Category Archives: Vegetarian

Lotus Foods Introduces Gluten-Free Ramen

Ramen, one of the best-loved Asian foods and a shelf staple in millions of American kitchens, dorm rooms and offices, is about to become even more popular. Traditionally, ramen noodles are made from wheat, and thus off-bounds to ­­legions of consumers who are gluten intolerant.

Lotus Foods, who changed how Americans think about rice, is shaking up the ramen world, introducing traditional Japanese-style ramen noodles made from rice.

Millet_Small“We are thrilled to bring this wonderfully quick, versatile and satisfying food to people who can’t eat wheat-based ramen,” says Lotus Foods Co-owner Caryl Levine. “And ramen fans will be delighted because our noodle cakes are made with our popular heirloom and organic specialty rice, so the tastes and colors are entirely new and exciting.”

Lotus Foods ‘ready-in-four-minutes’ Ramen are available in three flavors: Forbidden Rice® Ramen; Jade Pearl Rice™ Ramen; and Millet & Brown Rice Ramen. Consumers will have a choice of buying individual ramen cakes with savory reduced-sodium miso soup flavor packets to make an instant bowl of nourishing noodle soup, or four ramen noodle cakes packaged together without any flavor packets. Lotus Foods Ramen are perfect as a snack or the start of a complete meal by adding vegetables or a protein of choice. They will add drama to your favorite stir-fry or transform your classic cold noodle salad with a simple soy sauce and sesame dressing.

Forbidden Rice® Ramen are a natural source of antioxidants and high in protein, fiber and minerals. Jade Pearl Rice™ Ramen is infused with chlorophyll-rich, wild-crafted bamboo extract for enhanced taste and nutrition. Millet & Brown Rice Ramen have a delicious nutty taste and are a good source of fiber and protein.

As well as being gluten free, low fat and vegan, Lotus Foods Rice Ramen are made with organic rice and all non-GMO ingredients. The miso soup packets have 25 to 33 percent less sodium than regular ramen soups.

This is the second new product launch by Lotus Foods this year. In the spring, the company launched convenient microwaveable Heat & Eat Rice Bowls. Ready in just 90 seconds, they deliver nutritional benefits with three great-tasting heirloom rices. All three rices are produced through Lotus Foods’ partnership with family rice farmers in Cambodia and Indonesia, who are using water-conserving More Crop Per Dropgrowing methods. All of the products are gluten free, non-GMO verified and with no added salt or fat. Like the new Lotus Foods Rice Ramen, the bowls can be the easy, instant start to a complete meal or a quick, healthy snack.

“We want to make our healthy whole grain rice more accessible to people,” says Levine. “With so many people coping with gluten intolerance, diabetes, or simply too busy to cook, we feel it is important to give them more options to consume delicious and nutritious rice.”

Since 1995, Lotus Foods has been sourcing fair-trade ingredients from small family farmers around the world who are growing rice sustainably and preserving heirloom and specialty rices. The company’s objective is not only to help rice farmers earn a living wage but to bring healthier rice choices to consumers.

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New Products Take a Bow Before the Curtain Rises at #ExpoEast

Live from Natural Products Expo EastAmong the new products making their debut at this year’s Natural Products Expo East are Quinoa & Brown Rice from Hodgson Mill in pre-seasoned packets for three or four servings. Cooks add water, heat and serve for a dish that’s ready in 15 minutes. Varieties include Lemon Pepper, Italian, Spicy and Garlic and Herb.

Domino Foods’ Florida Crystals brand introduced Tate Lyle Organic Pure Cane Sugar and Organic Turbinado Raw Cane Sugar. Both products carry Fair Trade certification and are packaged in 24-ounce packages for the supermarket shelf.

Several companies are offering new snack chips to the market. Those include Corn Pretzels from The Real Deal All-Natural Snacks, Super Food grain chips from Rhythm Superfoods in four flavors, Beanitos Restaurant-Style White Bean with Sea Salt Chips and Cassava Tortilla Chips from NoTatoes. Brad’s Raw Foods has added a Pina Kale-Ada flavor to its line of Brad’s Raw Leafy Kale snacks, and Ocean’s Halo is debuting The Seaweed Chip here.

Farmer Gene’s Tiny but Mighty Popcorn is packaged to be popped at home. This ancient heirloom popcorn is a native plant that grows into a bush that produces multiple small ears of popping corn whose kernels have thin hulls that virtually disintegrate when the corn is popped, so they don’t get stuck in teeth when the popcorn is eaten, the company says.

