Yogurt - KeHE Distributors, LLC

OnTRENDFresh Trends And Premium TastesMay 2013 - August2013NEW & EXCITINGBonavita Extra VirginOlive Oil, Grapeseed Oiland Balsamic VinegarEl Diablo MustardsSonoma Gluten Free PizzasPlentiful PlanetSnacks & Trail MixesSEASONALMUST-HAVESCelestial SeasoningsCool Brew TeaChar Crust Rubs –selected varietiesHansen’s All Natural Sodas– selected varietiesKendall Rose MarinadesEVERYDAYFAVORITESLa Tortilla Factory CornTortillas – selected varietiesHatch Diced ChiliesColumbus Salame –various flavorsCondiment NationAll Fired Up!Achieving BalancePALLET &DISPLAY DEALSCardini Gourmet Croutons –3 Flavor DisplaysSage Valley Blue CornTortilla Chips – 432 pc PalletCholula Hot Sauce –60pc display

A New DREAM …ALMOND DREAM Almond Non-Dairy YogurtMade From Real Almonds!The ALMOND DREAM ® family is growing withfive varieties of non-dairy almond-based yogurt! ® This “better for you” all natural indulgence is low fat, a good source of fiber, very low sodium, anexcellent source of calcium, and contains live and active cultures.These delectable yogurts are perfect for breakfast, lunch or whereverand whenever you need a wholesome delicious snack. It’s a fact – 1 1 1¹ Mintel Yogurt and Yogurt Drinks 2010D

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contentsOnTrend May/August 20133UPFRONT202432Achieving BalanceOur bodies strive to maintaina 7.365 pH and drinkingwater with a high pH can helpachieve and maintain thisbalance.A Natural PresenceSummer is upon us and BillWeiland gives 10 health tips tokeep you performing in life atyour very best.Today’s Kosher ConsumerToday’s Kosher consumer isalmost unrecognizable from herpredecessor of 50 years ago.757882From the desk ofArn GrashoffArn gives a sneak peak atwhat the KeHE Fresh Productsteam has been up to.Dairy Meal Solutions:Merchandising WorksProviding true meal solutionsfor consumes can garnerdouble-digit sales increases.Condiment NationFifty-two percent ofcondiment users areinterested in all natural,“free-from” products.36Summer EssentialsPickles, relish and olives aresummer condiment essentials.88An (Heirloom) Apple a Day…Apples pack quite thenutritional punch.41485870Health, On-The-Go TrendsDriving Nut, Seed SalesThe nuts and seeds categorycontinue to grow in sales!A Plentiful PlanetKeHE’s new Plentiful Planetbagged bulk collection is away to help you enhance yourbulk department sales.¡No olvide el pozole!Be sure to keep your Hispanicconsumer in mind when doingyour summer merchandisingplanning.Gluten Free, Still “On Trend”An estimated 14% of theUS population have glutensensitivity.96106113All Fired Up!We Americans love ourbarbeque; and styles changebased on the region wherewe live.A Little Somethingon the SideSide dishes are like wingmen;their goal is to help the maincourse look good.Summer SparklersSparkling wines are no longer justfor celebrations!2 OnTREND May/August 2013

May/August 2013OnTrendManaging EditorKimberly D. WallaceDirector of CommunicationsContributing WritersLaura McCordKarina RamirezKatie StrohbeckMaria ReyesTerry RaffertyJim ZografosDavid TaylorJacob RusanovMichael ClineArn GrshoffHeather OpolonyBill Weiland, President & CEO, PresenceMarketing/Dynamic PresenceRebecca MacKay, Vice President, Strategy,Insights & Planning, Dairy ManagementInc./Innovation Center for U.S. DairyFor Advertisingavailability contactBrooke WootersAdvertising Sales Coordinatorbrooke.wooters@kehe.com630-343-0070Randy ShawAdvertising Contract Analystrandy.shaw@kehe.com630-343-0088For Promotionalopportunities contactvendorsupport@kehe.comOnTrend is published monthly by KeHEDistributors, Inc. 900 N. Schmidt Road,Romeoville, IL 60446. Copyright ©2013 KeHEDistributors, Inc. All rights reserved. Thepublisher reserves the right to accept or rejectany advertising, promotional or editorial material.Advertisers, and/or their agents, assume theresponsibility for all content of publishedadvertisements and promotions; and assumeresponsibility for any claims against the publisherbased on the advertisement or promotion.Editorial contributors assume responsibility fortheir published works and assume responsibilityfor any claims against the publisher based on thepublished work. No part of this publication maybe reproduced in any form or by any electronicor mechanical means, including informationstorage and retrieval systems, without permissionin writing from the publisher. All items submittedto OnTrend become the sole property of KeHEDistributors, Inc. Editorial content may notnecessarily reflect the views of the publisher.All correspondence and inquires should beaddressed to: OnTrend by KeHE Distributors,900 N. Schmidt Road, Romeoville, IL 60446 orontrend@kehe.comHello and welcome to the SummerSelling Show edition of OnTrend. This issue is from the editorpacked full of interesting stuff – we hope youenjoy reading it as much as we've enjoyedputting it together.I hope you are actually picking up and reading thisedition here in Atlanta at our show. If so, be sure youcheck out the Fresh Products Pavilion. It is 750 squarefeet showcasing what’s new and exciting in the worldof Fresh Products. The Fresh Products team has beenextremely busy in the last couple of months, and nowthe fruits of their labor are being displayed! There arevarious stations within the Pavilion – artisanal cheeses,gourmet fudge, upscale bakery items, and did I mentionfudge? Oh, yeah that will be a station that I’ll visit morethan once. Ret the letter from Arn Grashoff, he’ll giveyou more insights and details as to what is availablethrough the KeHE Fresh Products program; or better yet, stop in to the Fresh ProductsPavilion and discover it for yourself!Did you know that when you create “destinations” within your store, you havethe potential to increase dollar sales exponentially? The Innovation Center for U.S.Dairy developed and executed consumer insight-driven merchandising concepts thatleveraged the meal solution approach and focused on breakfast, snacking and dinner.Sales increased to over 25% in test stores! We’ve partnered with the Innovation Centerand they are showing some live displays here at our show. Again, if you’re not here,you’re missing out! But you can get more details by reading the article Dairy MealSolutions: Merchandising Works beginning on page 78.Continuing in the fresh department, Heather Opolony, one of the newest membersof our team tells us about the benefits of An (Heirloom) Apple a Day…Apples may not be as flashy as some super fruits, but these delicious and crunchy fruitare noted for their impressive list of phtyto-nutrients, and anti-oxidants. They don’tclaim it, but they are super! Read on to find out about the selection that we’re offering.Now, on to some of the grocery departments, mainly bottled water. In just under adecade the bottled water category has managed to achieve over $12.1B in sales andis projected to continue to grow to reach a minimum of $17.2B in the next five years.Make you wonder what else could happen in the category. Turn to page 20 and readLaura McCord’s article titled Achieving Balance to find out what continues to drivesales in this ever-expanding category.This is the summer selling show and what would summer be without the SummerEssentials of pickles, relish and olives? Maria Reyes gives insights into the growth ofthe category as well as the health benefits these essentials provides. And, of course,summer wouldn’t be summer if we weren’t grilling and cooking out. We are a barbequenation and in his article Fired Up! Jim Zografos gives us insights into the differentstyles of barbeque that are happening across the country. And in his CondimentNation article Jim also delves into the growing phenomenon of at-home cooking andhow consumers are enhancing their meals with the addition of condiments.I only have room to touch on a few of the topics that are covered in this edition ofOnTrend, read on to find out about Today’s Kosher consumer, tips on merchandisingto your Hispanic consumers during the warm summer months and to get an updateon the Gluten Free category. And once you’ve covered the editorial, be sure to checkout the second half of this book to see which items our category experts have workedto bring you to help you merchandise during this upcoming summer selling season.Happy selling!Kimberly D. WallaceManaging Editorontrend@kehe.comMay/August 2013 ONTREND 3

contributorsLaura McCordCategory Director, Snacks & Beverages/NaturalTeam LeadLaura, a New York native, began her retailing careerover 10 years ago and has spend the last 6 yearswith KeHE working as an Account Analysis, and thenAccount Manager for the Associated Food Stores.After achieving success in the field, moved over to theAssortment Management team and is currently managing the Snacks,Beverages and Salsa categories. Laura has a Bachelor of Science inManagement from the University of Utah. Laura can be reached atlaura.mccord@kehe.comKarina RamirezCategory Manager, Authentic Hispanic, SalsaKarina started with KeHE when she was still in highschool, and over the last 13 years she has worked inseveral areas of the company, including Sales andeCommerce. Karina is very excited about being able towork with the foods she grew up with and contributingto their successful growth within each of the channelsKeHE services. Karina can be reached at karina.ramirez@kehe.comKatie StrohbeckCategory Manager, Frozen, Gluten FreeKatie has been with KeHE for over three years andrecently joined the category management team asthe Frozen and Gluten Free category expert. Katie isexcited to utilize her Food and Consumer PackagedGoods Marketing degree acquired from WesternMichigan University, one of the only universities in thecountry to offer such a degree. Katie also enjoys working with the glutenfree category because it helps others live a normal lifestyle that they oncecould not live due to their disease or intolerances. Katie can be reached atkatie.strohbeck@kehe.comMaria ReyesCategory Director, Authentic Italian, Oils & VinegarsMaria has over 30 years of experience in the fooddistribution industry. Career highlights include seniorvendor manager - ethnic suppliers, Tree of Life, Inc.; vicepresident of purchasing, Gourmet Award Foods. Mariais a first generation Hispanic-American, born to Cubanparents who immigrated to the United States in 1969.She is fluent in both the English and Spanish languages. Maria is currentlythe Category Director, Authentic Hispanic, Cookies and International. Mariacan be reached at maria.reyes@kehe.comTerry RaffertyCategory Director, Coffee, Tea, and GrainsPrior to joining TOL in April, 2006 Terry spent 33 years atPathmark Stores, Inc. a major retailer on the East Coast.At Pathmark Stores he was a Director of CategoryManagement and spent 13 years in Corporate holdingthe following positions - Pricing Coordinator, Buyer, Sr.Category Manager and Director of Purchasing andMaintenance. Before entering the Corporate world at Pathmark Stores, hespent 20 years in the stores with his last position being a General StoreManager. Reach Terry at terry.rafferty@kehe.comJim ZografosCategory Director, Condiments & Cocktail MixesWith over 30 years in both the Foodservice and Retailfood industries, “Jimmy Z” began his career at KeHEDistributors in 1989. During his 21 year tenure, Jimhas worked in several sales and marketing positionsbeginning with merchandiser, sales representative,account manager, sales supervisor and currently as theCategory Director for Condiments, Salad Dressings, and Southern Foods.Jim can be reached at Jim.Zografos@kehe.comDavid TaylorCategory Director, Beer & WineDavid Taylor began his career in the Natural ProductsIndustry at the age of 13 at a local Tampa, FL healthfood store. Over the next 15 years, he worked withinseveral segments of the Natural Products Industry andat an early point in his career, David was sent to NewOrleans to learn from wine experts. He then openedone of the largest independent Natural Foods Stores in Florida, boastingthe most extensive selection of Organic/Biodynamic wine and beer inthe country. After almost 20 years of traveling extensively and developingrelationships all over the world, David is now the KeHE Category Directorfor the Wine and Beer category and brings a retail background perspectiveand expertise that should help retailers drive new trends within their stores.David can be reached at david.taylor@kehe.comJacob Rusanov,Category Director, KosherJacob joined the KeHE team after 11 years in theindustry. Some of his career highlights includes creatingthe Kosher program at Wakefern/ShopRite andexperiencing double-digit growth for each of the lastsix years and working with major consumer productsgoods companies to make some of their staple itemsKosher certified. Jacob really enjoys facilitating helping Kosher consumersfind what they want and need in stores all over the country. Jacob can bereached at jacob.rusanov@kehe.comMichael ClineCategory Director, BulkMike has had experience at all levels of the industry,from crop contracting and production to sales,procurement and executive management. Beforejoining Tree of Life, Mike worked for Caudill Seed,based in Louisville, Kentucky. Mike can be reached atmichael.cline@kehe.comtArn GrashoffSr. Director, Fresh ProductsArn began his retailing career at Scott’s Supermarketsin Ft. Wayne, Indiana while still in high school. Arnstarted in the deli department and found this to behis true love. After 7 years with Scott’s, Arn took on aregional position with Skandia Foods for 3 years prior torelocating to Chicagoland with KeHE Distributors. In his16 years with KeHE, Arn has honed his skills specializing in Fresh Productswith a strong focus on produce, deli cheese, dairy and meats. Arn can bereached at arn.grashoff@kehe.comHeather OpolonyCategory Manager, Cheese & DeliPrior to joining the KeHE Distributors Fresh Productteam, Heather worked with the Flangel group as theKeHE representative building the imported bulk cheeseprogram. Heather’s over 15 year career includesaccount management with Cheese & Deli Salesbrokerage where she worked with retailers around thecountry developing sales and marketing programs for their cheese and delidepartments. Heather is most excited about exploring different cheese aswell as educating retailers about how to properly merchandise cheese intheir stores to garner additional sales. Heather can be reached atheather.opolony@kehe.com4 OnTREND May/August 2013

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calendar of eventsMayMay is the fifth month of the year in the GregorianCalendar and one of seven Gregorian months with thelength of 31 days. The month may have been namedfor the Greek goddess Maia, who was identified withthe Roman goddess of fertility, Bona Dea, whosefestival was held in May.Asian Pacific American Heritage MonthRecognizes the contributions and celebrates the cultureof Asians and Pacific Islanders in the US.Celiac Awareness MonthBy increasing awareness of this autoimmune disease,the Celiac Disease Foundation (www.celiac.org) hopes tofacilitate better education, screening, detection, researchand treatments. Tree of Life has an extensive line of productsfor this ever-growing consumer base. If you are in need ofa gluten-free planogram, please contact your Tree of LifeAccount Manager.National BBQ MonthThe National Barbecue Association designates each Mayof the calendar annually to celebrate and promote allthings BBQ. What type of barbeque celebration are youplanning to promote in your stores?01May DayMay Day, May 1st, consists of numerousholidays and celebrations around the worldfrom spring celebrations to saint's feast day toa day for organized labor, etc. Check out listings for moredetailed information and to find the May Day celebrationof your choice.05Cinco de MayoCinco de Mayo (the fifth of May) is a nationalholiday in Mexico and also celebrated in manyareas of the U.S. It celebrates the legendaryand victorious Battle of Puebla on May 5, 1862.09Ascension DayAscension, name usually given to thedeparture of Jesus from earth. The annualcommemoration of this is one of the principalfeasts in most Christian churches.1215Mother's dayMother's Day is celebrated in the U.S. as aday to honor our mothers. It is a day to showthanks for all that our mothers do.First day of ShavoutJewish feast celebrated on the 6th of themonth of Sivan (usually some time in May) inIsrael and on the sixth and seventh days in theDiaspora. Originally an agricultural festival celebrating theend of the winter grain harvest (which began at Passover),Shavuot later commemorated the giving of the TenCommandments to Moses on Mt. Sinai.Jewish American Heritage MonthThis is an opportunity to celebrate the history, culture,and faith of Jewish Americans and their contributionsto our Nation.National Salsa MonthSome may call Salsa a condiment but in many partsof the world it's considered a food group! Salsa hassurpassed ketchup in sales and is now often usedto top hamburgers and hot dogs!1827Armed Forces DayArmed Forces Day is a day to recognizeand honor the military forces in your nation.Nations throughout the world participate inobserving this day.Memorial DayMemorial Day is a U.S. holidaycommemorating the U.S. men and women whohave died in military service to their country.May/August 2013 ONTREND 7

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Start this summer off right by making healthychoices for both your hair and your body.Try Naturtint ® – the health-conscious hair coloring formula that isspecially blended with a variety of herbal ingredients needed tonourish and protect hair while providing lively color that won’tfade or wash out. With endless possibilities from 29 mixable shades,Naturtint ® is an unmatched resolution to keep your hair healthyall summer long.Visit www.Naturtint.com for a Color Chart & Store locator© Naturtint USA: Distributed by International Trade Routes of NY, Inc.Naturtint ® is a registered trademark of Laboratorios Phergal, S.A.Scan for Store Locator9 OnTREND May/August 2013

calendar of eventsJuneJune is known for the large number of marriages thatoccur over the course of the month. According to oneetymology, June is named after Juno (Hera). Junowas the goddess of marriage and a married couple'shousehold, so some consider it good luck to bemarried in this month.National Seafood MonthNational Seafood month is when we celebrate the loveof seafood by cooking up some of our favorite seafooddishes. It's a time to celebrate the ocean and all it has tooffer.It takes four to seven years for an American lobster togrow to one pound. Lobsters can grow up to 45 pounds!Beginning of Picnic & BBQ SeasonWho doesn't love the summer? Celebrate thecommencement of this happy season with a Welcomein the Summer Promotion.National Candy MonthEveryone loves a sweet treat, whynot encourage your customersto pick up a box of the premiummilk or dark chocolates.National Iced Tea Month80 percent of the 2.2 billion gallons of tea consumed byAmericans each year is served over ice.Men's Health MonthA great time to host Men's Health Fair's in your retaillocation. While you have the guys there, make sure youhave good displays of men's skincare items as well asgrilling tools, marinades, and key supplements. Also makesure you have your "Dad Deserves the Best" exhibits upin time for Father's Day.National Dairy MonthDairy products have been and always will be staples andso should be duly celebrated. Use this opportunity toremind your customers of both dairy products' versatilityand their healthfulness.14Flag DayFlag Day is an American holiday celebratingand showing respect to our flag and thepeople who designed and created it. Ourflag represents our independence as Americans andour unity as a nation.16Father's DayFather's Day is the day we celebrate our dads.It was invented by a woman named SonoraSmart Dodd who was raised by her father andthought that they should be celebrated just as much asmothers. Her dad was born in June so she chose to holdthe first fathers day on June 19th of 1910. It was PresidentCalvin Coolidge who decided to hold fathers day on thethird Sunday of June 14 years later.19JuneteenthAlso known as Emancipation Day or FreedomDay, Juneteenth is the oldest known holidaycelebrating the end of slavery. It started onJune 19th 1865 when the union soldiers, led by GeneralGranger came to Galveston Texas and announcedthat the war was over and the slaves were free.General Granger read the Emancipation Proclamationfreeing about 250,000 slaves throughout Texas.21Summer SolsticeSummer Solstice or First Day of Summer.10 OnTREND May/August 2013

