BAKERSFIELD, CA - Grimmway Farms has found a new leader for its Eastern Sales team, appointing produce veteran Jennifer Hurter as its Director.
“I am very excited to be joining the Grimmway team and their outstanding reputation for quality, customer service and integrity,” Hurter says. “I grew up in the produce business and am excited to continue my career in the industry that I have loved since childhood.”
A graduate from Rutgers University – Cook College, Hurter has spent more than 15 years in the produce industry, bringing with her a variety of experiences from companies like Verdelli Farms, Dole Fresh Vegetables, and Dole Fresh Fruit. Most recently, Hurter served as the Regional Customer Manager for the Mid-Atlantic for Fresh Express. In addition, Hurter has served on numerous produce councils and is an active member in the produce community, according to a press release.
“Jennifer has a wealth of knowledge of the produce industry,” said Mike Anspach, Vice President of Sales. “With her years of produce sales experience, category management, and various roles in industry councils, she will be a valuable asset to our sales team.”
Grimmway Farms shared that Hurter will be an excellent addition and a valuable asset to its sales team.
IRVINE, CA – The California Avocado Commission (CAC) is kicking off 2016 with a brand new logo, just in time for those Big Game promotions.
“The California avocado label provides a direct connection with the new logo, helping shoppers make the connection between CAC’s advertising and the identification of origin on the avocados themselves,” Jan DeLyser, CAC Vice President of Marketing, said in a press release, adding that 85 percent of consumers in the commission’s ad markets who have a preference prefer to buy California avocados when given the choice.
The new logo will be used throughout CAC’s marketing campaign. As we previously reported, growers in the Golden State are anticipating some early fruits, harvesting this month in time to support the surge of promotions surrounding Super Bowl 50.
“The recent rains in California avocado growing regions are providing a much needed natural refresher for the crop,” DeLyser said. “Growers are reporting nice sizing and California’s usual outstanding taste and appearance on the front end of this season. Based on the projected volume, the California industry expects to ship through September this year.”
CAC said that it is anticipating that the California avocado season will begin in earnest, forecasting 392,500,000 pounds of California avocados for 2016.
Volume is currently expected to build into March, with promotable volumes beginning in April.
WENATCHEE, WA - With the New Year marking the return of Stemilt’s signature Northwestern-grown Piñata® apples, it was only natural that the company would recruit renowned Seattle Chef Ericka Burke to help show off how the apple can lend its unique flavor to the region’s signature dishes.
Not only can you find Piñata apples back on produce shelves, but thanks to this partnership you’ll be able to see them on the menu at both Ericka's Volunteer Park Cafe and brand-new Chop Shop Cafe & Bar, as well as her Northwest-inspired Canal Market.
As a caterer for Stemilt’s “Meet the Grower” dinner for food bloggers in Seattle back in September, Ericka learned first hand about Piñata’s unique sweet, tart, and tropical flavor and culinary traits. She said that’s when it became an instant favorite for her cooking.
“I enjoy cooking with Piñata apples, not only for the intense sweet and tart flavors, but also because they are grown by dedicated family farmers right here in the Northwest,” explained Ericka. “I’m delighted to partner with Stemilt and showcase Piñata apple on the menu at my restaurants.”
Burke will feature the apple in several new dishes at her restaurants this winter, according to a press release, including the following:
- Shaved Celeriac Salad with fennel
- Piñata apple and creamy Meyer lemon dressing
- Double Cut Pork Chop with honey apple gastrique
- Piñata apple and grilled quince
- Hazelnut Chevre with organic greens, Piñata apple, candied hazelnuts and pomegranate vinaigrette
“Piñata is among the best snacking apples around, and also a proven performer in the kitchen,” said Stemilt Marketing Director Roger Pepperl. “We’re excited to partner with such a talented and well-known chef like Ericka Burke to bring Piñata apples to Seattle foodies in new ways this season.”