Seed Products from Carrington Farms Make a Protein-Packed Snack

Carrington Farms offers a variety of different seed blends including flax, chia, and hemp. All Carrington Farms products are certified organic, Star-K Kosher, gluten-free and non-GMO. The Organic Milled Flax Seeds, Organic Flax Chia Blend, and Organic Flax Hemp Blend all provide a great way to start adding a little more nutrition to your everyday life.

Milled Flax – 14-ounce and 32-ounce Pouch
Carrington Milled FlaxCarrington Farms re-sealable pouches of Organic Milled Flax Seed exceed all standards of nutritious taste, freshness, and purity, providing a dynamic option in satisfying a healthy regimen. The unique proprietary milling and micro-cleanse process utilized by Carrington Farms assures that only the finest flax seeds are thoroughly cleansed by natural means, and then surgically sliced, as opposed to pulverized, resulting in a delicious coarse flax seed grind that retains the maximum amount of healthy nutrients.

Carrington Flax Chia BlendFlax Chia Blend – 12-ounce Pouch
Carrington Farms Flax Chia blend is the ultimate in “superfood” flax products. Combined organic milled flax seeds and chia seeds result in a nutritious blend that is overflowing with a wealth of health benefits.

Carrington Flax Hemp BlendFlax Hemp Blend – 10-ounce Pouch
Carrington Farms Organic Flax Hemp Blend has a flavorful combination that provides energy and vitality and contributes to an overall healthy metabolism.

La Piana Grilled Italian Veggies, Balsamic Vinegars Now at The Fresh Market

Italian Foods Corporation’s La Piana® grilled Italian vegetables are being carried by The Fresh Market through Haddon House Food Products of Medford, N.J.

La Piana CippolineOnionsWhiteThe Fresh Market now offers its customers La Piana Grilled Sundried Tomatoes and Grilled Cipolline Onions, said Francesca Lapiana Krause, sales director.  La Piana Bronze, Silver and Gold Aged Balsamic Vinegars of Modena also are being sold by The Fresh Market, Lapiana-Krause said.

The Grilled Sundried Tomatoes are from the Liguria region, and the Grilled Cipolline Onions are from Emilia Romagna.  The Italian-style grilled vegetables are prepared according to traditional recipes, and also include the newly introduced La Piana Grilled Artichokes.  The vegetables are available in 10-ounce jars at a suggested retail price of $7.49.  The La Piana Bronze, Silver and Gold Balsamic Vinegars of Modena are available in 8.4-ounce decorative bottles with suggested retail prices of $9.99 for the Bronze, $18.99 for the Silver and $26.99 for the Gold.

More information is available at www.ItalianFoods.com or 1-888-516-7262.

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 kelly@freshorigins.com

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 trev@daiyafoods.com. 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 www.soofoo.com.

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 www.blazesbeans.com.

 

Goddess Gourmet to Introduce Flavor Bombs at Natural Products Expo

Goddess Gourmet, LLC will be introducing its branded line of all natural, fresh frozen, gluten free recipe-ready cooking bases, Flavor Bombs, at the Natural Products Expo East Show in Baltimore, Md. Flavor Bombs come in five exciting flavors and were developed to provide consumers with a unique cooking base that will create a memorable dish for up to four people. Flavors include basil, sage, rosemary, mirepoix and soffritto.

Flavor Bombs are the creation of Giovannina Bellino, a long-time ‘Foodie” entrepreneur, mother of three and the owner of Goddess Gourmet, a catering company located on Long Island, New York. Gio was also a contestant on the popular cooking show “Chopped” on the Food Network this past May.

Basil Flavor Bomb

Basil Flavor Bomb

Flavor Bombs provides consumers with an all natural, gluten free, fresh frozen, recipe-ready cooking base that enhances the flavor and cooking experience of everyday dishes. Flavor Bombs’ concentration and layering of ingredients allow consumers to experience an explosion of flavor and aroma that makes everyday dishes into gourmet meals. Flavor Bombs are precooked to give consumers the flexibility to either start or finish a dish.

“We are very excited to be introducing our new line of Flavor Bombs at Expo East. Consumers have been very supportive of Flavor Bombs, and retailers are starting to take notice as well. We know that the industry is looking for unique and innovated products for their customers and we believe Flavor Bombs is one of those products,” stated Gio Bellino, Founder of Goddess Gourmet.

Flavor Bombs come in five delicious cooking blends and are packed in 2-ounce reusable containers for easy preparation.

Basil Flavor Bomb – Recipe-ready and no chopping necessary. This Flavor Bomb is the perfect complement for an authentic Italian essence for an array of dishes from sauces and soups to meatballs and meatloaf.

