Archive for February, 2012

Lisa's Organics Introduces New Line of Frozen Veggie Sides in "Chef Inspired" Sauces

Lisa's Organics Introduces New Line of Frozen Veggie Sides in "Chef Inspired" Sauces

Carnelian Bay, CA  (Food News)  Lisa’s Organics is a new line of domestically grown organic vegetable side dishes in “Chef Inspired” sauces that come in 10-ounce bags made from #2 recyclable materials. “As a busy wife and mom, I often don’t have the time to create home-cooked meals like I used to. So I created Lisa’s Organics vegetable side dishes as a way to serve delicious hot meals in minutes,” says Lisa Boudreau, Founder of Lisa’s Organics.

The complete line includes: Southwest Vegetables in Ranchero Sauce, California Vegetables in Balsamic Glaze, Broccoli Florets in Gorgonzola Bleu Cheese Sauce, Sweet Peas with Onions in Parmesan Herb Broth and Whole Green Beans with Sun-Dried Tomatoes in Garlic Olive Oil Sauce. All the vegetables are organically farmed in the USA and Canada. See the full line at http://www.lisasorganics.com.

About Lisa’s Organics

Lisa’s Organics is a California based company specializing in the production of high-quality grade A organic fruits and vegetables exclusively from North American farmers. For over 14 years, Lisa’s Organics has been selling organic vegetables from U.S. and Canadian farmers. Today, the company offers many different varieties of organic fruits and vegetables and has launched a new line of frozen vegetable side dishes in chef-inspired sauces. The new line is available in natural food stores nationwide including Whole Foods, PCC Natural Markets, Earth Fare, MOM’s, Mother’s Markets, Bristol Farms and more retailers are being added every day. For a complete list visit http://www.lisasorganics.com for the most updated store listing.



Chilean Blueberry Organization Introduces a Comprehensive Nutrition Resource

Chilean Blueberry Organization Introduces a Comprehensive Nutrition Resource

Sonoma, CA  (Food News)  A new and insightful nutritional brochure extolling the benefits of fresh winter blueberries is being offered by the Chilean Blueberry Committee, a division of the Chilean Fresh Fruit Association.

Available online at http://www.ChileanFruitOnline.com, the brochure is chock-full of health information, nutrition tips, and fun facts about the Little Blue Dynamos(sm)*, along with easy recipes featuring fresh, ripe blueberries and other Chilean fruits.

“We developed the brochure as a fun, easy-to-use way to communicate the benefits of fresh blueberries from Chile,” said Tom Tjerandsen, North American Managing Director of the Chilean Fresh Fruit Association. “Blueberries are some of the healthiest, tastiest and most versatile fruits available, and this brochure packs a lot of useful information about them into a simple package – not unlike the way blueberries pack a powerful nutritional punch inside their own little blue package.”

Considered by many leading nutrition experts as a “superfood,” blueberries are shown to improve brain function, prevent Alzheimer’s and dementia (according to independent university studies), and lower the risk of heart disease and cancer, among other benefits. Consumers are encouraged to learn more by visiting the website now.

In addition to the Little Blue Dynamos(sm) brochure, dozens of winter-spring recipes and videos are available on the website, from breakfast offerings to luscious deserts and everything in between. Award-winning wine country chef Lisa Hemenway leads the step-by-step video demonstrations for Fresh Fruit Pizza, Blueberry Bread Pudding with Lemon Custard Sauce and more. Lisa has been delighting Sonoma County diners with her gourmet flair for almost 30 years and regularly incorporates fresh blueberries into her restaurant offerings. Since summer-fresh blueberries are available now in grocery stores everywhere, these fresh new recipes and brochure are great resources for creative ways to incorporate fruit nutrition into winter diets.

U.S. and Canadian consumers can also take comfort in knowing that their fruit comes from a reliable source. Chile is a leader in state-of-the-art production techniques that protect the environment, maximize fruit quality, and meet or exceed all official U.S. standards for food safety. Chile is currently the second largest producer of cultivated blueberries worldwide and also the leading grower in the Southern Hemisphere, where the fruit is available during the winter season, when it is not being harvested in the Northern Hemisphere. To learn more, visit http://www.ChileanFruitOnline.com.

Heartland Pasta offers special coupon for Facebook “likers.”

Trying Gluten Free Pasta Just Got Less Expensive

Trying Gluten Free Pasta Just Got Less Expensive

Kansas City, MO  (Food News)  There are a lot of reasons to LOVE Heartland Pasta – a brand dedicated to creating nutritious pasta for the health-conscious consumer and that makes happy plates happen for families everywhere.

And now, there’s all the more reason to LIKE us. For a limited time, when Facebook users “like” the Heartland Pasta Facebook page, they will receive a coupon for 55 cents off their next purchase of Heartland Pasta. It’s a great chance to sample delicious pasta, such as Heartland Gluten Free, which is every bit as great as traditional pasta.

It’s as simple as clicking “like” on http://www.facebook.com/HeartlandPasta.

“As more Americans embrace a gluten free lifestyle, they’re looking for menu options that don’t compromise on taste,” said Laura Daggett, Customer Brands Marketing Manager at American Italian Pasta Company, maker of Heartland Pasta. “We’re confident that they will love Heartland Pasta, and that our gluten free pasta can stand up to traditional pasta around the family dinner table.”

The coupon is good for use on any of Heartland Pasta’s traditional, whole wheat or gluten free products.

“Regardless of which Heartland Pasta consumers choose, we’re all about healthy, great-tasting meals,” added Daggett. “And we think we can turn that “like” to “love” in just a few forkfuls.”

Recipes, cooking instructions and gluten free dining resources can be found at http://www.heartlandpasta.com.

About Heartland Pasta

Heartland Pasta (http://www.heartlandpasta.com) is dedicated to making pasta that helps families live a healthy lifestyle, with a wide variety of affordable traditional, whole wheat and gluten free pasta products that deliver great flavor, texture and performance.

Heartland Pasta is a brand of The American Italian Pasta Company (AIPC), North America’s largest producer of dry pasta. Employing more than 600 employees, AIPC produces pasta for consumption in the United States and abroad. We take pride in our facilities and quality of products. Our customers are some of the largest food retailers in the world, and we provide much of the pasta consumed by the food service industry, including restaurants, cafeterias and schools through food brokers and distributors in the United States, Canada and Mexico. AIPC was founded in 1986 and is based in Kansas City, Mo.

Crimson Cup Coffee & Tea, an artisanal coffee roaster and coffee shop business consultant with 20 years of industry experience, has developed a franchise alternative for independent coffee shops. Crimson Cup’s 7 Steps program provides all the benefits of a coffee shop franchise, but without expensive franchise fees, complicated contracts or restrictive business practices.

Coffee Roaster Develops Franchise Alternative for Independent Coffee Shops

Coffee Roaster Develops Franchise Alternative for Independent Coffee Shops

Columbus, OH  (Food News)  Thinking of buying a coffee shop franchise? Consider Crimson Cup instead! The artisanal coffee roaster and coffee shop business consultant has introduced a comprehensive coffee shop development program. