Category Archives: Produce

Chile Lime and Sea Salt Caramel Flavors Join the Barefruit Line

BARE has announced two new flavors, Chile Lime and Sea Salt Caramel, for its line of Barefruit® All Natural Apple Chips.  The new flavors are made from 100 percent real fruit that is baked not fried, and are gluten free, non-GMO, kosher, vegan, and fat free with no artificial ingredients.

Crunchy Sea Salt Caramel Apple Chips_100% Natural“Our new Chile Lime and Sea Salt Caramel Apple Chips stimulate the taste buds with unique and unexpected flavor combinations that typically draw families and kids to calorie-laden snacks and desserts,” said Brad Oberwager, Chief Executive Officer of BARE. “We’re on a mission to bring simplicity back to snacking with real food, and ingredients we can pronounce that still taste delicious. Our new mouthwatering offerings make it easier than ever to experience the goodness of nature while satiating a sweet or savory craving.”

Crunchy Chile Lime Apple Chips_100% NaturalThe new Chile Lime Apple Chips combine the zesty kick of chiles with the cooling tang of lime, while Sea Salt Caramel Apple Chips feature a harmonious blend of rich, melt-in-your-mouth caramel with a sprinkle of sea salt. The new snacks are baked using the same exclusive process as the company’s original Apple Chips, which caramelizes the natural sugars of the apple on the outside of every chip, creating a satisfying crunch without adding refined sugar or preservatives. Like all other BARE snacks, the new flavors are gluten-free, fat-free, non-GMO, kosher, vegan and a good source of dietary fiber.

In addition to its All Natural Apple Chips, BARE offers Barefruit Organic Apple Chips and Barefruit Organic Bake-Dried Fruit. Barefruit Organic Apple Chips are certified USDA organic and available in four flavors: Cinnamon, Fuji Red, Granny Smith and Medley.

Barefruit Apple Chips are available at grocery and natural retailers nationwide in the dried fruit section, including Whole Foods Market, Safeway, Sprouts, Target, TJ Maxx, Publix, Fred Meyer, Walgreens, Walmart, and online at and Suggested retail prices are $1.99-$2.49 for a 1.69-ounce bag and $0.99-$1.49 for a .53-ounce bag.


Tackle Your Shrink with North Shore Living Herbs

Fresh herbs continue to grow in popularity and are considered a staple for any produce department. Consumer demand is expected to increase due to healthy eating trends and a renewed interest in cooking at home. North Shore Living Herbs® offer a solution for retailers looking to meet consumer demand in a category long associated with high levels of shrink.

Stop by booth 4324 at the PMA Fresh Summit to find out more about what North Shore Living Herbs can do for your fresh herbs category. The company is raffling off a yet-unreleased Playstation 4 gaming system and Madden 25 game as part of North Shore’s call to “Tackle your shrink.”  

North Shore Living Herbs are packaged with the roots intact so they have a significantly longer shelf life than traditional cut herbs. The resulting freshness leads to a more profitable herb category and more satisfied consumers.

North Shore Living Herbs are the original living herb and were first brought to market approximately 17 years ago as a solution to the lack of freshness found in the traditional fresh herb category. They are grown year-round in Southern California on a family-owned and operated farm and shipped all across the United States and into Canada.

Greenhouse Basil PictureNorth Shore offers both a clamshell and potted line to maximize sales in the fresh herb category. All of North Shore’s products are grown hydroponically in state-of-the-art greenhouses in accordance with strict food safety guidelines. They have always been grown as culinary items meant for consumption, as opposed to floral products. The potted line has a 2-inch pot and a shipping and display tray that fits nine plants. In addition, the plant is mature and intended for immediate culinary use. North Shore grows it so the consumer doesn’t have to.

North Shore works with its retail partners to implement a customized program built around the needs and demographics of the target market. The company has found found that cross-merchandising herbs with other produce items increases sales and builds the category. Basil has long been merchandised with tomatoes, however, North Shore recommends that retailers begin to take advantage of the consumers interest in lesser known pairings. For example, rosemary goes wonderfully with potatoes and mint with melons.

Rush Bowls Teams Up with Udi’s for Gluten Free Granola-Fruit Meals

Rush Bowls®, which makes quick and healthy frozen meals, has teamed up with Udi’s® Gluten Free, a subsidiary of Boulder Brands, Inc. All of the Rush Bowls signature fruit blends will now exclusively feature Udi’s Gluten Free granola. Rush Bowls are low calorie, nutrient filled fruit blends that are perfect as a wholesome meal or snack. The incorporation of Udi’s Gluten Free granola will add another great layer of flavor and allow the entire Rush Bowls product line to be gluten free.

