WEST DES MOINES, IA - The supermarket chain and technology firm Hy-Vee has gone to the state of Iowa for tax credits in the amount of $7.5 million to aid its plans for expansion.
The proposed expansion plans would cost the company a total of about $74.6 million, according to The Des Moines Register. Once completed, the company will have added 72,000 square feet of office space as well as twice the amount of space for its conference center.
There is, however, a lineup of requests for the Iowa Economic Development Authority Board, according to the report: a computer software firm by the name of Pillar Technology Group, Union Tank Car Co., and Advanced Analytical Technologies. The city of Des Moines also applied for the district, asking for $39 million to put toward a convention hotel that would connect to the Iowa Events Center.
Hy-Vee’s request will be the first to go before the Board on Friday and could potentially prime the retailer for further store expansions.
Steve Roodzant, General Manager of Beverage for Grimmway Farms, was featured in the latest edition of AndNowUKnow’s print publication, The Snack Magazine. Grimmway Farms has ventured into new juice territory with its release of TRUE Organic Juices, and Steve shared with us this exciting new direction.
Check out The Snack article by clicking here, or read the full article below:
Grimmway Farms: An Organic Move
“We are constantly challenging ourselves to meet the changing environment and reach new markets,” Steve Roodzant, General Manager of Beverage for Grimmway Farms, explains. With the launch of TRUE Grimmway Farms Organic Juices, the family-owned and operated, Bakersfield, California-based company, has created its own niche in the super premium juice category.
But this new venture into organic juice, powered by Grimmway’s Cal-Organic farming operation, isn’t the company’s first appearance in the juice market. While it has always been a top priority for Grimmway to expand its role as a leader in the organic category, the company’s involvement in the juice business has already been established for quite some time. “We have been tangentially involved in juice for over a decade, serving as a supplier for beverage distributors in the industry,” Steve tells me.
With a foundation that has been steadily constructed over time, Grimmway has enhanced its product portfolio by giving consumers a superior juice option in the organic market.
“Due to the rise in organic products over recent years, as well as the market growth of the premium juice category on a national level, we felt now was the optimal time to bring a Grimmway line to market,” Roodzant notes.
For years, Grimmway has been a large-scale organic vegetable supplier. With Cal-Organic, Grimmway’s organic arm, the company is differentiating its produce offerings through flexibility in its business model. Roodzant notes, “We see this as a way to put a greater share of organic vegetables into the market. The amazing thing about the TRUE line is that every vegetable ingredient comes directly from our own farms. There is a part of Grimmway Farms in every bottle.”
When asked if the expansion into the juice category cuts into Grimmway’s fresh, whole, and value-added produce program, it becomes apparent from Steve’s response that TRUE products align with the company’s strategic growth as well.
“Take kale, for example,” Roodzant says. “As you walk through a field of kale, there are plants that meet certain specifications for retail or foodservice. But there are also plants that may not be shelf ready, but can be used for quality produce consumption. The flavor is not always dependent on what’s pleasing to the eye. In the end, most growth can be optimized in some process. This is where our operation becomes more efficient and allows us to utilize a higher yield.”
Moving into the future, Grimmway will continue to invest in the organic side of the operation through the continued conversion of their conventional farmland to organic. This plan will help to support the referenced organic growth. “It takes three years to convert conventional fields to soil ready for organic plantings,” Steve points out.
Grimmway debuted its TRUE organic juice in March 2014, strategically aligning with retail partners for a soft launch. The unofficial rollout provided the opportunity to gear up the marketing and merchandising process.
“This initial product introduction, through some of our tried-and-true partnerships, provided us a strong presence on the East Coast and in the Midwest. We have since rolled out our TRUE juice brand throughout the U.S. and into Canada,” Steve says.
The “official” launch came in early October 2014, and was showcased at PMA Fresh Summit in Anaheim, California. From retailers to consumers, customers have expressed enthusiasm for all that TRUE has to offer, praising its organic nature, unique flavors, and competitive pricing.
“Grimmway is focused on answering the increasing demand for organic products. TRUE Juice is our next step,” he tells me. “Our strength in balancing an expanding portfolio is that we are a farming company at heart. Though our growth is substantial, at our core we have not strayed far from our roots.”
In addition to organic carrots, Grimmway farms more than 65 different organic commodities year round, from the Coachella, Imperial, and southern San Joaquin Valleys to higher elevations in California’s Cummings Valley. The company grows 100% of the products that it sells.
In case you are wondering, the new TRUE Organic Juice line consists of six vibrant, full-flavored options that include Bunched Greens, Bananaberry Crush, Wild Berry Blend, Tropical Mango, Blended Blue, and Pure Carrot in single-serve 12 oz. and multi-serve 28 oz. bottles.
“Providing a unique organic product to the super premium juice category is where we enter the market,” Steve proudly states.
It’s a high bar to set, but for a company that is constantly assessing and improving its place in the fresh produce industry, we can be assured that TRUE will continue to rise above and beyond.
WATSONVILLE, CA - California Giant’s Kristin Kleiber has been promoted to the newly-established Marketing and Sales Analyst position.
Having previously served as a Sales Coordinator, where she supported the Blueberry Category Manager, Klieber showed significant interest and talent in marketing efforts, according to a press release. As a result of that interest, she has been participating in recipe development, as well as managing all in-house photography via blogging for several months.
“We are excited to have Kristin focus more on our marketing efforts and to be able to tap into her talents with blogging, food photography, and recipe development,” Cindy Jewell, Vice President of Marketing, said in the release. “Because we are committed to providing new inspirations for our consumer followers every day featuring our berries, we will continue to invest in our people and in our resources.”
According to the company, it plans to continue expanding its consumer presence by utilizing all social media platforms to continue building relationships with its consumers. This plan has made the need for building staff essential.
While she has only just been promoted, much of Klieber’s work can already be seen on California Giant’s website, blog, and its new electronic newsletter.
According to the company, Kleiber will report to Cindy Jewell, assisting with all activities to support the expansion of California Giant’s products and brand. She will also develop and publish retail newsletters, consumer blog content, analyze product movement and sales trends, and continue to conduct analyses of market, customer, and competitor data for the sales team.
Kleiber’s promotion was accompanied by a complete remodel of the company’s kitchen to provide a platform for photography and recipe development, done in house every week.
IRVINE, CA - The California Avocado Commission has announced the arrival of this year’s fresh California avocado crop. Foodservice operators can expect a solid supply of fresh California avocados come April and available through Labor Day. The Commission expects the crop to add rich flavor, silky texture, and local, seasonal appeal to a range of dishes.
The versatile fruit can be prepared in a variety of ways. The Fresh California Avocado & Mushroom Sandwich is a satisfying lunch that combines with market-fresh tastes and bright, spring colors.
The California Avocado Flatbread pairs the always crowd-pleasing flavors of bacon and avocado. And as the weather heats up and customers seek flavorful salads, the Spicy Carrot, Cucumber, and Fresh California Avocado Salad helps to add an Asian flair to foodservice operators' menus.
According to a press release, the California Avocado Commission’s recipe database offers an array of spring and summer menu solutions for all dining segments and dayparts. Visit the Commission's foodservice website for resources that seek to optimize fresh California avocado usage through nutrition, selection, storage, and handling information.
SACRAMENTO, CA - Rain has finally hit California soil, much to the relief of many Californians.
The Weather Channel reports a stark change in California’s weather pattern may render the state a little less vulnerable to drought conditions. The changing weather pattern will continue to bring rain and snow to the West through the first half of the week, providing good news for drought-stricken California.
Snowpacks are expected to have some growth, due to the much-needed snow that will fall in the higher elevations. The water content of California's snowpack was at only 5 percent of the April 1 average, which is the lowest level on record for the date, the Weather Channel reports.
Most areas will see a total rainfall accumulation of less than 1 inch through Wednesday, but some areas near the coast of northern California may see more than 2 inches.
However, as The Weather Channel reports, every inch of rain and snowfall helps soften deficits in California. Downtown San Francisco has received just over 1.5 inches of rain since Jan. 1, which is more than 10.75 inches below average. In Southern California, downtown Los Angeles has reported just over 2.75 inches of rain since the beginning of the year, which is over 6.5 inches below average.
Though the rain and snow are certainly welcome, significantly more storms are needed to put any kind of dent in the ongoing drought.
LOS ANGELES, CA - 4Earth Farms has been pulling out all the stops to grow its organic brand in recent years and it has no plans of stopping.
I spoke with Mark Munger, Vice President of Sales and Marketing for 4Earth Farms, about the company’s focus on increasing the number of organic products, increasing quality, and providing consistency for retailers.
“Our organic line has been a big focus for growth within the company. Based on feedback and demand from our customers, we’ve been growing and evolving the program by adding additional items for the 4Earth Organics brand and our outside brands as well,” says Munger.
One of the main goals for 4Earth Farms has been to become a “one-stop-shop” supplier of organics.
Munger tells me, “Other companies don’t have a wide variety of supply. It’s both costly and time-consuming for retailers to run all over town to get their supplies.”
The company currently offers over 100 different organic produce items, Munger tells me, and has plans to add even more in the future.
“We are looking to fill supply gaps in the market and become more valuable as a supplier. We ask our clients, ‘What organic items are you struggling to find supplies for,’” he says.
