Archive for November, 2011

Monte Vista, CO  (Food News)  Boiled, mashed, roasted or scalloped, potatoes are a perennial favorite at dinner tables everywhere, especially during the holiday season. Most of us hold cherished memories of family dinners at holiday time, and those joyous, sumptuous meals almost certainly featured Mom’s fluffy mashed potatoes or crispy potato latkes.

But potatoes are much more than a holiday staple and comfort food. Colorado-grown potatoes pack a solid nutritional punch that makes them a year-round part of a healthy diet. For instance, a medium potato (about the size of a computer mouse) has:

  • Just 110 calories
  • Nearly half the recommended daily serving vitamin C
  • More potassium than a banana for a healthy heart and muscles
  • Vitamin B6 to boost mind and metabolism
  • Dietary fiber and essential antioxidants
  • ZERO fat
  • ZERO sodium
  • ZERO cholesterol
  • ZERO gluten

Colorado-grown potatoes deliver all that and more. Because of the unique high-altitude growing environment in the San Luis Valley, Colorado’s potato central, the valley’s spring and summer are filled with warm, sunny days and cool nights, the ideal combination for perfect growing conditions.

“You can really taste the difference in a Colorado potato,” says Jim Ehrlich, executive director of Colorado Potato Administrative Committee (CPAC). “Our cooler weather and isolated growing conditions eliminate pests and disease and create a smoother skin, richer color, and deeper flavor.”

For those who think carbohydrates must be avoided to manage body weight, think again: mainstream science advises that excess calories are to blame for weight gain, regardless of what foods they come from. Calories come from three sources: carbohydrates, proteins and fats. Fats contain the most — 9 calories per gram; protein and carbohydrates each contain 4 calories per gram. So avoiding carbohydrate from potatoes and other vegetables deprives your body of essential nutrients. And those who must be gluten-free can enjoy potatoes in abundance.

Rachael Flatt, the 2010 U.S. National Figure Skating Champion and now CPAC spokesperson, is an enthusiastic potato promoter. “I love potatoes for their nutritional value and their taste,” Rachael says. “Colorado potatoes, with their extensive varieties, are the perfect complement to any meal, especially at holiday time.”

To learn more about CPAC and healthy potato recipes, visit www.coloradopotato.org or find them on Twitter and Facebook.

About CPAC

The Colorado Potato Administrative Committee is a consortium of 22 major potato warehouses that pack and ship potatoes in Colorado’s San Luis Valley. Using ultra-modern equipment, shippers can take potatoes from storage to warehouse to truck any day during the shipping season without exposure to the outdoors. About 95 percent of the crop is shipped to the nation’s fresh market, making Colorado the #2 fresh potato shipper in the U.S. CPAC is headquartered in Monte Vista, Colorado, at 1305 Park Ave., PO Box 348, Monte Vista, CO 81144. Contact CPAC at 719-852-3322 or www.coloradopotato.org.



New York, NY  (Food News)  Fresh Harvest Products, Inc. (OTCQB: FRHV), a natural and organic products company, announced the debut by its AC LaRocco brand of several gluten-free pizzas and pizza related products, as well as updated packaging and new formulations.  Highlights of AC LaRocco’s product offerings included a multi-pack, gluten-free crusts for our cheese and veggie blend frozen pizzas and a new lactose free frozen pizza formulation.

“I believe that innovation is an important part of our culture and one of our unique characteristics as a company.  With these new products, AC LaRocco is keeping with our focus and intent to continually deliver the healthiest pizza on the planet with lower sodium, fat and cholesterol, and higher in fiber,” said Michael J. Friedman, President and CEO.  He continued, “By entering the gluten-free market, we believe that we are filling a gap in the gluten free category, which is one of the fastest growing segments of the food industry.”

According to estimates in a Packaged Facts report, “Gluten-Free Foods and Beverages in the U.S., 3rd Edition,” the U.S. market for gluten-free foods and beverages hit $2.6 billion in 2010, for a compound annual growth rate of 30% over the 2006-2010 period.  The report estimates that U.S. sales of gluten-free foods and beverages are projected to exceed $5 billion by 2015.

