SALINAS, CA – Is BroccoLeaf™ the next kale? When it comes to innovative ideas, take a tip from Foxy Produce and the growing popularity of the company’s organic BroccoLeaf™ lettuce leaves. Not only does the item promote use of the entire plant, but it helps reduce waste as well. And it isn’t just us taking notice.
Last week on the award winning, nationally televised, “The Dr. Oz Show,” dieticians and nutritionists discussed the superfood vegetable’s nutritional benefits and versatility.
The Dr. Oz segment can be viewed below:
During the show’s Veg Election segment, the broccoli leaves were pitted against kohlrabi and dulse to determine which vegetable would be crowned “the Next Kale,” according to a press release.
Keri Glassman, celebrity dietician and registered nutritionist, showcased the health benefits of organic broccoli leaves dubbing broccoli leaves the “it veggie” as a favorite among foodies and nutritionists. Broccoli leaves are an excellent source of anti-oxidant vitamins A and C, and have great amounts of calcium to offer as well.
Dr. Oz, along with two audience members, tried the three vegetables, with broccoli leaves edging out the other two for having better flavor. Dr. Oz has opened up a poll on the show’s website as well for viewers to vote on which veggie they think will be “the Next Kale.”
Consumers can vote and view the results online at:
http://www.doctoroz.com/article/poll-whats-next-kale
I am an equal opportunity vegetable lover, but I will say there is something unique about BroccoLeaf™ and this new wave of produce offerings. Kohlrabi and dulse included!
PELION, S.C. - WP Rawl is teaming up with Cynthia Sass, Registered Dietition and three-time New York Times best-selling author, to promote Nature’s Greens’ 2016 “Back to Fresh” campaign.
“As a leader in the category, it is important to us to continuously look for new ways in which to help our customers and consumers,” Ashley Rawl, Vice President of Sales, Marketing and Product Development, stated in a press release.
This particular campaign, which looks to promote healthy eating to consumers by taking out the guesswork, is a year-round, all-encompassing, tightly-branded campaign. It does this through monthly recipe and lifestyle content themes geared to inspire and ease healthy food prep for consumers.
Sass, who is an author, columnist, and practitioner with a Master’s degree in nutrition science, public health, and formal culinary training, has been the sports nutrition consultant to four professional sports teams and is currently HEALTH magazine’s contributing nutrition editor.
“We are so happy to partner with Cynthia in 2016 and are excited to learn from her as we grow our nutrition messaging and be a powerful source not just to us but to leafy greens consumers as well,” Rawl added.
One of the earlier companies to give consumers more helpful information by putting callouts on its packaging, the company stated that this partnership is another step in its continuous effort to stay ahead of market trends.
But the heroes of the “Back to Fresh: Make Your Plate Green in 2016” campaign, according to the release, are the leafy greens, which have been a growing demand for consumers.
The campaign, and WP Rawl’s partnership with Sass, will debut at the company’s booth in the South Carolina Pavilion at PMA Fresh Summit. To learn all about this and more, stop by booth #1025 in Atlanta, Georgia, next weekend.
FRESNO, CA - Since 1985, design firm Ball Design has been providing 30 years of innovation to the produce industry. Now, to celebrate the landmark anniversary, the company is launching its new and expanded portfolio website, www.BallDesign.com.
With a history of working with leading food and produce brands, including clients based in six countries, across three continents, the Fresno-based design firm has designed its portfolio website to be easy-to-access and navigate on any device — including desktop, tablets and smartphones. On a smartphone or tablet, viewers can use the finger touch slider gallery to easily view portfolio samples.
“Our new portfolio lets the work speak for itself,” says company Founder John Ball. “We are excited to present a comprehensive sampling of our work to the produce industry, showcasing 30 years of marketing and design excellence.”