Stemilt markets Piñata in a high-graphic tropical-themed box in order to help warm up produce departments each winter, the company says, and to help call out the apple’s sweet-tart and tropical flavor profile.
“It’s a great time of year to feature Piñata apples in produce departments, and the quality of this year’s crop is second-to-none,” explained Pepperl. “Piñata is ideal for health promotions in the New Year, and can always be featured for its culinary qualities or unique tropical flavor. Making Piñata apples a destination in your produce department is a must in these late winter months,” said Pepperl.
A cross between Golden Delicious and two heirloom varieties (Cox’s Orange Pippin and Duchess of Oldenburg), Piñata apples first hit the U.S. and Canadian markets back in 2009. In a sign of the apple’s growing popularity, retail scan data from Nielsen Perishables Group reported a 44.9% increase in sales of Piñata apples during the 2014-15 crop year. This figure includes all package types and both organic and conventional fruit.
GREENSBORO, NC – The Fresh Market has hired long-time retail executive Pamela Kohn as its new Chief Merchandising Officer.
Most recognized for previously overseeing Walmart’s perishable business and its Neighborhood Market program in various roles relating to supply chain, merchandising, store operations, real estate, sourcing, and merchandising operations over 12 years, Kohn has made quite the name for herself in the supermarket industry.
In her 30-year retail tenure, Kohn also led the merchandising program at Stop & Shop and was formerly the Merchandising and Marketing Officer for Food Lion.
In a statement, she said that she was thrilled to join The Fresh Market and that she looks forward to “helping further build upon this company’s unique and compelling value equation, which includes a combination of freshness, flavors, service, experience, and price.”
While reporting to President and CEO Rick Anicetti, Kohn will be responsible for improving merchandise selection and the overall in-store experience as she oversees merchandising, marketing, and supply chain functions.
Anicetti said that he is excited to welcome Kohn to the team, complimenting her on her strong ability to select the right products, at appropriate prices, delivered to stores efficiently, and merchandised effectively.
“She is a highly innovative and experienced leader in food retail merchandising, succeeding as a proven change agent for go-to-market strategy, value creation, and supply chain,” he said. “Implementing a fully integrated approach to branding and re-imagining our stores to further enhance the extraordinary food experience our customers expect is one of our key growth drivers, and Pam’s food merchandising and operations experience at Walmart, Stop & Shop, and Food Lion will be a huge asset.”
As we reported in November last year, Anicetti promised to implement a four-part turnaround plan that would involve further improvements in fresh foods, reduction in shrink, and investment in store format changes. Kohn’s hire looks to be a step in the right direction for the chain as it looks to revamp the brand.
WILMINGTON, DE - DuPont continues to undergo changes and adjustments, this time laying off 200 scientists and researchers, nearly half of the department, from its Central Research and Development division.
This brings the count of layoffs since the announcement of the company’s merger with Dow to nearly 7,000.
"As part of this restructuring, we are redesigning the existing Central Research & Development operating model to assess and seed new, transformational science-based ventures as the next step in the evolution of corporately funded R&D for DuPont," Doug Muzyka, Senior Vice President and Chief Science and Technology Officer at DuPont, wrote in the email, according to Delaware Online.
Post-pink slips, DuPont’s material sciences and molecular sciences (the company’s two core research and development departments) have just 16 doctorate holders left between the two, according to the report.
Muzyka added that the company is also transferring some personnel from CR&D and Engineering into business units to further accelerate growth in order to trim its budget. “The changes we are making to our corporate R&D function, and the related cost reductions, are the product of a careful analysis of how we can improve the overall productivity of our R&D function company wide, maintaining scientific excellence and performing more competitively in the marketplace."
The adjustments since its $130 billion merger early last month have been swift. As we previously reported, the company almost simultaneously announced with the deal that it would be laying off 5,000 employees nationwide, then an additional 1,700 Delaware employees the last week of December.