“Udi’s Gluten Free granola is the ideal complement to our fruit blends,” says Rush Bowls Founder and President, Andrew Pudalov. “Boulder Brands is a leader in the natural foods market, and joining forces supports our mission to provide healthy, great tasting products that cater to nearly every dietary need.”

Rush Bowls Exploding Snack PackFor the past several years, Rush Bowls has produced its original Meal-in-a-Bowl product line, which is sold in retailers throughout the country. In addition, Rush has recently launched a brand new extension – the Snack Pack. This new line offers the signature recipe in a smaller package, perfect for those craving a healthy snack. Both the Snack Pack and the Original Meal will be cobranded with Udi’s and sold at natural, conventional, and institutional retailers throughout the country.

Specialty Foods Producers Wow Restaurateurs

by Lorrie Baumann

Specialty food producers showed up en masse at this year’s Western Foodservice & Hospitality Expo to introduce southern California restaurateurs to great gourmet products that can help their foodservice operations create the kind of flavor experience that their upscale clientele demands. Many of these folks will be familiar names to specialty foods retailers too.

Sparrow Lane artisanal varietal vinegars was at the show to talk about why these California-produced products are better. “A lot of balsamics on the market start with red wine or white wine and then add caramel colors. We have our own plant where we produce our own vinegars from the natural grape must, so you don’t get the extra sugars and the other things that don’t belong in there, and then they’re aged in oak barrels from 12 to 15 months and then bottled,” says Jesse Layman, the company’s “head chef and marketing guy.” He’s been a chef for 25 years, and he says vinegars have a wide variety of uses, allowing you to eliminate salt while enhancing the flavors of the food. Blackberry balsamic is wonderful with pork and chicken dishes and served en croute. And of course, they are still good on salads. Use Sparrow Lane varietals on salads as a nice finishing vinegar.

Fresh Origins offered fresh microgreens packaged for foodservice use. Although microgreens have been getting a lot of buzz in white tablecloth restaurants over the past year or two, the company is just now looking for a toehold on the retail market. Contact

Daiya brought its line of dairy-free, soy-free, gluten-free, Kosher, vegan cheese alternatives. Daiya recently came out with some cream cheeses that come packed in 8-ounce containers (12 per case) in flavors including strawberry-style, made from real strawberries, original flavor that’s like a traditional plain cream cheese and an onion and chive-style product. The company also makes cheese-alternative slices for retail sale in Swiss-style, cheddar style and a provolone style.  The slices come in cases of 12 7.8-ounce packages. Mozzarella, cheddar, and pepper-jack style cheese alternatives are also available for retail in shreds. Contact Trevis Umble He’s the retail sales manager for the western U.S., but if he’s not the appropriate contact for you, he’ll refer you to the right person.

Pure Indulgent Foods is offering “flats” as a companion for cheeses and spreads. These savory crackers come in flavors including Rosemary Cranberry, Cashew Date, Chili Mango and Fig Olive. At the show, the Rosemary Cranberry and Chili Mango flavor crackers were drawing attention as an all-natural way to add a crisp touch to a salad. Call 403.243.5699 for more information.

SooFoo demonstrated that “Mighty Grains with a Strange Name” can be delicious with samples of their blend of nine organic, GMO-free grains and lentils grown in the U.S. “We have the original blend here that we’ve cooked in water in a rice cooker and we’re sampling with some olive oil and a little salt,” says Felice Charlton, Director of New Business for the company. The product also makes a Lemon Kale Salad for which Charlton developed the recipe. Add the cooked grain to some kale and crumbled feta and toss with an olive oil-lemon juice dressing. Add some pine nuts and dried cranberries for nutty crunch and sweetness. Visit

Blaze’s Beans in Vancouver teamed up with Orange County Produce about 10 years ago to produce a line of spicy pickled beans that are great for Bloody Marys. “Almost everything we market has been going to Canada for the last 10 or 15 years, but we’ve been marketing in the U.S. for only the last five or six years,” says Matt Kawamura, a Partner in Blaze’s Beans. Visit


Sprout Foods Debuts Snack Line for School-Age Kids

Sprout Foods, which offers chef-inspired, wholesome and certified organic foods for children, announced today the launch of Sprout Smash Organic Kids Snack Pouches, its first-ever line of food for school-aged kids. These new, great tasting organic pureed snacks, ideal for kids pre-school through elementary school, come in easy-to-squeeze pouches and feature wholesome ingredients.

The Sprout Smash Organic Kids Snack Pouches – in nine tasty Vegetable & Fruit, Greek Yogurt & Superfruit, and Quinoa, Coconut & Fruit flavors – are nutritionally superior to the standard applesauce snacks offered on the market today. The Sprout Smash snacks are made with real vegetables, fruits and grains, are certified USDA organic, and deliver nutrition from whole foods, not artificial fortification. Each 4-ounce Sprout Smash snack provides about 20 percent more product than the pouch-snack competition and comes in a BPA-free, squeezable pouch with a resealable cap that makes them great for on-the-go kids.

“When children reach school age, their days are filled with learning, playing and trying new activities, and it seems like they are always on the move. But most of the grab-as-you-go snack foods available today simply aren’t healthy,” says Geoff Stella, Vice President of Marketing , Sprout Foods. “We’ve created the Sprout Smash snacks with that in mind, to give kids wholesome foods that are full of nutrition and flavor and can be enjoyed whenever, wherever.”


The Sprout Smash Organic Kids Snack Pouches line-up includes:

Vegetable and fruit flavors that are made from more vegetables than fruit and are nutritious, naturally sweet, and delicious (Butternut Squash & Grape, Pumpkin & Strawberry, Carrot & Orange);
Greek yogurt and superfruit flavors packed with protein from the non-fat Greek yogurt and high-antioxidants from the fruit blends (Strawberry & Cherry, Acai & Raspberry, Blueberry & Blackcurrant); and
Quinoa, coconut and fruit flavors made with nutritious quinoa and coconut milk for the perfect quick, light morning meal or tasty after-school or after-sports snack (Cherry & Apple, Peach & Banana, Banana & Berry).

The Sprout Smash Organic Kids Snack Pouches will be available in the applesauce section of national grocers in August. For more information, please visit

Korean Produce Distributor Launches into U.S. Market

Seoree (pronounced “sah-ree”), a premium Korea-based produce distributor, today announced it is making its official debut into U.S. markets with an upcoming brand launch at a private salon-style reception in Washington, D.C. The event will draw members of the Washington media elite and staff from the Korean embassy, along with international business faculty from George Washington University and representatives of other local and international business interests.

Entitled “Sneak a Bite,” the reception is an opportunity to introduce the Seoree brand and its product offerings to American audiences in Washington, D.C. It will feature a demonstration by a Korean celebrity chef, and event attendees will have the opportunity to sample organic Korean fruits in a combination of specialty dishes and custom cocktails.

The event title comes from Korean tradition. According to cultural lore, in the early morning, Korean children used to sneak into the royal gardens to grab a piece of the king’s delicious fruit. Seoree now wants to invite customers in American markets to share in the traditional treat of kings.

“I am excited by the opportunities that will be open to Seoree by operating within the American market,” said Sung-Jin Kong, CEO of Seoree. “Our fruits, like premium apples and pears, are sourced from more than 150,000 orchards and farms around Korea. We have instituted a rigorous quality-assurance process that ensures only the best pieces of fruit – those with the proper sugar levels and the best texture – bear the Seoree label. We are confident that American consumers will also see and taste the great quality of our products,” he added.

The brand launch is supported by two other Korea-based organizations: the Kim Chang Joon Future U.S.-Korea Foundation, led by former U.S. Representative Jay Kim, the first Korean-American to serve in the U.S. Congress; and the Korea Fruit Agricultural Company Federation.

Rep. Kim was recently appointed to the new South Korean president’s National Economic Advisory Council, and the newly minted free-trade agreement between South Korean and the United States makes possible precisely the type of relationship Seoree is trying to create – the sharing of products and goods between nations to foster freer markets and broader cultural understanding.

“I am highly gratified to help Seoree succeed here in the United States,” said Rep. Kim in a statement. “My position in both the United States and Korea allows me to encourage economic development between our nations, and the new free-trade agreement lets companies like Seoree flourish in new markets.”

The invitation-only event will be held at the W Hotel in Washington, D.C., on July 17, 2013.

Snikiddy Eat Your Vegetables Chips Line Adds More Veggies

Snikiddy®, a line of all-natural snacks made from simple, real-food ingredients, announced a fresh new look for its line of Eat Your Vegetables® chips at the Summer Fancy Food Show. The chips now feature even more vegetables, including the superfood, kale. In addition to integrating kale into the new recipe, Eat Your Vegetables are now made with broccoli, spinach, tomatoes, sweet potatoes, carrots and shitake mushrooms, providing a full serving of vegetables in every 1-ounce serving. The new snacks also feature fresh, redesigned packaging with a clean look that highlights the new added ingredients.

“Now with eight different vegetables, Snikiddy Eat Your Vegetables are an even more nutritious and delicious alternative to other overly-processed snack foods,” said Mary Schulman, Founder and Executive Vice President of Marketing for Snikiddy. “We worked long and hard to perfect our new recipe and are excited to introduce these one-of-a-kind vegetable chips to new and old fans alike as a better way to snack. Eat Your Vegetables makes it easy to get an added serving of vegetables in a snack we all love – plus they taste amazing!”

