Hangtown Oysters Now Available
Hangtown Oysters, grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound, are now available exclusively through Fortune Fish & Gourmet. A member of the...
View ArticleBeaverton Foods Expands Co-packing, Private Label Business with New Brand...
Industry pro, Cindy Sitton, joins Oregon’s 87-year-old specialty condiment manufacturer to help build an area of the business that represents more than 120 co-packing partners at Beaverton Foods....
View ArticleFMI Responds to FDA Surprise Release of “Final” Menu Labeling Guidance
Food Marketing Institute (FMI) President and CEO Leslie G. Sarasin offered the following statement regarding the surprising late Friday afternoon release of the U.S. Food and Drug Administration’s...
View ArticleNonprofit Center Takes Fresh Local Food into Washington DC’s Food Deserts
By Lorrie Baumann In Washington D.C.’s urban center, a restaurant-inspired nonprofit organization is planting seeds for a new generation of healthy eaters. Arcadia Center for Sustainable Food &...
View ArticleNatural Grocers by Vitamin Cottage Announces $10 Million Share Repurchase...
Natural Grocers by Vitamin Cottage, Inc.’s board of directors has authorized a new two-year program to repurchase up to $10 million in shares of the company’s common stock. Repurchases under the...
View ArticleLee Delaney Appointed Executive Vice President, Chief Growth Officer for BJ’s...
BJ’s Wholesale Club, Inc. announced that Lee Delaney has been appointed Executive Vice President, Chief Growth Officer effective May 9, 2016. Delaney will be responsible for the company’s merchandising...
View ArticleArtisanal Cheese Partnership Springboards Creativity for Cabot Creamery
By Lorrie Baumann Cabot Creamery’s partnership with Cellars at Jasper Hill won an American Cheese Society first-place award for Cabot Clothbound Cheddar Select and another first place for Cabot...
View ArticleSprout Organic and CROSSMARK Announce Partnership
Sprout Nutrition and CROSSMARK, Inc. announced a new nationwide partnership to bring organic whole foods to babies, toddlers and all family members. The partnership gives Sprout expanded category...
View ArticleNew Meat Topped Pizzas from American Flatbread
American Flatbread has expanded its premium line and entered a new product category with three new meat topped pizzas – Pulled Pork & Pineapple, Pulled Pork, Pineapple & Jalapeño and Uncured...
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Artisanal Cheese Partnership Springboards Creativity for Cabot Creamery
By Lorrie Baumann Cabot Creamery’s partnership with Cellars at Jasper Hill won an American Cheese Society first-place award for Cabot Clothbound Cheddar Select and another first place for Cabot...
View ArticleCypress Grove Wins 13 Prizes at California State Fair
Cypress Grove won 13 prizes at the 2016 California State Fair Commercial Cheese Competition. Cypress Grove’s Truffle Tremor and Fromage Blanc were each awarded a prestigious Best of California prize,...
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Beaverton Foods Wins Four Gold Medals at World-Wide Mustard Competition
Oregon’s 87-year-old specialty condiment manufacturer took home a grand total of eight awards; four of them gold medals – at the 21st annual World-Wide Mustard Competition. The event involved more than...
View Article33 Smart & Final Store Locations Acquired From Haggen Now Open for Business
Smart & Final, one of the longest continuously-operating food retailers in the U.S., has announced that all 33 lease locations it acquired in December 2015 which were operated under the Haggen...
View ArticleDemand Spurs Farmers to Consider the Organic Option
By Lorrie Baumann American consumer demand for fresh, organic produce is creating the market that’s encouraging more farmers to convert land to organic production, according to Laura Batcha, Executive...
View ArticlePlant-Based Protein Products Projected to Continue Market Growth
By Greg Gonzales Ask vegans where they get their protein these days, and eyes are sure to roll. Consumers, especially millennials, are adding more plant-based proteins to their diet than ever before....
View ArticleOrganic Dairy Farmer Challenges Everything We Know About Making a Great Cup...
Coffee culture has always romanced the origin of the bean, the roasting method and the brewing technique. But an Organic Valley dairy farmer, Gerrit van Tol, recently set out to prove that the secret...
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June Issue of Gourmet News Now Available
Click the cover image or click here to be among the first to read the June issue of Gourmet News.
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A Guided Tour Through Wisconsin’s Dairyland
By Lorrie Baumann Wisconsin Master Cheesemaker Myron Olson runs the only cheese plant in the United States that’s still making Limburger cheese. Olson is very nearly that unique himself – he’s only one...
View ArticleSpecialty Chocolate Getting Better From Bean to Bar
By Greg Gonzales The father of modern taxonomy, Carl Linnaeus, named the plant from which chocolate is derived Theobroma cacao, Sanskrit for “food of the gods.” Hernando Cortez said cocoa could allow a...
View ArticleGOLFERA Italian Mortadella and Braceri Now from Rogers Collection
Rogers Collection has added GOLFERA Italian mortadella and GOLFERA Braceri (grilled/cooked ham with herbs) to its catalog. These products are now available for the first time ever in the U.S. market at...
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