A press release shared that the new portfolio website is divided into a wide variety of categories representing the marketing and branding services Ball Design specializes in, including:
- Advertising
- Logo Design
- Carton Design
- Character Design
- Website Design
- Retractable Displays
- Pouch bags
- POP Displays
- Package Design
- Mesh Handle Bags
- Labels
- Creative Recipes
The website also includes a search by commodity feature for commodities such as Grapes, Citrus, Dried Fruit & Nuts, Tree Fruit, and Vegetables.
In addition to the recent launch of the new portfolio website, Co-Founder and wife of John Ball, Debbie Ball, has moved into the new role of overseeing the growth and serviceability of the Ball Design business. According to a press release, Debbie comes from a close-knit family of fruit and vegetable growers in Orosi, CA, and grew up immersed in the agricultural industry through her family’s business, Abe-El Produce.
Debbie’s not the only member of the Ball family involved in the produce industry either. John and Debbie’s daughter, Kari, is a Marketing Associate at OK Produce in Fresno, and their son Taylor is an Agriculture Business Major at Fresno State University. Debbie is also set to manage Beauty by Heart, a new philanthropic program created by Ball Design that will launch in 2016.
“Ball Design strongly believes in crafting designs that are timeless and fresh, often developing logos and marketing designs for clients that become an integral part of their brand for many years,” the company shared in a press release. “The launch of the new portfolio website is an important aspect of Ball Design’s aggressive push to partner with companies who are looking to take their business to the next level in a highly competitive marketplace.”
To see more of what’s to come for Ball Design, the company will be displaying at PMA’s 22nd Fresh Summit Convention and Expo in Atlanta, booth #1934.
Hugh Acheson isn't just your typical celebrity Chef—he's a man with a plan to make sure produce is at the center of every plate. A star of Bravo's cooking competition show, Top Chef, Hugh is using his position to work with companies like the California Avocado Commission to show the produce industry that empowering people to cook more produce is not only what consumers want, but it's also economically savvy. In AndNowUKnow’s sister publication The Snack Magazine, Hugh took the time to share his thoughts on just how he thinks we can give produce the star treatment.
Check out the full article in The Snack magazine by clicking here, or continue reading the full piece below.
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Produce: Center Stage with Hugh Acheson
“As much as it’s about flavors and seasonality, the use of more and more vegetables is also an economic choice as a restaurateur,” Hugh Acheson tells me as we discuss the direction of produce relevance across menus and generations. “As meat and protein prices have become outlandishly expensive in the last decade, we've found ourselves relying on new techniques to make vegetables the focal point of the plate.”
Hugh isn’t your stereotypical Southern chef. If you’re thinking of a warm, sweet, fried-in-butter chef like Paula Deen, you might want to leave your misconceptions at the door.
The James Beard Award winning chef, Restaurateur, and Top Chef Judge is a lot more like the tried-and-true Southern greens he's pushed to make popular once again. Sharp, forward, and not to be ignored, the Georgia-based chef easily embodies the type of food he believes is so important to both the economics of food preparation and the future of flavors worldwide.
Hugh’s restaurants include the James Beard Award Winning Athens, GA-based 5&10, the Athens, GA-based The National with fellow chef Peter Dale, the Atlanta-based Empire State South, and Savannah-based The Florence—all of which the chef has imbued with his dedication to fresh, unique produce.
It's within these new and diverse produce flavors that the iconically-unibrowed chef sees the next big wave of food practices. With people seeking out food that is more bitter, more uniquely prepared, and “healthier-tasting,” it’s now becoming cool (and economical) for produce to be the center of the plate, and move from the side to main stage.
Empowering people to learn to cook, especially when it comes to produce, is something that Hugh emphasizes again and again. We, as a society, haven’t always loved the bite of items like Brussels sprouts, and our palates have suffered because of it. Could it all be because your mom overcooked and underseasoned your vegetables? Hugh seems to think so. It is about equipping the next generation (and this generation) of consumers to learn how to prepare items like broccoli rabe or sweet potato greens, instead of shying away from their possibilities. That comes through knowledge.