There are numerous trade reports that list the gluten-free diet among the top industry developments for the coming year(s) including The National Restaurant Association’s annual “What’s Hot” Top 20 Trends for 2010 and 2011, and Restaurants & Institutions ’20 Menu Trends’ for 2011.

About Fresh Harvest Products, Inc.

Fresh Harvest Products, Inc. is a natural and organic products company in North America. Fresh Harvest participates in several natural categories, principally frozen pizza, frozen food products and snack products, with brands including Wings of Nature(TM), AC LaRocco(TM) and TeAloe(TM). We sell our products through specialty and natural food distributors to stores, specialty supermarkets and retailers. Fresh Harvest Products, Inc. is headquartered in New York City. Additional information is available at www.wings-of-nature.com and www.aclarocco.com.

Safe Harbor Statement

Statements contained herein that are not based upon current or historical fact are forward-looking in nature. Such forward-looking statements reflect the Company’s expectations about its future operating results, performance and opportunities that involve substantial risks and uncertainties. When used herein, the words “anticipate,” “believe,” “estimate,” “plan,” “intend” and “expect” and similar expressions, as they relate to Fresh Harvest Products, Inc., or its management, are intended to identify such forward-looking statements. These forward-looking statements are based on information currently available to the Company and are subject to a number of risks, uncertainties, and other factors that could cause the Company’s actual results, performance, prospects, and opportunities to differ materially from those expressed in, or implied by, these forward-looking statements. Factors that could cause or contribute to such differences include, but are not limited to, risk factors discussed in the Company’s periodic reports and other filings made with the U.S. Securities and Exchange Commission, including its Annual Report for the year ending October 31, 2010 filed on Form 10-K. Except as required by law, the Company does not undertake any obligation to release publicly any revisions to any forward-looking statements to reflect events or circumstances after the date hereof or for any other reason.

Contact:
Michael J. Friedman
President & Chief Executive Officer
Fresh Harvest Products, Inc.
investorrelations@wings-of-nature.com

Marshall, MI  (Food News)  Turn your kitchen into a winter wonderland with dozens of delicious holiday cookie recipes.

Gingerbread, sugar cookies, shortbread, rugalach, cranberry bars – you’ll find all this and more in the Holiday Cookie Compendium from Select Registry Distinguished Inns of North America. Celebrating a long tradition of scrumptious baking, Select Registry innkeepers share their recipes for desserts you’ll love to bake and to eat this holiday season.

Try Cocoa Christmas Cookies, Caramel White Chocolate Bars and festive treats that are fun to bake with children. These distinctive desserts are the innkeepers’ best of the best. Visit http://blog.selectregistry.com/2011/best-holiday-desserts for incredible goodies to enliven any holiday celebration. Here’s a sampling of the recipes you’ll find:

  • Small Gingerbread Cakes with Chocolate Ganache
  • Pumpkin Macadamia Bars
  • Hot Cocoa Tart
  • Grand Marnier Chocolate Cobbler
  • Leibkuchen Cookies
  • Lebkuchen Brownies with White Chocolate Frosting
  • Maple Gingerbread Pudding
  • Eggnog Muffins
  • Cranberry Noel Cookies
  • Cocoa Christmas Cookies
  • Cape Cod Cookies with Pistachios and Craisins
  • Caramel White Chocolate Bars

For decades, Select Registry pastry chefs and innkeepers have delighted guests with holiday cookie tours, baking classes and award-winning baked goods fresh from the oven. Brimming with flavor and originality, their Holiday Compendium features mouthwatering marvels to bake, swap and savor. Enjoy!

About Select Registry

Select Registry is a collection of North America’s most distinctive inns. Member properties must pass rigorous, ongoing quality inspections to gain and maintain membership in this unique portfolio. Many are recipients of coveted industry awards for service, ambiance, food and wine, including: Best Small Hotels in the U.S., Top Restaurant, Best Breakfast in America, Top Ten Romantic Inns, Best Places To Watch the Sun Set, and World’s Best Adventure Lodges. Only 350 of the 20,000 inns and bed and breakfasts in North America have qualified to join this “best-of-the-best” collection. For more information, visit http://www.selectregistry.com.

Toronto  (Food News)  Those who grew up eating WONDER bread will be pleased to find a fun collection of recipes on the company’s site. Each recipe utilizes a version of the now-preservative-free healthy bread, allowing Canadians to feel good about their food choices. Families and singles alike are given the opportunity to eat a nutritional bread made with 100% Canadian wheat, while still enjoying the nostalgic taste and texture they remember from WONDER bread.

With selections like Grilled Cheese Pizza and Pop-A-Wheelies, even children who turn their nose at the same old lunches will find something they like with the WONDER bread recipes. There are recipes for adults too, with sophisticated but accessible choices like the Tasty Tzatziki Chicken Sandwich or Veggie Pesto Squares. No matter which recipe is chosen, made on white or whole wheat bread, Canadians no longer need to choose between delicious bread or healthy bread.

Each recipe on the WONDER bread site has been taste-tested, and we’ve been getting some great feedback on our Facebook page! We’re always looking for new and fun ways to enjoy WONDER bread, and are glad to offer Canadians a balance between nutrition and taste.

Weston Bakeries Limited invites fans to share their own favourite WONDER bread recipes on their Facebook page. WONDER bread is baked fresh daily, now free of all artificial preservatives, flavours, and chemical additives, and available on grocery and convenience store shelves now.

We know you and your families will love the new recipes we’ve created. Put a new twist on the WONDER bread that you remember from your childhood, and let us know how your family likes it!

About Weston Bakeries Limited

Weston Bakeries Limited, a wholly owned subsidiary of George Weston Limited and one of the largest bakeries in Canada, is a producer of breads, rolls, bagels, tortillas and other fresh baked products under leading brands such as WONDER®, D’ITALIANO®, COUNTRY HARVEST®, GADOUA® and WESTON®. For more information on WONDER® bread, visit: http://www.wonderbread.ca.

Baltimore, MD  (Food News)  Thanksgiving is a time for celebration, family and loads of food. With so many delicious dishes, people use this holiday as an excuse to pig-out. You can enjoy everything on the table without stuffing yourself, according to Molly Shattuck, United Way’s Healthy Food Ambassador.

“During the holiday season, it’s important to pay close attention to your eating and exercise habits,” Shattuck says. “It’s as easy to make healthy choices as it is to make unhealthy ones. The daily choices we make keep us healthy.”

Shattuck doesn’t expect people to pass on their favorite dishes. “You can taste everything on the table,” she said. “The key is to control portion size. Instead of eating a giant piece of pumpkin pie, limit your serving size to a half slice, brush your teeth, and my guess is you won’t want more.”

In addition to portion control, cook with natural ingredients. The chemicals in prepackaged foods are harmful, and they actually make you hungrier.

The most important ingredient to good health is being well-hydrated with water. Shattuck urges everyone to drink at least 90 ounces of water each day. It flushes out toxins in your body, makes you feel full, and keeps you energized.

“People don’t realize that most of the time when they feel hungry, they’re actually thirsty,” Shattuck said.

Remember to schedule time to exercise every day.

Shattuck recommends at least 22 minutes of exercise each day. Easy ways to fit exercise into your schedule include performing a few exercises, such as squats, leg raises and pushups, while watching TV. The most important thing is to get your body moving.

Shattuck demonstrates a wide range of workout routines, including a segment you can do with your children, in her recently released DVD, “The Vibrant Living Workout.” It features 90 minutes of fun exercises to help get you in better shape. Included with the DVD are a water bottle and a weekly log sheet to track your exercise, water and food consumption.

The DVD can be purchased on Amazon or www.MollyShattuck.com.

About Molly Shattuck

Healthy living, staying active, living life to the fullest, family and community volunteering are the qualities that define Molly Shattuck. Molly, a mother of five, became the oldest cheerleader in NFL history, at the age 38. Molly is involved with many organizations, helping to provide basic needs and access to healthy food. For more information, visit www.MollyShattuck.com.

CONTACT

Margy Rhodes
(443) 280-4663
margy@greibo.com

Eggs A Delicious Source of Vitamin D

Eggs A Delicious Source of Vitamin D

Park Ridge, IL  (Food-News.net)  As the days grow shorter and winter approaches, it becomes increasingly difficult for many Americans to meet their vitamin D requirements.  In some areas of the country, it is difficult or impossible to produce sufficient amounts of vitamin D from sun exposure, especially in winter months. In fact, research shows 40 percent of people 65 years of age and older, even those living in sunny climates, are not getting enough vitamin D.(1) Consuming natural food sources, like eggs, is one way to help individuals meet the recommended intake of vitamin D.

Eggs are one of the few foods that are a naturally good source of vitamin D, meaning that one egg provides at least 10 percent of the Recommended Daily Allowance (RDA). Vitamin D plays an important role in calcium absorption, helping to form and maintain strong bones.  Along with calcium, vitamin D prevents development of osteoporosis in older adults and without sufficient levels; the bones can become brittle or misshapen. Late last year, the Institute of Medicine increased its recommendation for the amount of vitamin D that individuals should consume in a day.

Food Sources of Vitamin D

The USDA recently reviewed the egg nutrient data and results show that one Grade A, large egg contains 41 IU of vitamin D, 65 percent higher than the amount reported in the last nutrient analysis. The analysis also showed that the average amount of cholesterol in one large egg is 185 mg, 14 percent lower than the previously recorded.(2) Other natural dietary sources of vitamin D include fatty fish and fish oils, beef liver, mushrooms and fortified milk. Some brands of orange juice, margarine and other products can also contain added vitamin D.

“Cooking with eggs is an easy, budget-friendly way to add vitamin D and other essential nutrients to your family’s diet,” says Helenbeth Reynolds, MPH, RD, a registered dietitian, nutrition consultant and advisor to the Egg Nutrition Center. “Let kids choose their favorite veggies for a quick and nutritious omelet dinner.”

Adding more vitamin D, along with high-quality protein and 12 other essential vitamins and minerals is simple with eggs. “While eggs are often consumed with other foods high in calories and saturated fat, that doesn’t have to be the case,” says Reynolds.  “Eggs can be paired with almost any vegetable, making it easy for Americans to follow the Dietary Guidelines for Americans 2010 and MyPlate recommendation to ‘make half your plate fruits and vegetables.'”  Reynolds suggests adding vegetables to easy egg dishes, like casseroles, quiches or atop salads and this easy recipe for a Muffin Frittata. For other simple ideas for cooking eggs in combination with vegetables, visit IncredibleEgg.org/recipes.

References:

1 US National Library of Medicine. Medline Plus: Vitamin D. Online. Available at: http://www.nlm.nih.gov/medlineplus/druginfo/natural/929.html. Accessed October 24, 2011.

2 US Department of Agriculture, Agricultural Research Service, 2011. USDA National Nutrient Database for Standard Reference, Release 24. Online. Available at: Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00. Accessed October 24, 2011.

About the American Egg Board (AEB)

AEB is the U.S. egg producer’s link to the consumer in communicating the value of The incredible edible egg™ and is funded from a national legislative checkoff on all egg production from companies with greater than 75,000 layers, in the continental United States. The board consists of 18 members and 18 alternates from all regions of the country who are appointed by the Secretary of Agriculture. The AEB staff carries out the programs under the board direction. AEB is located in Park Ridge, Ill. Visit www.IncredibleEgg.org for more information.

About the Egg Nutrition Center (ENC)

The Egg Nutrition Center (ENC) is the health education and research center of the American Egg Board. Established in 1979, ENC provides science-based information to health promotion agencies, physicians, dietitians, nutritional scientists, media and consumers on issues related to egg nutrition and the role of eggs in the American diet. ENC is located in Park Ridge, IL. Visit www.eggnutritioncenter.org or www.nutritionunscrambled.com for more information.

Egg Nutrition News Bureau
312-233-1211
info@eggnutrition.org

Brattleboro, VT  (Food-News.net)  Seventy eight percent – more U.S. families than ever before – say they are choosing organic foods, according to a recently published study by the Organic Trade Association (OTA).  “In a time when the severity of the economy means making tough choices, it is extremely encouraging to see consumers vote with their values by including quality organic products in their shopping carts,” said Christine Bushway, OTA’s Executive Director and CEO. The finding is one of many contained in OTA’s newly released 2011 U.S. Families’ Organic Attitudes and Beliefs Study. “It’s clear that with more than three-quarters of U.S. families choosing organic, this has moved way beyond a niche market,” Bushway added.

According to the study, four in ten families indicate they are buying more organic products than they were a year ago. The findings are in line with those in OTA’s 2011 Organic Industry Survey, which revealed that the U.S. organic industry grew at a rate of nearly eight percent in 2010. Fueled by consumer choice and demand, the organic sector is one of the few components of the U.S. economy that continues to add jobs.

Nearly half – 48 percent – of parents surveyed revealed that their strongest motivator for buying organic is their belief that organic products “are healthier for me and my children.” Other motivators for purchasing organic included concern over the effects of pesticides, hormones and antibiotics on children, and the desire to avoid highly processed or artificial ingredients.

Nearly a decade after the federal rules for organic were implemented, 72 percent of parents are now familiar with the USDA Organic seal, up significantly from 65 percent in 2009. However, the study also found that three in ten U.S. families are new entrants to the organic marketplace. This figure is consistent with prior years’ findings, and indicates a need for continued outreach and education on the verified benefits offered by organic agriculture and products.

For the study, OTA, in partnership with KIWI Magazine, polled nearly 1,300 U.S. families about their attitudes and behaviors relating to organic foods. The total sample reflects the target population of U.S. households at a confidence interval of +/-3% at the 95% confidence level. This is the third year the study has been conducted.

The study contains in-depth information about organic consumers’ demographics, purchase motivation, understanding of organic, willingness to substitute when organic is not available, and attitudes about Genetically Modified Organisms (GMOs).  Also contained in the study is strategic information about organic influencers’ communication patterns, online behaviors and much more.

The 2011 U.S. Families’ Organic Attitudes and Beliefs Study is available for purchase by visiting OTA’s bookstore (https://www.ota.com/bookstore/2.html).

The Organic Trade Association (OTA) is the membership-based business association for organic agriculture and products in North America. OTA is the leading voice for the organic trade in the United States, representing over 6,500 organic businesses across 49 states. Its members include growers, shippers, processors, certifiers, farmers’ associations, distributors, importers, exporters, consultants, retailers and others. OTA’s Board of Directors is democratically elected by its members. OTA’s mission is to promote and protect the growth of organic trade to benefit the environment, farmers, the public and the economy.

Butterball's Turkey Talk-Line Shares Top Turkey Tips

Butterball's Turkey Talk-Line Shares Top Turkey Tips

Garner, NC  (Food-News.net)  With Thanksgiving being one of the most celebrated meals of the year, it’s no surprise that holiday cooks want a flawless meal for their family and friends. That’s why this year, Butterball is gathering years of questions and cooking knowledge to compile their top “make it better” tips. Expert advice and suggestions from delicious side dishes to cooking methods will be shared via live chat on Butterball.com, Facebook, Twitter, emails and calls at 1-800-BUTTERBALL (800-288-8372).

“Cooks can reach us in more ways than ever this year for our best tips for a picture-perfect Thanksgiving,” said Mary Clingman, director of the Butterball Turkey Talk-Line. “Whether Thanksgiving cooks read the 60 tweets per minute we share on Thanksgiving Day, seek bilingual assistance, watch how-to videos on Butterball.com or send us questions via email, our best advice is always plan ahead.”

Top Five “Make It Better” Tips

Here are a few ways Butterball will help Thanksgiving cooks make this year’s Thanksgiving meal even better:

  • Thawing with Ease: Thawing in the refrigerator is the recommended method. For every four pounds of turkey, allow at least one day of thawing in the refrigerator. However, if your turkey is still frozen and you’re short on time, submerge the turkey in cold water. Leave the turkey in the wrapper, place it in a tub or sink of cold water and allow 30 minutes of thaw time for every pound of turkey.
  • Food Prep 101: Practice good food safety procedures: wash hands often; keep raw turkey and ready-to-eat foods separated; cook foods to proper temperatures – the turkey should reach 180° F in the thigh, 170° F in the breast and 165° F in the center of the stuffing; and refrigerate cooked turkey promptly to reduce temperature to below 40° F.
  • It’s All About How You Cook It: The Butterball Turkey Talk-Line experts recommend the open pan roasting method using a flat rack in a shallow pan so that the turkey cooks evenly and is raised off the bottom of the pan. If you don’t have a flat rack, take a long piece of Reynolds Wrap® Aluminum Foil and crinkle it the long way to create a tube like shape. Then shape the tube of foil into a medium sized circle to place at the bottom of the pan. Place the turkey on this homemade cooking rack – this elevates the turkey, reduces the amount of dishes (just toss the rack in the trash) and cooks the turkey evenly.
  • Bites of Wisdom: Recipes don’t have to be trendy or complicated to impress guests. Butterball’s Master Chef Tony Seta suggests taking traditional mashed potatoes and adding simple ingredients – Butterball Turkey Bacon and Asiago cheese – that’ll create a little extra flavor. Don’t anticipate any leftovers!
  • Don’t Break the Bank: Start thinking about the meal in advance and look for ways to save. Butterball provides easy ways for Thanksgiving cooks to save by partnering with brands synonymous with Thanksgiving including Stove Top® Stuffing Mix, Heinz® HomeStyle Gravy, Pillsbury®, Reynolds and more!

If you need more help, access Thanksgiving advice from the Butterball Turkey Talk-Line experts no matter where you are – in the aisles, at the dinner table or in the kitchen.

  • Live Chat: Engage with our turkey experts during live chats throughout the month of November and receive real-time suggestions and advice to ensure a flawless holiday.
  • Facebook and Twitter: Help is also available through the Butterball Facebook and Twitter pages with real-time tips and turkey prep information.
  • Butterball.com: Log on the website or mobile site to receive turkey advice, promotions, and new recipes. In addition, three popular food and lifestyle bloggers will post recipe ideas and personal anecdotes, including special tips on how to make your Thanksgiving better than ever.
  • 1-800-BUTTERBALL: Turkey Talk-Line experts will be available this season starting November 1, 2011, through December 25, 2011, to answer questions and assist Thanksgiving cooks.

About the Butterball Turkey Talk-Line

One of the first national, toll-free consumer help lines, the original Turkey Talk-Line staff of six home economists fielded questions from 11,000 turkey-troubled Americans during its first season in November 1981.  On Thanksgiving Day, the small group took hundreds of calls – with only a rolodex of notes and their own knowledge to help them answer the nation’s questions.  Today, professionally trained turkey experts assist more than 100,000 cooks each year in the United States and Canada during the holiday season.  With 50 staff members, the Turkey Talk-Line has the resources to answer questions from either English- or Spanish-speaking callers, as well as respond to questions via email.

About Butterball, LLC

Butterball, LLC offers consumers opportunities to celebrate traditional holidays and every day meal occasions with the Butterball branded line of products. As the most recognized name in turkey, the brand represents more than 50 years of cherished memories with consumers by providing quality, great tasting products that make meals something to celebrate every day.

As an industry leader in quality and food safety, the company employs numerous processes to ensure the health of flocks and implements recognized prevention measures to exceed food safety standards in its six plants, located in North Carolina, Colorado, Arkansas and Missouri. In addition, Butterball has surpassed important workplace safety and health benchmarks set forth by OSHA’s Voluntary Production Program.

Headquartered in Garner, N.C., Butterball, LLC is the largest producer of turkey products in the U.S. – producing 1 billion pounds of turkey each year. The company’s retail and foodservice products are distributed throughout the U.S. and in more than 50 countries

For more information about Butterball, visit www.butterball.com, or call 1-800-BUTTERBALL (1-800-288-8372) for answers to your turkey preparation questions.

New Armour Lower Sodium Pepperoni Offers Healthier Alternative Without Sacrificing Taste

New Armour Lower Sodium Pepperoni Offers Healthier Alternative Without Sacrificing Taste

Lisle, IL  (Food-News.net)  Armour® has created an option for sodium-conscious consumers who love pepperoni, but aren’t willing to sacrifice flavor.  The use of a breakthrough, all-natural sodium replacer allows Armour to reduce sodium by 50 percent versus its regular pepperoni.  Armour Lower Sodium Pepperoni offers a snack and or ingredient choice for the nearly 25 percent of consumers who monitor sodium on nutrition labels.*

“We’ve found one size does not fit all as pepperoni consumers have developed strong preferences for specific sizes, forms and flavors,” said AJ Miller, brand manager with the John Morrell Food Group. “Our lower-sodium pepperoni offers an alternative for people with healthier lifestyles while giving them the great taste of pepperoni they love.”

Pepperoni is frequently used as a pizza topping and, according to The New York Times, the Italian-American creation has become the most popular pizza topping in America.  Additional uses of pepperoni have also grown in popularity, with consumers using it as a snack in itself, with crackers or as an ingredient in a sandwich or salad.**

Armour Lower Sodium Pepperoni is available in 5.0-ounce resealable packages. The product is now available at Wal-Mart, Meijer and other popular retail outlets, with greater distribution anticipated in 2012. For more information please visit www.armourmeats.com.

* The Healthy Eating Consumer Trend Report, Technomic 2010

** Ashcraft Attitudes and Usage Analysis 2010

About John Morrell Food Group

With over a century and a half of experience, our brands have become respected and well known for providing premium-quality meat products to families across the United States. With products ranging from lunchmeat and franks to smoked sausage, bacon and pepperoni, the John Morrell Food Group is an important part of consumers’ mealtimes. The John Morrell Food Group offers several national and regional brands including Armour®, Eckrich®, John Morrell®, Curly’s®, Patrick Cudahy®, Carando®, Healthy Ones®, Margherita®, and LunchMakers®.

Arlington, VA  (Food-News.net)  Year-round outdoor cooking is on the rise as consumers are becoming more adventurous chefs, forgoing the oven or stove-top and opting for turkey and trimmings cooked on the grill, smoker or fryer. According to the Hearth, Patio & Barbecue Association (HPBA) 2011 State of the Barbecue Industry report, 62 percent of consumers are cooking outdoors year-round and 15 percent are cooking part of their Thanksgiving meals outside, up 9 percent from 2009. Whether it’s for the convenience, minimal cleanup or crisp fresh air, consumers are willing to prepare the entire Thanksgiving meal – from the turkey to desserts – outdoors.

“As the popularity of year-round outdoor cooking continues to grow, so does our appetite to try new techniques, gadgets and recipes – even for Thanksgiving,” said Leslie Wheeler, HPBA communications director. “This holiday season, be adventurous and try cooking your turkey and classic side dishes outside for a convenient, flavorful and healthy way to prepare your holiday feast.”

Along with new techniques, gadgets and recipes, Americans agree that there are many reasons they are cooking outdoors this holiday season – and all year round – according to new State of the Barbecue Industry report findings. Consumers say they’ll cook outdoors for:

  • More flavorful food preparation (58%),
  • Cost savings compared to eating out (47%),
  • Healthier preparation (38%),
  • Less cooking time compared to oven recipes (24%)

The National Turkey Federation (NTF) agrees: “With an estimated 46 million turkeys being cooked this holiday season, Americans are continuously looking for ways to reinvent their Thanksgiving feasts,” said Sherrie Rosenblatt, NTF vice president of marketing and communications. “Turkeys can be fried, smoked or even grilled to add a new twist on the traditional Thanksgiving turkey.”

HPBA and NTF offer the following preparation and cooking tips to ensure a safe and delicious meal:

Turkey Time

  • Purchase a whole turkey according to the weight recommendations in your grill, smoker or fryer owner’s manual.
  • Thaw the turkey completely and pat it dry. Cook the bird un-stuffed.
  • Brine the turkey for increased flavor and moisture.
  • Outdoor cooking times depend on many factors: the size and shape of the turkey, the distance from the heat and the outside air temperature. Allow more time on cold or windy days and at high altitudes. Allow less time in very hot weather.
  • Have a food thermometer handy to measure the internal temperature of the bird; the temperature should be 165 degrees F, but most people prefer it to reach 170 degrees F in the breast and 180 degrees F in the thigh.

Safety First

  • Check to make sure the grill, smoker or fryer is in working order.
  • Be sure to read the owner’s manual for safety precautions.
  • Stock up on enough charcoal, propane, oil or wood chips needed to cook the meal.
  • Be sure to use the grill, smoker or fryer outside only – never indoors – and make sure that it’s set-up on a flat, stable surface, preferably on a protective grill pad, and away from any combustible materials.

Savory Grilled Turkey: The Ultimate Grilled Turkey

Delight holiday guests’ taste buds with a new take on the holiday bird. The savory and rich flavor profile the grill adds to the turkey will keep your recipe in the books for seasons to come.

