March/April 2013 - KeHE Distributors

OnTrend 

Fresh Trends And Premium Tastes 

March 3, 2013 - April 27, 2013 

Frozen Assets 

Going Green 

Mmm…Butter 

New & excitiNg 

Rickland Farms 

Greek Yogurt Bars 

Blink Energy Drinks 

SeaSoNal 

MuSt-HaveS 

Dr. Oetker Baking 

Mixes and Pie Fillings – 

Selected Varieties 

Ghirardelli Chocolate Eggs 

Organic Bistro 

Frozen Entrees 

everyday 

FavoriteS 

Dr. Bronner’s Magic Soaps – 


Better Than Bouillon – 

Various Flavors 

Cypress Grove Chevre – 


Pallet & 

diSPlay dealS 

Snikkidy Snacks 

Eat Your Vegetables Pallet 

Sage Valley Lite 

Popcorn Pallet 

Dare 4-Flavor Cracker Pallet

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1 OnTREnD March/April 2013 

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3 OnTREnD March/April 2013

contents 

OnTrend March/April 2013 

5 

15 

22 

32 

36 

40 

46 

UPFRONT 

Mmm…Butter! 

There is so much more to 

butter than salted versus 

unsalted. 

Balsamic Vinegar. Keeping it 

Real. Keeping it Authentic. 

Since the Middle Ages, balsamic 

vinegar has been widely 

regarded as a healing tonic. 

Baby Boom 

The 65-plus year-old US 

demographic is the fastest 

growing; and by 2015 will be 

the largest segment, comprising 

14.5% of the population.. 

Spring Cheese 

Young, fresh cheese are 

meant for spring. 

Frozen Assets 

Frozen foods are a convenient 

way to prepare healthy, costeffective 

meals that 

consumers want. 

K-arving out a Niche - 

One Cup at a Time 

Since their introduction into 

the market, K-Cups have 

made a major impact on the 

coffee category. 


54 

58 

66 

74 

Honra a tu Madre - 

Honor Thy Mother! 

In Latin America more cards 

are sold for Mother’s Day than 

Valentine’s Day or Christmas! 

Pie Perfect Fruit - 

Right for the Season 

Spring time signifies the 

perfect opportunity to blend 

fresh fruit into flaky, buttery 

pastry. 

Snacks on Aisle 1 - 

Smarter Snacking 

The salty snack category 

has garnered sales of over 

$1.02B with double-digit 

increases of 11% 

Going Green 

The green marketplace is one 

of the fastest growing and 

most dynamic sectors of the 

US economy.

OnTrend 


OnTrend 

KeHE Distributors, Inc. ©2013 

March/April 2013 

OnTREND 



Frozen Assets 

Going Green 

Mmm…Butter 

Managing Editor 

Kimberly D. Wallace 

Director of Communications 

Contributing WritErs 

Anne Evanoff 

Steve Higgenbotham 

Tim Means 

Laura McCord 

Terry Rafferty 

Karina Ramirez 

Maria Reyes 

Heather Schubert 

Katie Strohbeck 

For advErtising 

availability ContaCt 

Brooke Wooters 

Advertising Sales Coordinator 

brooke.wooters@kehe.com 

630-343-0070 

Randy Shaw 

Advertising Contract Analyst 

randy.shaw@kehe.com 

630-343-0088 

NEW & EXCITING 




SEASONAL 

MUST-HAVES 







EVERYDAY 

FAVORITES 







PALLET & 

DISPLAY DEALS 





Dare 4-Flavor Cracker Pallet 

For ProMotional 

oPPortunitiEs ContaCt 

vendorsupport@kehe.com 

OnTrend is published monthly by KeHE 

Distributors, Inc. 900 N. Schmidt Road, 

Romeoville, IL 60446. Copyright ©2013 KeHE 

Distributors, Inc. All rights reserved. The 

publisher reserves the right to accept or reject 

any advertising, promotional or editorial material. 

Advertisers, and/or their agents, assume the 

responsibility for all content of published 

advertisements and promotions; and assume 

responsibility for any claims against the publisher 

based on the advertisement or promotion. 

Editorial contributors assume responsibility for 

their published works and assume responsibility 

for any claims against the publisher based on the 

published work. No part of this publication may 

be reproduced in any form or by any electronic 

or mechanical means, including information 

storage and retrieval systems, without permission 

in writing from the publisher. All items submitted 

to OnTrend become the sole property of KeHE 

Distributors, Inc. Editorial content may not 

necessarily reflect the views of the publisher. 

All correspondence and inquires should be 

addressed to: OnTrend by KeHE Distributors, 

900 N. Schmidt Road, Romeoville, IL 60446 or 

ontrend@kehe.com 

Hello and welcome to the March/April 2013 

edition of OnTrend. In this issue we focus on spring 

and all the wonderful things that come along with the 

season. Nothing signifies to me that it is spring like 

the first bite in to a large, juicy strawberry. Here in 

the Midwest, the spring is the perfect time of year to 

enjoy them! 

Once I’ve enjoyed at least one pint of fresh 

strawberries, I grab a couple more and pair them with 

some fresh rhubarb and am whist away, in my mind 

anyways, to Lake Wobegon (yes, I’m a fan of NPR and 

I just love A Prairie Home Companion). Speaking of 

pies, Steve Higgenbotham lets us see a different part 

of him, he’s really in to baking and his secret ingredient for creating the perfect pie 

crust is have the best high butterfat, low moisture butter. In his article, Mmmm… 

Butter, Steve takes us beyond salted versus unsalted butter and gives us insight 

into artisanal, or European styled, butter. After you read the article, you’ll want to 

try to create the perfect pie crust. Remember, it’s the butter! 

As I mentioned earlier, fresh fruit is definitely a harbinger of spring, but have 

you ever thought about Spring Cheese? Honestly, I never considered that cheese 

had a season, but our corporate cheesemonger, Heather Schubert gives us an 

education on young, fresh cheeses that are perfect for spring. 

Spring is also a time for renewal and to celebrate all the bounty that Mother 

Earth provides. In return, we celebrate her with Earth Day. Each year on April 22 

we take a moment to think about how we can reduce our carbon footprint and 

ensure there is a beautiful future earth left for our kids. In his article Going Green,” 

Tim Means lets us know that the US consumers aren’t just talking about it, they’re 

living greener each day. As a matter of fact, the sales of green or “eco-friendly” 

products have garnered over $434MM in the last 52 weeks! 

March, the first month of Spring, is also National Frozen Foods Month; and 

Katie Strohbeck, our Category Manager for Frozen Foods gives us some insights 

into this $1.3B segment. Interestingly enough, frozen breakfast foods are tops in 

sales and are showing double-digit growth in both the conventional and natural 

supermarket channels. It turns out that consumers eat frozen breakfast foods, 

especially the handheld types, throughout the day. 

What better way to wash down a good hot breakfast – regardless of the time of 

day you consume it – than with a nice fresh cup of coffee? Do you have a single cup 

coffee maker? Are you one of the US consumers contributing to the $509M in sales 

this segment of the coffee category is enjoying? Does your store have enough variety 

or the top flavors that consumers are looking for? Be sure to read K-arving out a 

Niche – One Cup at a Time, to ensure you are on trend with the right product mix in 

your coffee section – after all, the K-Cup consumer is very valuable, they spend 57% 

more than the average grocery retail customer – cha-ching! 

Finally, be sure that you take out the time to review the second half of this 

edition where we feature the promotions for both March and April – in their own 

sections, of course. See you next issue! 

Happy selling! 

Kimberly D. Wallace 

Managing Editor 

ontrend@kehe.com 

from the editor 

5 OnTREnD March/April 2013 March/April 2013 OnTREnD 5

contributors 

Laura McCord 

Team Lead 

Laura, a New York native, began her retailing career 

over 10 years ago and has spend the last 6 years 

with KeHE working as an Account Analysis, and then 

Account Manager for the Associated Food Stores. 

After achieving success in the field, moved over to 

the Assortment Management team and is currently 

managing the Snacks, Beverages and Salsa categories. Laura has a 

Bachelor of Science in Management from the University of Utah. Laura can 

be reached at laura.mccord@kehe.com 

Steve Higgenbotham 

Category Director 

Steve is has over 33 years in the retail food and food 

distribution arenas; and has been with KeHE for 

over 13 of those years. Currently leading the Fresh 

products team as well as managing the Deli desk, 

Steve truly enjoys marketing and helping with the 

development of the KeHE Fresh Products programs. 

Steve can be reached at steve.higgenbotham@kehe.com 

Anne Evanoff 


Anne has over 15 years of experience in the retailing 

industry. Her passion for health and wellness came 

from being up close and personal as a practicing 

Chiropractor for 12 years, in which she utilized 

adjustments, nutrition and homeopathy. Anne enjoys 

working with natural products entrepreneurs who 

are working to bring their products to market as well as working with 

retailers in helping them to understand the natural product arena. Anne 

can be reached at anne.evanoff@kehe.com 

Karina Ramirez 

Category Manager, Authentic Hispanic, Salsa 

Karina started with KeHE when she was still in high 

school, and over the last 13 years she has worked in 

several areas of the company, including Sales and 

eCommerce. Karina is very excited about being able to 

work with the foods she grew up with and contributing 

to their successful growth within each of the channels 

KeHE services. Karina can be reached at karina.ramirez@kehe.com 

Tim Means 


Tim began his grocery career over 25 years ago with 

Nabisco, striving as a new graduate in the world of Oreo. 

One of the things that piqued his interest, and changed 

his career path, was learning a new way to go to market 

with natural and organic products. For the last couple 

of years, Tim has been a part of the KeHE Natural and 

Organic team and thoroughly enjoys being a part of a growing and exciting 

industry that continues to develop and challenge the retail landscape. 


Katie Strohbeck 

Category Manager, Frozen, Gluten Free 

Katie has been with KeHE for over three years and recently 

joined the category management team as the Frozen and 

Gluten Free category expert. Katie is excited to utilize her 

Food and Consumer Packaged Goods Marketing degree 

acquired from Western Michigan University, one of the 

only universities in the country to offer such a degree. 

Katie also enjoys working with the gluten free category because it helps others 

live a normal lifestyle that they once could not live due to their disease or 

intolerances. Katie can be reached at katie.strohbeck@kehe.com 

Maria Reyes 


Maria has over 30 years of experience in the food 

distribution industry. Career highlights include senior 

vendor manager - ethnic suppliers, Tree of Life, Inc.; 

vice president of purchasing, Gourmet Award Foods. 

Maria is a first generation Hispanic-American, born to 

Cuban parents who immigrated to the United States 

in 1969. She is fluent in both the English and Spanish languages. Maria 

is currently the Category Director, Authentic Hispanic, Cookies and 

International. Maria can be reached at maria.reyes@kehe.com 

Heather Schubert 

Specialty Cheese Educator 

Heather began her retail career at Stater Bros. 

Markets in Southern California while still in high 

school. Heather started as a Clerk’s Helper and 

then moved up to the Service Deli, where she was 

quickly promoted to Service Deli Manager. After 

16 years with Stater Bros, Heather took a Customer 

Service position with DPI Specialty Foods; where her passion for cheese 

began to grow as she created the position of Specialty Cheese Trainer, 

educating retailers and their employees about the cheeses in their 

stores. Heather recently joined the KeHE Fresh Products team as a 

Specialty Cheese Educator is passionately sharing her knowledge and 

expertise. Heather can be reached at heather.schubert@kehe.com 

Terry Rafferty 


Prior to joining TOL in April, 2006 Terry spent 33 years at 

Pathmark Stores, Inc. a major retailer on the East Coast. 

At Pathmark Stores he was a Director of Category 

Management and spent 13 years in Corporate holding 

the following positions - Pricing Coordinator, Buyer, 

Sr. Category Manager and Director of Purchasing and 

Maintenance. Before entering the Corporate world at Pathmark Stores, 

he spent 20 years in the stores with his last position being a General Store 

Manager. With the transition to KeHE Distributors, Terry has taken on his 

current role as Category Director, Kosher. Reach Terry at rafferty@kehe.com

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calendar of events 

March 

It happened in March: Winston Churchill made the 

speech that lead to widespread use of the term 

“Iron Curtain” (3/5/46); King Kong made his television 

debut on 3/5/56; and the first transatlantic phone call 

between New York and London took place on 3/7/26. 

national WoMEn’s History MontH 

It is a celebration of women’s achievements as leaders and 

forces of change throughout history! 

national FrozEn Food MontH 

Clarence Birdseye is credited with inventing and popularizing 

frozen foods. Have you updated your frozen foods 

planograms? 

10 

dayligHt savings tiME bEgins at 2 a.M. 

Beginning in 2007, Daylight Saving Time is 

extended one month and begins for most of the 

United States at 2 a.m. on the Second Sunday in 

March Spring Forward (set clocks forward 1 hour) 

idEs oF MarCH 

The soothsayer’s warning to Julius Caesar, 

15 “Beware the Ides of March,” has forever 

imbued that date with a sense of foreboding. 

But in Roman times the expression “Ides of March” did 

not necessarily evoke a dark mood—it was simply the 

standard way of saying “March 15.” 

17 

19 

st. PatriCk’s day 

Feast day of the patron saint of Ireland. In the US, 

a secular version is celebrated by people of all 

faiths through appreciation of all things Irish. 

MarCH MadnEss bEgins 

Basketball fans 

wait every year for 

the tradition - the 

excitement - and the upsets 

that make up the NCAA Men’s 

Basketball tournament. The 

tournament ends in New Orleans 

at the Superdome on April 2. 


20 

24 

26 

29 

31 

31 

vErnal Equinox 

The date when night and day are nearly the 

same length. It marks the first day of Spring. 

PalM sunday 

Commemorates the entrance of Jesus into 

Jerusalem. 

PassovEr bEgins 

The eight-day “Feast of Unleavened Bread” 

celebrates Israel’s deliverance from 

Egyptian bondage. 

good Friday 

Good Friday is the Friday before Easter or 

Pascha. It commemorates the crucifixion 

and death of Jesus at Calvary. 

EastEr sunday 

Celebrates the resurrection of Jesus 

CEsar CHavEz day 

Honors Mexican American farm worker, 

labor leader and activist Cesar Chavez 

(1927-1993) who was a nationally respected 

voice for social justice.

April 

April was the second month in an early Roman 

calendar, but became the fourth when the ancient 

Romans started using January as the first month. The 

Romans called the month Aprilis. It may come from a 

word meaning “to open.” 

national PEt WEllsnEss MontH 

This time is dedicated to educate Pet owners about the 

importance of preventive pet healthcare including: disease 

prevention, a healthy aging process, and the importance 

of twice-a-year wellness exams (April and October). 

national soy Foods MontH 

Compared with other beans, soybeans are a rich source of 

plant-based protein and contain as much complete protein 

as meat. Fresh, canned, dried or frozen…soybeans fit in 

everything from soups, stews, casseroles and salads to pasta 

sauces and Mexican dishes. Celebrate this versatile and 

nutritious food! 

0rganic rgani anic ani anic anic 


Firm 

01 

15 

aPril Fool’s day 

April Fools’ Day or All Fools’ Day is celebrated 

on April 1st as a day for practical jokes, pranks 

and hoaxes. 

tax day 

This is the last day on which tax returns 

can be mailed (as postmarked) to avoid 

penalties, with some exceptions. In the 

United States, Tax Day has usually been April 15 

since 1955. Federal income tax was introduced with 

the Revenue Act of 1861 to help fund the Civil War. 

EartH day 

International Earth Day was initiated to make 

22 earth inhabitants aware of their responsibility 

to care for the planet. This care includes 

environmental and natural resources. 

For more information, visit 

www.house-foods.com 

Medium Firm 

Extra Firm 

Super Firm Super Firm Cubed


May 

May is the fifth month of the year in the Gregorian 

Calendar and one of seven Gregorian months with the 

length of 31 days. The month may have been named 

for the Greek goddess Maia, who was identified with 

the Roman goddess of fertility, Bona Dea, whose 

festival was held in May. 

asian PaCiFiC aMEriCan HEritagE MontH 

Recognizes the contributions and celebrates the culture of 

Asians and Pacific Islanders in the US. 

CEliaC aWarEnEss MontH 

By increasing awareness of this autoimmune disease, the 

Celiac Disease Foundation (www.celiac.org) hopes to 

facilitate better education, screening, detection, research 

and treatments. KeHE Distributors has an extensive 

line of products for this ever-growing consumer base. 

If you are in need of a gluten-free planogram, please 

contact your KeHE Distributors Account Manager. 

national bbq MontH 

The National Barbecue Association 

designates each May of the calendar 

annually to celebrate and promote all 

things BBQ. What type of barbeque 

celebration are you planning to 

promote in your stores? 

JEWisH aMEriCan HEritagE MontH 

This is an opportunity to celebrate the history, culture, 

and faith of Jewish Americans and their contributions 

to our Nation. 

national salsa MontH 

Some may call Salsa a condiment but in many parts of the 

world it’s considered a food group! Salsa has surpassed 

ketchup in sales and is now often used to top hamburgers 

and hot dogs! 


May day 

May Day, May 1st, consists of numerous 

01 holidays and celebrations around the 

world from spring celebrations to 

saint’s feast day to a day for organized labor, etc. 

05 

CinCo dE Mayo 

Cinco de Mayo (the fifth of May) is 

a national holiday in Mexico and 

also celebrated in many areas 

of the U.S. It celebrates the legendary and 

victorious Battle of Puebla on May 5, 1862. 

09 

asCEnsion day 

Ascension, name usually given to the 

departure of Jesus from earth. The 

annual commemoration of this is one 

of the principal feasts in most Christian churches. 

12 

15 

MotHEr’s day 

Mother’s Day is celebrated in the U.S. as 

a day to honor our mothers. It is a day to 

show thanks for all that our mothers do. 

First day oF sHavout 

Jewish feast celebrated on the 6th of the month 

of Sivan (usually some time in May) in Israel and 

on the sixth and seventh days in the Diaspora. 

Originally an agricultural festival celebrating the end of the 

winter grain harvest (which began at Passover), Shavuot later 

commemorated the giving of the Ten Commandments to 

Moses on Mt. Sinai. 

18 

27 

arMEd ForCEs day 

Armed Forces Day is a day to recognize and honor 

the military forces in our nation. Nations throughout 

the world participate in observing this day. 

MEMorial day 

Memorial Day is a U.S. holiday commemorating 

the U.S. men and women who have died in 

military service to their country.

June 

June is known for the large number of marriages that 

occur over the course of the month. According to one 

etymology, June is named after Juno (Hera). Juno 

was the goddess of marriage and a married couple’s 

household, so some consider it good luck to be 

married in this month. 

national sEaFood MontH 

National Seafood month is when we celebrate the love 

of seafood by cooking up some of our favorite seafood 

dishes. It’s a time to celebrate the ocean and all it has to 

offer.It takes four to seven years for an American lobster to 

grow to one pound. Lobsters can grow up to 45 pounds! 

bEginning oF PiCniC & bbq sEason 

Who doesn’t love the summer? Celebrate 

the commencement of this happy season 

with a Welcome in the Summer Promotion. 

national Candy MontH 

Everyone loves a sweet treat, why not encourage 

your customers to pick up a box of the premium 

milk or dark chocolates. 

national iCEd tEa MontH 

80 percent of the 2.2 billion gallons of tea consumed by 

Americans each year is served over ice. 

MEn’s HEaltH MontH 

A great time to host Men’s Health Fair’s in your retail 

location. While you have the guys there, make sure you 

have good displays of men’s skincare items as well as 

grilling tools, marinades, and key supplements. Also 

make sure you have your Dad Deserves the Best exhibits 

up in time for Father’s Day. 

national dairy MontH 

Dairy products have been and always will be staples and 

so should be duly celebrated. Use this opportunity to 

remind your customers of both dairy products’ versatility 

and their healthfulness. 


14 


Flag day 

Flag Day is an American holiday celebrating and 

showing respect to our flag and the people who 

designed and created it. Our flag represents 

our independence as Americans and our unity as a nation. 

16 

FatHEr’s day 

Father’s Day is the day we celebrate our 

dads. It was invented by a woman named 

Sonora Smart Dodd who was raised by her 

father and thought that they should be celebrated just 

as much as mothers. Her dad was born in June so she 

chose to hold the first fathers day on June 19th of 1910. 

It was President Calvin Coolidge who decided to hold 

fathers day on the third Sunday of June 14 years later. 

19 

JunEtEEntH 

Also known as Emancipation Day or Freedom 

Day, Juneteenth is the oldest known 

holiday celebrating the end of slavery. It 

started on June 19th 1865 when the union soldiers, 

led by General Granger came to Galveston Texas and 

announced that the war was over and the slaves were free. 

General Granger read the Emancipation Proclamation 

freeing about 250,000 slaves throughout Texas. 

21 

suMMEr solstiCE 

Summer Solstice or First Day of Summer

PIZZA NIGHT JUST GOT EXCITING! 


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By STEVE HiGGENBOTHAM 

Nothing warms my spirit like the sweet, nutty, caramel-y 

smell of a warm pecan pie on a nice crisp early spring 

afternoon. And nothing tempts my patience like waiting 

for the pie to cool enough for me to enjoy it. 

From the time I pull it from the oven my mouth waters 

as I anticipate cutting a nice large slice, sliding it onto my 

favorite desert plate; then bringing the still-warm slice up 

to my nose so I can inhale the essences of pecans and 

butter and brown sugar and just a hint of vanilla. Makes my 

mouth water just thinking about it! 

Finally I take a fork and scoop off a piece. It melts on 

my tongue. The toppings and fillings are great, but the 

crust is divine – a small taste of nirvana! So light and flaky 

that it melts on my tongue melding another buttery boost 

into the succulent flavors of the other ingredients. Yes, 

it’s that good. To me, the crust is the best part of the pie. 

What makes it so delicately delicious? 

Mmmmm…the butter, of course.

A ViTAL iNGREdiENT 

I’m a baker at heart; and for me, and anyone else who is an 

avid baker, butter is a vital ingredient in many baked items, 

from cookies to cakes. It is rich, creamy and contributes a oneof-a-kind 

flavor to everything from sauces to cakes. In baking, it 

adds flavor, texture and moisture, and can improve freshness. 

There was a time when I thought the best butter was the 

popular brand that I found in my local grocer’s dairy case. 

Now I know there is so much more to butter than salted 

versus unsalted. The key properties to look for are butterfat 

content, moisture content and then whether it is salted versus 

unsalted….and for baking, margarine is out of the question! 

BUTTER BASiCS 

Simply put, butter is made from 100% heavy cream that has 

been agitated so to separate the water and butterfat. The fat 

that is left behind is butter. Typical or traditional butter has 

butterfat content of 80%. This is what we typically find in our 

grocery stores. There’s nothing wrong with traditional butter; 

but once you’ve tried an artisanal or European-style butter 

you’ll think you’ve been deprived. Artisan butter has a butterfat 

content of no less than 86%; those six percentage points makes 

a huge difference in the final product that is delivered. 

More butterfat means less moisture and this translates into 

a denser, more refined texture and when used in baking, it can 

produce lighter, flakier pastries. In addition, some artisan or 

European butters are made with cultured cream and due to the 

addition of lactic acid bacteria, it has a more forward, bigger 

flavor; and is my choice for baking. 

Now back to the question of salted versus unsalted. 

Unsalted is exactly what the name suggests, it is butterfat with 

no additional salt added. It is basically sweet cream butter. 

Salted butter includes one to two percent salt – that is why it is 

best to not use salted butter in baking, it’s like adding one or 

two teaspoons of salt per pound. Some artisanal butters even 

have grainy salts, like sel de fleur, which gives them a crunchy 

texture and an even bolder flavor. 

Some other terms you may want to be aware of when talking 

butters are: 

• Whipped – whipped butter is simply butter that has had 

nitrogen added, this makes it easier to spread. 

• Epicurean – epicurean or compound butters are flavored 

butters like truffle or herb which have had truffles, herbs or 

some other flavor additive. Don’t confuse “epicurean” with 

“artisanal” – I’ll talk about epicurean butters in a future 

issue of OnTrend. 

• Clarified – clarified butter has been melted in order to 

separate the water, milk solids and pure milk fat, producing 

a clear yellow liquid. By removing the water and milk 

solids, the remaining liquefied fat will not burn as easily, 

making it a good choice when butter is used in higher 

temperature frying. Ghee is a popular clarified butter – 

typically used in India. As more US consumers 

venture in to Indian cooking, they’ll look for Ghee. 


A wORLd OF BUTTER 

Now that you’ve ventured with me beyond simply salted or 

unsalted butter, you’ll find yourself (and if you share this with 

your customers, they will too) looking at the butterfat content 

on packages of butter. Earlier I mentioned European-styled 

butter; here in the US we have a tendency to over-simplify 

things. There are several countries in Europe that add their own 

technique or flavor to the butters they create – and share with 

the world. There’s France, Ireland, and Denmark. 

France is the largest producer of butter in Europe 

and consistently ranks number one in the world per capita 

consumption of butter. French butter is 

made with cultured cream; meaning natural 

lactic ferments are added to the cream for 

ripening. This process yields a nice buttery 

flavor. The top brand in France is Président. 

Danish butter is also made from cultured 

cream, versus sweet cream; however, they 

go the extra step and double-churn the 

butter to ensure that it is extra creamy. The 

brand that I prefer is Lurpak. Using this 

brand in your store’s bakery will even help 

the baked cooks stay fresher longer. 

It’s the cows! The cows in Ireland graze on 

the grass of the Irish plains which is high 

in beta carotene. It is processed using the 

same methods as typical here in the US, but 

nature truly plays a role in the end product. 

I’ve recently discovered an actual hand-made brand of artisan 

butter. It is made from fresh sweet cream and hand-rolled. Yes, 

hand-rolled. And in keeping with the spirit of local products the 

brand is made in La Crosse Wisconsin (compared to France, 

Denmark or Ireland, Wisconsin is local no matter where you are 

in the US). What made me stop and take 

notice of this brand is that it is actually 

manually removed from the churn and 

hand-rolled in tube-shapes so the butter 

maintains all its creaminess. Oh, yeah, I 

almost forgot, the brand is Farmhouse 

Kitchens Cooperative. You have to try it. 

I’ve talked a lot about baking, and especially pies, I love pies. 

But don’t think you have to limit yourself to using butter only 

when you’re baking. A nice pat of fresh artisanal butter atop a 

warm biscuit, on a nice fresh baguette or on top of a stack of 

pancakes or simply on top of a baked potato is delicious. And 

don’t worry; butter actually does have health properties – it’s 

not completely indulgent. 

As a matter of fact, butter has the same caloric value as 

margarine and some other cooking oils. Just with anything, 

you should indulge in moderation. Like I said, butter has some 

good nutritional value, it is a natural source of vitamins A, D 

and E, which are all essential for a nutritious and balanced 

diet; as well butter is a good source of phosphorus and 

magnesium…and Irish butter is high in beta carotene. So 

indulge a little and enjoy! 


THE PERFECT PiE CRUST 

Prep time: 1 hour, 15 minutes 

The secret to a light and flaky 

pie crust is to work with a very 

cold, high butterfat butter. 

Cut the butter into cubes and 

freeze for at least 15 minutes – 

even better do so overnight. 

iNGREdiENTS 

2 ½ c all-purpose flour, plus 

extra for rolling 

1 c (2 sticks or 8 ounces) 

unsalted artisan butter, verycold, 

cut into ½ inch cubes 

1 t salt 

1 t sugar 

6 to 8 T ice water 

PREPARATiON 

Combine flour, salt, and sugar 

in a food processor; pulse to 

mix. Add butter and pulse 

6 to 8 times, until mixture 

resembles coarse meal, with 

pea size pieces of butter. Add 

ice water 1 tablespoon at a 

time, pulsing until mixture 

just begins to clump together. 

If you pinch some of the 

crumbly dough and it holds 

together, it’s ready. If the 

dough doesn’t hold together, 

add a little more water and 

pulse again. Be careful not to 

overdo it, too much water will 

make the crust tough. 

Remove the dough from the 

food processor and place in a 

mound on a clean surface. My 

secret technique is to shmoosh 

the dough mixture into the 

table top with the heel of the 

palm of my hands a few times. 

This helps to flatten the butter 

into layers between the flour 

which will help the resulting 

crust be flaky. 

Gently shape the dough 

mixture into two disks. Work 

the dough just enough to form 

the disks, do not over-knead. 

You should be able to see little 

bits of butter in the dough. 

These small chunks of butter 

are what will allow the resulting 

crust to be flaky. Sprinkle a 

little flour around the disks. 

Wrap each disk in plastic wrap 

and refrigerate at least 1 hour, 

and up to 2 days. 

Remove one crust disk from the 

refrigerator. Let it sit at room 

temperature for 5-10 minutes 

in order to soften just enough 

to make rolling out a bit easier. 

Roll out with a rolling pin on 

a lightly floured surface to a 

12-inch circle; about 1/8 of an 

inch thick. As you roll out the 

dough, check if the dough is 

sticking to the surface below. If 

necessary, add a few sprinkles 

of flour under the dough to 

keep the dough from sticking. 

Carefully place onto a 9-inch 

pie plate. Gently press the pie 

dough down so that it lines 

the bottom and sides of the 

pie plate. Use a pair of kitchen 

scissors to trim the dough to 

within 1/2 inch of the edge of 

the pie dish. 

Add filling to the pie. 

Roll out second disk of dough, 

as before. Gently place onto 

the top of the filling in the 

pie. Pinch top and bottom of 

dough rounds firmly together. 

Trim excess dough with 

kitchen shears, leaving a 3/4 

inch overhang. Fold the edge 

of the top piece of dough 

over and under the edge of 

the bottom piece of dough, 

pressing together. Flute edges 

using thumb and forefinger 

or press with a fork. Score the 

top of the pie with four 2-inch 

long cuts, so that steam from 

the cooking pie can escape. 

To make sure you get a nice 

shiny top on your crust, use a 

simple egg wash: 

EGG wASH 

1 T heavy cream, half and half, 

or milk 

1 large egg yolk 

Beat egg yolk with cream 

and brush on the surface of 

the pie with a pastry brush – 

perfection!

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Balsamic Vinegar 

Keeping it real. Keeping it authentic. 


By Maria Reyes

About a year ago, I could not imagine that today I’d be 

topping my roast beef sandwich with a Balsamic vinegar, or to 

be more specific a white balsamic reduction. As I’ve learned 

more about Balsamic vinegars, I’ve not only learned about 

additional ways to use this wonderful elixir – before a year 

ago, I only used balsamic vinegar to top ice cream or fresh 

fruit; and to mix with my favorite extra virgin olive oil to make 

a salad dressing. Now I know there are oh so many more 

uses as well, I’ve learned what makes a balsamic real and 

authentic…and how it is good to have it as a part of your diet. 

THE REAL dEAL 

There has always been a perception, and rightfully so, that 

Italian products are of the highest quality; and are often 

thought of a status symbols. Unfortunately there’s big business 

in making counterfeit or knock-off Italian products – it is 

estimated to range from $300-$600 billion a year! I bet when 

you think of Italian knock-offs you think of such prestigious 

brands a Gucci, Prada and Valentino. Have you ever thought 

about “knock-off” foods? Yes, and the top one is Balsamic 

vinegar. It has been such a problem that the Italian government 

has put laws and designations in place to ensure that when 

you are purchasing “Italian” products, you are purchasing the 

real deal. Currently there are two types of designations, one 

from the Italian Balsamic Vinegar Tasters Association and the 

Protected Geographical Indication (or PGI). 

The Italian Balsamic Vinegar Tasters Association or as 

it is known in Italian Assaggiatori Italiani Balsamico, (AIB), 

designated a leaf-based rating system to help provide 

taste distinctions rather than aged years. A one-leaf rating 

signifies lighter flavors, while a four-leaf rating hints at the 

flavor being “most desirable." 

leaf-Based rating system 


95% red wine vinegar with a splash of 

traditional and some caramel coloring 

Light in flavor and consistency, a sweet 

and zesty vinegar ideal for salad dressings 

and everyday use 

Round and spirited, brisk yet vibrantly 

balanced. This lightly concentrated 

vinegar is suitable for marinades and 

steamed vegetables 

Smooth, full-bodied taste and a polished 

finish with tangy accents. This syrupy, 

full-bodied vinegar is often used for 

roasted meats and fish, and in sauces 

Syrupy sweet with complex flavors and 

a heady aroma; Used for special dishes, 

with fresh fruit or on ice cream and certain 

specialty cheeses like Parmesan 

SOURCE: WWW.GATEWAYGOURMET.COM 

This is the designation system that is used for “non-traditional” 

balsamic vinegars, meaning ones that are not made in the 

Modena region of Italy. Non-Traditional Balsamic Vinegar is 

a blend of red wine vinegar and the must from a traditional 

balsamic vinegar. It may be aged but most times is not. 

Traditional or balsamic vinegars with the PGI certification 

are ones that are guaranteed to have been made by producers 

in the Modena region of Italy who follow strict guidelines in 

producing an authentic product. PGI certified products must 

follow stringent rules in the making of their products, and 

respect for these rules is enforced by a 

specially appointed supervisory body. 

All manufacturers of Balsamic Vinegar 

of Modena in Italy and all of Europe 

must follow the PGI law and have the 

PGI seal on their product in order to 

be able to call the product “Balsamic 

Vinegar of Modena”. 

I like to make sure that the items in 

the planogram that I provide to you are of 

authentic products, so know that the items featured in the 

latest KeHE Vinegars planogram have the PGI designation, 

as well, a couple will have the AIB designation. The ones 

with the AIB designation are some key brands that I have 

to have in the plangram to ensure the legitimacy of the all 

the products available. Worry not, all products are made 

and imported from Italy!


chicken Breast with Balsamic Vinegar and garlic 

Recipe from www.vigo-alessi.com 

iNGREdiENTS: 

4 skinless, boneless chicken breasts 

salt and pepper to taste 

¾ lb fresh mushrooms, sliced 

2T all-purpose flour 

2 T Vigo Extra Virgin Olive Oil 

6 cloves garlic 

¼ c Alessi Balsamic Vinegar 

¾ c chicken broth 

1 bay leaf 

¼ t dried thyme 

1 T butter 


PREPARATiON: 

Season the chicken with salt and pepper. Then rinse 

the mushrooms and pat dry. Season the flour with 

salt and pepper and dredge the chicken breasts in 

the flour mixture. Heat oil in a skillet over medium 

high heat and sauté the chicken until it is nicely 

browned on one side (about 3 minutes). 

Add the garlic. Turn the chicken breasts and scatter 

the mushrooms over them. Continue frying, shaking 

the skillet and stirring the mushrooms. Cook for about 

3 minutes, and then add the vinegar, broth, bay leaf 

and thyme. Cover tightly and simmer over medium 

low heat for 10 minutes, turning occasionally. 

Transfer the chicken to a warm serving platter and 

cover with foil. Set aside. Continue simmering the 

sauce, uncovered, over medium high heat for about 7 

minutes. Swirl in the butter or margarine and discard 

the bay leaf. Pour this mushroom sauce mixture over 

the chicken and serve.

ANd iT’S GOOd FOR yOU, TOO! 

Since the Middle Ages, balsamic vinegar has been widely 

regarded as a healing tonic. Centuries later, modern scientists 

have confirmed that each bottle of balsamic vinegar is filled 

with numerous rejuvenating properties. Did you know that: 

• Balsamic has anti-bacterial and anti-viral properties which 

make it an effective remedy for treating infections and 

wounds. 

• Folk healers used balsamic to cure body pain and 

as an energizer. 

• Balsamic vinegar contains powerful antioxidant called 

polyphenols which fight cell damage and boost our 

immune system. 

• The antioxidant in balsamic have also the potential 

to protect against heart disease, cancer, and other 

inflammatory conditions. 

• Balsamic can help boost the activity of the digestive 

enzyme pepsin thus improving metabolism. 

• Balsamic may help control diabetes. Study suggests 

that by adding as little as five teaspoons of the vinegar 

with a meal can improve insulin sensitivity. Better insulin 

sensitivity means better diabetes control and lowered risk 

of dangerous complications. 

wHAT MAKES BALSAMiC ViNEGAR OF MOdENA 

SO SPECiAL? 

Balsamic Vinegar of Modena PGI obtained a protected 

geographical indication (PGI) in 2009 and must be produced 

within the provinces of Modena and Reggio Emilia in Italy. 

The production of Traditional Balsamic Vinegar is very 

labor intensive and time consuming. Therefore, it is very 

expensive and available in limited quantities. Balsamic 

Vinegar of Modena PGI constitutes a more economical 

alternative to the traditional product. 

Balsamic Vinegar of Modena PGI is made from grape 

“must” that is partially fermented and/or boiled/ and/ 

or concentrated by adding a quantity of vinegar aged for 

at least 10 years and with the addition of at least 10% of 

vinegar produced from the acidification of wine only. The 

grape “must” should be produced from the following 

grape varieties, Lambrusco, Sangiovese, Trebbiano, 

Albana, Ancellotta, Fortana, and Montuni. 


• Balsamic can reduce cholesterol level. 

• Balsamic antioxidant may slow the aging process. 

• Balsamic reduces the frequency of headaches. 

• Balsamic contains important minerals that can 

strengthen the bones. 

• Balsamic can help prevent anemia and fatigue. 

• Balsamic can help suppress appetite and therefore an aid 

in controlling weight 

And consumers are purchasing balsamic vinegar! According 

to IRI InfoScan reviews with information from the last 26 weeks 

ending December 25, 2011, balsamic vinegar represented 

$28MM or 18% of the vinegar category. If you would like more 

information about the latest KeHE Vinegar Category Review 

and Planograms, please contact your KeHE Account Manager 

or you can contact me directly at maria.reyes@kehe.com 

Sources cited: www.sparkpeople.com; www.versatilevinegar. 

com; www.gatewaygourmet.com; www.monarifederzoni.it; 

Information Resources 26 weeks ending December 25, 2011. 

Balsamic Vinegar of Modena PGI must follow the 

customary method of acidification, followed by refining. 

Acidification (a slow vinegarization process through 

natural fermentation) is followed by refining (progressive 

concentration by aging) in high-quality casks made from 

different types of wood (e.g., sessil oak, chestnut, oak, 

mulberry or juniper) and without the addition of any other 

spices or flavorings. Only caramel may be added at small 

levels for color stability. Balsamic Vinegar of Modena PGI 

must be aged for at least 60 days (2 months) up to three years. 

Product aged more than 3 years can be labeled as “aged.” 

Balsamic Vinegar of Modena PGI can be packaged in 

a variety of sizes (ranging from 250 ml to 5 liters) and must 

be in bottles made of glass, wood, ceramic or terracotta 

and carries the PGI seal. Some limited exceptions apply. 

The color of Balsamic Vinegar of Modena PGI is deep 

brown, but clear and bright. The fragrance is persistent, 

delicate and slightly acidic with woody overtones. The 

flavor is bitter-sweet but balanced.


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The SeapoinT farmS STory 

abouT uS 

Seapoint Farms is the largest importer and manufacturer of 

edamame products in the United States, offering high quality, 

great tasting and convenient frozen edamame varieties as well 

as a line of dry roasted edamame snacks. Seapoint Farms began 

in 1996 as the first American company to pioneer edamame into 

the supermarkets and natural food stores. Seapoint Farms has 

been instrumental in the early education and awareness about 

the health benefits of edamame and has become a key vehicle in 

bringing soy’s health benefits to consumers. The Seapoint Farms 

brand has gained national success and is now the leading brand of 

edamame throughout the U.S. 

abouT edamame 

Edamame is a specialty soybean that is harvested when the bean 

is 80 to 90 percent mature. Edamame is rich in soy protein; in fact, 

it is a complete source of protein. A complete protein is one that 

contains significant amounts of all the essential amino acids that 

must be provided to the human body. Edamame is cholesterol 

free, contains 0g Trans fat, is naturally low in fat and is gluten free. 

Just one 1/2 cup serving of Seapoint Farms Edamame contains 35 

mg of Isoflavones and is Rich in Beta Carotene, which converts to 

vitamin A in the body. It’s no surprise that edamame is considered 

“The Wonder Veggie®”. Seapoint Farms uses only non- GMO (nongenetically 

modified organism) soybeans. 

our miSSion STaTemenT 

Seapoint Farms is committed to offering all natural, delicious and 

convenient products that make it easy to incorporate healthy 

eating into your everyday lifestyle.

The Sea in a Can 

Geomar packs a unique range of premium seafood 

that is hand fished and wild caught from the 

pristine Pacific waters off Chile’s coastline. 

Committed to sustainability and support of the local 

economy, fisherman use small boats to dive and 

gather shellfish following guidelines established 

by Chile’s National Fishery Service. 

Geomar Seafood is cleaned, shelled, graded, 

sterilized and hand packed within 18 hours 

of capture. 

Packed in a light brine and ready to eat, items 

include King Crab, Razor Clams, Sea Conches 

and NEW Salmon and Chopped Clams 

Packages include a scenic view of Chile and a recipe.

By ANNE EVANOFF 

It started January 1, 2011. Ten-thousand baby boomers turned 65. And every single day for 

the next 19 years, 10,000 more baby boomers will turn 65. Many retailers are focused on 

marketing and merchandising to the Millennials; according to a recent Functional Foods 

Market Survey done by Food Products Design, the 65-plus year-old US demographic 

is the fastest growing; and by 2015 will be the largest segment, comprising 14.5% of the 

population. Not only will they be the largest, they will have one of the largest purchasing 

powers. Savvy retailers will make sure they are not so busy focusing on the one group and 

miss out on relating to this very important demographic. 


KEEPiNG THiNGS TOP OF MiNd 

One of the major concerns for this demographic is brain 

health and cognition. There are many factors that conspire 

to rob us of mental acuity as we age, but in recent years, 

there have been a whole lot more studies done on topic and 

scientists have found that there are many natural products 

which have the potential to slow or even reverse this once 

inevitable decline. 

DHA (docosahexaenoic acid) is a long-chain 

polyunsaturated omega-3 fatty acid. DHA accounts for about 

97% of the omega-3 fats in the brain and 93% of the omega-3 

fats in the retina. It is also a key component of the heart. When 


people think of DHA, they typically think of it as an additive 

to baby formula. That’s true, DHA is essential for proper brain 

function. Interestingly enough, as we age, we need even higher 

levels of DHA than we needed as a child. DHA is important for 

healthy brain and eye development and function; and has been 

shown to support heart health from infancy through adulthood. 

DHA serves as a primary building block for the brain and the 

eyes. Just as calcium is essential for building strong bones, 

DHA ensures that the cells in the brain, retina, heart and other 

parts of the nervous system develop and function properly. In 

addition to DHA, here are some other key supplements that 

are essential to proper and prolonged brain cognition. 

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EXERCiSiNG THE MiNd 

There are also the known antioxidants which can help block oxidative 

damage that leads to inflammation – polyphenols, Resveratrol, and 

then pomegranate which helps blood flow and age related changes. 

In addition to adding supplements to our diets, in the last couple of 

years there are some online resources available to help to “exercise” 

the brain. Two sites that I have visited and find interesting are: 

www.lumosity.com and www.foodforthebrain.com. Both sites have 

online cognitive tests as well as types and lessons to keep consumers 

engaged in exercising their brains. 

March/April 2013 OnTREnD 33

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MiTOCHONdRiAL SUPPORT 

Mitochondria are the cellular energy generators that supply 

virtually all the power your body requires for a healthy life 

span. An abundance of published studies underscores the 

critical importance of the mitochondria to overall health, 

especially as we age. Energy-intensive organs like the heart 

and brain are dense with mitochondria. Until recently, the only 

natural ways for aging individuals to increase the number of 

mitochondria in their bodies were long-term calorie restriction 

or exhaustive physical activity. Now there are natural 

supplements for consumers to add to their diets to help 

re-fuel these energy generators. 

In addition to the need for new mitochondria, aging 

mitochondria need serious support. The enormous amount 

of energy generated within mitochondria exposes them to 

constant free radical attack, resulting in mitochondrial decay. 

Healthy mitochondria depend on a diet that stabilizes blood 

sugar levels, normalizes fatty acid ratios, and provides megadoses 

of trace minerals and phytonutrient antioxidants. This 

diet consists of fresh vegetables and healthy fat sources such as 

olive oil, avocados, coconut products, nuts and seeds. Grassfed 

and free range animal products are incredibly nutritious. 

Mitochondrial stability is enhanced through heavy 

consumption of antioxidants and trace minerals. This can be 

accomplished with the generous use of lemons or limes, pink 

salts, turmeric, rosemary, ginger, oregano, cinnamon, cloves, 

and cilantro in meals, soups, salads, and drinks. 

Great mitochondrial boosting nutrients include Vitamin 

D, Folic acid, Pyridoxine (B6), Vitamin B12, Zinc, CoQ10, 

and trace minerals. Vitamin D levels should be between 60- 

100 ng/ml. Boost Vitamin D naturally with 20-60 minutes of 

sunlight every day or supplement with an emulsified Vitamin 

D3. It is also a good idea to have a raw, whole-food multivitamin 

that supplies ample amounts of folic acid, B6, B12, 

Zinc, trace minerals, & CoQ10 should be consumed daily. 

If you want to know more about enhancing your selection 

of supplements that this key demographic will be looking for, 

please feel free to contact your KeHE Representative or you 

can contact me at anne.evanoff@kehe.com. 


boomer facts 

It is important to know your consumers. Make sure you 

are marketing your entire store to proper demographic. 

Here are some facts that you should keep in mind while 

you are merchandising and marketing your store. In 

a recent survey conducted by Mintel, here’s what we 

learned about Baby Boomers: 

Respondents aged 55-65 (Older Boomers) 

are less likely than any other age group to 

say that they like the private label/store 

brands at the supermarket they shop at 

(61% vs. 68% of all) 

Younger Boomers (45-54 years of age) 

are more likely than average to say they 

are motivated to buy alcoholic beverages 

because they are hosting a cocktail party 

at their house (38% vs. 34% of all) 

80% of Younger Boomers and 86% of 

Older Boomers agree that they like to 

occasionally indulge in unhealthy snacks 

(vs. 77% of all respondents). 

About two-thirds of all Boomers say they 

manage their digestive health by eating 

foods that naturally contain fiber, such as 

beans, whole grains, and fresh vegetables 

Two-thirds of Older Boomers are concerned 

about the health of their teeth and gums 

61% of Older Boomers and 52% of Younger 

Boomers actively look at store flyers before 

going grocery shopping (compared to 50% 

of all respondents) 

Older Boomers are more likely than Younger 

Boomers to grocery shop with a list 

More than half of all Boomers would like 

to see more promotions and coupons 

that are mailed to their residence when 

grocery shopping. 

Additionally, 45% of all Boomers would 

like to see more promotions and 

coupons emailed to their residence for 

grocery shopping. 

SOURCE: WHAT MINTEL KNOWS ABOUT BABY BOOMERS, 

WWW.MINTEL.COM


By HEATHER SCHUBERT

Certain cheeses are best eaten during certain seasons. Aromas 

and flavors of fresh earth and flowers, rinds wrapped in 

greenery, cheese that is young and fresh … these are cheeses 

meant for spring. 

Pair spring cheeses with a newly-released vintages of 

Rosé or aromatic white wines like Viognier, Chenin Blanc and 

Spanish Verdejo. Here’s a list of some great-selling “spring” 

cheeses available through the KeHE specialty cheese program: 

CyPRESS GROVE HUMBOLdT FOG 

Humboldt Fog is the flagship cheese of Cypress Grove Chevre, 

located in the town of Arcata, amid the California redwoods. 

Named after the thick fog that is so prevalent in Humboldt 

County, Humboldt Fog is a soft-ripened goat’s milk cheese 

unlike any other. It has a thin line of vegetable ash running 

through the center of the stark white paste. Then it is finished 

with a thin layer of vegetable ash under a soft, bloomy, white 

rind. When its young, this wonderful cheese is creamy, soft, & 

oozy near the rind, becoming firmer and crumbly toward the 

middle. As it ages, it becomes softer, creamier & oozes more. 

Just as the appearance changes with age; so does the flavor. 

Humboldt Fog begins with a mild, creamy, taste with a hint of 

lemon & becomes stronger and more complex as it ages. 

This unique cheese is great on a cheese plate, served simply 

with honeycomb & pears, or sliced atop a salad. Pair it with 

Sauvignon Blanc, Gamay Beaujolais or an Orange-Wheat Beer. 

FRESH MOzzARELLA 

Fresh Mozzarella is an unaged white cheese traditionally made 

from the milk of water buffalo in Italy. Imported Fresh Buffalo 

Mozzarella sports a high price tag and a short shelf life. In the 

US, mozzarella is typically made with cow’s milk and is readily 

available with the specialty cheese. Fresh mozzarella has a soft, 

stringy texture and a mild, milky flavor. The most popular way 

to serve Fresh Mozzarella is sliced, with fresh tomatoes & basil, 

also known as a Caprese Salad. 

RiCOTTA 

Ricotta literally means “re-cooked” and is a fresh cheese, made 

by cooking the whey left over from the cheese making process. 

In the US, it is traditionally made with cow’s milk, but there 

are a few cheese makers using sheep or goat’s milk to make 

Ricotta. It has a soft texture, similar to cottage cheese & has a 

fresh, clean flavor with a hint of milk. It is great as an ingredient 

for cooking in such dishes as lasagna or cheesecake, but it is 

also delicious served on its own with a drizzle of honey & fresh 

berries. 

CHEVRE iN BLUE By MONTCHEVRE 

Established in 1988, Montchevre uses only the freshest goat’s 

milk from farms in Wisconsin & Iowa to make this delicious blue 

cheese. This carefully aged, crumbly blue cheese combines 

the sharpness of good blue with the unmistakable tang of a 

great goat cheese. Typically great on salads, Chevre in Blue 

boasts enough depth to pair with dried cherries & a glass of 

pinot noir. 


SwiSS ALP PANORAMA 

From high mountain pastures comes the aptly named Swiss 

Alp Panorama, a semi-hard cheese with a firm, smooth texture 

similar to Gruyere or Comte. Once the cheese is formed into 

wheels, it is coated in several handfuls of local herbs, gathered 

from the countryside. The cheese is then aged for 4 months 

allowing the herbs to infuse their flavors into the cheese, 

echoing the flavor of the wild herbs & grasses eaten by the 

cows before milking. Swiss Alp Panorama is a delicious cheese, 

perfect for a cheese board, especially when paired with crisp, 

young, white wines. It also melts well, making it perfect for 

cheese sauces, gratins, or a simple grilled cheese. 

Mozzarella-Stuffed Pesto Turkey Meatballs 

Ingredients 

3 lb ground turkey 

1 c finely chopped onion 

4 garlic cloves, minced 

1 egg 

1 c Italian-style bread crumbs 

½ c grated Parmigiano-Reggiano cheese 

½ c chopped fresh flat-leaf parsley 

¼ c prepared pesto 

¼ c milk 

1 T salt 

2 t fresh ground black pepper 

1 lb fresh mozzarella, cut into small cubes 

3 T extra virgin olive oil 

2 – 24 oz. jars marinara sauce 

Preparation 

Preheat oven to 375 degrees. 

Place the ground turkey, onion, garlic, egg, bread 

crumbs, Parmigiano-Reggiano cheese, parsley, pesto, 

milk, salt, and black pepper in a bowl. 

Mix until evenly blended, then form into 1 3/4-inch 

meatballs. Make a hole in the meatball with your finger 

and place a cheese cube in the hole. 

Seal the meatball around the cheese and place on a 

nonstick baking sheet. 

Drizzle the olive oil over the meatballs. Bake in the 

preheated oven until the meatballs are no longer pink in 

the center, about 30 minutes. 

Heat the marinara sauce in a saucepan over low heat. 

Bring to a simmer, and place the baked meatballs in the 

marinara sauce for about 2 minutes. 

RECIPE SOURCE: WWW.ALLRECIPE.COM

Let’s talk about 

natural labeling. 

Moving into 2013, you’ll see that Silk® has removed 

the words “all natural” from our packaging. We 

know this will raise a few questions, and we’re here 

to answer them. 

First, we believe as strongly as ever in the values 

that founded the natural foods movement decades 

ago. But even more importantly, we believe it’s our 

responsibility to provide accurate, meaningful 

information on our labels — and to adapt over time 

as consumers’ needs change. 

Today, “natural” has become a confusing word 

for consumers — an unregulated term that each 

company defi nes for itself. So we’ve chosen to 

remove it from our package, while keeping the facts 

consumers need front and center. 

Silk still meets the same high standards for 

ingredients and processing that we’ve upheld for 

years. We’re also sharpening our focus on clear, 

well- regulated standards — like the Non-GMO 

Project Verifi ed seal and the USDA 

Organic seal — that represent 

impartial third-party 

evaluation. Consumers wisely place 

their trust in these symbols of integrity 

and safety, and we’re proud to do likewise. 

Our package has changed, but the promise behind 

it remains the same: to bring you delicious, 

nourishing, wholesome products you can feel great 

about. The same kind of food we’d bring home to our 

own families. 

We hope this answers your questions, and if it 

raises a few new ones, that’s ok, too. Give us a 

call and we’ll talk about it together. 

Reach us at 303-635-4621 or 

NaturalChannelSales@whitewave.com. 


HONEST to GOODNESS 

A Promise from Silk 

For more than 15 years, we’ve brought you 

simple, delicious food. And the philosophy 

behind it is simple, too: Start with ingredients 

that are grown responsibly, and keep them as 

close to nature as we can. Today more than ever, 

we want you to know exactly what that means. 

No Artificial Colors • No Artificial Flavors 

No High-Fructose Corn Syrup • Dairy-Free 

Non-GMO Ingredients • Responsibly Produced 

 

Every product we offer is enrolled 

in the Non-GMO Project’s product 

verification program. 

©2012 WhiteWave



By KATiE STROHBECK

Although economic conditions are slowly improving, US 

consumers are still “eating in” more often, and frozen foods 

are a convenient way to prepare healthy, cost-effective meals 

that consumers want. And boy, do they want a lot! In the last 

52 week period ending July 7, 2012, A.C. Nielsen reported 

the total Frozen Foods category as having over $1.3B in sales 

with a double-digit increase of 10.6% in dollars and 6.2% in 

unit sales. 

And, not surprisingly, entrees are over a third of the total 

sales (35.6%); followed by desserts (31.2%). 

SUBCATEGORy dOLLAR SALES GROwTH 

PREPAREd FOOdS $482,601,698 5.7% 

iCE CREAM / dESSERTS $422,814,902 19.8% 

VEGETABLES $170,742,821 7.9% 

PizzA / SNACKS $125,336,782 6.1% 

BREAKFAST FOOdS $82,805,053 27.1% 

BAKEd GOOdS $47,258,430 -12.8% 

jUiCE / dRiNKS $13,711,506 85.4% 

UNPREPAREd MEAT / SEAFOOd $11,295,734 3.9% 

TOTAL $1,356,566,926 10.6% 

NATURALLy SPEAKiNG 

The numbers above are just in the conventional 

supermarket channel. I also like to take a look at what is 

happening in the natural retail channel – not only because 

most of the items that I focus on are natural or organic, 

but I strongly believe that trends start in the natural 

retail channel, then transition over to the conventional 

supermarket channel. When looking at the natural channel, 

there’s an additional $434MM added to the overall 

category and it is posting double-digit increase in both 

dollars (14.0%) and units (10.4%). 

The interesting fact is the difference in what is leading 

the way in terms of market share – Meat, Poultry & Seafood 

holds 19.1% of the market, followed by Desserts with 

15.1%; and Entrees coming in third with a mere 9.7% of 

the market share. 


FrozEn Foods salEs & groWtH 

SOURCE: AC NIELSON, 52 WEEKS ENDING JULY 7, 2012 

SOURCE: AC NIELSON, 52 WEEKS ENDING JULY 7, 2012 

Even though entrees and desserts continue to 

have a strong-hold on market share, the frozen 

breakfast category shows double-digit sales 

of 27.1% - juice/drinks are showing the largest 

growth at 85.4%, but at $13.7M it is on a much 

smaller base than say, the breakfast category. 

However, I’ll take $13.7M any day! 

natural salEs groWtH 

SUBCATEGORy SHARE GROwTH 

MEATS, POULTRy & SEAFOOd 31% 19.1% 

dESSERTS 19% 15.1% 

LUNCH & diNNER ENTREES 19% 9.7% 

MEAT ALTERNATiVES 5% 5.9% 

FRUiTS & VEGETABLES 16% 13.1% 

APPETizERS & SNACKS 5% 14.9% 

BREAKFAST FOOdS 3% 12.0% 

KidS & BABy FOOdS 1% 8.1% 

jUiCES & BEVERAGES 1% -3.1% 

TOTAL 100% 14% 

SOURCE: AC NIELSON, 52 WEEKS ENDING JULY 7, 2012

BUT wHEN iT COMES TO FROzEN SNACKS… 

When compared to households without kids, significantly 

more people from households with kids eat frozen snacks (63% 

versus 39%). This could be because many of these households 

are always on the run and are looking for quick meal solutions. 

The popularity of frozen snacks with teens and even younger 

kids is also driven by the fact that many of them can prepare 

frozen snacks on their own, without their parents’ help. Actually, 

Mintel’s consumer research data shows that close to half of 

parents (47%) feel comfortable letting their kids cook frozen 

snacks while a parent is out of the house. 

After reviewing all of the data – and it was tons! – I have 

worked with our Smart Assortment team and we’ve developed 

a serious of new frozen food planograms that cover the gamut 

from frozen breakfast to pizza to dessert. If you are interested 

in having a custom category review done or would like more 

information on the new planograms, please contact your 

KeHE Account Manager or you can email me directly at Katie. 

strohbeck@kehe.com 

“PlEasE tEll us WHo in your HousEHold Eats any oF tHE FolloWing tyPEs oF MEal ProduCts 

CONSUMER TyPE iNdiVidUAL MEALS FAMiLy SizEd MEALS FROzEN OR REFRiGERATEd POT PiES 

HOUSEHOLd USAGE (NET) 68% 56% 55% 

i PERSONALLy CONSUME 57% 49% 42% 

ANOTHER AdULT AGEd 18+ iN 

My HOUSEHOLd CONSUME(S) 

39% 39% 30% 

CHiLd(REN) UNdER AGE 12 iN 

My HOUSEHOLd CONSUME(S) 

11% 13% 7% 

TEEN(S) AGE 12-17 iN 

HOUSEHOLd CONSUME(S) 

My 7% 8% 6% 

2,000 Internet users aged 18+ 

SOURCE: MINTEL, 2012 “FROZEN HANDHELD FOOD” OxYGEN REPORT

BREAKFAST ALL dAy 

In both channels, the frozen breakfast category is showing 

around double-digit growth (27.1% in conventional and 12.0% 

in natural). Based on its latest report, 2012 Frozen Handheld 

Food, Mintel shows that consumers do enjoy breakfast during 

breakfast, but some 46% of consumers eat breakfast for lunch, 

30% 

A 

eat 

fruit 

breakfast 

with its 

at 

roots 

dinner 

in 

and 

antiquity, 

at least 

the 

20% 

olive 

of them 

rightfully 

eat 

has a center place on the modern table. An excellent, healthful 

breakfast 

alternative 

as a snack. 

or accompaniment to cheese and crackers, olives make a wonderful appetizer. Thanks to their rich taste and 

texture, olives are also an increasingly popular cooking ingredient in main dishes, from poultry and fish to vegetarian 

stews. Olives are a great source of the antioxidant vitamin E, which is known to have health benefits. 

HandHEld Food ConsuMPtion by tiME oF day 

PART OF dAy BREAKFAST LUNCH/diNNER 

BREAKFAST 69% 30% 

AT wORK 46% 42% 

LUNCH 46% 66% 

diNNER 30% 49% 

SNACK BETwEEN MEALS 29% 30% 

“LATE NiGHT” SNACK 20% 24% 

562 (Breakfast) and 731 (non-breakfast) internet users aged 18+ who 

personally eat handheld frozen food from food stores 

SOURCE: MINTEL, 2012 “FROZEN HANDHELD FOOD” OxYGEN REPORT 

These results indicate that consumers are eating breakfast handheld foods throughout the day – handheld breakfast foods have 

a higher protein content and helps consumers feel fuller for longer. The thing you, as a retailer, must remember is when you are 

looking at the allocation you are giving, make sure you are not “shorting” this segment…or your sales! 


From the Cradle of Civilization 

Kalamata Olives 

Oil Cured Olives 

Greek Black Olives 

Cracked Green Olives 

Pitted Kalamata Olives 

Frozen Spiral Pies 

The Bulgarian Apollo Spiral Pie is phyllo dough filled with delicious 

spinach and feta cheese and prepared from a traditional Greek recipe. 

It is prepared with premium ingredients including fine white flour and 

rich white cheese. Enjoy the incredible taste of the homemade puff 

pastry and easy and hassle free storage and preparation. 

Perfect for parties and a light meal. Enjoy hot or cold as a starter or as 

a main dish with a salad or salads like greek salad with feta and olives. 

Traditional Greek food is synonymous with healthy food. Based on 

fresh fruit and vegetables and centered around extra virgin olive oil, 

the Greeks once followed one of the healthiest diets in the world.

YOU NEED SOME GLORY 

IN YOUR LIFE. 

VISIT US AT GLORYFOODS.COM

PASTA 


Prodotto d’Italia 

Verde River 

Fara San Martino 

DELVERDE IS PLEASED TO 

INTRODUCE ITS NEW PACK 

Same hand-crafted pasta with its traditional quality, 

now with new updated look, to reflect the 

care put into each batch 

Also look for our specialty unique items 

Please Contact Your Delverde Sales Representative For More Information Or To Place Your Order • www.delverde.us 

Imported Italian Pasta by Mario Batali 

These traditional cuts of pasta were chosen by Mario to pair well with his sauces, whether it's 

Fettuccine Alfredo or Penne Alla Vodka. Starting with the highest quality durum wheat semolina, 

the grain is milled on site to allow for rigorous quality testing and selection. Each piece is 

shaped by extrusion through a bronze die which imparts a texture that adheres perfectly to the 

sauce. Just follow Mario’s cooking instructions on the box for the most authentic plate of pasta 

you can enjoy at home.


Since their introduction into the market in 2006, K-Cups have 

made a major impact on the coffee, and tea category. In 

the first half of this year, 15% of all coffee sold through retail 

outlets was of the single serve variety; and if the industry 

analysts’ projections are correct, that number is likely to 

increase to 75% over the next five years. 

yEAR SHARE OF MARKET 

2010 1% 

2011 3% 

2012 17% 

2013 28% 

2014 40% 

2015 52% 

2016 64% 

2017 73% 


k-CuP salEs 

SOURCE: CITIGROUP GLOBAL MARKETS RESEARCH, JUNE 2012 

iT’S A MATTER OF CONVENiENCE…ANd MONEy 

In the last few years, as the economy has steadily imploded, 

more and more US consumers have been saving money by 

passing up the coffee shops – 39% of consumers agree that 

it is cheaper to make coffee at home. For the right customer, 

the virtues of the K-Cup are endless. Below are the top 

reasons consumers say they use K-Cups: 

REASONS FOR dRiNKiNG SiNGLE CUP COFFEE, By GENdER, jUNE 2011 

REASON ALL MALE FEMALE 

iT’S CONVENiENT TO BREw 79% 76% 82% 

i CAN BREw A FRESH CUP OF HOT COFFEE EVERyTiME iNSTEAd 

OF MAKiNG A wHOLE POT ANd REHEATiNG iT LATER 

60% 54% 66% 

i LiKE THE VARiETy AVAiLABLE iN POdS 55% 54% 57% 

iT iS CHEAPER THAN dRiNKiNG COFFEE AT A COFFEEHOUSE 39% 30% 47% 

BECAUSE i HAVE A MACHiNE iN My HOUSEHOLd 38% 35% 40% 

iT HAS A CONSiSTENT TASTE EACH TiME i BREw COMPAREd 

TO COFFEE BREwEd wiTH TRAdiTiONAL COFFEE MAKERS 

31% 32% 31% 

iT TASTES BETTER THAN COFFEE BREwEd wiTH GROUNd COFFEE 20% 21% 19% 

BECAUSE THE qUALiTy iS THE SAME AS A 

COFFEE BOUGHT FROM A COFFEEHOUSE 

19% 16% 22% 

OTHER 

SOURCE: WWW.MINTEL.COM 

2% 2% 3%

In addition to the reasons stated in the chart above, several 

consumers also says they enjoy K-cups because it requires 

virtually no cleanup. This makes it particularly attractive to 

busy commuters. And for retailers, the K-Cup market is, 

and will continue to be a huge source of new revenue in the 

coming years. 

iT’S PROFiTABLE FOR RETAiLERS 

Yes, profitable for the retailers! Not only because consumers 

are picking them up more and more, but the actually do 

deliver more profit per cup: 

And the consumer who purchase K-cups are more 

valuable on an annualized basis – they spend 57% more 

annually than the average customer: 

Don’t just cater to your current shopper – convert non-K-Cup 

coffee drinkers, they’re worth 40% more dollars in your coffee 

section that they are now. On average, their coffee dollar ring 

will go from $48.74 per year to $68.10 per year. 

VARiETy iS KEy 

Make sure you are offering your consumers a nice variety of K-cup flavors to choose from – 

almost a third of K-Cup shoppers buy five or more flavors/roast varieties annually. And 70% of 

those buyers are stocking three or more varieties in their homes! 

These same shoppers (47%) say they select retailers that have the best variety of single-cup 

beverages. Make sure you are that retailer! 


k-CuP ProFit PEr CuP (6 oz.) 

TyPE PROFiT PER CUP 

K-CUP PORTiON PACKS $0.21 

BAGGEd $0.05 

CANNEd $0.02 

iNSTANT $0.01 

SOURCE: IRI, TOTAL U.S. - FOOD LATEST 52 WEEKS ENDING 1/23/11 

annual total storE sPEnding 

CUSTOMER TyPE ANNUAL dOLLARS 

AVERAGE SHOPPER $2,164 

COFFEE SHOPPER $2,688 

K-CUP SHOPPER $3,402 

iNSTANT $0.01 

SOURCE: KANTAR RETAIL SHOPPERGENETICS ® , 52 WEEKS ENDING 2/11 

% of Buyers By NumBer of Varieties stocked iN-Home 

1 

7% 

2 

22% 

3 

30% 

4+ 

41% 

SOURCE: KANTAR RETAIL ONLINE STUDY, MARCH 2011


wHAT dOES THE US COFFEE CONSUMER LOOK LiKE? 

Compared to the US population, the specialty, natural and 

organic coffee purchasers are, on average: 

Very well educated: 40% have a college 

degree, vs. 30% for the total US 

Higher income levels (>$100K at 29.4% vs. 18.3% for 

total US; and $75-$99K at 14.1% vs. 11.9% for the total US) 

Slightly older (55-64 at 20.6% vs. total US at 18.0%) 

Less ethnically diverse 

HERE’S A LOOK AT THE TOP COFFEE FLAVORS OVER THE LAST FEw yEARS. 

MAKE SURE yOU HAVE THESE iN yOUR SELECTiON: 

SOURCE: SPECTRA DATA 2012, ExPERIAN SIMMONS 

toP fLaVors of coffee iN tHe uNited states 

FLAVOR (iNCLUdiNG BLENd) 2009 2010 2011 2012 TOTAL SAMPLE 

HAzELNUT 11 11 17 2 41 

VANiLLA (FRENCH) 10 12 12 3 37 

CARAMEL 4 4 9 2 19 

CHOCOLATE (UNSPECiFiEd) 6 6 4 0 16 

VANiLLA/VANiLLA BOURBON/VANiLLA MAdAGASCAR 2 2 5 3 12 

CiNNAMON 0 4 7 0 11 

PEPPERMiNT 3 4 3 1 11 

PUMPKiN & SPiCE/SPiCy 3 3 4 0 10 

EGG NOG 2 1 4 0 7 

VANiLLA/VANiLLA BOURBON/VANiLLA MAdAGASCAR & NUT 1 2 2 0 5 

FRENCH 0 2 2 1 5 

HAzELNUT & CREAM 2 1 1 1 5 

VANiLLA BEAN 2 1 1 0 4 

PECAN 0 2 1 1 4 

TOTAL SAMPLE 297 352 388 198 1235 

REGULAR (UNFLAVORED) COFFEE REPRESENTS 87% OF ALL COFFEE SOLD IN THE US 

SOURCE: MINTEL GLOBAL NEW PRODUCTS DATABASE 


fresh. 

Fully-baked artisan style bread that requires 

minimal baking to make ready for retail sale. 

Provide your customers with fresh-baked breads. 

Thaw and bake as needed. 

Comes in fourteen great varieties: 

Norlander Rye Bread 

Olive Bread 

Wurtzelbrot Rye 

w/Onion 

Heartland 

Multigrain Bread 

Apple Pecan 

Raisin Bread 

Montana Demi Loaf 

(the “everything” bread) 

Fresh Garlic Bread 

Rosemary Olive 

Oil Bread 

Country French Bread 

8-Grain Omega-3 Bread 

Ciabatta Rolls 

Kaiser Rolls 

Split Top Sandwich Rolls 

(plain) 

Split Top Sandwich Rolls 

(wheat) 

Ask for Details 

Contact your KeHE Distributors Territory Manager or Customer Care Specialist for Ordering Details 

800-223-2910 | ©2009 Right from the Oven


©2012 Wasa North America LLC INT 114945

aboutkefir.com 

Helios© 2012 

WE’VE TRIMMED 

THE FAT 

NEW FLAVORS, NEW LOOK, AND NOW NONFAT 

Helios Kefir isn’t just delicious – it’s a nutritional powerhouse! Packed with live and active probiotic cultures, Helios helps enhance digestion 

and supports a strong and healthy immune system. Plus, Helios Kefir is 100% Organic and contains FOS/inulin, a type of fiber that optimizes 

your body’s calcium absorption. Now available in coconut, original, raspberry, vanilla, strawberry, and pomegranate blueberry. 

• 100% Organic 

• Excellent source of protein, 


• Naturally Gluten Free 

• 99% Lactose Free 

Taste. Nutrition. Tradition. 

HeliosNutrition.com 877.281.3874 info@lifeway.net 

• 7 Probiotics 

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HeliosKefir 

@HeliosKefir



Honra 

a tu Madre 

Honor 

thy Mother 

By Karina Ramirez 

Be prepared. Mother’s Day is one of the busiest days to send money 

back home to Mothers who are not here in the US.

Here in the US, Mothers are honored each year on the second 

Sunday of May. There are flowers, cards and perhaps Sunday 

brunch at a nice restaurant. Then Mom gets back to her 

regular mother routine. 

Well, in Mexico, my native country, and throughout Latin 

America, Mother’s Day is not a “movable” holiday, it is always 

on May 10. For us, it is one of the most important holidays of 

the year. Mi Madre takes care of me and my family throughout 

the year – cooking, cleaning, taking care of whatever needs to 

be done around the house – on May 10, it is time for us to take 

care of her. There are flowers and cards – in Hispanic culture, 

there are more cards sold for Mother’s Day than for Valentine’s 

Day and Christmas combined! There’s no going out to dinner. 

This is a family holiday and extended families get together to 

celebrate by cooking a meal for our mothers. 

If you have a large Hispanic customer base, this a great 

time to capitalize on this family affair and ensure you have lots 

of Mother’s Day cards (in preferably in Spanish); flowers and 

your key staple items. These are big movers all year round, 

and you’ll see a spike around Mother’s day, especially if you 

are savvy enough to have them on promotion and feature 

them in your weekly circular. 

KEy iTEMS: 

• Rice 

• Beans (canned whole or refried – today is not the day 

to cook dry beans from scratch) 

• Sazons for meatsw 

• Hispanic styled beverages: Coca Cola from Mexico, 

Jarritos, etc. 

• Fresh meats in family sizes 


And if it the weather is nice, make sure you include in-store 

signage on the grilling out and picnic displays that you’ll 

probably already have up in preparation for Memorial Day. 

MOTHER’S dAy iN LATiN AMERiCA 

Here is a list of Mother’s Day dates throughout Latin 

America. If you have a large population of any of 

these consumers, make sure you are providing the 

right merchandising items to them during this time! 

COUNTRy dATE 

UNITED STATES 05/10/13 

BRAzIL 05/13/12 

SOUTH AmERICA 05/13/13 

mExICO 05/10/13 

EL SALVADOR 05/10/13 

GUATEmALA 05/10/13 

PANAmA 12/08/13 

ARGENTINA 10/16/13 

PARAGUAy 05/15/13 

NICARAGUA 05/30/13 

COSTA RICA 08/15/13

New from Perugina A Taste of Italy Perugina Chocolate Bars 

Discover the joy of Italian chocolate 


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FOR ME, SPRiNG TiME SiGNiFiES THE PERFECT OPPORTUNiTy 

TO BLENd TwO THiNGS THAT i LOVE, FRESH FRUiT iNTO FLAKy, 

BUTTER PASTRy. i jUST LOVE FRESH FRUiT PiES. HERE ARE 

SOME OF My FAVORiTE SPRiNG FRUiTS FOR MAKiNG THOSE 

wONdERFUL, dELiGHTFUL PiES! 


Now they're twice as 

WONDERFUL! 

(800) 223-2910 

TRADITIONAL • SUSTAINABLE • SIMPLE 

Stahlbush Island Farms 

Fruits • Vegetables • Grains & Legumes 

www.stahlbush.com 

85% 85% 

LESS LESS FAT FAT 

than than 

Peanut Peanut Butter! 

Butter!

APRiCOTS 

Apricots are tricky little numbers. It’s all together too easy to 

come home with a bag of tasteless or mealy nonsense instead 

of juicy aromatic fruit! Be sure to smell the apricots – they 

should smell like you want the fruit to taste. As with almost all 

fruits, look for apricots that feel heavy for their size. Truly ripe 

and delicious fresh apricots are best enjoyed, in my humble 

opinion, out of hand, sliced over ice cream or, of course baked 

into a nice apricot tart. 

CHERRiES 

East Coast and Midwest cherries may not be ready until the 

middle of summer, but in warmer climates the sweet cherry 

harvest gets going by the end of spring. No matter where you 

live, though, cherry season is short but oh-so-sweet! Whatever 

cherries you’re buying, the key is to look for plump, shiny 

cherries with no soft spots or bruising. Cherries are delicate 

creatures and any damage will hasten their inevitable demise. 

Nothings worse than a bitter cherry. 

ORANGES, LEMONS ANd OTHER CiTRUS 

Citrus fruits like lemons, oranges, and grapefruits come into 

season in winter but have a long harvest season and bring 


sunny bright flavors to spring as well. Meyer lemons, my new 

favorite citrus, are sweeter and juicer than most lemons and are 

perfect for making lemon meringue pies; they are also great for 

lemonade or squeezed into a nice light salad dressing. 

I wouldn’t think of making a pie from oranges or grapefruit, 

but both are great for making some homemade sorbet. Spring 

isn’t all about pies! On warmer days, a nice frosty sorbet is the 

perfect thing to help me cool off. 

RHUBARB 

Although it is not technically a fruit, (it’s actually more of a stalk, 

like celery) it sure gets backed up like one. And, its tart flavor is 

the perfect complement to sweeter fruits like strawberries. The 

keys to the best rhubarb are bright, firm stalks without brown 

bruises or soft spots. Never, ever think about eating or cooking 

the leaves of a rhubarb plant, they are poisonous! 

STRAwBERRiES 

Speaking of strawberries, nothing says “winter is over” quite 

like a sweet, juicy strawberry. And when it comes to pies, there’s 

nothing like a strawberry rhubarb pie. I’ve included my favorite 

recipe below 

Strawberry Rhubarb Pie 

iNGREdiENTS 

1 c plus 2T sugar 

½ c all purpose flour 

1 lb fresh rhubarb, chopped 

2 pints fresh strawberries 

2 T butter 

1 egg yolk 

PREPARATiON: 

Preheat oven to 400 degrees F 

In a large bowl, mix flour and sugar; add strawberries and 

chopped rhubarb. 

Toss with sugar and flour; then let stand for 30 minutes. 

Pour filling into pie crust. Dot top with butter, and cover with 

top crust. Seal edges of top and bottom crust with water. 

Apply yolk to top of pie, using a pastry brush. Sprinkle with the 

remaining 2 T of sugar. Cut small holes into the top crust to let 

steam out. 

Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and 

brown. Cool on rack before serving. 

You can find an easy pie crust recipe at the end of Steve 

Higgenbotham’s article titled “Mmmmm…Butter,” on page 21. 

SOURCES CITED: WWW.ABOUT.COM, WWW.EN.WIKIPEDIA.ORG 


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by laura MCCord

Each year about this time, I like to carve out about a week or 

two and take an in-depth look at the salty snacks category. 

I’m happy to say, yes, it is still the top-selling aisle in the 

supermarket – so I’m sure I’ll be able to keep the column! 

And, even though there is a lot of talk about obesity in 

America and we are constantly being bombarded by talk of 

how bad the economy is, consumers are still snacking. The 

category has garnered sales of over $1.02B in sales and a 

double-digit increase of 11% in dollar sales. When we dig in, 

we see that the same overall sub-categories continue to keep 

their fair share of sales, pretzels lead the way. See Below: 

SUBCATEGORy dOLLAR SALES % SHARE dOLLAR % CHANGE 

PRETzELS $284,044,426 27.7% 2.3% 

SNACKS - REMAiNiNG SNACKS $275,358,442 26.9% 23.2% 

POTATO CHiPS $197,267,732 19.3% 10.9% 

TORTiLLA CHiPS $145,362,490 14.2% 3.3% 

POPCORN POPPEd $80,581,412 7.9% 23.4% 

PUFFEd CHEESE $34,825,829 3.4% 14.4% 

PORK RiNdS $3,460,844 0.3% -4.0% 

CORN CHiPS $1,185,874 0.1% 53.6% 

CARAMEL CORN $1,042,917 0.1% -36.9% 

POTATO STiCKS $919,382 0.1% -8.1% 

SOURCE: AC NIELSEN 52 WEEKS ENDING JULY 7, 2012 

SNACKS - U.S. TOTALS 

SNACKiNG BEHAViOR UNCHANGEd 

Extensive media coverage of America’s obesity epidemic 

appears to have had minimal impact on consumers’ overall 

snacking behaviour. According to Experian Simmons, there has 

been little change regarding the approach Americans take to 

snacking between 2007-11. 



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yES, wE ARE A SNACKiNG NATiON – BUT BASEd ON THE 

LABELiNG CLAiMS OF NEw iTEMS LAUNCHEd iN THE LAST 

yEAR, wE’RE LOOKiNG FOR “BETTER” SNACKiNG OPTiONS: 

CLAiMS 2009 2010 2011 2012 TOTAL SAMPLE % CHANGE 09’ V ‘11 

KOSHER 464 767 801 531 2563 72.6% 

LOw/NO/REdUCEd TRANSFAT 319 576 433 275 1603 35.7% 

ALL NATURAL PROdUCT 242 499 425 315 1481 75.6% 

NO AddiTiVES/PRESERVATiVES 221 461 457 265 1404 106.8% 

LOw/NO/REdUCEd ALLERGEN 189 390 438 258 1275 131.7% 

GLUTEN-FREE 182 352 417 242 1193 129.1% 

LOw/NO/REdUCEd FAT 159 238 210 125 732 32.1% 

ETHiCAL-ENViRONMENTALLy 

FRiENdLy PACKAGiNG 

106 228 250 130 714 135.8% 

LO/NO/REdUCEd CHOLESTEROL 143 234 153 120 650 7.0% 

CONENiENT PACKAGiNG 135 213 145 102 595 7.4% 

wHOLE GRAiN 78 201 163 133 575 109.0% 

ORGANiC 134 141 191 91 557 42.5% 

PREMiUM 113 113 129 100 455 14.2% 

GMO-FREE 56 116 174 95 441 210.7% 

ON-THE-GO 77 138 124 94 433 61.0% 

TOTAL SAMPLE 1354 2018 2208 1448 7028 63.0% 

SOURCE: WWW.MINTEL.COM 

SMARTER SNACKiNG 

After studying this information and really reviewing all the new 

products that I have seen in the last couple of months (here in 

my office and at recent trade shows) I dug even deeper and 

found a couple of new trends that I’d like to share with you: 

Non GMO – so far this year, 95 of the over 200 items 

that I’ve seen called out this claim. In the past four years 

more and more items touting non-GMO ingredients have 

continually grown: in 2009 there were only 56, in 2010 there 

were 116 and last year there were 174. And if Prop 37 passes, 

I’m sure there will be even more! 

Sweet and Salty – it’s like killing two indulges with one 

stone, you want sweet, you want salty? Then it’s Kettle 

Corn – sweet and salty in the same snack. The sales of this 

sweet and salty snack have taken off, garnering over $17M in 

sales with increases of 21%. 


SNACKS - U.S. TOTALS 

Sprouted Grains – I admit, when I first tasted the 

Way Better Snacks line, it was love at first bite! Then I 

stopped to find out what the big deal is about sprouted 

grains. Turns out, when grains are sprouted, they maintain 

more of their nutrients! Sprouting is also a big trend in the bulk 

foods category. 

Alternatives to Corn-based Chips – it could be the 

concern over GMO, corn is the top genetically modified 

crop in the US; or it could be that consumers are 

just looking for more healthful options. Manufacturers are 

delivering. In the last year, and especially in the last couple of 

months, I’ve tried chips made from hummus, nuts, lentils, and 

even pomegranate. 

Anything Popped – ready to eat popcorn is huge. We 

Americans love our popcorn. We expanded beyond 

corn with potato (Popchips), and vegetables (Sensible 

Snacks). It just feels healthier if it’s popped instead of fried; and 

tastes better than if it’s baked.

SNACKiNG ALL dAy 

Based on recent research by Mintel, consumers are snacking 

throughout the day, and are looking for smarter snacking 

options, so I thought I’d make it a bit easier for you to provide 

these items to your consumers in a convenient and concise 

Smarter Snacking planogram: 


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from chickpeas and 

lentils to pomegranates. 

1.Way Better Snacks - these are made 

with sprouted grains and each serving 

has 420 mg of Omega 3 

3. Hi I’m Skinny - these are made 

from 100% non-GMO ingredients 

and include real vegetables, 

multigrains and evaporated cane 

juice 

4. Angie’s Artisan Treats - this is the 

newest flavor from Angie’s. Not only 

are they all-natural and gluten free, 

they are also vegan. 

6. Snikiddy Eat Your 

Vegetables - this unique 

line has increased with 

some new flavors: Sea Salt 

Lime and Italian Herb & 

Olive Oil. The ingredients 

in the line include Navy 

beans, carrots, and 

sweet potatoes. 

5. Popchips Tortilla Chips - 

tortilla chips are huge, and 

now they are available in a 

version that is never fried 

or baked. These are 

also gluten free.

Light, sweet and nu y 

flavored, it is extracted 

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strong and absorbent, and are made from 80% post-consumer waste. All of our products 

are free from chlorine, perfumes and dyes and priced right for every budget. 

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G ing 

Green! 

The green marketplace is one of the fastest growing and 

most dynamic sectors of the US economy. Continued 

consumer interest in and understanding of more sustainable 

lifestyles has driven the US market for “green” or 

“eco-friendly” cleaning products to reach sales of 

over $343MM in products and brands that are typically 

considered “all natural;” (this does not include brands such 

By Tim Means 

as Clorox, that are not traditionally viewed as all natural, but 

have added “natural” items to its lineup of cleaners). 

Most would think that the Natural retailers are the ones 

leading the way in sales, but when you take a look at the 

numbers, surprisingly, conventional supermarkets are the 

ones leading the way in sales; however the most growth is 

still in the Natural channel.

NATURAL FOOD 

RETAILERS 

15% 

9.0% GROWTH 

SPECIALTY/ 

GOURMET RETAILERS 

30% 

8.1% GROWTH 

TOPiC CONSUMER RESPONSE 

GOING GREEN 25% OF CONSUmERS PROACTIVELy TAkE STEPS TO GREEN THEIR LIFESTyLE. AN 

ADDITIONAL 60% SAy THEy SOmETImES TAkE THESE ACTIONS, WHILE 15% SAy 

THEy NEVER DO. 

PURCHASING HABITS 46% OF CONSUmERS SAy THEy ARE mORE INCLINED TO BUy A PRODUCT IF IT’S 

ECO-FRIENDLy, THOUGH 16% SAy THEy AREN’T mORE LIkELy, AND 4% SAy THEy 

DON’T BUy GREEN PRODUCTS. 34% CLAIm THAT IT mAkES DO DIFFERENCE IN 

THEIR PURCHASING DECISION IF A PRODUCT IS GREEN. 

GREEN 

DEmOGRAPHIC 


COLLEGE GRADUATES, NORTHEASTERNERS AND yOUNG ADULTS ARE THE 

mOST ARDENT SUPPORTERS OF ENVIRONmENTALLy FRIENDLy PRACTICES. 

ECO-SPENDING ONLy 3% OF CONSUmERS SAy THEy ONLy BUy GREEN PRODUCTS, WHILE 6% 

NEVER BUy GREEN PRODUCTS. 59% OF RESPONDENTS ARE WILLING TO PAy 

A HIGHER PRICE FOR GREEN PRODUCTS. 41% WOULD PAy mORE FOR A ECO- 

FRIENDLy PRODUCT OR SERVICE, WHILE 51% BUy PRODUCTS THAT SUIT THEIR 

NEEDS AT THE TImE. 

CONSUmER 

AWARENESS 

CONVENTIONAL 

SUPERMARKETS 

55% 

-0.2% GROWTH 

Source: SPINS 52 Weeks ending September 1, 2012 

SHAdES OF GREEN 

In a recent survey conducted by RetailMeNot.com most 

consumers say they want to shrink their carbon footprint, but 

just how many are willing to take steps to do so? The table 

below best summarizes the results. 

Essentially, nearly half of adults are more inclined to buy 

eco-friendly products, and four out ten would pay more for 

them. Still, the majority say they buy whichever products suit 

their needs at the time, green or not. 

71% OF ADULTS FEEL THEy ARE AWARE OF THE POSITIVE AND/OR ADVERSE 

ENVIRONmENTAL ImPACT OF PRODUCTS THAT THEy PURCHASE EVERy DAy, 

INCLUDING 17% WHO STRONGLy FEEL THIS WAy. STILL, 29% LACk kNOWLEDGE 

OF THE ENVIRONmENTAL ImPACT OF THEIR PURCHASING DECISIONS. 

GENDER INFLUENCE WOmEN ARE mORE LIkELy THAN ARE mEN TO BUy GREEN PRODUCTS IF IT IS 

CONVENIENT AND THE PRICE POINT IS RIGHT (45% VS. 36%). 

ECO-AWARENESS 70% OF RESPONDENTS ARE AWARE OF THE ENVIRONmENTAL ImPACT OF THE 

PRODUCTS THEy PURCHASE, BUT 57% ACTUALLy THINk ABOUT THIS WHEN 

mAkING EVERyDAy PURCHASES. 

SOURCE: SHADES OF GREEN, NEW PRODUCT DESIGN. 

SPEAKiNG TO THE CONSUMER 

While green continues to be a hot topic, consumers indicated 

that retailers and manufacturers do a relatively poor job of 

providing green information in-store. Consumers want to 

be assured they are getting what they are paying for – and 

they want to know what the “what” is. This is an excellent 

opportunity for you to ensure you are utilizing the proper shelf 

talkers and any other materials offered by manufacturers to 

help educate your consumers while they are at the shelf. Give 

them what they are asking for to ensure your store is top of 

mind when they are replenishing their household supplies. 

On average, 46% of consumers indicated that green 

product options can influence unplanned purchases. 

Utilize your resources to ensure that you help your stores’ 

consumers choose green products more easily and more 

often. Remember, they are willing to pay a premium for 

these products – this translates to more dollars through 

the registers for you! 

TARGETiNG THE RiGHT CONSUMER 

Overall, women are more eco-conscious (45%), and although 

more men are doing grocery shopping, women are still big 

influencers. Women are more willing to pay a premium for 

green products so ensure you are still talking to her in your 

store. With a higher frequency of unplanned purchases, 

women are more likely to be influenced to purchase based on 

whether or not the product is green. 

Given their increased buying power, you as a retailer, 

should consider tailoring and targeting your messages to 

capture the hearts, minds and more importantly, the dollars 

of these consumers. 

SOURCES CITED: SPINSCAN CONVENTIONAL, NATURAL, SPECIALTY/GOURMET SALES, 

52 WEEKS ENDING SEPTEMBER 1, 2012; SHADES OF GREEN, FOOD PRODUCT DESIGNS.

FAMILY & PET SAFE PRODUCTS 

Eco-ME: crEating HEaltHy HoMEs 

In 2005 Robin Kay Levine's sister was diagnosed with breast cancer 

at age 35. With no family history of the disease nor an unhealthy 

lifestyle, Robin and her sister looked to environmental factors as the 

cause. They did their home work and found this research.... 

The Environmental Protection Agency (EPA) stated that the air in 

our homes is 3 to 7 times more chemically polluted than outdoor air, 

pollution and all! Also, that the average home contains as much as 

25 pounds of toxic cleaning products. 

The Consumer Product Safety Commission stated that of the 

chemicals commonly found in homes, 150 have been linked to 

allergies, birth defects, cancer and psychological abnormalities. The Breast 

Cancer Fund, a non-profit organization, wrote that a substantial and growing 

body of evidence indicates that exposures to certain toxic chemicals & hormone 

mimicking compounds contribute to the development of breast cancer. 

Robin helped her sister to clean out every day products from her home and replace them with natural, ecofriendly 

green alternatives. The best one for cleaning without chemicals was vinegar. It's a food-grade product that 

reduces 96% bacteria! It was a true "aha," moment for Robin, this was the only way to clean effectively and naturally. 

Women’s Health Magazine honored Eco-Me as an Action Figure and Eco-Me is now part of the Natural Products 

Association creating healthy home standards for consumer products. 

BEst grEEn clEanErs 

Eco-Me's natural cleaning products rely on food-grade ingredients like vinegar, olive oil, baking soda and plant sourced 

ingredients like essential oils. There are quite a few natural cleaners on the market today and Eco-Me is proud to 

have won the respect of Kiwi and their family 

community! (show the Kiwi seal – found on front 

page of www.eco-me.com) 

Eco-Me has been touted as the safest way 

to clean your home with without chemical 

preservatives, synthetic fragrances and 

colorants. Unfortunately many cleaning 

products on our market shelves deem 

themselves to be natural and fly below the radar 

– Eco-Me is proud to say, all our products are 

100% natural and does not include the harmful 

chemical preservatives: Methylisothiazolinone, 

Benzisothiazolinone.


not WortH tHE risk 

Methylisothiazolinone and Benzisothiazolinone will give 

the products a forever-like shelf life but in return bring 

potentially harmful chemicals into your home. For us at 

Eco-Me, it is not worth the risk. Here’s what the experts 

have to say about these two widely used “natural” 

chemical preservatives: The Environmental Working 

Group', Safe Cosmetic Database states that these 2 

chemical preservatives may cause allergic reactions, 

The National Library of Medicine states that they are 

known human immune system toxicants, The Cosmetic 

Ingredient Review shows strong evidence of being 

human skin toxicants and Tests results all the way back 

in 2002 deemed them to demonstrate neurotoxicity. 

For us at Eco-Me, it is not worth the risk. So while our 

competitors sell their products under the assumption 

that they are natural, it is obvious when you look 

under the hood that there is strong evidence 

to prove this otherwise. 

We know this can be a bit overwhelming, how do 

shoppers know without having to get a PhD in 

chemistry? Simply look to see if the company discloses 

it's ingredients on its labels, if not visit their website 

where you should find all the necessary information 

and at a last resort, contact them directly. 

Today's manufacturers and brands know they must 

disclose their ingredients with honesty and integrity for 

their customers to buy into their products. At Eco-Me we 

disclose our ingredients, list them on our labels and our 

website plus you'll recognize the items listed – they're 

the same ones in your kitchen pantry!

FAMILY & PET SAFE PRODUCTS 

eco-me vendor profile 

Pure, simPle and effective. 

Eco-Me is a family brand of 100% natural 

cleaning products. They are truly family! 

All products are named after our family and 

friends (we wouldn’t put their names on them 

if they didn’t weren’t the healthiest and safest 

products for our family and pets…or yours.) 

simple Basics with a modern twist 

Meet our family: they’re a mixture of products 

using simple household ingredients, such as 

vinegar, baking soda and olive oil. 

100% Natural Food-Grade Ingredients • Natural Plant Essential Oil Fragrance • Vegan & Gluten Free • Biodegradable • Environmentally Safe 

No Animal Testing or Bi-Products • PETA and Leaping Bunny Certified • NPA Home Seal Certified 

Eco-Me, Natural Products • Pasadena, CA • www.eco-me.com • (626) 798-8300

www.dickinsonsfamily.com

OnTrend 



Frozen Assets 

Going Green 

Mmm…Butter 

New & excitiNg 




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MuSt-HaveS 







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March/April 2013 - KeHE Distributors

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