“Vegetables are becoming hip because their versatility is finally showing. We’ve learned how to cook again, and with that, you can truly amaze people with something as simple as new Brussels sprouts preparations,” Hugh says. “This is a win for chefs as much as it is for growers, and technique really is something that should be as important to them as it is to chefs. You need to show consumers just how many ways you can use that Meyer lemon.”
While you may think Hugh would possess the ego typical of top chefs, he, above all else, is dedicated to being a teacher. Expanding upon that idea of technique being the cornerstone of flavorful and healthy eating, Hugh is bringing his philosophy to a middle school near you with his new Seed Life Skills Program. As a father of middle school-aged children, the multifaceted chef believes that by exposing children to life skills like cooking, functional economics, and sustainability, they’ll be able to thrive as the next generation of entrepreneurs, educators, and community leaders.
“I’m a big fan of taking something that exists and making it better, and I think that across the nation we have Home Ec classrooms that are in a state of neglect,” he explains. “What I want to provide kids with is a new curriculum that shows them retainable life skills that they’ll learn in middle school and never forget. It's not skills to create chefs, it's skills to create a better citizenry. Because when you get into, say your twenties, or the hardest points in your life, if you know how to sauté mushrooms, and cut vegetables for a beautiful salad, and make a vinaigrette, you can probably live a better quality life, right?”
And it’s not just cooking that Hugh is bringing to his four, already green-lit middle schools in the Athens, GA, area. It’s DIY culture, it’s fixing things before replacing things, and it’s the modern age version of learning to balance a checkbook. Imagine Hugh Acheson teaching your 12-year-old to read a cell phone contract and you’re getting an idea of the kind of value that a program like this can offer not only a child, but also the society they will one day be contributing members of.
That future is something Hugh spends a lot of time thinking about. The future of learning, the future of eating, and the future of produce. It’s undeniable that consumers want something new from their produce today, Hugh says, and we need to answer those wants as an industry.
“I think you’re seeing the wants of consumers being driven towards organics. I think you’re seeing sustainable notions sell better than ever—there’s a reason for that. I think if retailers or chefs aren’t buying into the viability and the importance of that, they’re making a pretty fundamental mistake in their business,” Hugh assures. “Not to say we all have to become organic overnight, but there is a place for some companies to show some sort of road map towards some kind of sustainability and organics slowly but surely. In all honesty, I think it can be a really great selling point to your community and to your industry that you’re caring about your environment and you’re preparing it for future generations.”
Ultimately, produce for Hugh is about the story. It’s about celebrating the foods that each season brings us. In Hugh’s latest book, The Broad Fork, he narrates his recipes and organizes them by which produce is available during each season in his home region of the South, and makes sure they are put directly in the center of your plate.
“I think consumers want a story more than anything, and there are fortunately easy ways to do that with vegetables. There’s a story about California artichokes that’s a beautiful story and it should be told. I think the story told by California avocados has been really successful in showing the small family farms raising Hass avocados. There’s a story that’s really beautiful about blueberry growers in Georgia. This is exactly what people want from their food today. The modern meal is no longer just meat and potatoes, but something that creates a narrative for you while you’re eating it.”
It seems to me that we’ve only just scratched the surface of the stories we can tell about produce, and Hugh is happy to help spread the word.
TYLER, TX - The Brookshire Grocery Company is reportedly working with JP Morgan & Chase to coordinate a sale worth upwards of $1 billion, including debt.
People familiar with the matter shared with Reuters that the chain is currently organizing an auction that has attracted large banners like Albertsons, which is looking to go public as early as this week.
The combination of Brookshire’s, Super 1 Foods, and FRESH by Brookshire brands form a chain of over 150 stores, which operate in Texas, Louisiana, and Arkansas.
Reuters sources asked not to be named as the deal remains confidential, however, the report states that the sale is in line with a trend towards consolidation in the U.S. supermarket sector.
Albertsons already has 54 Texas locations, acquired through its 2013 purchase of United Supermarkets, and has most recently stated that it anticipates its IPO to be valued at about $1.84 billion. Will it continue to pursue further growth in the southern states with this latest opportunity?