1 (12 pound) whole turkey
1 Cup unsalted butter, cubed
1/2 Cup cider vinegar
1/2 Cup freshly squeezed lemon juice
1 Tablespoon Worcestershire sauce
1 Tablespoon A.1. steak sauce
1 Teaspoon kosher salt
1 Teaspoon freshly ground black pepper
1 Teaspoon Louisiana-style hot sauce

  1. Remove giblets from turkey (discard or save for another use).
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan in the center. Skewer turkey openings closed.
  3. When the grill temperature has reached about 350 degrees F, place turkey on the grill rack, directly over the drip pan. Grill, covered, over indirect medium heat for 1 hour.
  4. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer for 10 minutes, stirring occasionally. Remove from the heat. Set aside and cover 2/3 cup for serving.
  5. Continue to grill turkey 1 hour-2 hours longer or until a meat thermometer reads 175 degrees F in the thigh, basting frequently with remaining sauce.
  6. Cover turkey and let stand for 15 minutes before carving. Serve with reserved sauce.

*Recipe courtesy of NTF

For more recipes and tips on grilling, smoking and frying turkey, visit HPBA at www.hpba.org, www.facebook.com/TheBBQSource, www.twitter.com/TheBBQSource and NTF at www.eatturkey.com, www.facebook.com/NationalTurkeyFederation, or www.twitter.com/TurkeyGal.

About Hearth, Patio & Barbecue Association (HPBA)

The 2,800-member Hearth, Patio & Barbecue Association (HPBA), based in Arlington, VA, is the North American industry association for manufacturers, retailers, distributors, representatives, service firms and allied associates for all types of hearth, barbecue and patio appliances, fuels and accessories.  The association provides professional member services and industry support in education, statistics, government relations, marketing, advertising, and consumer education.

About the National Turkey Federation

The National Turkey Federation (NTF) is the national advocate for all segments of the $14 billion turkey industry, providing services and conducting activities that increase demand for its members’ products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products.

Survey: More Americans Can Benefit from Pecan Diet

Survey: More Americans Can Benefit from Pecan Diet

Atlanta, GA  (Food-News.net)  A new survey suggests that pecans are one of nature’s best kept secrets.  Although medical research suggests that eating pecans in moderation may reduce the risk of heart disease, 54 percent of Americans are unaware that pecans are good for you.  Heart disease is the leading cause of death in the United States, according to the Centers for Disease Control.

Most Americans eat pecans in a baked good or dessert, according to the survey of 1,000 U.S. adults conducted by Chicago-based Blue Chip Marketing.  But health experts suggest you “think outside the pie” and snack on pecans as well.  Pecans fit right into the latest USDA Dietary Guidelines for Americans which recommend a variety of protein foods, including seafood, lean meat, eggs, beans and nuts, such as pecans.

Substituting about one ounce of pecans into your daily diet is a healthy alternative for many traditional snack foods, according to Beth Hubrich, R.D., a registered dietitian with the National Pecan Shellers Association.

“Pecans are a power food that stay with you longer than high carbohydrate snacks that your body burns through quickly,” Hubrich said.  “Their tender texture and rich, buttery flavor make pecans an ideal snack choice.”

Dr. Dennis Lucero, a physician and pharmacist at the Lovelace Medical Center in Albuquerque, NM, agrees.

“Heart disease is the #1 killer of all Americans,” Lucero said.  “Eating pecans fills you up with lots of heart healthy ingredients to help reduce that risk.  That includes mono-unsaturated and poly-unsaturated fat, antioxidants and fiber.”

There’s no better time to start eating healthy by substituting pecans for other snack foods.  Here are a few suggestions from the National Pecan Shellers Association:

  • Instead of salty snacks, bring about 20 pecan halves to work to snack on throughout the day.  Pecans are naturally sodium-free.
  • Sprinkle pecans on top of your yogurt, cereal or salad and you’ll get more zinc – an important nutrient for proper growth and strong immunity.

A study published in the January 2011 issue of The Journal of Nutrition suggests that Vitamin E (an antioxidant) in pecans may help contribute to heart disease prevention by increasing antioxidant-levels in the body and reducing LDL “bad” cholesterol.

For photos, recipes and more information on the health benefits of pecans, visit www.ilovepecans.org.