More changes and cut backs are expected before the first quarter of the year is up, according to Delaware Online, as DuPont and Dow continue to adjust to their new joint corperation.
HAMMONTON, NJ - Kicking off the new year with a new look, Frank Donio, Inc.’s company and brand logos have undergone a revamp. The brand was first introduced in 1993, while the company was founded back in 1933.
“We received very positive reactions and feedback from our clients and industry partners who visited our booth,” Lauren Del Rosario, Marketing Manager for Frank Donio, Inc., said, according to a press release.
Frank Donio, growers and shippers of fruits and vegetables, unveiled the new look at the New York Produce show last month, Dec. 2, 2015. According to the company, the image seeks to stay relevant while still remaining in touch with the roots of its foundation over 80 years ago.
“We believe maintaining a current brand identity that represents the values of our company is important in our ever-evolving industry,” Del Rosario continued. “Personally, I think our new looks show our years of experience while also having a feel of future progression.”
The company was founded in 1933, evolving over the past eight decades from a local, regional grower to international shipper-marketer. It introduced its Top Crop® Brand to consumers in 1993.
Since its introduction, Donio has looked to set itself apart with high quality and flavor. The familiar Mr. Toppy Blueberry will continue to be found on all blueberry offerings grown and shipped year-around.
ATLANTA, GA – Chick-fil-A says, “Move over coleslaw. Kale and Broccolini® are in town.”
Starting January 18, the restaurant chain will be bidding farewell to its coleslaw side in favor of the latest trends in superfoods.
The new Superfood Side is made with a blend of hand-chopped kale and Broccolini, tossed in a sweet and tangy maple vinaigrette dressing, and topped with dried sour cherries and roasted nuts (walnuts, almonds, and pecans).
David Farmer, Chick-fil-A’s Vice President of Menu Strategy and Development, said that he’s thrilled to introduce an item that isn’t quite like anything you would ordinarily see at a fast food restaurant.
“Customers who have tried [the Superfood Side] rave about having an option that’s incredibly healthy where you don’t have to sacrifice great taste,” Farmer said in a press release.
The low-calorie Superfood Side was developed in conjunction with James Beard Award Nominee and Atlanta-based chef, Ford Fry of Ford Fry Restaurants.
“I really enjoyed working with the culinary team from Chick-fil-A on incorporating ingredients that are unique to the industry,” said Fry. “We know that it can be challenging to eat healthy on-the-go, so we wanted to create something that customers will love eating that’s also nutritious.”
The side will be served in 5 or 8-ounce servings, and priced starting at $2.59 for the 5 oz. and $3.79 for the 8.oz portion. It will also be offered as a substitution in any combo meal for an upcharge of 94 cents.
A Technomic report from 2014 says that 47 percent of consumers with children aged 17 and under would be more likely to visit restaurants with healthier options. With this newest menu option, Chick-fil-A hopes to cater to restaurant-goers' demands for fresh and healthy choices.
CHIPPEWA FALLS, WI - SpartanNash has struck a deal granting it access to all 21 Gordy’s Markets in Wisconsin, making it the primary wholesaler for the chain.
“Gordy's is a perfect fit for our distribution operations,” Dennis Eidson, President and Chief Executive Officer of SpartanNash, said, according to a press release. “We have years of experience meeting our Wisconsin customers' preferences, our St. Cloud DC is strategically located to minimize food miles, and we are positioned to help Gordy's grow. We see this agreement as a win:win for both parties.”
Per the newly-signed long term contract, SpartanNash will be distributing Gordy’s national brands and services, which will be moved to its St. Cloud, Minnesota distribution center, as well as its exclusive brands, including:
- Our Family® brands
- Top Care®
- Value Time®
- Natural and/or organic and eco-friendly Full Circle brands
David Schafer, CFO for Gordy’s, praised SpartanNash on its conduct in a number of areas, including its leadership, commitment to growth, its portfolio of value added services, and its private brand offerings.