Sage Flavor Bomb – Recipe-ready and no chopping necessary. This Flavor Bomb is perfect for those fall and winter months stews, soups and stuffing’s. Excellent with poultry, pork, veal and a true enhancer for roasted potatoes and vegetables.

Rosemary Flavor Bomb – Recipe-ready and no chopping necessary. This Flavor Bomb packs a powerful punch of pungent flavor and aroma that takes fish, chicken or lamb into the next stratosphere. Try it on roasted potatoes or vegetables.

Mirepoix flavorbombMirepoix Flavor Bomb – Recipe-ready and no chopping necessary. This Flavor Bomb is a kaleidoscope of flavors and aroma that is a perfect mix for rice, orzo pasta, quinoa or any kind of grain in making a memorable side dish. Try it in tuna, chicken or egg salad and on vegetables.

Soffritto Flavor Bomb – Recipe-ready and no chopping necessary. This Flavor Bomb is so versatile and delicious it can be used in sauces and soups, in quiche, omelets, frittatas or stir fry. You can even use it as a panini spread or a topping for bruschetta, and it’s the authentic base for marinara sauce.

“Our obsession for great taste is what separates Flavor Bombs from everything else in the spice category. We use only the finest all natural herbs and ingredients available in the market today,” explained Bellino.

Experience Flavor Bombs at booth #8223 at the Natural Products Expo East Show in Baltimore, MD on September 26 through 28. Flavor Bombs will also be included in the gluten free new product showcase during the show.

More Americans Seeking Meat Alternatives

Only a few years ago, tofu, tempeh and seitan were barely known in the culinary world. Now, they are on grocery store shelves across America and being cooked up in the average (and often non-vegetarian) kitchen. In new research just released from Mintel, only 7 percent of consumers identify themselves as vegetarian, however 36 percent indicate the use of meat alternatives. What’s more, less than half of consumers who use meat alternatives are using the products in place of real meat, and 16 percent indicate using the products alongside meat offerings.

“This data suggests that participation in the alternative meat category stretches far beyond necessity, and creates an opportunity for future growth based on the products’ ability to meet general consumer food interests, such as health, price, variety and convenience,” says Beth Bloom, food and drink analyst at Mintel. “The bottom line is that vegetarians and vegans aren’t the only people eating “fake” meat, meat eaters are also exploring this new found protein superpower.”

Health perception plays a large role in use of meat alternatives. One-third of consumers indicate using alternative meat products because they are healthy, higher than any other reason measured in the report. What’s more, more than half (51 percent) of users believe they are healthier than real meat. In addition, some 31 percent are trying to reduce their meat consumption and another 31 percent say they enjoy the taste of meat alternatives.
“While meat alternatives have the potential to meet a range of consumer needs, targeted health positioning has the potential to attract the specific attention of consumers,” Bloom adds.

Vegan claims on new products released in the meat alternative category surpassed vegetarian claims in 2011 to take the top spot. This, combined with the fact that the “no animal ingredients” claim saw the strongest growth from 2008-12 (200 percent), is an indication that consumers are becoming more extreme in their dietary habits.
The next leading claim to see strong growth is ‘GMO free’ (155 percent growth, 2008-12). Given the interest in health among consumers of meat alternatives, products that can present a clean profile will be best positioned to attract the attention of shoppers.
On the other hand, not everyone is jumping on the meat-free bandwagon. The greatest percentage of nonusers (67 percent) indicate a preference for real meat, and 34 percent say they don’t care for the taste of meat alternatives, while 20 percent don’t like the texture.

“While, at one time, products in the category were seen as a substitute for meat consumption, the expansion of formats and flavors has allowed the category to grow beyond one of necessity to become one of desire. Product manufacturers and marketers have a chance to come out from behind the veil of “substitute” and stake a claim as a food option that stands on its own,” Bloom concludes.

Meatless Monday Isn’t Just For Monday Anymore: Beyond Meat Launches First Meat-Free And Gluten Free Chicken-Free Strips

Beyond Meat, the makers of plant-based protein foods that take the animal out of meat, announced the national rollout of Beyond Meat Chicken-Free Strips offering consumers a plant protein that is being touted as the most realistic chicken substitute to hit the market.

The company provides consumers with clean, plant-based proteins that perfectly replicate the taste, texture and nutritional benefits of meat.  Backed by Twitter co-founders, Biz Stone and Evan Williams ‘ Obvious Corporation investment firm and San Francisco-basedKleiner Perkins Caulfield & Byers, Beyond Meat’s first introduction – Chicken-Free Strips – has been in the works for a decade.