With a full serving of vegetables in each ounce, Eat Your Vegetables are a good source of vitamin A, C, E, B1, B6 and antioxidants. The chips also provide 3 grams of fiber and 3 grams of protein per serving from a proprietary blend of beans and brown rice.

Like all other Snikiddy snacks, Eat Your Vegetables are all-natural, certified gluten- and wheat-free, made with non-GMO ingredients and are completely peanut and tree nut-free. Snikiddy Eat Your Vegetables are available in fun, family-friendly flavors including: Sea Salt, Sour Cream & Onion, Jalapeno Ranch, Italian Herb & Olive Oil and Sea Salt & Lime. The new packaging will begin hitting shelves nationwide by the end of August; however, bags featuring “Now with Kale” stickers are already being shipped to retailers.

Snikiddy snacks are available at grocery, natural, specialty and family retailers nationwide, including select Target locations, Sprouts Farmers Market, The Fresh Market, Whole Foods Market, Toys ‘R’ Us, and Babies ‘R’ Us as well as online at

Chilean Products Seek to Conquer American Palates

As a way to maintain their presence in the American market, 12 Chilean companies will gather under a country pavilion coordinated by ProChile at booth # 1320 at the 2013 Summer Fancy Food Show.

In 2012, Chilean exports of food and beverages to the world totaled USD 13,716 million, of which USD 3,111 million went to the United States, ranking as the leading destination of shipments of the sector, mainly led by salmon, grapes and berries.

“There is a tremendous potential for Chilean food and drinks in the US. Chile is currently developing new products with higher added value oriented to niche markets, among which include gourmet products such as olive oil, seafood delicatessen, and flavored mineral waters, jams, wine  jellies, dehydrated berries and native potato, some types of honey, premium wines, pisco and microbrews. All these products are quite successful with American consumers,” said Pedro Pablo Aresti, Trade Commissioner of Chile in New York.

The quality of the food supply produced in Chile has achieved remarkable recognition, according to the latest Global Food Security Index 2012 prepared by The Economist Intelligence Unit, which placed the country as the leader in Latin America.

During the three days in which the exhibition takes place, the Chile pavilion will have tastings of salmon, walnut pies and steaks with a glass of wine.

Foods from Chile. Source of Life

Chef Julius Russell, one of the owners of the restaurant “A Tale of Two Chefs” from Chicago and also one of the ambassadors of the “Foods From Chile. Source of Life” campaign which is currently being conducted in the United States, said that in his kitchen there is always Chilean food and generally the American consumer is becoming increasingly aware of the origin of the products.

“There is a more educated consumer as a result of increased food marketing”, assures Russell. “I have found from a knowledge level that many people know about the greatness of Chilean seafood and wine. Where I have seen a greater appreciation for are fruits and nuts. I have been able to mix Chilean fruits and nuts in desserts and savory dishes,” he said.

“Foods from Chile. Source of life” is an advocacy campaign that aims to position Chile as unique origin of food production for the final consumer. This campaign is in addition to other country brand campaigns that seek to position various Chilean foods, such as wine – “Wines of Chile” – olive oil – “Chile Olive Oil” – and fresh fruit – “Fruits from Chile,” which will also be present in the stands of Chilean companies at the exhibition.

Fresh Spanish Calçots Available for Pre-Order at

Spanish gourmet food retailer announces a new addition to its line of fresh produce: the calçot. “We have seen such a dramatic response to our seasonal offerings of fresh padrón peppers, judias verdes (beans) and gernika peppers, and we are thrilled to branch out even further with new lines of fresh produce,” noted President Jonathan Harris. “The farmer’s markets in Spain bustle with fresh vegetables like these and it is wonderful to bring them to our customers here in the U.S.”

La Tienda’s calçots are U.S. grown and are harvested fresh from the farm. They may be ordered online and are then shipped on a first-come, first-served basis. Hundreds of people have already signed up to be notified when the first crop of calçots arrives.

Similar to a green onion, though milder in taste, the calçots (pronounced “kal-sotes”) are specifically tended so that the lower portion of the stalk is protected by from exposure to sunlight. When harvested in the early spring, calçots are grilled over smoking vine clippings, tinder or charcoal. Eaten one at a time, the steaming, charred exterior of the onion is peeled away to reveal a sweet, tender heart – perfect to dip into romesco sauce: a traditional blend of tomatoes, red peppers, almonds, garlic, olive oil and vinegar.

Calçot season is celebrated in the region of Cataluña, Spain with festivals known as calçotada, the most famous of which takes place in Valls. People gather to eat the tasty calçots, and then continue the feast with grilled meats, sausages, red wine from a porrón, and then finish the meal with the classic dessert: crema catalana.