"As a wholesale/retail operator, SpartanNash's leadership clearly understands what it takes to deliver quality products, competitive pricing, and exceptional customer service," Schafer commended.
The change-over will start taking effect in February of this year when SpartanNash will begin distributing Gordy’s private brand products, but it is not slated to become the primary distributor until May.
SIERRA NEVADA - We’re off to a strong start this year Sierra snow fans. How do you like the sound of a snowpack that’s showing about a 110 percent to 136 percent of normal levels?
According to the USDA’s Natural Resources Conservation Service, Mt. Rose’s SNOTEL site near Reno, NV, showed 54 inches of snow depth and nearly 16 inches of snow water equivalent. That's about 110 percent of average for this time in January and well above the 60 percent reading at this point last year, reports the Reno Gazette-Journal.
At Phillips Station in El Dorado County, which is at 6,800 feet, California's Department of Water Resources (DWR) measured snow depths at 136 percent of average for this time of year. The water content there is at 16.3 inches and snow depth is nearly 5 feet.
"I'm delighted with this winter, so far," USDA Researcher Jeff Anderson explained to CBS’s KTVN News. "I think we're on the trajectory that we haven't been on in a few seasons. That's for sure, and that's towards above-average snowpack."
The DWR measures at nearly 100 survey locations across the Sierra Nevada, which gives an even more accurate depiction of what the snow packs truly look like. Measurements from December 30 indicate the water content of the northern Sierra snowpack is 11 inches, the central and southern Sierra readings were 12.1 inches, and 7 inches respectively. Statewide, the snowpack held 10.2 inches of water equivalent, or 105 percent of the December 30 average, according to the DWR.
As of now, it’s too early to tell what this will mean for drought conditions overall. All researchers know is that we need to keep up the progress.
January is traditionally the wettest month of the year, followed by December and February, KTVN News says, making the next few months critical for our water supply. Dave Wathen, Chief Hydrologist for the Water Master's Office, shared the sentiment of many researchers, saying that while he is encouraged by the early results, it's too soon to be satisfied.
"By far, the majority of our water comes from snow and snowmelt. This is our biggest reservoir, up here, is the snowpack," Wathen said. "We need it to keep on coming and accumulating, and hopefully by April 1, we'll be well above average, which is needed to fill our reservoirs."
The snowpack provides about 30 percent of California's water supply, KCRA 3 reports, especially during the months when it melts and rushes through rivers and streams to fill reservoirs that remain critically low.
CARPINTERIA, CA – Hollandia Produce, L.P. is undergoing a bit of an ownership shakeup.
The company announced in a press release that it is making the transition to become employee-owned, though the key executives will remain heavily involved in the company’s operations throughout the changes.
“I am honored to lead Hollandia through this transition, which will continue our commitment to our customers, employees and company values,” Pete Overgaag, who is staying on as CEO, said in the release. “Hollandia is well positioned for growth. I am excited our employees will be able to share in our future success."
An Employee Stock Ownership Plan (ESOP) works to ultimately increase the stock price of a company and directly benefit its workers. According to Hollandia, it is a qualified retirement plan that invests in the common stock of the sponsoring company and provides eligible employees with an ownership interest in this company.
Employee ownership has been connected to the promotion of employees’ engagement, giving them a vested interest in the company’s performance and success. About 7,000 U.S. companies have an ESOP, according to the National Center for Employee Ownership (NCEO).
Hollandia’s transition to an ESOP has received support from both Mosaic Capital Partners and Endeavor Structured Equity and Mezzanine Fund, who offered structuring and funding for the changeover.
Overgaag added that he and the executive team are proud to uphold Hollandia’s emphasis on tradition and community by rewarding its loyal employees with a significant retirement benefit that will add no cost to them.
A performance survey conducted by the Employee Ownership Foundation in 2014 showed that 80 percent of those surveyed responded with an increase in company stock value post-ESOP when determined by independent valuations.