Passionate about improving health, reducing ecological footprint and improving animal welfare, Beyond Meat Founder and CEO Ethan Brown believes Americans are ready for more choices when it comes to protein: Specifically clean, plant-based proteins that deliver 20 grams of protein per serving. By launching a chicken substitute that doesn’t sacrifice on taste, chew or satisfaction, he believes anyone looking to reduce meat consumption will be able to do so quite easily.

“We believe the future of protein is animal-free. We want Beyond Meat to be sold as a meat alternative in places where you would ordinarily find meat. Whether that is in the meat case at your local grocery store or at your local fast food restaurant chain,” Brown explained. “This is very different from how meat alternatives are positioned today where you have to hunt them down in a separate refrigerated section far from areas where you would find meat.”

Beyond Meat is on its way. The company’s Chicken-Free Strips launched nationally in Whole Foods Market in April 2013.  Tropical Smoothie is the first national restaurant chain to offer Beyond Meat as a substitute for chicken in salads and sandwiches in 338 locations across 36 states.

Beyond Meat Chicken-Free Strips are made with a blend of pea and soy protein offering consumers 20 grams of protein per 3-ounce serving and 120 calories. (By comparison, a 3-ounce serving of chicken breast also has around 20 grams of protein.)  Plus, these plant-based strips have no saturated or trans fat and are cholesterol free, gluten free, dairy free, meat free, egg free, GMO free, hormone free, antibiotic free and guilt free. They are available in three flavors: Southwest, Lightly Seasoned and Grilled.

For more information, visit www.beyondmeat.com, Twitter @BeyondMeat or Facebook Beyond Meat.

Specialty Food Producers Show Off Their Stuff in Chicago

Several Specialty Food Association member companies have banded together to show off their fancy food products in their foodservice-size packages in a special pavilion in booth #8074 in the North Hall at the NRAShow. A few of them are offering sneak peeks at products that they’ll be bringing to next month’s Summer Fancy Food Show and are willing to talk about what we can expect to see this year in New York, where the association will be drawing back the curtain that has been cloaking its new Specialty Food branding since January and showing us what its “Craft. Care. Joy.” tagline is all about.

This year’s Summer Fancy Food Show will be the largest ever, says Louise Kramer, Communications Director for the Specialty Food Association. “The people behind the product is what we’re celebrating,”

 Joe Tea and Chips

Joe Tea and Chips is here at the NRA Show talking about a diverse line of chips as well as teas, lemonades and half-and-halfs. “We’re a leading supplier to Whole Foods in the New York metropolitan market, and we’ve begun to ship internationally,” says Steven Prato, President of Joe Tea and Chips. We make products with very distinctive taste profiles. They’re anything but subtle.” Visit in the New Jersey Pavilion at the Summer Fancy Food Show. This is Joe Tea and Chips’ debut year at the Summer Fancy Food Show.

San Gennaro Foods

San Gennaro Foods is showing off a frozen Steel Cut Oatmeal that’s brand new. “You just pop it in the microwave for two to three minutes, and you can keep it in the refrigerator for up to five days,” says Angela Mascio, Vice President of San Gennaro Foods. “It’s all natural, 100 percent natural, with no preservatives – all real ingredients.” She adds, “The product is packaged in a cardboard carton that can be popped into a purse and taken along to the office for those mornings when you’re in a hurry to get to the office.” San Gennaro Foods and the Heat & Serve Steel Cut Oatmeal will be in booth #4451 at the Summer Fancy Food Show.

 Smokinlicious

Smokinlicious is here at the NRA Show debuting Smokin’ Dust[R] spices for the fire. The idea is that when you’re grilling, you use the smoke or the natural coals to put flavor into the food. The Smokin’ Dust adds other flavors, says Terry Grant, “Doctor Smoke” of Smokinlicious. The company makes a full line of Kosher-certified products for smoking and natural wood grilling. Visit at booth #5019 at the Summer Fancy Food Show.

 Alexian

Donna Kutz, national sales manager for Alexian, is showing off Pheasant &Rosemary, Duck with Cognac and Truffle Mousse pates here at the NRA Show. Chicken Ballotine that’s joining the line of 5-ounce slices will be premiering in the “What’s New” section at the Summer Fancy Food Show. “Our 5-ounce slice line is going over so well that we’re adding the Chicken Ballotine to it,” she says. “Not everyone likes liver, so we’re adding another choice so we can please everybody.” Visit at the NRA Show in booth #8074 and in booth # 361 at the Summer Fancy Food Show.