Stay tuned to AndNowUKnow as this story develops.
VALENCIA, CA - The future of Sunkist is here—just in time for the new growing season. Boasting visually stunning images and a simplified navigation, the company has launched new consumer, retail, foodservice, and grower websites.
“During the research and design phases, it was important to us to ensure we were considering our users and designing the site around their current needs, while also staying on top of emerging technology and trends,” said Joan Wickham, Manager, Advertising and Public Relations for Sunkist Growers. “The result is what we hope will be an accessible and engaging experience for visitors that positions Sunkist as the go-to online resource for all things citrus.”
The new design was born out of both qualitative and quantitative research that provided key insights into understanding how to create the best experience for Sunkist’s online audiences, according to a press release.
Sunkist says its design strategy was to create a visually engaging, dynamic, and energetic experience that represents the brand’s story of quality, heritage, and tradition, all while helping to simplify today’s cluttered online environment. The new sitemap uses straightforward navigation paired with specific content that works to showcase the natural beauty of citrus while highlighting the brand’s rich story throughout.
“With its robust design, the website will be a powerful business tool and give Sunkist the ability to connect with consumers and trade audiences on a new and engaging platform,” said Julie DeWolf, Sunkist Director of Retail Marketing. “We are proud to be able to offer consumer and trade audiences this experience.”
The site is split into four different categories for each specific audience—consumers, retail trade, foodservice trade and growers—so that each segment can find exactly what they are looking for with content and resources specifically relevant to them.
“Whether consumers want to browse recipes and tips to get the most out of their citrus purchases, or if foodservice professionals are looking for inspirational ideas to freshen their menu, it’s all quickly and easily accessible on Sunkist.com,” said Wickham, adding that all of the new websites will be updated with current and engaging content as trends continue to evolve.
Check out the website yourself by clicking the link below!
EDEN PRAIRIE, MN – Robinson Fresh is debuting its new Glory Foods® Power Essence™ line at this year’s PMA Fresh Summit.
The new line, featuring three unique greens blends, capitalizes on the rising popularity of bagged greens and super food items among consumers. Glory Foods® Power Essence™ features the following blends:
- Kale, Spinach, Chard in a 13.25-ounce bag
- Kale, Shredded Brussels Sprouts in a 10-ounce bag
- Kale, Collard, Turnip in a 10-ounce bag
Robinson Fresh emphasized the versatility of each blend, stating in a press release that the line offers customers a “new combination of bold flavors that can be used in a variety of different ways such as in a recipe or as a component in a salad or smoothie.” Each bag offers consumers a recipe idea to utilize the greens in their daily meals, according to the press release.
PMA Fresh Summit attendees can check out the new line, as well as a try a few tasty samples at booth #2035.
“At our booth, we will be mixing up smoothies, using Glory Foods® Power Essence™ blend recipes, and handing out other samples,” said Drew Schwartzhoff, Director of Marketing at Robinson Fresh.
Robinson Fresh Supply Manager Bruce Bolton said the company was excited to offer yet another item that is both convenient and healthy.
“Working with various development teams during the creation of these blends, we’ve focused on creating unique flavor profiles and developing interesting recipes to enhance the customer experience,” he added.
If you’re visiting Atlanta, GA for this year’s PMA Fresh Summit, don’t forget to visit Robinson Fresh’s booth #2035 to see more of the company’s new productions and innovations.
CHELAN, WA - With fall weather settling in and holiday feasts on their way, Chelan Fresh has released a resource to help you eat well and healthy—its new website HealthyYouInOneMinute.com.
Officially launched today, Healthy You is a free website that offers visitors creative ways to keep their family’s healthy and nourished. But, this isn’t your typical wordy and monotonous informational page, Chelan Fresh promises. Healthy You uses bright, easy-to-follow infographics that guide users through tips and tricks for staying on track with your health.