This collaborative approach is something the company prides themselves on, Munger tells me. 4Earth Farms works from a best practices standpoint, combining its clients understanding of the customer base with its own organic product expertise.
When I asked Munger what differentiates 4Earth Farms' organic line from its competitors, he says, “It's the breadth of our line, our reputation for being high quality, and to retailers, it’s our consistency of supply. We’re aggressive marketers; we recognize that you have to have some price competitiveness. Being able to offer an organic item at an equivalent price to a conventional item really increases consumption.”
To learn more about the company’s organic line, visit 4Earth Farms’ booth at next week’s Northern California Fresh Produce & Floral Expo or visit its website at www.4earthfarms.com.
ANAHEIM, CA - Steve Lutz, Vice President of Marketing at Columbia Marketing International (CMI) joined AndNowUKnow to discuss what’s new with the company’s Daisy Girl Organics brand.
“Daisy Girl is now the number one selling brand in organic apple in the United States after two years,” Lutz tells us.
Now in its third year after introducing the brand, CMI has expanded the line to include five apple varieties. In addition, the company has also introduced four pear varieties to the line for the first time ever.
“It’s attracting new consumers to the category, which is really critical to grow sales,” Lutz continued.
For more on CMI and its Daisy Girl Organics brand, check out our interview with Steve Lutz above.
UNITED STATES - Food Genius is dishing up on salad trends in the foodservice industry.
The company has published Salads: Menu Trends and Insights, a 22-page insight into what restaurants are likely to feature salads and how.
According to the study, the biggest salad trending terms with the largest change in percentage since 2013 are:
- Kale
- Red Cabbage
- Butterhead Lettuce
- Mesclun
- Arugula
Across the nation over half of restaurants offer salads, most often as a small plate. Key findings include that salads are more popularly featured in independent restaurants, half of menus featuring salads are in fast, casual restaurants. This category actually occupies about 31 percent of all U.S. salad mentions.
The average price of a salad entree is reportedly $9.21, while the average small salad item plate is about $7.32.
As seen in the image below, the report shows by restaraunt price-range which are more likely to feature salad options in their menus.
The data also concludes that romaine lettuce is nearly four times more likely to be featured than iceberg or butterhead lettuce, though lettuce in general continues to be the most popular salad base. Other popular bases include spinach, arugula, and cabbage.
Tomatoes and onions are the two most popular restaurant toppings, though a wide diversity of toppings are available. According to Food Genius, these two produce items are actually expected to come on salads. Foodservice establishments do, however, try to offer toppings customers are familiar with.
For all the latest in industry news and trends, keep checking in with AndNowUKnow.
To download the report, click the link below:
WASHINGTON - Two PACA violators in Georgia and Utah have been restricted from operating in the produce industry, according to a USDA press release.
Daniel Hernandez, doing business as Daniel Produce, a Forest Park, Georgia-based company, has allegedly failed to pay a $4,715 award in favor of a Georgia seller. Daniel E. Hernandez was listed as the sole proprietor of the business.
High Country Distribution LLC, a South Jordan, Utah-based company, has failed to pay a $9,054 award in favor of a California seller. Roy V. Cook and Jason K. Henderson were listed as members of the business.
In the past three years, USDA resolved approximately 4,250 PACA claims involving more than $77 million. USDA experts have also assisted more than 7,000 callers with issues valued at approximately $110 million. Individuals, including sole proprietors, partners, members, managers, officers, directors, or major stockholders may not be employed by or affiliated with any PACA licensee without the approval of the USDA. The Agricultural Marketing Service (AMS), PACA Division, regulates fair trading practices of produce businesses operating subject to PACA.
LA CAÑADA FLINTRIDGE, CA - The Allen Lund Company, San Francisco office has promoted two associates, Wendy Adan and Albert Llamas, to Operations Manager.
“As this office continues to grow and with our focus on produce, the importance of managing the often complicated process associated with perishables is crucial,” said Bob Rose, Allen Lund Company’s San Francisco Manager. “Both Wendy and Albert possess the skill set operationally and experience to grow and manage this portion of our business.”
Wendy Adan, an 8 year veteran at the company, is a graduate of San Diego State University with a degree in Business Management. Albert Llamas, who has been with the company since 1999, attended the University of Hawaii at Manoa for Business Management.
David Lund, Vice President of Sales and Branch Operations, complimented Adan and Llamas on their ability to provide excellent service. “Together they will be a great team as the office continues to grow in numbers and accounts,” said Lund. “Their experience in the produce industry will prove a valuable resource to the expanding staff and they will continue to provide the excellent service our customers expect.”
Both Adan and Llamas say they are excited about this opportunity and they are looking forward to new challenges with this position as they help expand the San Francisco office and ALC brand.