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calendar of eventsJulyJuly is summer vacation time for the U.S.; so enjoyingthe hot July month by picnicing and eating cold homemadeice cream is a common thing to do.National Blueberry MonthThis is a great opportunity to merchandise blueberrieseverywhere from your Produce department, by settingup a "Farm Fresh Blueberry Stand" to showcasing thesuperfood in the dairy deparment. Nothing beats a simplebowl of blueberries floating in yogurt or smother in souror sweet cream. You can also spotlight the blueberryproducts that you provide in your bakery department withpies, cakes, cobblers, and muffins.National Ice Cream MonthIn 1984, President Ronald Reagan designated July asNational Ice Cream Month and the third Sunday of themonth as National Ice Cream Day. He recognized icecream as a fun and nutritious food that is enjoyed by afull 90% of the nation's population.National Hot Dog MonthThe National Hot Dog and Sausage Council estimates thatover seven billion hot dogs will be eaten by Americansbetween Memorial Day and Labor Day. During the July4th (Independence Day) weekend alone (the biggest hotdogholiday of the year), 155 million will be gobbled up!National Picnic MonthPicnics are extremely popular all throughout the springsummer and fall but during the month of July you seepicnics everywhere and I do mean everywhere! One ofthe reasons why picnics are so popular in July is becausea large number of families take their vacations in July andspend much of their time outdoors enjoying the warmweather and having picnics out of a basket or havingoutside picnics while grilling BBQ on the grill. Oh yeah!Love that BBQ!01Canada DayCanada day is a day for Canadians toCelebrate independence. It is celebratedon July 1st unless that date is a Sunday inwhich case it is celebrated the day after. On July 1st of1867 the queen of England gave them independence.Independence DayCommemorate what our forefathers04accomplished with the birth of our nation byholding a 4th of July Promotion that givesyou the chance to pull out all of the stops and crossmerchandisea multitude of foods and products.22YoungLife & KeHE DistributorsGolf OutingKeHE's Third Annual Golf Outing to BenefitYoungLife of Eastern Dupage will be heldat Cog Hill Golf & Country Club, home of the BMWChampionship. YoungLife is an international nondenominationalChristian ministry committed to reachingadolescents with the Gospel of Christ.28Parent's DayParents' Day is an American Holidaycelebrating parents who provide for strongfamilies to make a strong America.12 OnTREND May/August 2013

calendar of eventsAugustJune is known for the large number of marriages thatoccur over the course of the month. According to oneetymology, June is named after Juno (Hera). Junowas the goddess of marriage and a married couple'shousehold, so some consider it good luck to bemarried in this month.Back to SchoolHost a Back-to-School Sale &Promotion that offers discountson items that parents can pack inschool lunches — grapes, gourmetpeanut butters and preserves,cheesesticks, crackers, boxedjuices, yogurts, 100-calorie snackpacks, and deli meats.04Friendship DayFriendship Day celebrations take placeon the first Sunday of August everyyear. The tradition of dedicating a dayin honor of friends began in US in 1935. Graduallythe festival gained popularity and today FriendshipDay is celebrated in large number of countriesincluding India. On this day people spend time withtheir friends and express love for them. Exchangeof Friendship Day Gifts like flowers, cards andwrist bands is a popular tradition of this occasion.Islamic RamadanRuns through August 19. Ramadan is a08 month of strict fasting from dawn untildusk in honor of the first revelations ofthe Qur'an to the Prophet Mhhammad.26Women's Equality DayWomen's Equality Day is observedto remember the day women gainedthe right to equality. U.S. 19thAmendment - Women's Right to Vote 1920May/August 2013 ONTREND 13

calendar of eventsSeptemberSeptember in the Southern Hemisphere is the seasonalequivalent of March in the Northern Hemisphere.In the Northern hemisphere, the beginning ofthe meteorological autumn is 1 September. Inthe Southern hemisphere, the beginning of themeteorological spring is 1 September.National 5-A-Day MonthSeptember is now Fruits & Veggies More Matters Month.The Federal guidelines now suggest more than 5 servingsof fruits and vegetables each day for most people.National Breakfast MonthBreakfast is the first meal of the day and did you know"The word Breakfast came about because it meansbreaking the fast after one has not eaten (fasted) sincethe night before."This holiday celebrates the manydifferent types of Breakfast around the world12Patriots DayPatriot Day is observed In honor of theindividuals who lost their lives as a result ofthe terrorist attacks against the United Statesthat occurred on September 11, 2001. Americans shoulddisplay their flags at Half-StaffYom KippurYom Kippur begins at sundown September1413, and lasts until sundown September 14, isone of the most serious Jewish holidays.Thisis judgment day. Many Jews practice repentance, sayprayers, and give charity to obtain God's forgiveness forany sins made in the past year.Hispanic Heritage Month beginsHispanic Heritage Month begins on September15 15, the anniversary of independence forfive Latin American countries—Costa Rica,El Salvador, Guatemala, Honduras, and Nicaragua.In addition, Mexico declared its independence onSeptember 16, and Chile on September 18.National Rice MonthInitiated by an act of Congress in 1991, National RiceMonth helps increase awareness of rice and recognizesthe contribution the U.S. rice industry makes to America’seconomy. Today, the typical American consumes anaverage of 25 pounds of rice per year.Labor DayThe holiday originated in 1882 as the Central02 Labor Union of New York City sought to create"a day off for the working citizens." Congressmade Labor Day a federal holiday on June 28, 1894. Manyview Labor Day as the "official end of summer".1722Constitution DayCommemorates the ratification of the USConstitution in 1787. It also honors all whohave become US citizens.OktoberfestThe world-renowned Oktoberfest Festivalin Germany or Wiesn is two full-weeks and 3weekends long, spread out over 17 days; thedates for 2009 are September 19- October 4. This is agreat opportunity to highlight German products availablein your store, especially beers and pickles.05Rosh HashanahRosh Hashanah is the first and seconddays of the first Jewish month ofTishrei. It marks the beginning of theJewish new year. The celebration of this holidayis marked with solemnity, as it is the day on whichthe whole world is judged for the coming year.2228First Day of FallThe date when night and dayare nearly of the same length. Itmarks the first day of fall.Native American DayCelebrates Native American history and culture.14 OnTREND May/August 2013

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All Natural47thThis year make 47th Street Pizza a part of your Shavuot dairytradition! Our Artisan frozen product is All Natural, Kosher andCholov Yisroel 212°. 47th Street’s rich, full-bodied mozzarella isHandmade and hand-cut by us in Wisconsin. All our pizzas areHandmade with love, commanded to be deliciousand free of additives, GMO’s and preservatives. Certifiedand Supervised by Star K.Cheese Pizza features•Bakery Style Crust available in White & Whole Wheat•Available in 10” 16 oz, 13” 28 oz, & 16” 48 oz• Clear packagingChicago Style Deep Dish• Traditional Cornmeal Crust also available in WholeWheat Cornmeal• Layered with Handmade Pesto• Mozzarella slice & shred• Generous size 10”, 28 ozMEZONOS • CHALLA TAKEN • PAS YISROEL • KEMACH YOSHONFor more information please email EileenD@47thStreetPizza.com or AllanL@47thStreetPizza.com phone: 1-877-96P-IZZA

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Dell’ Amoreof loveThis is a story about how two brothers began asmall marinara sauce company, inspired by theirgrandmother’s delicious recipes. In a time when you canwalk down the grocery aisle and not even recognize theingredients in the food you eat, with Dell’Amore not onlycan you trust what’s in our sauce, but we hope you get toknow who made it.What’s in the jar?As US consumers become increasingly aware of where theirfood comes from and how it is produced, most companies arescrambling to make sure the long list of “hidden” ingredientsin their products stays off the label and the Internet. Well,look no further, here at Dell A’More our labels are simple andeasy to read. It’s not hard when your ingredients are vineripenedtomatoes, olive oil, fresh garlic, organic basil and salt.Perhaps this is what makes the Dell’Amore sauce flavor soreFRESHing. You can count the ingredients on one hand andan extra finger. There’s no added salt or sugar (and no highfructose corn syrup), enough to send your taste buds on a tripback to the good ol’ days.The absolutely best ingredient is shown mostprominently on the label, a simple black and white photo thatcarries a hundred years of history. A story matched inrichness, flavor, and style only by the sauce which it produced.18 OnTREND May/August 2013

Our HistoryOur grandmother, Filomena, was born December 5, 1895.She grew up in the town of Agropoli, in the Campania regionof southern Italy. The photograph of Filomena on our labelwas taken in 1914, when she sent it to her boyfriend, asailor in the Italian navy. Filomena emigrated to the US in1924. She settled in Brooklyn and raised a family there. Herchildren and grandchildren swore she was the best cook inthe world. The love and care that grandmother Filomena putinto her cooking has become a family tradition and atrademark of Dell’Amore pasta saucetoday.We began offering family recipes in jars withour family name on them in 1986. We are oneof the original pioneers, if not the originalpioneer, of quality pasta sauce in a jar.Dell’Amore sauces continue to win accoladesfrom customers and food critics alike. Andthe rest, as they say, is history.The Best Ever!Dell’Amore is proud to announce that ourOriginal Recipe has earned a Blue Ribbonfrom Best Ever YOU. Elizabeth Hamiltonwrites, “As a mom of four boys, getting ourfamily around the table and all liking the samefood can be quite a job. However, this pastasauce brings us together! We (all six of us!) ALL LOVE IT.So here’s to Dell’Amore based in Vermont.” Elizabeth alsopublished an accompanying article with adelicious-looking grilled pizza recipe withDell’Amore Original Recipe. The pizza recipeis especially for those with food allergies!Elizabeth Hamilton founded Best Ever YOU in 2008,with the goal of helping all people live their lives to thefullest, by inspirational and encouraging advice, examplesand information. Best Ever YOU is a leading multi-mediaprovider of lifestyle content for people all around the globe.To learn more about Best Ever YOU, and other Blue RibbonAward winners, please visithttp://www.besteveryou.com.Producing the Best!The production of Dell’Amore marinara sauce isbest described as a fusion of science and culinaryart. The temperature of the sauce (greater thanprecisely 193º F) is measured before the firstjar is canned, and before the last jars roll slowlyoff the conveyor belt. The conveyor belt guidesjars from their cardboard boxes, through thefilling, quality control, sealing, and labelingstations. Yet, In the midst of the mechanicalcalibrations and calculations, Dave Dell’Amoresits patiently, gently and carefully cleaning therim and outside of each jar before the cap issealed on the jar.Production runs at Dell’Amore alwaysstart with a rumble - the team is dressed to cook withear plugs, hairnets, gloves and aprons - as the first cans ofCalifornia vine-ripened plum tomatoes are shaken into avat. As the team cleans up the tomato cans, several gallonsof 100% pure olive oil begin to heat up in the cooking vat.Fresh cloves of garlic are pulled from the refrigerator, andthoroughly sorted to remove any with green sprouts. Thekitchen develops an almost homey atmosphere, as freshtomato wafts in the air. The garlic is chopped and sauteedin the olive oil for several minutes before tomato is pipedinto the cooking vat. The cover of the vat is closed to avoidsplatter, and then the sauce cooks for a short time, before thesecret mix of Grandmother Filomena’s spices are added andthe sauce left to simmer.While I can’t reveal Dell’Amore recipe in itsentirety, I can give you three key ingredients:patience, quality and simplicity.19 OnTREND May/August 2013

By Laura McCordThe bottled water category is one that continues to puzzle me.It in just under a decade it has managed to achieve significantscale in terms of household penetration – currently it is 70% withan annual growth rate of 5%; and in terms of dollar sales – in 2011,the market reached over $12.1B and is projected to continue togrow to reach a minimum of $17.2B in the next five years. You’dthink there’d be no place to grow; after all, it is water.Do you know your potential for Hydrogen (pH)?Just when I thought there was nothing more that couldbe done to make this fairly mature category exciting, I’mintroduced to enhanced water. Not just enhanced with flavor –that’s been done and it did boost sales early on in the decade.I’m taking enhanced with the proper alkaline to improve thewater, and thusly, your pH balance.When it comes to pH (potential of Hydrogen), most peopleknow more about why this matters in a pool or aquarium thanin our own bodies. But did you know that our bodies are morethan 75% water, too? In fact, our blood is 83% water and hasa very specific pH of 7.365; if our blood varies more than 0.1pH from that level, illness quickly follows. Our body worksconstantly to maintain that pH balance. The food we eat andwater we drink has a pH, too.20 OnTREND May/August 2013

Here are a few common examples:Carbonated cola – pH 2.0Cup of coffee – pH 4.1/li>Ground beef – pH 3.2This got me to thinking, if so much, some 90% of the averageAmerican diet is made of acidic food and water, how does ourbody manage to dispose of all this acid? Scarily enough thebody will find a way to get what it needs. In order to neutralizeall the acidic products we put in our body; our body will turnaround and leach (remove) the alkaline minerals, also known aselectrolytes, such as calcium and magnesium from our bones.That leads to a whole other set of problems. Don’t worry, ourVMS expert, Anne Evanoff will have some supplements that canhelp you replace the electrolytes that you’ve lost. Or, you coulddrink water that has been enhanced with these electrolytes!You are what you eat…but more of what you drinkNot only will water enhanced with the proper alkaline mineralsof calcium, magnesium, potassium and sodium, help your bodyachieve and better maintain the proper pH, there’s a plethoraof additional benefits including increased energy, improvedcellular hydration, cardiovascular health, anti-aging properties,weight management, bone health and immunity support.Wow, water, especially the properly enhanced varieties reallydoes a body good!There is presently no one thing anyone can do to live aperfect, healthy life. There is no one-size-fits-all solution to thisequation. However, most doctors and health experts agreethat the best place to start it by drinking alkaline water.Really? Alkaline Water? Yes, because alkaline water is:Super Hydrating! If our bodies are fighting to maintain itsproper pH and we drink acidic water, it’ll be of no benefit. It willsimply flush through the system, taking many alkaline mineralswith it. When you drink alkaline water, you are drinking inmineral-rich water that the body craves to stay hydrated.Ionized water doesn’t sit in the stomach and slosh aroundfeeling heavy and bloated: it’s absorbed quickly, routed to thecells and pulled through the skin as perspiration; that’s thehydration equation!Full of Anti-Oxidants! Oxidation is aging, just like a nailoxidizes and rusts. Alkaline water is made by an electrolysisprocedure leaving the water negatively charged. A freeradicalis a positively-charged hydrogen ion running amuck inthe body. With alkaline water, you’ll feel younger, have moreenergy, don’t get hung over as easily and sleep like a baby!Great for pH balancing! It’s not easy for us Americans tofollow an alkaline diet, especially with our fast-paced lives. Andeven so, dietary preferences and personal taste still cause us toeat acidic food – who doesn’t like a good tomato-based pastasauce or a nice juicy steak! Now, with alkaline water, it’s easy toneutralize the acidity of our favorite foods just by drinking theclean, delicious water.What is pH? The abbreviation pH stands for potential hydrogen.This abbreviation is always spelled with a small “p” and a capital“H.” In scientific terms, what pH would stand for is ability ofmolecules to attract hydrogen ions. An acidic molecule wouldhave a low ability to attract hydrogen ions, while an alkalinemolecule would have a high ability to attract hydrogen ions. ThepH of a solution is measured on a scale from zero to 14. On the pHscale, zero would stand for the highest possible acidity reading, 7is neutral, and 14 is the highest alkalinity reading.Source: http://www.vaxa.com/what-does-ph.cfmWith all this talk about pH balanced water,I’ll bet you’re now wondering what are some brandsthat I’d recommend to help you help yourself and yourcustomers maintain the proper pH balance that our bodiescrave? Here you go…and the good thing is, these are allavailable in varying sizes through the KeHE enterprise:BRAND pH FACTOR CLASSIFICATIONESSENTIA 9.5 ALKALINEEVAMOR 8.8 ALKALINEREAL ALKALIZED WATER 8.0 ALKALINEETERNAL 8.0 ALKALINEFIJI 7.5 NEUTRALTHE HUMAN BODY 7.365 WHERE WEWANT TO BEKiwaii 7.2 NEUTRALPenta 7.0 NEUTRALDasani 5.7 Very AcidicAquafina 5.5 Very AcidicSources cited: www.mintel.com Bottled Water, May 2012; KeHE OAK-RCreporting system; www.ionizerresearch.com; www.truehealth.com;Balancing ActAlmost all illnesses can be traced back totwo simple problems:Dehydration - water is the fluid of life. When webecome dehydrated, we reduce our body’s ability toprocess nutrients, vitamins and minerals. Further, westarve the body of the fluid by which it cleanses anddetoxifies the organs and blood, leaving toxins runningrampant in our bodies.Over-Acidification - our bodies prefer an alkalineenvironment. When acid builds up, it robs everyavailable resource to maintain pH balance. Excess acidis stored in the body and slowly poisons us over time.In an ideal environment, we each would have plentyof fresh air and physical activity, as well as a diet thatconsists of green, leafy vegetables, unrefined “wholefoods”, and plenty of fresh, pure water to wash itdown. Living like this would help keep us pH balancedand processing foods and expelling wastes. Throughgood nutrition alone, it is possible to maintain a healthyand disease-free lifestyle.Source: NestleMay/August 2013 ONTREND 21

OLIVE OILSFrom Spain’s Finest FarmsCastilloPINARA CENTRIEOLDTRADITION OF EXCELLENCEES-ECO-001-ANSpain AgricultureGuest White House ChefChef for Academy AwardsChef for Philadelphia EaglesNYC Culinary Academy BoardFood Network Guest Chefwww.CastilloDePinar.comQuality | Flavor | Health22 OnTREND May/August 2013

PREMIUMDeleyda Premium Extra Virgin Olive Oil hasCLASSICDeleyda Classic Extra Virgin Olive Oil is amedium intensity oil with an herbal aroma andapple notes ~ fresh, with a good bitterness.The valley of Leyda in the coastal mountains of Chile provides the perfectolives to perfection achieving exceptional flavor and aroma in every drop.23 OnTREND May/August 2013

a NaturalPresenceSummer is upon us and here are 10health tips to keep you performingin life at your very best.By Bill Weiland, President & CEO, Presence Marketing/Dynamic Presence24 OnTREND May/August 2013

1EXPOSE YOURSELF …to lots of fresh air and sunshine. Practice deepdiaphragmatic breathing so you expand yourabdomen with every breath. Next time you have theopportunity, pay attention to the way a sleeping infantbreathes. Before learning any bad habits, all children‘breathe into their bellies.’Shallow breathing is when you inhale and expand ONLYyour chest. A shallow breather will feel more tense andstressed and will not receive the full benefit of proper, deepdiaphragmatic breathing. When you inhale deeply, directlyinto your abdomen, you get a much higher oxygen load intoyour lungs and tend to feel more relaxed and refreshed. Sospend a lot of time outdoors and breathe deep - your bodywill thank you.It is also important to get some direct sunlight onto‘unprotected skin’, in order to stimulate your body’snatural production of vitamin D. Focus on non-peak hours,while soaking up the rays and be careful to avoid gettingsunburned. The amount of direct sunlight we can handlevaries greatly from person to person, based on background,ethnicity and certain genetic markers. For peak hours, orextended exposure, be sure to apply an all-natural sunscreen,as commercial varieties are toxic and have deleterious effectson the environment.2EAT THE COLORS OF THE RAINBOWConsume as much fresh, whole, unprocessedfood as possible. I attempt to have half of my totalfood intake (by volume) be comprised of fresh fruits andvegetables. In order to accomplish this, I seek to incorporatefruits and veggies into every single meal.The vegetable kingdom provides foods which possessa great ‘nutrient to calorie ratio’ and will provide your bodywith the fiber, vitamins, minerals, anthocyanins and othernourishing and protective phytochemicals and nutritionalco-factors, all of which will build your strength and immunity.Finding the optimal diet for oneself is a very personal andindividualized pursuit, as human nutrition is a broad andcomplex science, without a ‘one size fits all’ solution. Inorder to keep things simple, focus on the 50% rule (fruitsand vegetables 1/2 of daily food intake, by volume) at leaststriving to achieve that goal will give you a great start towarda varied and balanced nutritional profile.You will optimally augment this fresh food emphasiswith high quality lean protein, nuts, seeds, whole grains andorganic dairy foods, to round out your dietary profile. Ofcourse eating a vegetarian or even fully vegan diet will involveadjusting your menu choices, accordingly. Aim for the highestquality options when making food choices:• Organic, hormone and antibiotic free meatsand in the case of beef, grass fed, when possible.• Organic and non-GMO fruits, vegetable, nuts,seeds and grains• Organic dairy productsEven snacks and desserts should be natural and/or organic,whenever possible, though optimally, these foods will be keptto a minimum.3DRINK (A LOT)Let’s not confuse this as an ‘imbibing reference,’based on my newfound fascination with Mixology.I am referring to the style (yes style) and quantity/qualityof your beverage consumption. If you talk with any healthminded, nutrition oriented physician, they will tell you thatthe two most critical deficiencies in humans are adequatehydration and vitamin D levels. I personally believe that thevast majority of ‘bone density declines’, in the elderly, aremore a function of vitamin D deficiency than calcium.Here is a list of foods rich in vitamin D:• egg yolks• fortified milk products• sardines• cod liver oil• tuna• salmon• fortified cereal• pork• shitake mushrooms• oystersThe other ways we may effectively increase our vitamin Dintake is through exposure to direct sunlight, or a high qualityvitamin D supplement.Proper liquid intake is critical, toward achieving optimalfunctioning of all metabolic systems, as well as cleansing andpurifying our bodies. It is equally important to focus on qualitywhen choosing a beverage, while always being mindful tominimize sugar intake and avoid artificial sweeteners, flavorsand high fructose corn syrup. However, the foundation ofyour beverage intake should be centered on water and freshfruit and vegetable juices. A good general rule of thumb is toconsume 1/2 of your body weight in ounces (I am 190 pounds,so 95 oz. of water is my target - more when I am engaging instrenuous activity). I recommend a high quality deep sourcespring water, for your daily consumption, with a pH of 7.5 orhigher. Sip your water throughout the day, as you will absorba higher percentage of it into your tissues, versus chugging alarge quantity a couple of times per day.4EXERCISE (IT’S NOT A FOUR-LETTER WORD)Regular daily exercise is an important element forany ‘high level wellness’ platform and provides avariety of benefits to each and all individuals engaged inthis activity. Your exercise program can be as simple as briskwalking or light stretching, to weigh lifting, yoga, plyometrics,running, biking or other forms of strength and cardio training.Decide what your personal goals are and choose an exerciseprogram which aligns with the mission at hand. Simple,non-strenuous exercises are good for stress management,flexibility, muscle tone and increased absorption rate ofoxygen and nutrients.If you are looking to increase muscle mass, reduce bodyfat, or improve strength, quickness and agility, a rigorousstrength and cardiovascular training program, should beemployed. In this instance, I suggest working with a personaltrainer for at least an interim period, to improve yourtechnique and pacing, in order to receive maximum benefitfrom your workout program.May/August 2013 ONTREND 25

5REST AND SLEEPI give myself a C+ in the rest department and a D- inthe sleep area, as my nocturnal habits often get thebetter of me. Being the youngest of 13 children, my parentsdid not exactly keep ‘close tabs’ on me, as I was growing up.I recall being nine years old and watching TV into the weehours of the morning. Eventually, the Star-Spangled Bannerwould come on and the TV would turn all ‘fuzzy.’Forty years of maintaining an average bedtimepast 1AM has positioned me somewhere in the ‘clinicalinsomnia’ arena...a well-earned, yet decidedly unimpressiveachievement. I have often read that every hour of sleepbefore midnight is worth two. I believe there might besome wisdom in this little gem, as the four or five times Ihave experienced this in the past 40 years, left me feelingexceptionally rested, fresh and alert - I felt unstoppable. Ioften mention to my family and co-workers “you probably donot want me getting eight full hours of sleep!” Ha ha.While sleeping, our bodies go through and elaborateprocess of cellular detoxification, nervous system calibration,stress mitigation, along with tissue building and repair. Yourenergy, immunity, mental acuity and youthful vitality are allenhanced when you get regular, deep, restful sleep.6NUTRITIONAL SUPPLEMENTATIONNot everybody is in agreement regarding theusefulness of vitamin, mineral, phytochemical, andsuperfood supplementation, but I certainly am… in a bigway! Many feel that we receive all we need from a variedhealthy diet, and that taking in additional nutrients in theform of pills liquids powders, etc. is unnecessary. Otherscontend that balancing pH levels is the answer, or beingeducated in the understanding of the yin yang equanimity isof paramount importance. I actually think all of these thingsare important, and that the healthier we become the more weare naturally drawn to “that which serves us well.” I believesupplementation is also important as a result of our hardcharging lifestyles replete with toxin laden air, water and food,combined with excessive EMF (electric and magnetic fields)exposure, travel, and other associated stressors. Some ofthe supplements I would recommend to provide balancingsolutions for our complex lives are:• molecularly distilled deep ocean water fish oil• full spectrum multi-vitamin mineral• herbal based anti-inflammatory centered aroundTurmeric• high quality probiotic• CoQ10• Alpha Lipoic Acid• Concentrated superfood powdered supplementDo some research and experimentation to find the bestcombination of supplements to protect, purify, and fortifyyour body, mind, and spirit.7“MOVE FAST, BUT DON’T HURRY…GRASSHOPPER”No matter how busy I become with significantfamily, personal, and business commitments and obligations,I refuse to fall prey to our “quick fix” societal pace. I am abig fan of the slow food movement and firmly believe thatwe must take back the relaxed pacing and near ceremonialquality of the dining experience, if we are truly committedto a healthier lifestyle. We all have to grab something on therun at times but even on those occasions we should relax,breathe, and enjoy the food we are consuming. I have neverpersonally owned a microwave oven and never will for avariety of reasons. I mean, really people, are we that busyand important that we cannot put some care and time intoour food preparation? Microwave technology epitomizesthe too fast for comfort pacing of this generation andaffects the quality of our food in clear and measurable ways.Food is made up of macronutrients like protein, fat, andcarbohydrates and micronutrients like vitamins, minerals,phytochemicals, enzymes, etc. Many of these health givingfood ingredients are damaged or altered by microwaves.There is also the very real but less easily distinguished “lifeforce” within fresh natural foods and I believe that this is alsonegatively affected. Microwave food is devitalized, thereforeI always take the time to heat food, even microwavableprepared foods in an oven or a saucepan. Slow down, enjoysome light, pleasant conversation and set aside more timefor the preparation and consumption of your vibrant anddelicious, whole natural foods.8HAVE PEOPLE PUT THEIR HANDS ALL OVERYOU…Relax I’m talking about professional massage! Istrongly recommend regular deep tissue or European drybrush massage, which in the case of the latter, is somethingyou can accomplish on your own in as little as 10-15 minutes.Purchase a natural bristle brush with a long handle, startwith your extremities and work towards your heart. Applycomfortable pressure and move your brush in a circularmotion over all non-sensitive body parts.Some benefits associated with dry brush massageinclude:• Exfoliation• Increased circulation• Bringing rich nutrients through yourbloodstream at a faster rate• Cleansing your largest eliminatory organ, whichis your skin and encouraging detoxificationDeep tissue massage will provide innumerablebenefits to include:• Stress management• Restoration• Nutrient uptake• Detoxification• Increased flexibility• Improved pliability of muscles and fasciaThere are a variety of styles of massage to consider, frombasic relaxation techniques like Swedish, to therapeutic formsof touch like Shiatsu, Reflexology, etc. I personally am drawnto the benefits of regular deep tissue massage and attempt towork them into my schedule on a regular basis.26 OnTREND May/August 2013

9POSITIVE BODY MECHANICSNot to be overlooked in your comprehensive healthand wellness attunement is our perpetual abilityto keep ourselves relaxed and healthy by simply payingcloser attention to how we sit, stand, and move about duringthe course of our day. Sit up straight and stand at “relaxedattention” with your shoulders rolled back and down, yourchest out, and your knees ever so slightly bent with yourweight evenly balanced on your feet. Good posture keepsyour musculature properly engaged, and optimizes theposition of our vital organs and spinal column. As we getout of alignment through the rigors of life, we develop stressin our bodies and the wrong kind of muscle memory, whichleads to the familiar compressed or ‘hunched over’ physiqueof older individuals – when standing, the center of our earsshould roughly align with the center of our shoulders. Mostpeople have a pronounced forward leaning head which isinfluenced by poor posture, (think sitting over a computerfor hours) and one of the earliest signs of succumbing to theforces of gravity, combined with improper body mechanics.Take a break and walk around for a short bit – stretch breathand unwind. Breaking the monotony of a computer “sitathon”can keep you relaxed and focused as well as improving yourproductivity and most importantly, your posture.Proper strength training, stretching, yoga, and otherforms of biomechanically correct exercise will conditionyour body toward better alignment and an almost effortlesscommitment to “correct” or healthy posture.10PRACTICE CONSCIOUS LANGUAGETry this simple exercise, listen to everyone youencounter during just one day… and I’m not talkingabout listening in the traditional sense, (hopefully you arealready doing that - Ha) but pay attention to how often youhear negative and unproductive words and phrases splicedinto everyday conversation. We all know people who we thinkhave a high stress threshold – perhaps they possess solidconflict resolution skills, have a generally cheery disposition,and tend to let things roll of their backs. We also know peoplewho are STRESSED… on a routine basis. They may tend to bemore anxious about simple challenges and easily “pluggedin” when things do not go their way.High level stress management techniques includefocused attention on getting enough exercise, rest, andproper nutrition, along with a premium put upon obtaininga healthy work/life balance. Committing to more productivewords and phrases may also improve our ability to positivelyimpact our relationships with family friends and co-workers,while at the same time improving our overall stress responseand minimize any feelings of angst.An example of how we may use conscious languagein our everyday lives… When a complex puzzle comes upat work refer to it as a challenge rather than a problem.The word challenge tends to stimulate a more creative andinspired response, while the word problem is devitalizing,it suggests things are not good and we should feel badabout them. Let’s carry this same situation into your homeenvironment. Upon returning home from work a spouse orfamily member asks “How was your day?” Will you say “Itsucked, we had a major problem come up.” Or would yousay “It was great! We had a very challenging situation ariseand our team really came together to source a solution.” Ifyou are someone who is already incorporating productiveor conscious language into all areas of your life, you arelikely in a very healthy place regarding family, friends,and your professional life. If you feel like you may benefitfrom becoming more conscious of the impact of yourspoken words, try experimenting with incorporating moreproductive language into your life and observe the waypeople respond to you.May/August 2013 ONTREND 27

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Serving Size 1 bottle (16.9 FL OZ)Amount Per ServingCalories 60% Daily Value*Total Fat: 0g 0%Sodium: 0g 0%Total Carbohydrate: 15g 5%Sugars: 15gProtein: 0gServing Size 1 bottle (16.9 FL OZ)Amount Per ServingCalories 5% Daily Value*Total Fat: 0g 0%Sodium: 0mg 0%Total Carbohydrate: 0g 0%Sugars: 0gProtein: 1g29 OnTREND May/August 2013

Special package will connect withcurrent and new customers...• SpongeBob Squarepants custom bag• #1 selling sku: Pirate’s Booty AgedWhite Cheddar• 7 oz larger bag, larger value

31 OnTREND May/August 2013

In 2013 we will find more young people keeping kosher in the US thanever before. Today’s Kosher consumer is almost unrecognizable fromher predecessor of 50 years ago. That consumer had very few choicesin the supermarket, bought their produce at the produce market andtheir meat at the Kosher butcher. Now many stores in all metropolitanand suburban areas where the need exists carry a tremendously diversearray of Kosher-certified products.The most important idea to keep in mind is that the Kosher consumerdoes not live in a vacuum and is totally exposed to modern-dayhealth, gourmet and ethnic foods trends just like her non-Koshercounterparts who live next door and shop in the same stores.Additionally food from Israel, where almost all food is kosher, iswidely available in US stores.32 OnTREND May/August 2013

Getting Back to our RootsLet’s get back to the demographic. In the last 30 years the UShas experienced what is known as the Baal Teshuva movement.This is a sort of “return to your roots” to traditional OrthodoxJudaism by the children of Jews who did not observe thecommandments of scripture hardly if at all. Additionally,post-Holocaust Hassidic/Yeshiva Jewish communities whosenumbers were decimated by the Nazis have rebuilt themselvesand are now in their third generation in the US. You asa retailer may wonder why this is important to know andunderstand…well, the average family size of Orthodox familiescan be from 5 to 15 children! The families like to eat together.And did I mention, these families like to eat?Six Million Strong…and growingWhen we look at the Jewish population of the US, whichis stagnant at about 6 million, we must realize that thedemographics are changing. The Jewish community thatis not observing commandments of scripture and thereforenot eating kosher is rapidly shrinking with intermarriagerunning at 60%. Their loss at self identification as Jewish isbeing replaced by the grand-children of Holocaust survivorsthat are strictly Orthodox and also by the newly Orthodoxchildren of Jews who were not religious at all.As these demographics continue to change, morepeople are and will continue to look for Kosher food todaythan ever before in US history. Additionally, it means thatin the next ten years and beyond the amount of business tobe done selling Kosher food to these people will grow astheir numbers grow. Retailers who win market share todayand are able to maintain it can count on a high spend, loyal,mostly eats-at-home consumer who will come to their storeevery week and spend, spend, spend!What for dinner?So what to these people want to eat? Let’s get back to ouroriginal premise that they want new, gourmet, healthfuland tasty products just like everyone else. As we havementioned, they have lots of kids so it’s no wonder thatthe fastest growing categories in Kosher are candy, gumand snacks. According to AC Nielsen the candy and gumis up 6.1% compared to last year and snacks are up 17.6compared to the same time period. Even though there is noactual Israeli food category, per se, since Israeli products fitinto many categories, one of the premier Israeli brands inthe US is Osem and it is up 12.3% versus last year – that isan indication that the new Kosher consumer is looking forIsrael products. During the year, KeHE marketing and salesteam brings forward many exciting holiday and every daypromotional programs so that retailers can feature excitingkosher products that are relevant to time of year and are ondiscount at the shelf. If you want more information aboutthe KeHE Kosher program, please contact your KeHEaccount representative or you can contact me directlyat jacob.rusanov@kehe.com .Kehe_PestoAd.pdf 1 11/30/12 3:04 PMCMYCMMYCYCMYKMay/August 2013 ONTREND 33

fresh.Fully-baked artisan style bread that requiresminimal 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 BreadOlive BreadWurtzelbrot Ryew/OnionHeartlandMultigrain BreadApple PecanRaisin BreadMontana Demi Loaf(the “everything” bread)Fresh Garlic BreadRosemary OliveOil BreadCountry French Bread8-Grain Omega-3 BreadCiabatta RollsKaiser RollsSplit Top Sandwich Rolls(plain)Split Top Sandwich Rolls(wheat)Ask for DetailsContact your KeHE Distributors Territory Manager or Customer Care Specialist for Ordering Details800-223-2910 | ©2009 Right from the Oven

“...All of my products have to beusable, accessible, affordable. Theolive oils we're developing withColavita [are] priced to becompetitive with every otheraffordable olive oil. We chose tobe in grocery stores, not fancyfood stores, because that's wheremost of my audience shops”.- Rachael RayCNN MoneyAt Victoria, we use only the finest and freshest ingredients, along with ourslow kettle cooking process, to produce the best tasting and highest qualitysauce possible. Our customers recognize and appreciate our commitment toexcellence and reward us with their continued loyalty.

36 OnTREND May/August 2013By Maria Reyes

Ever try having a barbeque without have your summeressentials – pickles, relish and olives! What’s a hamburgerif it’s not topped with a crunchy, tasty pickle? Or a hot dogwithout relish or your vegetable tray without olives? Not onlyare these “condiments” essential, they also health benefitsto summer time and grilling favorites.Pickles – Tasty and Healthy!Pickles are a popular snack, side dish, and condiment.But did you know that pickles can also be a healthypart of your diet? Being made from cucumbers or othervegetables, pickles are high in fiber which is necessaryfor digestive health and fighting cancer. The cucumbersand other vegetables also contain antioxidants, whichfight free-radicals, and depending on the vegetable, canbe a good source of calcium, magnesium, and iron. Therecommendation by most health professionals is to eat fiveservings of vegetables and fruit each day. Eating pickles is agreat way to get a daily serving or two of your five-a-day!It’s what’s in them, tooThe spices with which pickles are made are also healthy. Forexample, dill and garlic, both of which are popular in pickles,both have the ability to regulate bacterial growth. Anddon’t forget about the vinegar. Many pickles are made withvinegars. This healthy elixir has several positive propertiesin addition to its tangy taste. Vinegar is known to boost theimmune system, ease digestive disorders, and can breakdown calcium deposits in a person's joints. In addition,vinegar is known to decrease high blood pressure and helptreat urinary infections. Vinegar is also anti-bacterial andanti-fungal. It inhibits the growth of the E.coli bacteria, andwhen used in conjunction with salt, which is common inpickling, the anti-bacterial properties are amplified.Let’s Relish the Situation…Relish can mean different things to different people and thedefinition varies widely by region and country. In actuality,there are hundreds of types of relish, all of which can beutilized as delicious condiments. Relish types range fromsweet to savory to spicy and can also be smooth or chunkyin consistency. The ingredients depend largely on the regionin which it is produced and the main dish it is intended to bepaired with. Since I’ve moved to Chicago a couple of yearsago, relish has been promoted from a ingredient added intopotato salad to a new status as a “vegetable” to top my hotdogs with. Yes, in this part of the country, you hot dog isn’t aChicago-styled hot dog without the relish!Types of OlivesOlives cannot be eaten right off of the tree;they require special processing to reduce theirintrinsic bitterness. These processing methodsvary with the olive variety, region where theyare cultivated and the desired taste, textureand color. Some olives are picked green andunripe, while others are allowed to fully ripenon the tree to a black color. Yet, not all of theblack olives available begin with a black color.Some processing methods expose unripe greensolives to the air, and the subsequent oxidationturns them a dark color. In addition to theoriginal color of the olive, the color is affected byfermentation and/or curing in oil, water, brine orsalt. Here are some of the more popular varieties:Manzanilla: Spanish green olive, availablepitted and/or stuffed, lightly lye-cured thenpacked in salt and lactic acid brine.Picholine: French- green olive, salt-brine cured,with subtle, lightly salty flavor, sometimes packedwith citric acid as a preservative in the U.S.Kalamata: Greek black olive, harvested fullyripe, deep purple, almond-shaped, brine- cured,rich and fruity flavor.Nicoise: French black olive, harvested fullyripe, small in size, rich, nutty mellow flavor, highpit-to-pit ratio, often packed with herbs andstems.Gaeta: Italian black olive, dry-salt cured, andthen rubbed with oil, wrinkled in appearance,mild flavor, often packed with rosemary andother herbs.I Love these things…Olives that is!The low-fat, heart friendly characteristics of theMediterranean cuisine, in which olives and olive productsplay substantial roles, are making them a more popular itemin the diet of US consumers. Olives are one of the oldestfoods known to man, dating back some 8,000 years in theMediterranean region. The olive tree was valued as a symbolof peace and happiness, while olives were used as foodand a source of oil. Traditionally cured olives, such as thosefound at most olive bars, offer a host of health benefits.For starters, they're rich in iron, vitamin E and copper, andare an excellent source of fiber. There’s so much concernabout reducing fats in the US consumers’ diets. It's trueMay/August 2013 ONTREND 37

From the Cradle of CivilizationA fruit with its roots in antiquity, the olive rightfully has a center place on the modern table. An excellent, healthfulalternative or accompaniment to cheese and crackers, olives make a wonderful appetizer. Thanks to their rich taste andtexture, olives are also an increasingly popular cooking ingredient in main dishes, from poultry and fish to vegetarianstews. Olives are a great source of the antioxidant vitamin E, which is known to have health benefits.Kalamata OlivesOil Cured OlivesGreek Black OlivesCracked Green OlivesPitted Kalamata OlivesThese naturally delicious products are made from our ownauthentic recipe handed down over many generations.Once every year, at harvest time, we combine our freshlypicked natural produce with the finest natural spices toFrozen create an authentic, Spiral natural taste experience Piesyou’ll never forget. And we never use artificialwww.othenticfoods.comflavors or preservatives of any kind.The Bulgarian Apollo Spiral Pie is phyllo dough filled with deliciousspinach and feta cheese and prepared from a traditional Greek recipe.•Imported It is from prepared Poland with premium ingredients including fine white flour and•Ceres Certified rich white USDA cheese. Organic Enjoy the Items incredible taste of the homemade puffpastry and easy and hassle free storage and preparation.•Kosher Certified - Orthodox Union•Convenient Perfect Line for Pricing parties and a light meal. Enjoy hot or cold as a starter or asa main dish with a salad or salads like greek salad with feta and olives.Traditional Greek food is synonymous with healthy food. Based onfresh fruit and vegetables and centered around extra virgin olive oil,the Greeks once followed one of the healthiest diets in the world.

that olives do have some fat, but it's the incredibly healthymonounsaturated variety. Monounsaturated fats have beenfound to reduce the risk of atherosclerosis and increase HDL(good) cholesterol.Along with monounsaturated fats, olives are richin vitamin E, a fat-soluble antioxidant that neutralizesdamaging free radicals, along with polyphenols andflavonoids, which have anti-inflammatory properties.A look at the numbers…It is great to talk about how tasty the summer essentialsof pickles, relish and olives. It’s also nice to mentiontheir health benefits. As a retailer, I’m sure you are alsowondering about the “health” benefits these summeressentials can provide for your bottom line, too. Whenyou look at the dollar sales generated by Pickles, Relishand Olives in the last 52 weeks ending March 17, 2012,they contributed some $102+MM dollars and showed aslight increase of 1.0%. I’ll take it! One percent of$102MM is still one million!And when I took a look at the latest Mintel report onthe condiment category that came out in August 2012, Iwas pleasantly surprised to know that the Pickles, Relish andOlives subcategory is the largest subcategory for condiments.And they’ve shown and in the last five years have shown an8% growth!I’ve taken a look at these categories here at KeHEand how they are performing; and I’ve recently completedsome optimized planograms to ensure you are getting yourfair share of dollars. You have to remember, not only areconsumers looking for healthfulness, they are also looking foruniqueness. The optimized set that I’ve recently completedcovers it all. There are the staples (for our space – not thenational brands) and there are some new, interesting andunique brands and items, including Mezzetta, Giuliano’s,Sechhler’s, Harold’s and Wickles, just to name a few.To get more information, including the latest categoryreview and optimized planogram to help enhance your“summer essentials,” please do not hesitate to contact yourKeHE account representative or you can even contact medirectly at maria.reyes@kehe.comSources cited: AC Nielsen 52 weeks ending March 17, 2012; Mintel, Condiments, US – August 2012; www.ehow.comMay/August 2013 ONTREND 39

Gluten FreeAll NaturalIntroducing New Peloponnese ® SpreadsMediterranean diet not a fad, but a trend gatheringmomentumAlthough the health message does not routinelyfeature in the marketing of Mediterranean-styleproducts, consumers generally equate this type of foodwith healthy, natural and enjoyable eating. Indeed,more could be made of leveraging the health messageas a marketing platform, and there is certainly roomfor development. With the strong trend of returningto old eating traditions currently observable inMediterranean countries, renewed popularity isexpected to radiate out into the surrounding markets,as well as markets further afield, in the near future.Enhance Healthy Sales

41 OnTREND May/August 2013Reprinted with permission of Candy & Snack TODAY magazine

Benefiting from current consumer trends for on-the-go, valueladenitems and products with perceived health benefits, thesnack nuts and seeds segment has been booming in recentyears, with dollar sales growing 9.9% during the 52-weekperiod ended July 8, according to SymphonyIRI Group, Inc., aChicago-based market research firm.“Sales have been exceptionally strong,” notes ErikHavlick, vice-president of sales for Thanasi Foods, LLC,supplier of Bigs Sunflower Seeds. During 2011, dollar sales forthe brand grew 10% compared with the year prior, he notes,adding: “We expect similar growth in 2012, and the sustainedand growing trend for healthy options will help.”Total segment sales surpassed $3 billion in US FDMxCchannels, while unit sales increased more than four percentduring the same time period, SymphonyIRI reports.Heart-Healthy SnacksWith health aspects of products among the top five factorsinfluencing consumer purchases, according to The NielsenCo., nuts and seeds are well positioned to benefit, sourcesagree.“The health aspect of sunflower seeds is very important,”says Robert Shuler, marketing manager for Giant Snacks,Inc. “Sunflower seeds are very high in vitamin E and the fatsare heart-healthy fats.” Further satisfying consumer demandfor better-for-you products, Giant Snacks developed aninnovative process to roast seeds that uses 40% less sodium.The process is highlighted by “lower sodium” pack callouts,Schuler says, adding the company uses a touch of sugar onthe items. “It gives the seeds a bit more pop and a uniqueflavor that is very successful,” he adds.Erik Havlick agrees, saying significantly more consumersare buying based on health factors and more shoppers arebeing categorized as health conscious. “Salty snacks ingeneral represent two divergent trends,” he notes, adding:“Many consumers are seeking those healthier items and onthe other side it’s certainly a category that evolves aroundindulgence.”Justin Havlick, president and CEO for Thanasi Foods,adds seeds help meet consumers’ demand for salty snackswith a higher health perception because of naturally occurringnutrients and the relatively low amount of carbohydrates.Mark Seguin, vice-president of marketing, North Americafor Paramount Farms International, LLC, suppliers of theWonderful brand, says consumer education and outreachdone by the Almond Board of California has gone a longway in raising the health perception of the nuts, explaining:“Ninety percent of consumers now recognize almonds aregood for you. This reinforces to the consumer that you canhave your cake and eat it too.” To highlight the health aspectsof Wonderful nuts, the company includes heart health calloutson packs, he says, adding: “We’re out there talking about thegeneral benefits of the products as often as we can.”Meeting Varying Demographic NeedsWhile the segment is eaten by a broad range of consumers,the snack nuts market tends to skew to older and higherincomedemographics, according to Howard Brandeisky,vice-president of global marketing, innovation and customersolutions for John B. Sanfilippo & Son, Inc., suppliers of FisherNuts and Orchard Valley Harvest brands.“As consumers age they still want to enjoy savory snacksand perceive nuts as a healthy alternative to other options,”he says. “The population is aging and becoming moreconcerned about making healthful choices and that hasbeen supporting solid segment growth.” He explains thatcapturing younger consumers is the challenge, noting chipstend to be more popular among the demographic becauseof the lower price point. To broaden consumption in youngerdemographics, Sanfilippo is test-marketing a line of nutsinfused with caffeine to align with energy drink trends.“The growth and popularity of the energy drink market isreally being driven by a younger demographic,” he explains.“The idea was to bring the same benefit of energy drinksto snack nuts.” While snack nut buyers tend to be older,the seeds segments’ typical consumer is males in the 12- to40-year-old range, as the products are largely connected tosports, sources agree.“Sunflower seed consumption starts with consumers at ayoung age with the draw of baseball,” explains Justin Havlick.“It’s a gateway to some extent for young consumers in the14- to 16-yearold range” Though seed consumers tends tobe males, Erik Havlick says females are becoming increasinglymore engaged, adding the shift is driven by health andwellness attributes.Though sales have been strong the past few years,Brandeisky says there was some softness in pound salesduring 2011 as a result of significantly higher prices for manynut types. “Consumers are not immune to price increases,especially given the overall state of the economy,” heexplains, adding shoppers reacted to price increases byswitching to less price-sensitive nuts, such as almonds.For Paramount Farms’ Wonderful brand of pistachios andalmonds, this last point rings true, according to Seguin, whoreports the company didn’t see a lot of downward pressureon demand when commodity prices rose. While commodityfluctuation has impacted some nut types, seeds have retainedtheir value during the past few years, according to Schuler,of Giant Snacks, who adds sunflower seed sales overall havegrown in recent years, a trend he expects to continue. “It is avalue snack. For a couple of dollars consumers can eat for afew hours versus a snack for the same price that you can finishin seconds,” he says.This sentiment was also shared by Erik Havlick, whosays no other segment has that kind of familiarity-buildingtime. He adds the Bigs brand balances value and price bypositioning the seeds as premium items featuring co-brandedflavor licenses such as Vlasic Dill Pickles, Frank’s Red Hotand Jim Beam BBQ. “It’s been an effective strategy,” JustinHavlick explains, adding: “With prices 20 to 30 cents from ournearest competitor, consumers have shown they are willing topay more for a premium brand.”Aligning Packs With Eating OccasionsTo meet on-the-go consumer trends, Giant Snacks hasexpanded its tube-size packs and is introducing pour-spout,recloseable bags, which Schuler says is a first in the arena. “Ithelps keep the product fresher and is easier to consume outof the bag,” he notes, adding: “As the category has evolvedinto more unique flavor offerings, so has the packaging.”Helping to encourage sampling and bring new shoppersinto the market, Wonderful’s Seguin says the company42 OnTREND May/August 2013

trial-size packs, which can eventually translate to large packformat sales over time. “Where there is a special pack sizerequirement, we want to meet those needs,” he explains.“We’re tailoring the size of the packs to align with consumerneeds. If we’re going to compete we need a pack size forevery occasion.”For the Fisher brand, Sanfilippo recently replaced itscomposite cans with a clear plastic material in responseto consumers’ desire to see the product, according toBrandeisky. “Packaging can be a very important way for abrand to provide value-added benefits to consumers,” henotes. “We converted our Fisher snack nuts to a clear plasticcan so consumers can see the quality of our nuts, and basedon the responses we’re getting I’d say they love it.”Expanding The Segment Through MerchandisingTo further drive sales, the Wonderful brand employees 140in-field merchandisers, who work with produce managersto ensure product demands are met, especially during keyselling periods. Seguin explains focusing on big events withhigher than average foot traffic, such as the Super Bowl, withfeature displays will help drive sales, adding: “If retailersgo big during key time frames they’ll see a significant gainfrom our products.” He also says the company is introducingflavored nuts to the Wonderful brand. The new flavors, slatedto hit shelves later this fall or early next year, will include saltand pepper, and sweet chili varieties, according to Seguin.“Typically flavors within the snack nut category comprise20 to 30 percent of overall sales,” he says. “Retailers can addan incremental amount of sales by capturing demand fordifferent flavors.”The company offers quarter pallets prepacked with itsbest-selling packaging format, eight-ounce bags, accordingto Seguin, who notes: “The saying ‘pile it high and watch itfly’ holds true with our products.”Paramount has also expanded into Halloween itemsthrough a partnership with the Walt Disney Co., offeringmultipacks holding 25 0.25-ounce bags of pistachios andfeaturing graphics from the Disney film Frankenweenie. TheHalloween bags shipped in 132-ct display-ready cases, whichalso featured graphics from the movie.“It’s truly a compelling item that parents can give awaythat is healthy and fun,” he explains of the Halloween items.Erik Havlick says bundling promotions are one of themost effective strategies to increase sales, explaining: “What’sinteresting is about nine out of 10 purchases with Bigs seedsare more seeds or a beverage. As a result we’ll bundlesunflower seeds with a retailer’s proprietary fountain drinkpromotion.”He adds multipack bundle promotions can also helpencourage trial of new flavors. To this end, Justin Havlickreports that consumers often purchase complimentary flavorstogether, such as hot sauce and ranch, and sea salt andpepper and bacon.“Retailers that feature a dedicated sectionwith a good range of flavors and brands will attract those dailyconsumers,” he says. “It truly translates to more visits to thatlocation and to additional sales.”While c-store sales are strong for the seeds category,Justin Havlick says the grocery channel offers a tremendousopportunity for growth. He recommends building a betterpresence in stores through the addition of SKUs andaggressively promoting with floor shippers at points ofinterruption as two of the best ways to drive the market.“Grocery also has a tremendous opportunity to crossmerchandisein areas where co-brands reside,” notes ErikHavlick of the unique opportunity licensed products offer.“Sauce and condiment aisles are a great place to displaylicensed products.”He adds retailers who separate snack nuts and seedswithin a salty snack section are the most successful,explaining: “From a consumer standpoint it’s a destinationand a planned purchase; you want to make it easy forthem to find what they are looking for.” To reach its targetdemographic Sanfilippo uses a two pronged approach: instoreswith signage and merchandising options, and throughradio and print advertising, according to Brandeisky. He addsthe company also leverages social media through its websiteand Facebook page. In addition, Sanfilippo offers shippersand quarter pallets to work with retailers’ space constrictions,he adds: “We keep the merchandising options simple andturnkey, and we’re open to working with retail partners onother merchandising tools to meet their needs to build thebrand and the segment.” For Paramount Farms, increasingbrand awareness through advertising is key to driving sales,according to Seguin.“We were the first to put pistachioscommercials on TV; no one in the segment advertises at thelevel we do,” he says. “We’ve been able to drive the snacknut category to an entirely new level, competing in what istraditionally a market for chips, tortillas chips and pretzels.”May/August 2013 ONTREND 43

NEW!All the Goodness of AUTHENTICSTRAINED GREEK YOGURT,Now in a Convenient, Great-Tasting BarGreek yogurt has been a rising trend; however, the traditional way of eating it requiresrefrigeration, and a spoon. Not anymore. Rickland Orchards introduces the first-everGreek yogurt bar! Offering 5g of fiber, 7g of protein and probiotics per serving, noweveryone can enjoy the benefits of Greek yogurt on-the-go!BONaVITA OLIVE OILTRY ALL OURDELICIOUS FLAVORSBLUEBERRY AÇAIAPPLE & HONEYORCHARD PEACHCHERRY ALMONDTOASTED COCONUTCRANBERRY ALMONDRICKLANDORCHARDS.COMfacebook.com/ricklandorchards@greekonthego45 OnTREND May/August 2013

Johnny HarrisBBQ Sauce Company2801 Wicklow Street, Savannah, Georgia 3104 • Phone (912) 354-8828We all know you can’t turn on the television without yet another show about grilling, smoking andBBQ being on. The key is that consumers arerealizing that BBQ has become a very regionalcuisine and as so many new BBQ Pits open fornew diners to try, from dives to white table clothstyle they do not just have one sauce on the tableany more. They have as many as 8 to 10 so theycan serve the diner every regional taste possible.Johnny Harris is a Southern style sauce that hasbeen around since 1924. Our recipes for ouraward winning Original and Hickory flavoredsauces are from the legendary Johnny HarrisRestaurant in Savannah Georgia. In addition toour 4 core flavors Original, Hickory, CarolinaMustard and Spicy Honey that are delicious andthe anchor to our success, one of the biggestthings we bring to the table other than theregional appeal, is the new infused flavors thatwe have available, Georgia Peach, Asian Spice,Hawaiian Pineapple and Mandarin Orange. Theseflavors are very on trend with today’s consumerstastes! Johnny Harris BBQ is a brand everyconsumer should have available to them. Wewould love to get distribution in your stores assoon as we can!Category/Consumer Benefits• Johnny Harris Restaurant is one of the oldest restaurants inthe country• Different color shrink bands makes it easy to tell flavorsapart• Bright retro labels make product pop off the shelf• Named by the Travel Channel as one of the top 10restaurants in the U.S.• Was seen on Food Network’s “Food Finds”• The country’s oldest BBQ sauce recipe dating back to 1924• Reduced to intensify flavors. No flavor enhancers• Brings unique flavors to the category• Distinct regional Southern style Flavor• Clean aftertaste / no chemical aftertaste• Clings to food and does not run off• Strong celebrity following• Cooked in small batches• No thickeners• No MSG$1 OFF IRC-InstantRedeemableon Pack Coupon36-Count Prepack AvailableUPC #UPC #46074435000218OnTREND074435000201May/August 2013UPC #074435000300UPC #074435000225UPC #074435000232UPC #074435000331UPC #074435000324UPC #074435000317

47 OnTREND May/August 2013

A Plentiful PlanetBy Michael ClineIn the current economic climate, consumersare savvier and are turning more and moreto buying in bulk in order to save money.Based on growing consumer demand, weare launching a new “bagged” bulk collectioncalled Plentiful Planet. The Plentiful Planet lineoffers an abundance of the highest qualityfresh all natural snacks in conveniently sizedpackages to satisfy every taste. We believeeveryone deserves a special treat and PlentifulPlanet offers the variety to satisfy any taste!We are very proud of this line and think it willbe the perfect complement to your existingbulk selection. If you’ve not yet entered thebulk arena, this is the perfect line to gainentry. To find out more about the PlentifulPlanet collection, contact your KeHE AccountRepresentative or contact me directly atmichael.cline@kehe.comPlentiful Planet is not simply a new brand,it is a collection of the top-selling items andflavors based on current consumer trends. Weoffer confections, dried fruits, nuts, seeds andsnacks. Here’s a deeper look at each collection.48 OnTREND May/August 2013

The CoLLECTIONWe believe everyone deserves a special treatand Plentiful Planet delivers with confections,fruits, seeds and nuts, and snacks.ConfectionsThe Plentiful Planet Confections has just whatyour sweet tooth desires. Try our Gummy Bears,Jelly Beans, Jordan Almonds Assorted, YogurtAlmonds, Yogurt Pretzels, Chocolate Almonds,Chocolate Blueberries, Chocolate Cashews,Chocolate Pretzels.FruitsOur collection of Fruits is an assortment of driedfruit perfect in gourmet cooking and bakingor just nibbling. Try our Apple Rings, Apricot,Banana Chips, Blueberries, Cherries, Cranberries,Dates Medjool Organic, Figs Black MissionOrganic, Ginger, Goji/Goldenberry Mix, Mango,Papaya Spears, Pineapple Rings, Raisins Flame,Strawberries.Seeds and NutsPlentiful Planet has a wide assortment of on-thegohealthy goodies for every lifestyle.Try our Flax Seeds Golden, Pumpkin SeedKernels Raw Organic, Sunflower Raw Organic,Roasted & Salted Sunflower Seeds, MarconaAlmonds, Raw Almonds, Roasted & SaltedAlmonds, Raw Brazil, Raw Cashews (240),Roasted & Salted Cashews (340), DeluxeMixed Nuts, Raw Hazelnuts, Raw Macadamia,Raw Mixed Nuts, Pecan Halves, Raw Pinenuts,Pistachio Kernel, Roasted & Salted Soynuts,Walnut Halves & Pieces, Walnut Pieces.SnacksOur Snacks collection also offers a wideassortment of on-the-go healthy goodies forevery lifestyle. Try our Sesame Sticks Garlic,Sesame Sticks Oat Bran, Sesame Sticks Salted,Wasabi Peas, Roasted & Salted Trail Mix Almond,Antioxidant Trail Mix, California Style Trail Mix,Calorie Counter Trail Mix, Energy Trail Mix,Guacamole Trail Mix, Gourmet Supreme Trail Mix,Happy Heart Trail Mix, High Energy Trail mix.49 OnTREND May/August 2013

Welcometo the family!At Sage Valley, we’re proud to bring you naturally great-tastingfoods with “family-tested” recipes. We use only the best organic andall-natural ingredients from growers who share our commitmentto sustainable agriculture and strong communities. We believeeating healthy should not only be delicious, but deliciously simple.That’s our pledge, from all of us at Sage Valley to you. Wholesome,hearty foods that are easy to enjoy and easy on your budget.50 OnTREND May/August 2013where profits are naturally in store!Contact your Account Manager todayfor ordering details • 800-223-2910

51 OnTREND May/August 2013

M O M ’ S P A S T A S A U C EA Taste ofADVERTORIALOld ItalyMom’s Pasta Sauce Company is a tribute to family, heritage and simplicity.Established by Patrick Timpone, Mom’s is based off the recipes of his mother,Nenfa. All the recipes are inspired from growing up in Italy and using fresh,premium ingredients to create a hearty, home cooked meal.In 2001, Mom’s Pasta Sauce Company was acquired by Fischer & WieserSpecialty Foods. The Mom’s Sauces of today still have the authentic feel of oldItaly, but without all the work. Since taking possession of the brand, Fischer &Wieser has added three new flavors of pasta sauces and two new soups. “We areintent on keeping the look and authentic feel of what Mama Nenfa envisioned somany years ago,” says Case D. Fischer, president and CEO of Fischer & WieserSpecialty Foods. “We believe in simple, pure ingredients and the taste speaks foritself.” The top three flavors are:Mom’s Garlic & Basil Spaghetti Sauce: Mom’s Spaghetti Sauce, 2010Gold sofi award winner, Classic category, is made with lots of fresh whole garlicand fresh basil leaves. We use Sicilian olive oil and juicy sweet California tomatoesto create the unforgettable taste that marries well with spaghetti. Open up a jartoday and we know you will agree that it is America’s Best TastingSpaghetti Sauce.Mom’s Special Marinara: Mom’s Special Marinara is a quietlyheroic sauce that is bright and rich in its simplicity. It is a lusciouslysmooth sauce that has a whisper of fresh wholesome butter andcream that will caress your senses and have you reaching foranother slice of crusty garlic bread to mop up the sauce.Mom’s Special Marinara is the kind of sauce that you wouldfind if you were strolling down a winding strada in Rome andhappened into a small intimate café. Served on a bed ofCapellini, it hugs the pasta and warms the soul.Mom’s Puttanesca: Mom’s Puttanesca is a rich andhearty sauce that is redolent of visions of ladies of the nightfor whom it was named. The sultry essence of extra virginolive oil combines with the sensuous flavor of capers andblack olives reminiscent of a spicy evening in a small café inRome with someone you love. The hint of freshwholesome butter and cream gives this sauce asmoothness that spills onto pasta in a waythat will put you in a mood to savorthe night.52 2 ONTREND OnTREND March May/August 2011 2013

True Italian Pasta SauceWORLD’S FIRST SMALL BATCH PRODUCEDSUPER-PREMIUM PASTA SAUCES• Authentic Italian taste and Old School handmade preparation• Made with 100% Hand selected fresh packedTomatoes harvested within 4-6 hours• Made with 100% ‘Certified‘ Extra Virgin OliveOil (First in the category)• Made with Fresh, all Natural locally sourcedIngredients• Absolutely no sweeteners (glucose,sugar,carrots)• Additive and Preservative Free• UV Protected Eco-Friendly carton formaximum light protection and freshness• FSC and SFI Certified Cartons (Recyclable)• Hand numbered with individual bottlenumber, best before date, batch and unitcode for ultimate security and ingredienttraceability (first in the category)• Convenient 6-pack• 9 varieties• Five Official Certifications (as below)KOSHERm a r i n e l l i t r u e . c o m53 OnTREND May/August 2013

CHEF MERITO, INC.:From Carnicerias to Dodger StadiumFor the past 28 years Chef Merito trucks have been delivering its extensive line ofproducts to local carnicerias, major supermarket chains and restaurants throughoutthe country. This year those same trucks will be making a delivery stop at one ofAmerica’s iconic destinations. “We are excited about our new partnership with theL.A. Dodger organization,” says Jose Corugedo, Chef Merito’s President. “As theOfficial Carne Asada Seasoning of the Los Angeles Dodgers, we will be supplyingDodger Stadium with our Chef Merito Carne Asada Seasoning for their Dodger Tacos.”54 OnTREND May/August 2013

Chef Merito: The CompanyFor over two decades Chef Merito has been a leader in the creation, production, and distribution ofseasonings, spices, blends, breading mixes, marinades, and other specialty products catering tothe ever-growing interest in Hispanic cooking. All of our products are based on our own uniquerecipes designed especially for consumers of Mexican, Latin American, and Spanish foods. Weprovide specialty foods of the highest quality to families, retailers, distributors and institutionalcustomers throughout the U.S. and Mexico.Consumer ProductsChef Merito offers a full line of seasonings, herbs, spices, special seasoning blends and other specialtyproducts to enhance the flavor of any meal. Our complete line of seasonings for chicken, pork, red meat,fish, soups, salads or vegetables makes any meal a culinary delight. All of our seasonings are 100% natural,and most are Kosher certified. We are proud to offer superior quality and taste.Food Service Products - More thanjust a Seasoning Company!!!Chef Merito offers a full line of seasonings, herbs, spices, special seasoning blendsand other specialty products to enhance the flavor of any meal. Our complete line of seasoningsfor chicken, pork, red meat, fish, soups, salads or vegetables makes any meal a culinary delight.All of our seasonings are 100% natural, and most are Kosher certified. We are proud to offersuperior quality and taste.55 OnTREND May/August 2013

History of an InnovatorChef Merito, Inc. was established in 1985 by Mr. Plinio Garcia with only two products, Chicken and MeatSeasoning. These two items were an instant success in Southern California. Chef Merito became the only Hispaniccompany to manufacture seasonings that gave meats and poultry authentic Mexican and Latin American flavorswith the use of one single condiment and was the only company at the time to pack its condiments in bilingualpackaging. As these products became well recognized by Hispanic consumers and with an understanding of theneeds of the Southern California Hispanic community, Chef Merito began to develop other products to makecooking Latin American cuisine easier, like fish, fajitas, breading mixes, batters, adobos and the ever-favoritemarinades. As these new products became household favorites with Hispanics and non-Hispanics, Chef Meritoimproved the packaging with bar coding, protective safety seals and attractive bilingual labels.Family TraditionThe history of the Garcia family is also a story of its community. Mr. Garciastarted the family business in 1985, calling it Chef Merito, “the best chef.”Without a doubt, the art of cooking is the great passion of the Garcia family.The secret ingredient in their appetizing dishes is the family’s own specialseasoning, crafted to perfection over the years, and built to share withothers. Now, with Chef Merito seasoning, thousands upon thousands sitat their own tables, enjoying authentic tastes of real Mexican, Spanish andLatin American cooking. The Garcia family’s tradition and passion live on inthe creation of fine products and through the continued management of thecompany by the Garcia family.One of founder Garcia’s most popular sayings was “If you can smell andtaste my products you are a customer forever.” With a strong belief in thatstatement, he convinced all members of his family to participate in his newventure by promoting his products through cooking demonstrations in everyHispanic store willing to give him the opportunity. In just a few years, ChefMerito products were in over 2,000 independent stores in California. In 1987the Vons Company created a subsidiary, TIANGUIS STORES, and authorizedChef Merito products in these super-stores. Chef Merito products provedto outsell every other Latin spice item in these stores. As a result, they wereauthorized to sell in most chain stores in Southern California and in (2009),Chef Merito was mentioned as a Preferred Carne Asada Seasoning byHispanic Families By the Beef Council.Today Chef Merito serves over 4000 accounts in the United States. Some ofour customers include: Food 4 Less, Frys, Wal-Mart, Stater Bros., Jetros Cashand Carry, Superior Warehouse, Vallarta Supermarkets, Cardenas Markets,Albertsons, Northgate Markets, Sellers Brothers, Compare Foods, KeHe,Winn-Dixie, Supervalu and independents retailers across the USA.

Beyond Dodger StadiumThis year marks a new milestone with the Dodger Stadium agreement, and Chef Merito is on an aggressive pathto growing the company. 2012 also brought a new brand marketing strategy for the company. “We have begun aconsumer ad campaign targeting a new consumer who we believe will love our products as much as our currentconsumers do” says Corugedo. The campaign included English language radio advertising, Facebook Ads andstrong social media participation. 2013 will bring even more aggressive marketing efforts in Spanish and Englishprint, radio and digital platforms. Chef Merito will continue to make products with the philosophy that deliciousfood can be affordable and easy to cook.Major Capital InvestmentsCapital investments for 2011 have given us the ability to increase production capacity to reach risingdemands. The growing popularity of our new product lines has led to the expansion of our liquidand automated jar lines, along with additional warehousing space.A family traditionsince 198557 OnTREND May/August 2013

By Karina RamirezWhile you’re busy planning your summer season merchandising, be sure to keep some key Hispanicmerchandising opportunities in mind. As the Hispanic population continues to grow, savvy retailers will beginto accept the fact that the Hispanic shopper is one of their most important shoppers. Why? Just look at thedemographics: Hispanics are driving the overall US population growth (43.0% Hispanic vs. 4.9% non-Hispanic)Today there are 51MM Hispanics in the US – that comprises 16% of the total US populationIn 2020, the Hispanic population is project to grow to 130MM people or 30% of the US populationHispanics contributed more than 50% of real growth to the stagnant US consumer economy between 2005and 2008 The Hispanic buying power is expected to pass that of African Americans in 2014 - $1.3T vs. $1.1%With numbers like that, you simply cannot ignore this increasingly important consumer base.58 OnTREND May/August 2013

Cultural DualityWhen it comes to grocery shopping, the mom is the rulerin Hispanic homes – well, they make the final decisions andprimarily do most of the cooking; however, they will readilyadmit, kids are strong influencers on what will be purchased.At any rate, it is important to understand the mom’s role.Today’s Latina is not like her mother. She is no longer just incharge of the home; she’s also working outside the home.Being a homemaker and a working mom is a strongbalancing act; and a pull away from the cultural norm. Onething that is very hard for Latinas to do is to turn awayfrom strong cultural values. Believe me when I say, it is verydifficult. When I was growing up, I remember going to thegrocery store with my mom and sister and brother. It waslike a family outing. We could spend hours in the store andoften went to the store as much as two or three times aweek. Now, with me balancing my career and managing myhousehold, I often feel rushed to get it all done. I find myself(and my circle of friends find they do the same) shoppingat the grocery store that I feel caters to my cultural duality:meaning they provide a nice selection of traditional itemsthat I still manage to find time to cook from scratch as wellas a broad selection of easily prepared items that I can turnto when I’m feeling really pressed for time.Merchandising is KeyAnd the store or stores that really gain the Latina (I includemyself in this group) are the ones that also remember tohave and promote the items that I want for key “family”holidays. Here’s some key times to ensure you arecatering to your Latina customer…and I’ve evenprovided some key items to ensure you aremerchandising. Trust me, if you have theseitems, you’ll gain my loyalty as well as that ofmi madre!Early Spring or the second quarter finds uswith cooler weather but as warm weatherbreaks, the grills come out and thepossibilities are just about endless. In May,you have Cinco de Mayo, Mother’s Day andthe start of grilling season. Most peoplereally don’t know what El Dia de la Batallade Puebla is all about. It is the date thatMexicans commemorate their unlikely victoryover the French forces to maintain theirfreedom. It just so happens that it occurredon May 5, 1862 which is why it is commonlyknown as Cinco de May. Contrary to popularbelief, Cinco de Mayo is not MexicanIndependence Day. However it is a goodtime to celebrate and some key ingredientsto have on hand are:Really not a whole lot, but it is good to promote these items.And since they are such “cross-over” items, you’ll gain someadditional sales from non-Latinas as well.Did I mention that mom rules the household? I’m not sayingthat because I’m a mom (and I do rule). It is very cultural.And the best way to honore a tu madre, is on Mother’s Day.Unlike here in the US, Mother’s Day always falls on May 10.And if you read my article in the last edition of OnTrend, youlearned that more cards, candy and flowers are purchasedfor Mother’s Day than for Christmas and Valentine’s Daycombined. Here’s a couple of other merchandising themesyou should also consider:• Posole (Hominy)• Mole• Menudo• And of course key everyday staples of rice and beansAnd while you are creating your barbeque displays forthe “official” kick-off of summer, don’t forget you Latinocustomers. You can either create a destination or includesome of the key items alongside your primary displays:• Adobos• Mojos• Sazons for meats• And lots and lots of fresh produce to make fresh,homemade salsas: tomatoes, onions, garlic, avocados,tomatillos• Nice cuts of beef (not too lean – the fat is where theflavor is!)• Carbonated BeveragesCooking out and lots of family picnics fill the summer somake sure you are providing what these customers arelooking for. Trust me; you Latino consumers will be veryappreciative!• Salsa• Chips• Nacho ingredients (cheese, slicedjalapenos, refried beans)• Guacamole MixMay/August 2013 ONTREND 59

No Artificial FlavorsNo AdditivesAsian Sesame&Pineapple TwistTERIYAKI MARINADESThe abundance of flavor when sesame is combined with soy, garlic, and ginger in our all natural Kendall RoseTeriyaki Marinades will excite your customers and tempt their taste buds. As a glaze, grilling sauce, or servedwarm on the side, our Teriyaki Marinades enrich meats, chicken, seafood, vegetables and more.

Early Fall MerchandisingAs summer starts to wind down, you have to start thinkingabout key items and dates to merchandise for fall and goingin to winter. The biggest food celebration during this time isHispanic Heritage month. Hispanic Heritage month beginson September 15 and goes through October 15. September15 was chosen as the start of Hispanic Heritage monthbecause it is the date that several Latin American countriesgained and celebrate their independence:• Costa Rica• El Salvador• Guatemala• Honduras• NicaraguaMexican Independence Day is actually one day later onSeptember 16. During this month-long celebration it iskey to feature everything from mole to posole! Just to beclear, here are some specific items that I look for when I’mshopping during this time:• Aquas Frescas (drink mixes with flavors like Horchata orJamaica)• Tostadas• Salsa – key brands are Tapatio and Valentina• Queso Fresco• Queso Chihuahua• Tortillas• Frijoles (beans)• Cerveza• Fresh Chilies• Fresh produce to make homemade salsas andguacamoleKarina’s Favorite Ceviche RecipeThis is a fun, light, easy and favorite recipe that may family enjoy atall of our summer gatherings.Ingredients2 lb Tilapia finely diced1 c lime juice½ c chopped tomatoes½ cucumber, peeled, seeded and finely diced½ c chopped onions½ c fresh cilantro leaves choppedSalt and pepper to taste1 avocado1 Serrano chile (optional)Hot sauce (optional)TostadasPreparationPut the tilapia in a medium bowl. Pour the lime juice over the fishand mix gently to combine. Cover with plastic wrap and chill in therefrigerator until the fish is white throughout, about 15 to 20 minutes.Remove from the refrigerator and drain off the lime juice, gentlysqueezing the fish with your hands. Discard the lime juice. Addthe tomato, cucumber, onion, and cilantro. Season with salt andpepper, to taste. Add the Serrano if using. Spread over thetostadas and arrange the avocado slices on top of the Cevicheand serve immediately. Add hot sauce if you like on top.Sources: 2010 US Census; 2010 Bureau of Labor Statistics Consumer Expenditure Survey; The Multicultural Economy, SeligCenter for Economic Growth; ConAgra Foods The Hispanic Food Shopper: New Insights for GrowthMay/August 2013 ONTREND 61

Stirring up momentssince 1926 dwww.cfburger.com

63 OnTREND May/August 2013

Two Pioneers,One Powerful PartnershipCalling gluten free a food trend would bea disservice. More accurately, it is a foodrevolution and game changer for millions ofAmericans who seek a healthier way to live.With Glutino and Udi’s Gluten Free Foodsleading the way, the $5.5 billion gluten freecategory has experienced astonishing successand shows no sign of slowing down.Between 2004 and 2010, the market for glutenfree products in the U.S. grew by 28 percent,and another 16 percent increase is projectedbetween 2010 and 2015. Udi’s and Glutinohave staked their claim as gluten free leaderswith 56 percent of category sales attributed tothese two brands in 2010.Smart Balance understood early on thepotential of gluten free. Over the last twoyears they acquired Glutino and Udi’s tocreate one powerhouse company. Thanks tothis partnership, consumers today can findgluten free offerings throughout the entiregrocery store to span all eating occasions frombreakfast to dinner, snacks, holidays and more.Taste: The Tie That BindsWhile Glutino and Udi’s will maintain theirseparate brand names under the SmartBalance umbrella, both companies rally arounda shared mission to deliver the best tastingfood on the planet.

Fast FactsGluten Free• Sales of gluten free foodsin the conventional retailchannel grew 289%*• 50 million consumers inthe U.S. have tried glutenfree foods• Gluten free is the fastestgrowing claim in Nielsen’sHealth & Wellness Top20 Claims*• Udi’s is growing at 90% insales, year over year**• Udi’s is the #1 dedicatedgluten free brand• Udi’s leads the $97MMgluten free bread & bakedgoods market• Shopping baskets withUdi’s in them are worth 7times MORE than thosewithout Udi’s***• 19 new product launchesplanned for 2013• Glutino is growing at 27%in sales, year over year**• Glutino offers products in9 of the top 10 packagedfood categories• Glutino leads the $21MMgluten free pretzel market• Shopping baskets withGlutino in them are worth8 times MORE than thosewithout Glutino***• 8 new product launchesplanned for 2013Distinctly DifferentWhile Glutino and Udi’s will uphold the same taste and qualitystandards, that’s where the similarities end and the brands’ uniquespecialties begin to emerge. Glutino will continue to focus ongluten free varieties of the best-selling packaged food categorieslike chips, pretzels, crackers, cereals, cookies and more. In doingso, Glutino serves as a partner and support system, providingthe largest breadth of products to discover along the glutenfree journey. In comparison, Udi’s will maintain their dominanceof artisan quality foods that exceed expectations among thetoughest critics and self-proclaimed foodies. By deliveringunparalleled products and becoming an active member of thehealth community, Udi’s has gained cult-like status among glutenfree consumers and beyond.The Future of Gluten FreeAs gluten free continues to outpace expectations, Glutino andUdi’s are standing alongside consumers to anticipate their needsand build new demand. Gluten free is no longer merely for peoplewith “celiac disease” or “gluten intolerance.” By expanding thecategory and growing past grocery staples like bread and chipsto innovative products like gluten free baking mixes and fortifiedmuffins, Glutino and Udi’s are reframing gluten free as a long-termsolution for anyone seeking a healthier, happier life.* Source: Nielsen 52 weeks ended 10/1/11 ** Source: SPINS Conventional, L52 Weeks ending 10/27/12*** Source: Nielsen, HH Pane, Total U.S. - Total Retailer $ Per Item Trip - 52 Weeks Ending 12/24/11

We ve got you covered.Breakfastmidday snackbrunchLunchOn the goDinner Dessert late night snacktwo pioneers, one powerful partnershipMidnight snack, post-workout meal, potluck casserole - any meal, anytime, anywherecan be gluten free with the new partnership of Glutino and Udi’s Gluten Free Foods.The #1 selling GF brands have joined forces to offer shoppers more variety and moredistribution of GF products that span all eating occasions.+Visit us on the web!www.udisglutenfree.com & www.glutino.com

Corn Pastathat actually tastes likeRegular Pasta!GMO FreePastaSAM MILLSALWAYS DELICIOUS ALWAYS AFFORDABLE ALWAYS GLUTEN FREEEmail us: info@sammillsusallc.com Call us: (561) 572-051067 OnTREND May/August 2013

introducingNowAvailable forOrdering!Honey Bars100% Natural • Gluten Free • Non DairyLow in Sodium • Good Source of FiberNo Refined Sugars • No Artificial ColorsAlmond & Coconut • Nuts & Cranberry • Mixed Nuts & Fruit • Nutty Deluxe • Almond & Apricot69 OnTREND May/August 2013Wholesome Natural and Organic Foods Value Priced to Drive Organic Food Traffic.

Gwyneth Paltrow does it. So does Victoria“Posh Spice” Beckham and ElizabethHasselbeck. They all adhere to a gluten freediet. the National Restaurant Associationlists Gluten Free, Gluten Free cuisine islisted in the top 10 of what’s hot in 2013.You don’t have to be a celebrity orknow what’s “on trend” in order to eat agluten free diet – An estimated 14% of theUS population have gluten sensitivity Andaccording to Mintel, a leading MarketResearch company, there is roughly aboutanother 10% of the population that are“occasional” users. This equates to morethan 30 million consumers who are currentgluten free users and 40 million who are apotential market.STILL "ON TREND"By Katie StrohbeckGI/GSNON-EATEROF GFPotentialGluten FreeConsumer70 OnTREND May/August 2013

Consumer Concerns and AttitudesAll the celebrities aside, regular consumers who are tryingto or simply must stick to a gluten free diet say they dohave some concerns and frustrations. Product labels claimsconfuse consumers. Some tout gluten free, but with no othermentions of certifiers. Some labels are simply confusingand simply have consumers wondering about crosscontamination.Forty-nine percent of consumers surveyed byMintel say gluten-free claims clearly marked on the front ofpackage influences their purchaseWhen you are setting your Gluten Free sections, makesure you are taking a very close look at labeling, as manygluten free consumer decisions are influenced by such labelclaims as "dedicated gluten free facility" or other certifyingclaims. This will help avoid the confusion surrounding crosscontamination.We’ve found that some83% of gluten free shoppers go towww.celiaccentral.org to get informationand to verify items have been certifiedgluten free before they make purchases!According to the NFCA, some 80% of shoppers say theyprefer to have a separate gluten free section in the store.This further limits the possibility of cross-contamination.Gluten free products are becoming more mainstream in termsof quality and taste, so don’t be afraid to do some samplingof gluten free products in your stores. Ninety percent ofshoppers say they’d prefer to sample prior to purchasing.In addition to doing in-store demos, you can also getinvolved with your local celiac support groups. Somesuccessful retailers have involved these groups in theircategory reviews and even conducted store tours.The future is looking so bright for this categoryForty-six percent of consumers say they wished there weremore gluten free items to select from in their grocery stores.So don’t be afraid to increase your variety. However, if youhave the correct assortment, this will be perceived as havingmore items; because you will have ample representation ofsubcategories and brands that gluten free consumers arelooking for. This category has seen tremendous double-digitgrowth in the last couple of years – over 27% from 2009-2011.That equates to $4.8B in 2009 to $5.4B in $6.1B in 2011, salesare expected to continue at this pace with an estimated salesof over $9.9B in 2013.12,00010,0008,0006,0004,000These are valuable customers to your stores, the gluten freecustomer basket size is about $57 more than the averageshopping basket size in the food channel and $43 more thanthe average shopping basket size in the mass channel.Consumer typeregular consumerBasketbasket sizefoodchannelmasschannel$32.51 $35.70gluten freeconsumer basket $89.34 $79.18Source: Catalina Network (13 weeks ending Sept. 18, 2011Share and GrowthA review of the market still finds many leading chains givingshort shrift to gluten free food products. The selection isusually quite limited, and products are typically tucked in acorner. Staff members often aren’t sure where these productsare located and can’t readily assist consumers in finding them.If you decide to be a participant in this category, you maywant to consider devoting more shelf space to gluten freefood products, especially as the category is quickly growingand items usually sell for a premium.gluten free dollar sales & percentage growthtop 10 subcategoriesLatest 52weeks% Growthpasta $35,644,136 29.4%cereal $29,734,948 27.3%Cookies/ice creamcones$29,365,918 29.2%crackers $22,104,302 30.5%baking mixes $22,061,505 19.4%snacks $16,344,636 41.5%flour $15,465,527 49.8%bread and bakedgoods$13,544,232 36.6%breakfast foods $12,462,638 22.4%prepared foods -dry mixes$5,308,651 24.2%a/o subcategories $10,693,586 43.1%$212,730,079 30.7%2,00020092010201120122013Source: Mintel; ACNielsen L52WE July 7, 2012SPINS has recently stated that they believe by the end of 2013,gluten free food sales will reach the "best case scenario" onthe fan chart, rather than the original predicted forecast.May/August 2013 ONTREND 71

There’s no longer a shortage of products. Gluten free itemscontinue to be launched in record numbers. Here’s a look atthe number of new “labeled gluten free” products enteringthe market as capture by SPINS.2009 - 2011yearcount2009 3,5822010 5,3052011 5,364february 2009 - 2012february 09 208february 10 224february 11 394february 12 404all timehigh !The Gluten Free ConsumerConsumers with Gluten-Induced Ailments• Approximately three million Americans with CeliacDisease, an autoimmune disease that destroys thesmall intestine upon the consumption of gluten.• 95% remain undiagnosed• Only known treatment is a strict gluten-free diet• Estimated 40 million American suffer from nonceliacgluten intoleranceConsumers with Other Medical Conditions• Growing evidence that a gluten-free diet can helpmitigate the symptoms of other medical conditions• Broad appeal among consumers with otherallergies who recognize gluten-free foods to besafer than products containing gluten.• Gluten-free products often do not contain othercommon food allergens, such as casein, milk, and eggsHealth & Wellness Focused Consumers• Increased adoption of gluten-free eating amonghealthy consumers due to various health andwellness benefits, such as:• Weight loss• Increased energy• Improved attention span• Better digestionSource: University of California San Diego Center forCeliac Disease; Mintel Reports. Food Allergies andintolerance – US Oct 201072 OnTREND May/August 2013

all naturalgluten freeMediterranean diet not a fad, buta trend gathering momentumAlthough the health message does not routinelyfeature in the marketing of Mediterranean-styleproducts, consumers generally equate this typeof food with healthy, natural and enjoyableeating. Indeed, more could be made of leveragingthe health message as a marketing platform, andthere is certainly room for development. With thestrong trend of returning to old eating traditionscurrently observable in Mediterranean countries,renewed popularity is expected to radiate outinto the surrounding markets, as well asmarkets further afield, in the near future.

®Barbaras puffinsThe All Natural Taste the Whole Family will Love!• Available in: Original, Peanut Butter,Cinnamon, Peanut Butter & Chocolate,Multigrain (GLUTEN FREE), andHoney Rice (GLUTEN FREE)• Only 5g of sugar (in Original Puffins)• Multigrain and Honey RicePuffins named in Yahoo! Voices’Gluten-Free Cereals Hall of Fame• Consumer and in-store supportdriving sales growth, including shippersavailable for Peanut Butter and Original• As featured on The Today Show, Good MorningAmerica, The Early Show, O Magazine, andNaturally Savvy, among otherswww.BarbarasBakery.com74 OnTREND May/August 2013© 2013 Barbara’s Bakery, Inc.

From the desk of Arn GrashoffOver the last couple of months, we’ve worked tirelessly to expand the offerings available from theFresh Products team, especially in the areas of Specialty Cheese, Deli Foodservice and Bakeryproducts. We’ve expanded the assortment to almost 4300 specialty and gourmet items.Hopefully, you’re reading this at our annual Summer Selling show, if you are, then be sure tostop into our 750 square foot pavilion where we are showcasing over 100 Fresh exhibitors; andcheck out what’s new and exciting from the Fresh Products team.Here’s a sneak peak:We’re introducing the “heart of the store” bakery program which includes everything fromartisanal breads to ready-to-sell cakes and all the cool ingredients and toppings to preparebeautiful desserts that your customers thought they could only get at their favorite upscalerestaurant. There are over 1200 items for you to select from! Alongside the bakery programwill be the in-store fudge program. If you want to create some excitement in your stores,then this is a necessity!Speaking of desserts, we are also showcasing our bulk gelato program – a great way to bring ataste of this traditional Italian treat into your store.In the past couple of years, we’ve been pioneers in bringing the highest quality artisanalcheese to our retail customers – we now offer over 1400 different types of specialty and artisanalcheeses. So be sure to stop in to get a refresher in the Artisanal Cheese Clock program as well asparticipate in the wine and cheese pairing – we’ll have five different wineries there representingsome of the best all natural and organic wines in the industry. And in keeping with the latesttrend of beer and cheese pairing, we’ll also have a beer vendor there introducing their newestseasonal beer.Speaking of Cheese – if you are considering getting into or expanding your currentin-store gourmet cut-and-wrapped cheese program, we have just the solution. KeHE hasexpanded our Bulk Cheese offering to over 125 skus of bulk product and we have a staff ofcheese experts to assist in putting together a program specific to your stores’ needs.We’re also showcasing our Kettle Cuisine soup program. You’re probably thinkingthat summer is not the key time for soups. Well, more and more, soup is selling yearround.Don’t miss out on sales! Consumers are more likely to grab freshly preparedsoups during the warmer summer months than the canned ones – especially whenthey are all natural and organic!Finally, we’re re-introducing our own “protein” program. We now have a muchmore expanded selection of specialty deli meats, salumis, and for the MeatDepartment All Natural Duck, Veal, Beef, Chicken Sausages and more!Again, I hope you are reading this at the KeHE Summer Selling show so youcan experience the Fresh Products Pavilion first-hand; if you are not, then be sureto connect with your KeHE Account Representative to find out more informationabout the programs or you can contact me directly at arn.grashoff@kehe.com75 OnTREND May/August 2013

• 12g Protein per serving• 99% Lactose Free• Low Fat• No Artificial Sweeteners• Gluten Free• 12 Live & Active Cultures• Case Pack 6/32 oz.The Greek word “Kefi” refers to enthusiasm andthe positive joyful spirit of life. Those joyousfeelings begin with a healthy body. Believedto have been consumed for thousands ofyears, Kefir remains a healthy addition to anydiet. Both delicious and beneficial to thebody, The Greek Gods® Kefir is exceptionallycreamy, smooth and rich in taste. A perfectsnack at any time of the day. It can beenjoyed on its own, drizzled over fruit or cerealor added tosmoothies and dressings.76 OnTREND May/August 2013

alancing natural goodnesswith great tasteAt Harmony Farms, we use natural ingredients with agenerous portion of down-home cooking and offersmart sensible choices as close to nature as possible.Why complicate healthy good-for-you recipes withunwanted additives? We believe that staying close toour faming roots produces the best products MotherNature has to offer - all with great taste.Stocks and Almond BeveragesNow Available for Ordering!©2012 KeHE Distributors, LLCDistributed by: KeHE Distributors, LLC • 800-223-2910Contact your Sales Associate to place an order today.See you at the farm!Irresistible!¡Hola Fruta! ® Pure Fruit Sherbet• Smile and say "Hola!" to refreshing pure fruit sherbet• Made with antioxidant rich fruits and real fruit purees• Naturally low in fat and cholesterolYovation ® Probiotic Frozen Yogurt• Smooth and creamy frozen yogurt PLUS the added benefitsof probiotics in every irresistible spoonful• Delicious way to introduce probiotics in a treat you love• Fewer calories and less fat than ice cream• Powered by the superior culture GanedenBC 30®Pierre’s Signature Ultimate Ice Cream• Created in celebration of Pierre’s 80th Anniversary• Super-premium indulgence• The ultimate ice cream experienceDDDpierres.comMay/August 2013 ONTREND 77

DairyMEAL SolutionsMerchandising WorksBY Rebecca MacKayVice President, Strategy, Insights & PlanningDairy Management Inc./Innovation Centerfor U.S. DairyWith the changing consumer landscape and the growthopportunities identified in previous research related to thereinvention of the dairy department, the Innovation Centerfor U.S. Dairy ® , which was founded by America’s dairyproducers, decided to embark on a focused exploration ofdairy merchandising. Through comprehensive pilot testing, weshow that creating innovative displays that provide true mealsolutions for consumers can garner double-digit incrementalunit and dollar sales increases and that dairy categories area key component in consumer-centric merchandising. Thefollowing provides pilot test results as well as an overview ofkey trends, dairy’s contribution to a store’s performance andother applicable research findings that serve as a foundationfor this work.Consumer PerspectiveConsumer needs are driving evolutionin the retail landscape:Home-prepared meals are resurging,but meal planning is not the normAlmost half of all grocery trips are quicktrips, and consumers are predicted tobecome even more mission-focused inthe futureConvenience is king as consumers lookto make thoughtful purchases amidtime constraintsNow, more than ever, foods andbeverages are being looked at as criticalfactors impacting health and wellness78 OnTREND May/August 2013

Plus, competitive pressure from superstores and the declineof the traditional grocery is polarizing the retail landscapeinto high-end and value-driven outlets. All the while, theconnection between grocery and health and wellness providersis becoming stronger.So what does this mean for grocery retailers? It has never beenmore important to build a relationship with your customers.The retailers who have the strongest connections with theirshoppers are those that have the best understanding of whattheir customers need and how to fill those needs.Meal Solution MerchandisingMeal solution merchandising can serve as an important toolthat satisfies the shopper’s need for solutions and hits onkey consumer drivers including health and wellness benefitsand a desire for homemade meals and convenience, whilealso providing retailers the opportunity to differentiate fromthe competition. Additionally, meal solution displays provideshoppers with added value outside of cutting prices, whileworking to encourage cooking at home, which is an importantstrategy for maintaining sales as the economy strengthens.Key meal occasions include:• Breakfast: Currently just 8 percent of store sales, breakfastfoods may be an overlooked opportunity among retailers.Largely a ritual meal, this eating occasion has strong potentialto drive repeat sales.• Snacking: 87 percent of consumers snack, and 78 percentare snacking at home. When all snacking behavior is addedup, it’s $90 billion in annual sales — and that is growingThis meal occasion is a key opportunity for grocers, astheir shoppers increasingly look to eat multiple mini mealsthroughout the day.• Dinner: Dinner generates the most sales for grocers and isthe strongest traffic driver of any of the meal occasions. Infact, dinner sales can generate increases of more than $5,100per week for the average storeRecipe For SuccessThe Innovation Center for U.S. Dairy developed andexecuted consumer insight-driven merchandising conceptsthat leveraged the meal solution approach and focused onbreakfast, snacking and dinner. Each of the concepts testeddrove incremental sales gains, without the use of promotionalpricing or additional marketing support. Outside of the testingenvironment, meal solutions merchandising would typically besupported by other tactics and marketing vehicles; as such, wefeel that the upside potential for any of the pilot concepts ishuge. Again, without any other support, our pilots drove:• 19.2 percent average incremental increase in units sold acrossthe displays (milk-based dairy products saw 28.8 percentgains on average)• 20.5 percent average incremental increase in dollar salesacross the displays (dairy products outperformed in generaland saw an average increase of 29.8 percent)How Dairy FitsIncluding dairy products in thesolution set is a critical factor in successfulmeal solutions merchandising:Key TakeawaysDairy outperforms every other departmentwith its profit-to-space ratio(which is almost double that of produce)Dairy products are included in moregrocery trips than items from nearly everyother aisleMilk, cheese and yogurt are keycomponents in meal-building basketsConsumers inextricably link dairy to healthand wellness: Fluid milk is second only toproduce as a top category that consumersinclude in their daily health and wellnessregimen. Yogurt and cheese are alsostrong performersThe pilot executions heavily leveraged consumer research.Shopper intercept surveys uncovered additional key learnings:1. Convenience: Include convenience as a core considerationfor all meal solution merchandising executions, as consumersdemonstrated a strong interest in convenience.2. Location: Situate displays earlier in the shopping processto position them as a solution provider versus a niceafterthought. Location is a key success factor, as displaysneed to be in places that make intuitive sense to the shopper.3. Visibility: Ensure that consumers can clearly see all signage,which will help grow their understanding of the concept.Display visibility has a key role in performance.4. Specificity: Identify and include only products that trulyaddress the merchandising concept’s specific need-state.Extraneous SKUs are a distraction.5. Simplicity: Keep the product mix and the number of SKUssimple to help enhance consumer acceptance.6. Long-term solution: Initiate a long-term meal solutionsmerchandising program that is refreshed often versus ashorter campaign. It takes time, exposure and planning forconsumers to adjust their behavior.Sources cited: NPD Group, Eating In: Growing Sales by Helping Customers Eat atHome More, 2010; Innovation Center for U.S. Dairy, Snacking White Paper, 2010;Innovation Center for U.S. Dairy, Willard Bishop SuperStudy and Top ShopperInsights, January 2012; Kraft Foods, Dannon, Dairy Management Inc. The Future ofthe Dairy Department is Now!, October 2009 May/August 2013 ONTREND 79