Featuring a section with help preparing and sticking to weekly menus, the website also offers creative ways to prepare fruits and veggies, adding something fresh and healthy to your dinner or appetizer table. Healthy You also has dedicated an entire section for kids and how to include them in the kitchen fun. Visitors to the site can find ideas to get kids to eat their fruits and veggies, as well as how-to graphics for making baby food.
While you’re visiting Chelan Fresh’s new site, take a look at the Healthy You in One Minute monthly video series that offers ideas on topics ranging from kids’ lunch prep to planning a menu for Thanksgiving. Watch Chelan Fresh's first installment to the series below.
To accommodate busy lifestyles, the site offers a download for a free Healthy You Handbook to take on the go, including basic nutritional information about eating out at restaurants, ideas and menus for school night meals, controlling diabetes, after school snacks, and more.
See the new website for yourself at HealthyYouInOneMinute.com.
WASHINGTON, D.C. – The U.S. Department of Agriculture (USDA) announced that Ideal Sales Inc. satisfied a reparation order issued under the Perishable Agricultural Commodities Act (PACA).
According to a USDA press release, the Dallas, Texas, company has met its obligations and is now free to operate in the produce industry.
As we previously reported, Ideal Sales Inc. failed to pay a $12,480 award in favor of a California seller.
Once a reparation order is fully satisfied, and it is confirmed that there are not any outstanding unpaid awards, USDA lifts the employment restrictions of the previously named, responsibly connected individuals. The USDA will only reinstate the license of a business to an active status if all reparation awards are satisfied and if the license is not terminated.
In the past three years, USDA resolved approximately 4,250 PACA claims involving more than $77 million. The USDA’s experts also assisted more than 7,000 callers with issues valued at approximately $110 million. These are just two examples of how USDA continues to support the fruit and vegetable industry.
BENTONVILLE, AR - Institutional investors had a rare negative reaction to Wal-Mart’s $20 billion share buyback, announced this morning along with a prediction that its profit would decline in fiscal 2016.
Fortune reported that Wal-Mart’s shares were down nearly 9% in recent trading, experiencing the biggest drop the company's stock has seen in 15 years and wiping out nearly $20 billion in the company’s market value. The chain originally was anticipating a small margin of sales growth for the fiscal year, but surprised Wall Street this morning when it announced that it was cutting back its forecast.
According to CNBC, Wal-Mart projects the following:
- Net sales growth is expected to be flat due to foreign exchange impact for fiscal year 2016.
- Fiscal year 2016 also reiterates EPS guidance of $4.40 - $4.70.
- EPS down 6 to 12% from prior year for fiscal year 2017 with heaviest investment planned.
- Fiscal Year 2018 expected to be relatively flat from prior year.
- EPS up 5 to 10% from prior year for fiscal year 2019, expected to grow to today’s level.
Despite the hits, however, Fortune reports that Wal-Mart did have a carrot to offer its investors. The chain gave a forecast that calls for annual sales to rise as much as $60 billion in the next three years, as well as a new $20 billion share buyback program over that time period.
In an interview with CNBC today, Wal-Mart President and CEO Doug McMillon stated that the investments the company has made in people, training, in-stock, and faster checkout are starting to pay off, saying that further investment in stores and tech is how it would win. He added in the interview that the company would address concerns by providing revenue and earnings guidance, as well as a forecast for capital needs, for the next three years at its analyst meeting, acknowledging that not everyone is buying into Wal-Mart's long-term investment story.
As we previously reported, Wal-Mart added another significant cost to its 2015 expenses when it announced a $1.2 billion wage increase for its employees. Additionally, Wal-Mart CFO Charles Holley, who will soon retire his position to Brett Biggs, warned at the chain’s annual investor meeting that further investments in ecommerce ($900 million next year, and $1.1 billion year the following year) would continue to pressure earnings. He also cautioned that relief could still be years away.
AndNowUKnow will continue to report on this story as more information comes to light, as well as other major retail moves as they influence the industry.