,” Chuck told me. “We just finished up our cherry season and it was an excellent season; fruit quality was fantastic, and volume was up from the previous year. We strive to pack only the best cherries, and this season, we received positive feedback from around the country that was nothing short of amazing. Now, we’re focusing on our stonefruit and apple crop.”
Sage Fruit just hit the mid-way point for its stonefruit season, with apricots now over and tree-ripened peaches and nectarines still having a little less than two months left. Chuck noted that Mother Nature provided exceptional growing conditions for peaches and nectarines this year, which led to great quality. As a result of this quality, it led to repeat purchases and positive consumer feedback.
Apples on the other hand didn’t receive the same blessing from Mother Nature. Chuck shared that the weather has been warmer than ideal, which is slowing the color formation on the apples. However, once cooler nights roll in, the color should return to what Washington is so well known for. Sage Fruit has started picking Gala and Honeycrisp in conventional and organic, with larger fruit and top-notch quality already coming out of the orchards. Gold Delicious and early Fuji harvest is up next on the company’s to-do list.
“The market is currently fairly static. Many apple varieties in Washington will bridge the gap and carry through until their 2018 harvest. This will prevent a lot of the large fluctuation in prices caused by lack of product and the startup of a new crop,” Chuck explained. “Prices will strengthen with each new variety coming off the tree, but it will be less dramatic than what we often experience. We will continue to see substantial growth in both our conventional and organic apples starting this year with new crop apples. This growth pattern will continue over the next several years as a part of our overall strategic plan.”
On top of juggling all of these categories, Sage Fruit is also honing its organics program across almost all categories and varieties it grows and packs. Chuck revealed that Sage Fruit’s organic apple and pear programs have really taken off in the last couple of years, and that next year will see a large increase in organic nectarines and peaches.
“Sage Fruit owns roughly 80 percent of the fruit that it packs and sells, which gives us ultimate control of our future. We have been very focused on transitioning the right blocks with the right varieties. Our growth rate in organics has been very high; over the last three years, our organic program has climbed from 4 percent of our total tonnage to around 20 percent,” Chuck divulges. “In addition to providing some of the world’s best tree fruit, SageFruit prides itself on offering first-class customer service. We are very proud of where we are today, but more importantly, we are very proud of where we are headed.”
It’s cliché at this point to say the future is ripe for Sage Fruit, but with growth on the horizon across the board and another season of high-quality stonefruit and apples hitting retail now…the future is seriously ripe for Sage Fruit.
ROSEMONT, IL - We all know that fall is the most fashionable season—layers are just thin enough to be flattering, but the rich-colored flannels are a sight for sore eyes worn out by the sun. US Foods is tapping into the fashionable season by launching Fall Scoop™ 2018, which will bring 27 innovative, versatile, and trendy products.
What the line aims to achieve is create a relationship between food and fashion under the banner of Food Runway, which will introduce the right trends at the right time, according to a press release. The new products will make sure that restaurants keep ahead of the dining trend curve and cater to consumers’ current interests.
“Culinary trends are moving faster than ever, driven by social media, online reviews and diner feedback. When independent restaurant operators aren’t moving forward with the right trends at the right time, it’s easy to fall behind,” Senior VP of Product Development and Innovation Stacie Sopinka shared. “At US Foods, we make it easy for our operators to stay on trend and take the right steps forward with confidence. In Fall Scoop, we’re bringing the industry’s most influential trends to restaurants across the country by introducing an assortment of versatile products that blend function, innovation and fashion-forward form.”
The Fall Scoop trends are as follows:
Authentic Global Flavors
- Monarch® Creamy Miso-Ginger Dressing
- Chef’s Line® All Natural* Slow-Cooked Pork Shoulder in Achiote Sauce
- Chef’s Line Artisan Chia Ficelle Roll
Vibrant Colors
- Devonshire® Premium Black Raspberry Ombre Cake with Vanilla Icing
- Molly’s Kitchen® Flamin’ Battered Onion Ring
- Cross Valley Farms® Tropical Fruit Blend
A Celebration of Vegetables
- Molly’s Kitchen Cornmeal-Breaded Green Tomato
- Thirster® Sweetened Almondmilk Beverage
- Thirster Unsweetened Coconutmilk Beverage
New World Butchery
- Chef’s Line All Natural* Bison and Pork Smoked Sausage Raised Without Antibiotics
- Metro Deli® All Natural* Soppressata Raised Without Antibiotics
- Stock Yards® All Natural* Pork Burger Raised Without Antibiotics
Fine-Dining 2.0.