“We’re the Udder milk”Since 1934, the Meyenberg family has offered consumers a great tasting, all-natural,cows’ milk alternative. The family has nationally and internationally expanded the sale of goats’milk products, to enjoy a national 95%+ market share, winning awards along the way.Offerings include ultra-pasteurized fresh and low-fatgoats’ milk found in the dairy case, Goat Butter, GoatCheddar Cheese and Goat Cream Cheese. The familyalso offers shelf-stable evaporated andpowdered goat milks.The brand items can be found throughout the world.Meyenberg is real milk with no BGH,chemicals or preservatives.Goats’ milk is much easier to digest thenother animal-based dairy products.Meyenberg brands have become a sought-afterconsumer destination with a dedicated following.THE BENEFITS OF KEFIRFABULOUSLYFROZENStay ahead of the fro-yo trend with Lifeway Foods.Introducing four new ways to offer your customersthe benefits of Lifeway Kefir’s 10 live and activecultures – fabulously frozen!• All Natural• High in Protein & Calcium• Gluten Free• 99% Lactose FreeLifeway© 2011LifewayKefir.com • • info@lifeway.netLifewayKefir@Lifeway_KefirPinterest.com/LifewayKefir

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By Jim ZografosI remember as part of the Saturday morningcartoon line-up there was a commercialfeaturing Louis the Lifeguard that told usnot to “drown your food,” in sauces, gravies,and other toppings…I’m kind of thinkingthat his message has long been lost! We area Condiment Nation! As a matter of fact, thesales of condiments in the US grew some 15%from 2007 through 2012. When taking a lookat the numbers, there were some significantjumps in sales at the on-set of the recession– in 2008, the category showe d 5.6% growthand in 2009, there was an additional 6.2%increase in sales. The category now boastssome $9.7B in sales and all categories areshowing growth, or just very slight declines.82 OnTREND May/August 2013

Source: Mintel/Based on symphony iri infoscan ® reviews; USDA, economic research serviceThis clearly indicates that condiments are recession-proof –when consumers cook at home, they tend to eat more versusgoing out to eat.Cooking at Home = Increased Condiment SalesWhile the US economy has “officially” moved out of therecession, consumers are still cautious about their financialwell-being and are continuing to eat at home.Source: MintelThis is great for the condiments category! Recent Mintelresearch shows that consumers who frequently cook at homeand those who identify with having higher levels of cookingskills use more condiments. You’d think that using condimentswould be considered “cheating,” that is not the case. It turnsout that the more skilled a cook considers himself or herself,the more likely they are to use condiments in their cooking.usage of cooking sauces andmarinades (condiments), december 2012Usage occasion %a store boughtsauce/marinadea homemademarinade wherei combine allingredients andseasoningsa store boughtsauce/marinademix, such as dryseasoning mix, thatI add to oil, vinegar,water, etca store bought dry"rub" that is applieddirectly to meat/and or vegetableswith no liquidsaddedother productsthat i have aroundthe house likecondensed and/ordry soups insteadof a special purpose34%27%31%24%29%*Base 1,504 adults 18+ with internet access who cook/preparemeals in HH, and use sauces/marinades or dry seasoning mixesSource: Mintel April '11 "Cooking Sauces and Marinades"Oxygen ReportMay/August 2013 ONTREND 83

Healthy is a driver alsoAs consumers look to have a more healthful diet, theyare shopping for more healthful ingredients to use intheir meals. Some 42% of consumers say they maintain amostly healthy diet. A look at the response from Mintel’scustom consumer survey finds that condiment users arecomparably health conscious. Some 52% of condimentusers say low/no sodium is an important quality to themwhen choosing products. Here’s a look at how consumersfeel about other keep food attributes:84 OnTREND May/August 2013

top 5 claims/attributes important to the purchase decision, by age, december 2010attribute 18 - 24 25 - 34 35 - 44 45 - 54 55 - 64 65+low/no sodium 34% 38% 37% 42% 42% 55%msg free 27% 31% 36% 37% 37% 46%low/no sugar 31% 26% 26% 33% 33% 44%low/no fat 24% 32% 24% 27% 27% 45%Size of package 29% 27% 33% 33% 29% 28%base: 1,045 adults 18+ with internet access who cook/prepare at leasthalf of meals in HH, and who use store bought sauces/marinadesSOURCE MINTELNatural InnovationNot only are consumers cooking at home more, they arelooking for more healthful products. Fifty-two percent ofcondiment users are interested in all natural, “free-from”products. Manufacturers are responding to consumer demandby introducing more healthful, and touting their natural and/or organic properties. According to Mintel’s Attitudes TowardHealthy Food – US, June 2012, nearly two thirds (63%) ofnatural/organic consumers buy and use natural/organic foodsbecause of the perceived health benefits, and nearly half(44%) say it’s because these products are more nutritious thanregular foods and beverages. What does that mean to you, theretailer? Make sure you that when you are updating – and nowis the time – your condiment sets, you are including a goodamount of natural and organic items as well as the best-sellingfavorites. If you’d like more information on the top-sellingnatural and organic condiment items available through theKeHE enterprise, please be sure to get with your accountmanager or sales representative; or you can contact medirectly at jim.zografos@kehe.comHappy selling!AU T E N T I C OBALSAMIC REDUCTIONSVigo Importing Co. • www.vigo-alessi.comMay/August 2013 ONTREND 85

PORK BARREL BBQMONUMENTAL FLAVORGLUTEN FREE • NO HIGH FRUCTOSE CORN SYRUPNAMED ONE OF THE125 BEST FOODS FOR MEN ANDBEST BBQ SAUCEBY MEN’S HEALTH MAGAZINEAS SEEN ON888.476.7522 • PORKBARRELBBQ.COM/PORKBARRELBBQ@PORKBARRELBBQNATIONALAWARDWINNER

88 OnTREND May/August 2013By Heather Opolony

Apples are so popular and commonplace that theyare often overlooked and pushed aside for someflashier “super fruit” like acai or pomegranatesor goji berries. You may want to take anotherlook at apples, they do pack quite the nutritionalpunch that justifies the old adage, “an apple a day,keeps the doctor away.” Delicious and crunchyapples noted for their impressive list of phtytonutrients,and anti-oxidants. Studies suggest thatits components are essential for normal growth,development and overall well-being.

Some additional, perhaps littleknown,benefits of apples are:Bone Protection: French researchers foundthat a flavanoid called phloridzin that is found onlyin apples may protect post-menopausal womenfrom osteoporosis and may also increase bonedensity. Boron, another ingredient in apples, alsostrengthens bones.Energy 50 Kcal 2.5%Carbohydrates 13.81 g 11%Protein 0.26 g 0.5%Total Fat 0.17 g 0.5%Cholesterol 0 mg 0%Dietary Fiber 2.40 g 6%Folates 3 μg 1%Niacin 0.091 mg 1%Pantothenic acid 0.061 mg 1%Pyridoxine 0.041 mg 3%Riboflavin 0.026 mg 2%Thiamin 0.017 mg 1%Vitamin A 54 IU 2%Vitamin C 4.6 mg 8%Vitamin E 0.18 mg 1%Vitamin k 2.2 μg 2%Sodium 1 mg 0%Potassium 107 mg 2%Calcium 6 mg 0.06%Iron 0.12 mg 1%Magnesium 5 mg 1%Phosphorus 11 mg 2%Zinc 0.04 mg 0%Carotene-SS 27 μg --Crypto-xanthin-SS 11 μg --Lutein-zeaxanthin 29 μg --Source: USDA National Nutrient data baseAsthma Help: One recent study shows thatchildren with asthma who drank apple juice on a dailybasis suffered from less wheezing than children whodrank apple juice only once per month. Another studyshowed that children born to women who eat a lot ofapples during pregnancy have lower rates of asthmathan children whose mothers ate few apples.Alzheimer's Prevention: A study onmice at Cornell University found that the quercetinin apples may protect brain cells from the kind offree radical damage that may lead to Alzheimer'sdisease.Lower Cholesterol: The pectin in appleslowers LDL ("bad") cholesterol. People who eat twoapples per day may lower their cholesterol by asmuch as 16 percent.Lung Cancer Prevention: According toa study of 10,000 people, those who ate the mostapples had a 50 percent lower risk of developinglung cancer. Researchers believe this is due to thehigh levels of the flavonoids quercetin and naringinin apples.Breast cancer prevention: A CornellUniversity study found that rats who ate one appleper day reduced their risk of breast cancer by 17percent. Rats fed three apples per day reduced theirrisk by 39 percent and those fed six apples per dayreduced their risk by 44 percent.Colon Cancer Prevention: One studyfound that rats fed an extract from apple skins had a43 percent lower risk of colon cancer. Other researchshows that the pectin in apples reduces the risk of coloncancer and helps maintain a healthy digestive tract.Liver Cancer Prevention: Researchfound that rats fed an extract from apple skins had a57 percent lower risk of liver cancer.Diabetes Management: The pectin inapples supplies galacturonic acid to the body whichlowers the body's need for insulin and may help inthe management of diabetes.Weight Loss: A Brazilian study found thatwomen who ate three apples or pears per day lostmore weight while dieting than women who did noteat fruit while dieting.90 OnTREND May/August 2013

Heirlooms are hot!Heirloom produce, especially tomatoes have becomevery popular in the last couple of years; as a part of ourpartnership with Goodness Greeness, KeHE is available tohelp you add more than just Red Delicious, Granny Smithand Honeycrisps to selection. Here’s a look at what isavailable, based on the fall “seasonality” of when the applesare ripest and readily available:Season – Late Summer:Gravenstein: The Gravenstein is considered to be oneof the best all-around apples for baking, cooking andeating. it has a sweet, tart flavor and juicy, crisp texture. theGravenstein is native to Denmark, discovered in 1699. Ittraveled to America with Russian fur traders, who plantedorchards at Fort Ross, CA in the early 1800's.Pink Pearl: Cut or bite into this apple and you are in fora surprise. In fact, it is an offspring of another variety called'Surprise'! Pink fleshed, pearly skinned, good tasting withsweet to tart flavor. Makes pink applesauce and pretty fruittarts. Aromatic flavor with a hint of grapefruit.Cox's Orange Pippin: This apple still dominates theEnglish markets. Got its name from creator Richard Cox, aretired brewery worker in the early 1800's. The skin takes onan orange tinge at ripening. Has a juicy, nutty taste and firmcream-colored flesh. It’s intriguing aroma and complex yetbalanced flavor make Cox’s Orange Pippin a great eatingapple, but don’t count it out for baking: it can also be bakedinto pear-scented pie.Cortland: The Cortland heirloom apple was developedin 1898 by Professor S.A. Beach of New York. It is anotherhigh quality red apple, which often will have dark red streakson the outside. Inside you will find a crisp, white flesh and asomewhat tart, sweet flavor. Very juicy. A good salad applebecause it does not brown for hours after slicing.Orleans Reinette: A very old apple, probablyoriginating in France where it was first described in 1776.Smaller size; round and greenish-yellow color skin withcreamy white flesh. Juicy,with a taste of sweet orangefollowed by a walnut-like flavor.King David: Discovered by farmer Ben Frost on a fencerow tree in Arkansas in 1839. Believed to be a cross ofJonathan/Arkansas Black. Cream colored flesh is coarse,crisp and has a spicy, almost wine-like flavor. Suitable fordessert, great for a golden-yellow pie and apple sauce, aswell as making cider.Ribston Pippin: This apple was grown in 1708 from oneof three 'pips' (seeds) sent from Normandy to Sir HenryGoodricke of Ribston Hall, Yorkshire, England. It has one ofthe highest Vitamin C contents, 30mg/100mg. Its yellow fleshis firm and sweet, with a pear taste. Intense, rich and aromaticflavor. Ribston is also the parent of Cox's Orange Pippin.Mutsu: A late maturing offspring of Golden Deliciousfrom Japan’s breeding program (crossed with an Indo treeseedling brought to Japan by an Indiana school teacher).Renamed ‘Crispin’ in the U.K. and U.S.A. A very large, firmgreenish/yellow apple with a sweet cocktail of flavors. Juicyand refreshing, with outstanding dessert qualities. Alsoknown in Japan as ‘The Million Dollar Apple’. If you like asweet apple with a hint of tartness, the Mutsu is a must.Season – early october:Grimes Golden: If you are a Golden Delicious fan, try theparent, Grimes Golden. A clear, deep yellow skin covers afine grained, spicy flesh. Very juicy and excellent for cider.Its tender flesh keeps it from holding up well for baking.The Grimes Golden’s exceptional flavor keeps it a favoritedessert apple of many. Discovered in Brook County, Virginiain 1804 by Thomas Grimes.Calville Blanc: This world renowned dessert apple datesfrom 16th century France. Its’ flattened round shape makesit distinctive looking, so much that Monet put it in his 1879painting “Apples and Grapes”. It has a tart, effervescentflavor, and is good for eating. With overtones of pear andpineapple, it claims to be the “best apple pie apple grown”.The sharp, complex flavor of the Calville Blanc goes wellwith cheese and is sure to impress you. Higher in Vitamin Cthan an orange.Roxbury Russet: In the early 17th century, RoxburyMassachusetts developed and named the first Americanapple! An excellent old cider apple and good for eating.Roxbury Russet is medium sized, elliptical in shape, with aunique flavor. This rugged apple has a crisp, tart flavor withnutty overtones and a hint of pine. Its russeted skin canexhibit in two or three shades.Spitzenburg: This "apple of connoisseurs" wasdiscovered in upstate N.Y. in the early 1700's. Rumored tobe the favorite of Thomas Jefferson, and definitely grownin his orchards at Monticello. Produced in the Hood RiverValley, OR in the early 1900's. Rich, fruity aromatic flavor andcrisp meat scores high in a taste test. A great dessert applewith aromatic, spicy characteristics, it is often a favorite atChristmas time. Good all purpose apple for eating fresh,baking, and drying.Ashmead's Kernel: One of the very best of the oldEuropean apples from the late 1600's to early 1700's, thissmall to medium sized apple has an outstanding rich,high flavor. It is rated for the connoisseur, and has notbeen offered commercially. Sharp flavor, with a wonderfulaftertaste. It has green, russeted skin and crisp, juicy flesh.This is a gutsy apple, with a bold, tart but sugary taste.White Winter Pearmain: There is some confusion asto the origin of this apple; some say it originated in Indianaaround 1849, others that it came from 1200AD England.Medium to large in size, the White Winter Pearmain has aMay/August 2013 ONTREND 91

pale yellow skin with streaks of reddish blush. The skin iswaxy and tough. Yellowish flesh is crisp, juicy, and tenderwith a sub-acidic flavor with a hint of sweetness. One of thepremier dessert apples. Striking to both the eye and thetaste buds.Season – Late OctoberGolden Russet: An old American cider apple withdelicious, sugary juice, believed to have sprouted from aseed of English Russet. Skin turns a golden bronze whenripe. Also good for eating and drying. Holds up well whencooked. Crisp yellow, sweet flesh of very good quality.Arkansas Black: This unique apple dates to 1870'sArkansas. It is a lively red color, deepening to a purplishblack when ripe. Known for a hard, slick exterior, appleexpert Tom Burford remembers being warned as a boy notto hit anyone in the head with it, as it could kill! It is juicy,with a distinctive aromatic flavor you will find sweet but notoverpowering. Its firmness holds its shape in baking, but isalso a great eating apple.Northern Spy: An American apple native to the NorthernEast Coast discovered around 1800 in East Bloomfield, N.Y.Its name comes from the codename of an UndergroundRailroad operator, who guided former slaves through NewEngland into Canada. Flavor is especially tart, and flesh isharder and crunchier than most, staying firm. Thin-skinnedand aromatic, it is a consummate pie apple, and an oldfavorite for eating out of hand.Winesap: Unknown in origin, this apple was probablybrought in seed form from Europe over 200 years ago. Deepred in color, it was noted as a great cider apple in writingsas far back as 1817. Good for pie, sauce and eating out ofhand. Flesh is a fruity, crisp yellow; sometimes featuringred streaks on the inside. The blossoms on Winesap treesare mostly pink, instead of white. One of the parents of'Arkansas Black'. This delicious apple has a powerful sweetand sour contrast, and many say its rich flavor is comparableto wine, a flavor that keeps even through baking.Sources cited: www.heirloomorchards.com;www.huffingtonpost.com; www.healthdiaries.com92 OnTREND May/August 2013

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From the Cradle of CivilizationA fruit with its roots in antiquity, the olive rightfully has a center place on the modern table. An excellent, healthfulalternative or accompaniment to cheese and crackers, olives make a wonderful appetizer. Thanks to their rich taste andtexture, olives are also an increasingly popular cooking ingredient in main dishes, from poultry and fish to vegetarianstews. Olives are a great source of the antioxidant vitamin E, which is known to have health benefits.Kalamata OlivesOil Cured OlivesGreek Black OlivesCracked Green OlivesPitted Kalamata OlivesFrozen Spiral PiesThe Bulgarian Apollo Spiral Pie is phyllo dough filled with deliciousspinach and feta cheese and prepared from a traditional Greek recipe.It is prepared with premium ingredients including fine white flour andrich white cheese. Enjoy the incredible taste of the homemade puffpastry and easy and hassle free storage and preparation.Perfect for parties and a light meal. Enjoy hot or cold as a starter or asa main dish with a salad or salads like greek salad with feta and olives.Traditional Greek food is synonymous with healthy food. Based onfresh fruit and vegetables and centered around extra virgin olive oil,the Greeks once followed one of the healthiest diets in the world.