 Char Crust

Char Crust is showing its Char Crust dry rub spice mixtures in booth #8074. The latest flavor is Java Buzz, a mole flavor accented with a touch of coffee. “The coffee is micro-ground so it’s never gritty and has really nice flavor distribution throughout the rub. All of the urbs are Kosher certified, Clean Label, and available for both retail and food service. What sets us apart from all other rubs is that Char Crust seals in the juices, so much so that ‘Seals in the Juices’ is our registered trademark,” says Susan Eriksen, Vice President and “Mrs. Char Crust.” Visit in booth # 4153 at the Summer Fancy Food Show.

 Craft. Care. Joy.

“Everyone I’ve spoken to is very excited that we’re back in New York,” says Ken Seiter, Chief Marketing Director for the Specialty Food Associatiion “There will be 180,000 products from 80 countries and about 2,400 exhibits. We’re introducing our new brand, which is a celebration of what we’re all about – the brands, the products, and the people who make them, the passion and the care and the joy that they deliver through their product. Our tag is ‘Craft. Care. Joy,’ and it’s really what they put into them.”

 De Nigris USA

De Nigris USA is here at the NRAShow with Balsamic Vinegar of Modena. De Nigris is the largest producer of wine vinegar and balsamic vinegar in Italy since 1889. “We’re the only fully integrated balsamic vinegar producer, in that we purchase no other products except the raw materials, so that we control the entire production from the grape to the finished product,” says Jason Topolewski, National Sales Manager. The company just acquired an olive oil mill in Salerno, Italy, and this year won a gold medal at the 2013 New York International Olive Oil Competition. The olive oil, DOP Salerno Extra Virgin Olive Oil, will be featured in booth #1880 at the Summer Fancy Food Show.

 Nielsen-Massey Vanillas

Nielsen-Massey Vanillas is showing off foodservice packages of its single-origin vanillas from Madagascar, Mexico and Tahiti. “We offer beans and extracts from all of those countries. We also have a paste for foodservice, and it’s also available for the retail market,” says Michael Stickney, Director of Special Accounts for Nielsen-Massey. “In addition, we have eight flavored extracts.” Expect to see more flavored extracts in booth #736 at the Summer Fancy Food Show.

 Tillen Farms

Tillen Farms is outside the Specialty Food Association pavilion in booth # 7668 at the NRA Show and will be in booth #4320 downstairs at the Summer Fancy Food Show. Tillen Farms is showing off its unique range of specialty pickled vegetables and natural cherries, all grown and processed in the Pacific Northwest. For the Summer Fancy Food Show, Tillen Farms will be making the formal introduction of its new Rainier Reserve and Pink Blush cherries. “We’ve already gotten a good deal of interest from specialty retailers and restaurant chains,” said Tim Metzger, President and Owner of Tillen Farms. “In fact, PF Chang’s with 210+ locations around the country will be featuring our Pink Blush cherries nationwide on their cocktail menu in June.”

Land O’Lakes Hires Government Relations Director, Director of State Affairs and Industry Relations

Autumn Veazey will join Land O’Lakes, Inc., in early May as the new director of government relations, and Daryn McBeth will also join Land O’Lakes as director of state affairs and industry relations.

Veazey serves as professional staff and counsel for U.S. Senator and Ranking Member Thad Cochran of Mississippi and previously served as professional staff and counsel for U.S. Senator Pat Roberts of Kansas, former Ranking Member of the U.S. Senate Committee on Agriculture, Nutrition and Forestry. She served as a litigation attorney representing insurance companies in both insurance defense and workers compensation areas, served as Associate Counsel and Director of Legislative Affairs for the United Fresh Produce Association, a trade association, which represents 1,300 member companies and also held the position of manager of federal affairs at Troutman Sanders Strategies, a full-service government relations and issues management firm.

She will be based in Washington, D.C., and will replace Government Relations Director Steve Krikava, who is retiring. Veazy will be responsible for leading Land O’Lakes, Inc.’s company-wide government relations strategy and identifying issues that affect the cooperatives’ members and its businesses. She will join Land O’Lakes on May 6.

McBeth has spent the last 10 years at Minnesota Agri-Growth Council, where he was most recently president. He was previously a lobby and outreach consultant and worked with Gordley Associates in Washington, D.C. and was an advisor to U.S. Congressman Earl Pomeroy on all matters in front of the U.S. House Agriculture Committee and worked for the U.S. Department of Agriculture where he was special counsel for tax issues for farm programs.

Based in Minnesota, McBeth will be responsible for developing the Land O’Lakes strategy for state-level government relations. He will join Land O’Lakes on April 29.