- Molly’s Kitchen Petite Pearls
- Chef’s Line Cookie Butter Tart
- Chef’s Line Smoked Maple and Bourbon Flavored Ice Cream with Praline Pecans
As a crucial aspect of marketing, a menu can have much sway on consumers’ experiences. The new product offerings will be accompanied by an expansion of US Foods Menu capabilities—which will, ultimately, test items’ popularity with diners, highlight the most profitable menu items, promote items based off menu type, and showcase featured items during peak seasons. The process, according to the release, is fast, efficient, and cost-effective. For more information on this process, check out usfoods.com/menu.
For more fresh produce trends, stick with AndNowUKnow.
MONTEREY, CA - One of the six educational sessions finalized for the 2018 Organic Grower Summit (OGS)—titled “Safeguarding the Organic Brand”— will focus on the the work needed to protect the organic brand and uphold consumer trust for all certified organic food products. The session will feature leaders from organic industry compliance and research and regulation agencies, and it will offer an in-depth conversation about what the organic industry is doing to maintain organic integrity, as well as what the future holds for the organic label.
“Continued discussions of safeguards for organic brand integrity are critically important to demonstrate our values as the organic brand continues to grow,” shared John McKeon, COPAC Board Member and Senior Manager of Organic Compliance at Tanimura & Antle. “This session will give an inside look into how we are doing this as an industry and what we can be doing better to protect our organic brand.”
According to a press release, the organic fresh produce industry needs to be vigilant about keeping certification, testing, and enforcement top of mind.
The 50-minute long educational session will include discussions on how California leads the rest of the country in protecting the organic brand and what the organic community can do to take the necessary next steps in maintaining its organic integrity. Topics will include imports, a view from the farm, and approved materials.
Panelists for the session include the following:
- Jennifer Tucker, Ph.D., Deputy Administrator, USDA, AMS, National Organic Program
- John McKeon, COPAC Board Member, Senior Manager of Organic Compliance, Tanimura & Antle
- Peggy Miars, Director/CEO, Organic Materials Review Institute (OMRI), and President, IFOAM Organic International
- Moderator: Brian Leahy, director, California Department of Pesticide Regulation
OGS will be held December 12-13 at the Monterey Conference Center in Monterey, California. Attendee registration is $499, with discounts available for CCOF members, as well as government and educational members. Attendees will also have the opportunity to purchase a ticket to the 2018 CannaBus Tour from 8 am-12 pm on Wednesday, December 12th, and the CCOF Foundation Dinner on Wednesday evening at 7:30 pm. Registration to OGS includes admittance to the opening reception, educational sessions, keynote presentations, breakfast, lunch, and trade show floor.
Exhibitors will include soil amendment, bio-pesticide, seed, packaging, food safety, ag technology, and more. For more information, click here.
RIO RICO, AZ - At SunFed, our passion is providing the highest quality fruits and vegetables, produced by the world’s finest growers. And this season, we’re expanding our Perfect Produce line—bringing onions, avocados, and Persian limes to our customers throughout the country.
Need onions now? Our growers in central Mexico and Texas are working to ensure extended seasonality—with white and yellow onions growing February through June—and red and sweet onions March through June.
Want to take advantage of the always hot avocado category? SunFed now offers year-round supply of everyone’s favorite chartreuse fruit.
And with Persian limes rounding out our assortment of new offerings, SunFed has even more to recommend us as a one-stop shop.
For onions, avocados, and Persian limes, our partners can now look to SunFed for the same high quality, extended freshness, and consistent flavor, texture, and color consumers have come to expect from our Perfect Produce.
MONTEREY, CA - There’s nothing I like quite as much as brussel sprouts, broccoli, and artichokes. You might be skeptical, but the three veggies are seriously my favorite. As the cooler weather prevails, there’s nothing like peeling apart a seasoned artichoke and dipping it in lemon butter. Yum! Ready to get more than just me excited for these green superstars is Ocean Mist Farms.
I recently had the chance to talk to Diana McClean, Senior Director of Marketing, about the company’s continuing visibility in the foodservice arena, and how its value-added product lines will get everyone excited for these veggies.
“So this year, what we're showing off is the extension of our value-added product line,” she shares with me. “We've got Brussels sprouts in three different cuts—whole, halves, and shreds.”
The company also debuted its broccoli florets at PMA Foodservice 2018, but she noted that Ocean Mist is best-known for its artichokes.
“[The artichoke] is a tremendous foodservice item and now, with the extension of our value-added product line into the foodservice arena, it's giving us that much more visibility and opportunity to satisfy the needs of our customers,” Diana says. “What we're really known for in the industry is our attention to detail as far as food safety, quality, and growing for flavors.”
For more information on Ocean Mist's foodservice efforts, check out the video exclusive above.
SAN FRANCISCO, CA - Football season is upon us—and with great football comes great responsibility; we must transform our humble tailgates into expansive entertaining spreads. And Side Delights® is here to offer shoppers and spud sellers alike simple solutions this tailgating season.
“Tailgating has extended into the backyard and the living room, and elevating the dishes prepared is now the key to a successful tailgate,” said Kathleen Triou, President and CEO of Fresh Solutions Network (FSN). “What used to only be burgers, beers, and a baked potato, is now wine, steak, and gourmet potato side dishes.”
According to FSN’s press release, the Green Bay Packers created the term tailgating in 1919, using the word to describe the activity of fans with pick up trucks packed with foods such as “ham, potatoes, and custards and enjoyed them from the back of the truck with the ‘tailgate’ down.” Nearly a century later, we may have transformed the custard and ham into hot dogs and cold beverages, but potatoes are still a staple.
Side Delights’ recipe page currently offers consumers a variety of party-perfect potato ideas—ideas like the California Avocado Tri-Color Potato Salad, a gourmet spin on the traditional potato salad.
Side Delights offers a wide variety of healthy potatoes including bagged, gourmet, and organic, in addition to fresh-cut, convenience, and potato kits. But, FSN noted, 95 percent of tailgaters prep their food at the stadium, and as such, Side Delights Grillables may be the perfect parking lot option. With pre-foil wrapped potatoes ready to toss on the grill, Grillables are easy to grab, go, grill, and shout “Go Green Bay!” Unless of course, you have some self-respect, in which case you can root against the Packers.
For more fresh produce news, keep reading AndNowUKnow.
LEAMINGTON, ON - I’m all about a good partnership—Sunny and Cher, Frodo and Sam, peanut butter and jelly, Oprah Winfrey and Stedman Graham... I mean, the list goes on and on. Bottom line, I love it when two powerful forces combine to create something really beautiful for the world. I can now add NatureFresh™ Farms to the list, as it teams up with Forgotten Harvest to reduce its food waste footprint. The latter is a perishable food rescue and redistribution organization that delivers nutritious food to people in need, and in 2018, the partnership has brought over 150,000 pounds of fresh goods to those in need.
More and more attention is being drawn toward the issue of food waste, which is estimated to be about 1.3 billion tons throughout the world every year. The food sits in landfills, emits greenhouse gases (primarily methane), and sadly wastes away as it damages the environment. As consumers and businesses become increasingly more aware of the dangers in food waste, solutions to the problem are popping up. NatureFresh is killing two birds with one stone with its partnership. The two, as a team, reduce food waste and help feed the communities they serve.
“The initial creation of this donation program saw some obstacles, as every new program does, but once people started to realize how much food we were saving, it really opened their eyes to the good we could do as a company,” NatureFresh’s Allocation/Shipping Manager, Justin Guenther, said in a press release.
Guenther has been driving the program’s development, and since its implementation, the company has consistently collected and donated greenhouse-grown produce that it would otherwise be unable to sell at retail—produce that is still nutritious and fully edible. Forgotten Harvest has repackaged the goods into family-focused sizes, which are then distributed to its network of food banks.
“Working with an organization like Forgotten Harvest, as well as many other community food banks, means that our company can help even more people live healthier lives. To build strong communities, it’s essential to work hand-in-hand with like-minded organizations,” said Founder and CEO of NatureFresh Peter Quiring.
By the end of 2018, the company expects to reallocate about 600,000 pounds of produce that will feed underprivileged families needing nutritious foods with the help of Forgotten Harvest’s food bank network.
The company has an established relationship with the organization, having been a close partner since 2011. The nonprofit uses its 35 trucks and 16,000 annual volunteers to deliver fresh produce like that from NatureFresh to its massive local and international network of food banks.
“As metro Detroit’s only fresh food rescue, our partnership with NatureFresh is a critical portion of our supply chain. Because of these efforts, Forgotten Harvest can deliver on the promise of providing a fresh nutritious mix of food, delivered free of charge, to the over 250 partner agencies we support in our community,” Forgotten Harvest’s Director of Marketing & Public Relations, Chris Ivey, shared.
NatureFresh is on a mission to engage with local food banks and food rescue organizations, including Southwestern Ontario Gleaners, to help the communities it serves.
...and now I have Sunny and Cher's "I Got You, Babe" stuck in my head, what about you?
For more fresh produce news, stick with AndNowUKnow.