By Jim ZografosWe Americans love our barbeques! As a matter of fact, 82% of all UShouseholds own a grill and 56% of grill owners use them year-round!Not surprisingly, there are a couple of times per year that the salessee an extra spike – Super Bowl, Memorial Day, July 4th, and LaborDay. And, interestingly enough 58% of the total category sales aredone during the summer season – I guess that’s why summer isconsidered grilling season.96 OnTREND May/August 2013

Regional DifferencesYes we love our barbeque; and based on where we live herein the States, the styles are uniquely different. Barbeque firsttook root in the southeast, generally accomplished by digginga pit for a fire, or using some sort of wide, shallow container,and placing a rack on top. Through the years, differentparts of the country developed distinctive styles. Three aregenerally recognized: Southern, Kansas City and Texas –each with its own preferred meats, approaches to roastingand applied seasonings and sauces. But, as I’ve traveled thecountry and met with suppliers from different regions, we canreally say there are six distinctive barbeque styles from aroundthe country. Let’s take a look.The CarolinasI say “the Carolinas” because thereare a couple of different stylesfound in these southern states,but the predominant one is fromeastern North Carolina. This styletraces its roots back to the earliestforms that I mentioned earlier, with a whole hog roasted, thenchopped to make pulled pork and topped with a sauce ofvinegar and cayenne pepper. I include a chart at the end ofthis article that shows the different styles of barbeque saucesavailable through the KeHE enterprise.Another style of “Carolina” sauce is Carolina Gold. It ismustard-based sauce that has a nice healthy dose of vinegar.Georgia StyleGeorgia is heavily influenced bythe Carolinas. It is a hog-nationwhen it comes to the meats; stopin to just about any barbequerestaurant or tail-gate party inGeorgia and you’re sure to findplenty of pork! There will be whole hogs, hams, shoulders andribs; you may even stumble upon a whole chicken or two, justto mix things up. When you slather on the sauce, you may beconfused and think you are still in the Carolinas. There will besauces featuring tomatoes, vinegar and/or mustard.Vinegar is the key!Kansas CityOn my “tour” I found that manystates, including Mississippi,Oklahoma and Alabama; and allthe way up to Chicago, employ theKansas City style of barbequing.Ribs rule. Beef ribs that is. And thesauce; yeah, the sauce is what is so distinctive. It’s thick andtomato-based, with equal parts sweetness and spicy. There’salso a hint of vinegar (just for a little twang) and then it isrounded out with molasses and/or brown sugar. Makes mymouth water just thinking about it!Memphis StyleMemphis style barbeque saucesare very similar to the KansasCity style, except they are alittle thinner and with a bit morevinegar, which equals a little moretang to it. What I really like aboutMemphis style is that it is just as good without the sauce– it’s the rub! Sometimes, you want to have the barbequeexperience without all the sauce, that’s when you should turnto the Memphis style. You get all the flavor, but without all themess. Don’t worry, you always have the option of having thesauce on the side.KentuckyWant a break from the pork, beef and chicken, thenKentucky is where you should go. The meat du jour is lamb.Yes, lamb. Not the first thing that comes to mind when I thinkof barbeque, but tasty none-the-less. I’m told it’s a “throwback”to the Basque ancestry of the region. Interesting huh,I’m giving you some insights into barbequing and throwingin a little history along the way. Well, the western part ofKentucky was settled by Basque sheep ranchers; so of course,sheep is the primary choice as meat when grilling. There arealso the staples of pork, beef and chicken. Wow, and I thoughtKentucky was horse country. Oh yeah, we don’t eat horses!Jan 2, 2011Jan 16, 2011Jan 30, 2011Feb 13, 2011Feb 27, 2011Mar 13, 2011Mar 27, 2011Apr 10, 2011Apr 24, 2011May 8, 2011May 22, 2011Jun 5,, 2011Jun 19, 2011Jul 3, 2011Jul 17, 2011Jul 31, 2011Aug 14, 2011Aug 28, 2011Sep 12, 2011Sep 26, 2011Oct 10, 2011Oct 24, 2011Nov 7, 2011Nov 21, 2011Dec 5, 2011Dec19, 2011May/August 2013 ONTREND 97

“Come & Taste the Difference”Three Little Pigs All-Natural BBQ Sauces and Seasonings are GlutenFree with No MSG added. Chris Marks, Kansas City native and a memberof the nationally recognized Three Little Pigs Competition BBQ Team,has developed these mouth-watering sauces and seasonings.BBQ SeasoningsGluten &MSG FREE!BBQ SaucesGluten FREE!No MSG AddedProductsGlutenFREE!No MSGAddedAll-Natural BBQ Sauces:Sweet • Original • SpicyAll-Natural BBQ Seasonings:Beef • Pork • PoultryGlutenFREE!and MSG100% HardwoodLump CharcoalDistributed by:Ace of Hearts BBQ Specialties, LLCwww.aceofheartsbbq.comNow they're twice asWONDERFUL!(800) 223-291085%LESS FATthanPeanut Butter!

TexasOf course, I saved the “best” for last (I only say that to appease my editor, in case you didn’t know,she’s Texan and according to her, it’s God’s country). Well, in Texas, barbeque means beef! Kimberlyonce told me that in Texas football is religion and baseball is what they do in the off-season to stayin shape. Well, when it comes to barbeque, beef – especially the brisket – is king and pork andchicken are just appetizers! I think the techniques are a combination of everything from everywhereelse. Hardwoods, not charcoal are used to cook the meat, the most popular are mesquite, hickory orsometimes even pecan. Rubs are used, for those who prefer the drier style of barbeque and for the ones who prefer saucy meat,they take a cue from Kansas City, but there’s also a variation that is thinner and more vinegary that the typical Kansas City style.At any rate, when in Texas the sizes and the variety are huge! So don’t step in to a barbeque “joint” or join a tailgate unless youhave a big appetite and are ready to eat loads of beef.Sources cited: www.foodproductdesign.com America’s Regional Barbeque; IRI, FDMx, Unit Sales, 52 Single Weeks ending Sept. 4, 2011.The term “barbecue” derives from the Taíno(Haitian) word barbacoa. In this country,barbecue first took root in southeast, generallyaccomplished by digging a pit for a fire, or usingsome sort of wide, shallow container, and placing arack on top.Grilling: a high-heat cooking method donedirectly overhot coals and sometimes with live flamesBarbequing: a long, slow, indirect, low-heatmethod that smoldering logs, charcoal, orwood chunks to smoke-cookthe food.May/August 2013 ONTREND 99

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Bringing theTASTE OF OUTDOORSto your door since 1869Liquid SmokeGift BoxesPerfect forHolidays!Colgin NaturalLiquid Smoke#1 selling brandVeganGluten-freeKosherAdd some flavorto your sales withColgin shippersWorcestershire Sauce30-Minute MarinadesLiquid SmokeWhere there’s smoke, there’s FLAVOR!

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106 OnTREND May/August 2013By Terry Rafferty

Side dishes are like wingmen; their goal is to help the maincourse look good. Picture a baked chicken breast sittingalone on a plate. Imagine childhood without Mac andcheese. Ever try to eat try to eat meatloaf without mashedpotatoes? Boring, right? Now bring in your favorite wingman– a big scoop of rice, some creamy Mac and cheese, butterymashed potatoes. Suddenly that chicken breast is moretantalizing. Childhood memories bring smiles and thatmeatloaf doesn’t seem so bland anymore.In the last 52 weeks ending October 27, 2012 thecategory is showing 4% growth in dollars and posting over$287MM in sales – and that just with the natural and naturallyperceived items. Looking at each of the major retailerchannels separately, we see that the most growth is in theNatural retail channel (8%); although the Supermarket channelhas the most volume (74%).Side Dish sales by retail channelRETAIL SALES CHANNEL TY $$ SALES LY $$ SALES % CHANGE % TO TOTALSUPERMARKET $213,465,661 $207,338,045 3% 74%NATURAL $33,647,142 $31,183,873 8% 12%GOURMET $40,863,131 $38,535,677 6% 14%TOTAL $287,975,934 $277,057,595 4% 100%A Look at the Individual PlayersThere are six sub-segments of these wingmen: grains andrice dishes, meat alternative dishes, other entrées and mixes,pasta dishes, and potato dishes.Grains and rice dishes are grain-based entrée and side-dishmixes or shelf-stable, ready-to-eat cans/packets/pouches.All seasoned grain and rice products: pilaf, couscous, risotto,polenta, and seasoned rice mixes. Unseasoned rice andgrains (quinoa, etc) are located in our Beans, Grains, Ricecategory. Couscous and polenta are exceptions to this rule, allseasoned and unseasoned couscous and polentas are codedin this subcategory. Also includes Asian branded and flavoredgrain and rice dishes that may have previously been codedin the Asian subcategory. Meat alternative dishes includeeverything from meat alternative mixes, shelf stable cans, orany shelf stable entrée that includes a meat substitute. Veggieburgers, taco mix, TVP-based chili mix, canned links/sausages,gluten/seitan meat substitutes. Also includes Asian brandedand flavored meat alternative dishes that may have previouslybeen coded in the Asian subcategory. Macaroni and Cheesedishes are pretty simple, they include all macaroni & cheesemixes, including standard varieties as well as premium or‘adult’ versions (e.g. “3-cheese blend with shelled pasta”).The rest of the pasta-based entrees mixes are housed underthe Pasta dishes subcategory and include entree mixes orheat-and-serve cans/packets/pouches. Spaghetti-O typeproducts, Asian noodle mixes. And then there are the Potatodishes which are mixes or heat-and-serve entrees. Potatopancakes, scalloped/mashed potatoes, potatoes au gratin.Finally, everything that couldn’t be easily classified falls intothe Other Entrees and Mixes subcategory and includes thingssuch as dried egg dishes, taco dinners, refried bean mixes,Hamburger Helper, bean-based chili mixes. Also includesAsian branded and flavored entrees that may have previouslybeen coded in the Asian subcategory.If I were in need of a wingman, I’d definitely recruit fromthe Mac & Cheese subcategory. They’re not the largest subsegment,but they are showing the most gain in year overyear sales at 10%. Here’s a look at overall sales for each of thesub-segments:subsegment salessubcategory TY $$ SALES LY $$ SALES % CHANGEgrains & rice $143,867,898 $136,994,408 5%macaroni & cheese $81,630,381 $74,056,397 10%pasta dishes $36,729,813 $41,014,896 -10%other entrees $18,277,663 $17,487,686 5%meat alternatives $3,903,143 $4,200,888 -7%potato dishes $3,567,036 $3,303,320 8%TOTAL $287,975,934 $277,057,595 4%Source: SPINScan Combined Conventional, Natural, Gourmet, 52 Weeks ending October 28, 2012107 OnTREND May/August 2013

Getting a Lot of Playing Time…According to Mintel, a leading research company, side dishconsumption has been pretty steady since 2003. And in morerecent years as consumers have tightened up their belts evenmore and increased their at These wingmen are getting a lotof playing time as consumers are still being very frugal in theirdining habits. They are cooking and eating in much more thangoing out. This is another validation of the numbers we saw above.What I found very interesting are the “influencers.” Iinitially thought that smaller kids would have the biggestinfluence on what their parents are purchasing, turns out, it’sthe teens. Mintel’s July 2009 Pester Power reports that youngerkids are more likely than older kids to ask their parents to buythem something, but older kids are more likely to get what theywant. Given the level of influence that teens have on householdpurchase decisions, it is important to include them in yourstores’ marketing initiatives to some degree.Don’t forget the underdog…when it comesto influencersAlthough older kids may be more likely to get what theywant, that does not mean that younger kids do not try to gettheir voice heard. Their influence on the side dish buyingprocess is evident as parents make a conscious effort toensure that their children’s favorite brands are available atleast some of the time. Based on kids’ responses, it’s onlyfor around only 10% of the time that their favorite brand notstocked in their house. Considering children’s role in thebuying process, you should definitely take the time to reviewyour numbers and ensure you have sufficient inventory onpopular brands. Here are some of the more popular brandsavailable through the KeHE enterprise:Fastest Growing Brandsavailable through KeHEancient harvestbobs red millnatures earthly choiceannies homegrownrolandseeds of changeback to naturelundbergarrowhead millsriceselect108 OnTREND May/August 2013

How often are they in play?While there are key brands and flavors that are quitepopular, they don’t get as much “play” as you would think.For the most part, side dishes are eaten less than once aweek but more than once a month. Since they come in awide range of flavors and price points, consumers can easilymix it up and add variety. This is a queue for you as a savvyretailer to ensure you are offering a nice variety as well. Thefrequency with which side dishes are eaten means there is asizeable number of purchase occasions, giving you a chanceto cross-promote this category with other complementarycategories to increase sales.May/August 2013 ONTREND 109

All-Natural, Fresh-BakedGourmet ProductsSHIPPERSAVAILABLE

111 OnTREND May/August 2013

PASTA

By David Taylor113 OnTREND May/August 2013

Getting Back to our RootsWhen we think of sparkling wines, champagne is the firstthing that comes to mind, however, everything that sparklesisn’t champagne. Champagne brings to mind thoughts ofcelebration, success, love and romance. These pleasantassociations seem to be as strong now as they ever were;however, now consumers are tightening their belts and arepicking up economical Champagne alternatives like Proseccosand Cavas. These alternatives deliver the same feel and flavoras Champagnes, but are Italian (Proseccos) or Spanish (Cava)and only wines made in the Champagne region of France areallowed to carry that name.Prosecco is Italy’s answer to Champagne. And as with mostthings Italian, Prosecco possesses certain flair. Named for thevariety of grape it is made from it is surprising to know that thegrape is also used to make still wines. While Cava is made inthe Méthode Champenoise, Prosecco is produced differentlywhich yields a wine that tends to be lighter, bubblier andsweeter – the perfect choice for a host of wild and wonderfulcocktails…or as an excellent afternoon refresher. Have youtried a nice Prosecco lately? The La Cantina Pizzolato ProseccoVeneto and the Perlage Moretta Prosecco, are excellent andpair well with light appetizers and desserts – and are quite therefresher on a warm summer day. And, if your taste buds like asweeter sparkler, try Moscatos – my favorite is the Mario TorelliMoscato d’Asti.Cava Cava CavaCava is Spain’s sparkling wine. It is made in the exactsame method as Champagne, thus possessing many of thesame characteristics. The grapes that go into Cava are notChampagne grapes, but that is of little consequence to thefinal product which is generally of exceptional high quality.While some Cava is matured for longer than the required ninemonths it spends on its lees, finding a vintage Cava is rare,but have no fear non-vintage Cava is just as lovely. Due tothe secondary fermentation in bottle and the aging on lees, agood body and complexity of flavor are developed and it is notuncommon to find similar citrus, nutty and bready attributes asfound in the more expensive French counterpart. The Cava thattops my list of favorites is the Tarantas Sparkling Cava.South African SparklerSouth Africa is not what comes to mind when I think sparklingwines, however, I recently discovered a very nice Extra Dry Brutfrom the guys at Stellar Organics. It’s nice, light and extra dry;the perfect ingredient for a the mimosa that I enjoy during mySunday brunch.The nice thing about the brands listed here, they aremade with organically grown grapes; yet they are veryeconomical, typically retailing for under $00.00. You can offeryour customers very nice sparklers that are also eco-friendly.Speaking of which, eco-friendly wines that is, through our Treeof Life division, KeHE offers a complete line of eco-friendlywines. If you’d like to find out more about the Tree of Life wineprogram, you can contact your KeHE Account Representativeor contact me directly at david.taylor@kehe.comChampagne versus Sparkling WineThe Champagne we know and love comesexclusively from the Champagne region ofFrance, and claims the honor of being the mostfamous of the sparkling wines. Technically, it isthe only sparkling wine that may be referred toas "Champagne." Bubbly from all other regionsin the world are simply referred to as "sparklingwine." Italy, Spain, Australia, New Zealand andthe U.S. give France a run for the money byproducing some fantastic sparkling wines andthey are often less expensive.Where do the Bubbles Come from? Thebubbles of sparkling wines are formed duringa second fermentation process. For the secondfermentation the winemaker takes still wineand adds a few grams of sugar and a fewgrams of yeast. This yeast and sugar convertto carbon dioxide (bubbles) and, of coursealcohol. This conversion makes for millionsof bubbles trapped in a very small space,sending the pressure soaring to about 80 psiin the typical bottle of sparkling wine. Thissecond fermentation typically occurs in theactual bottle, but can also take place in thefermentation tank.Brut or Dry or Extra Dry?Champagne's sweetness is varied by theamount of sugar (dosage) added after thesecond fermentation, this determines howsweet a Champagne will be. The label indicatesthe level of sweetness:• Extra-Brut or Brut-Naturale 0-6 gramof sugar per liter (the driest of the dry,unsweetened)• Brut less than 15 gram of sugar per liter (dry,this is the typical style of Champagne withno sweetness)• Extra-Dry 12-20 gram of sugar per liter (stilldry with a hint of sweetness or slightly sweet)• Sec 17-35 gram of sugar per liter (mediumsweet)• Demi-Sec 33-55 gram of sugar per liter(sweet)• Doux more than 55 gram of sugar per liter(Sweetest, very rare and is considered asdessert wine)114 OnTREND May/August 2013

Santa Barbara Family Tradition Since 1850.California commercial olive farming first took rootin 1851 when John Emile Goux planted an oliveorchard in Santa Barbara County. Now over 150years later, Mr. Goux's Great, Great Grandson CraigMakela and his wife, Cindy, harvest more than5,000 olive trees on 100 acres on the beautiful coastof Santa Barbara County.Craig and Cindy, in step with the family tradition,founded Santa Barbara Olive Co. with a missionof expanding the possibilities of the olive in NorthAmerica. With perseverance and dedication, they'vesucceeded. Santa Barbara Olive Co. now boastsmore specialty olives than any other olive company,and employs various curing and brining methods inproducing natural and distinctly delicious olives.The attention paid to each olive throughout itsharvest assures the high-quality and unique tasteof the Santa Barbara Olive Co. olive. Our oliveselection process demands that each olive is perfectin shape, color and size and we use only the top 10%of any particular orchard at any time. Expect morefrom an olive? So do we.115 OnTREND May/August 2013Visit us online at www.sbolive.com

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NATURAL SHOTS†The Natural ShotsYour Customers Want!†Introducing Natural Shots from CelestialSeasonings – an assortment of single-serve shotsthat meet your customers’ needs any time of day.Sleepytime Snooz Natural Sleep AidHerbal Supplement ShotsSleep Better Naturally! †• Supports falling asleep faster, staying asleep longerand waking up refreshed*• Features ingredients like valerian and melatonin that havestrong consumer awareness in the sleep segment• Available in Berry, Peach and Lemon Ginger varietiesENERJI Green Tea Energy ShotsEnergize Naturally!• Powered by natural caffeine from green tea• Features a special blend of B-vitamins and ginseng• Available in Berry, Citrus and Pomegranate Xtreme (with morecaffeine and B-vitamins)> Convenient, shelf-stable, single-serve shots> Bright and contemporary package design for increased visibility> Can be merchandized as single bottles, 2-packs or 12-packs,or in fl oorstanding retail displays (36 2-packs)celestialshots.com†No artificial flavors, colors or preservatives.©2012 Celestial Seasonings, Inc.* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.119 OnTREND May/August 2013

NEW!INNOVATIONSfrom the Herbal Tea Leader©2012 Celestial Seasonings, Inc.New Herbal Teasfor the Whole Family!celestialseasonings.comSleepytime Kids Goodnight Grape Herbal Tea is the firstSleepytime® variety that’s just for kids.Sleepytime Peach Herbal Tea is a delicious new extensionto our all-time bestselling Sleepytime sub-brand.Jammin’ Lemon Ginger Herbal Tea is an exciting newaddition to our category-dominating Herbal Tea line.120 OnTREND May/August 2013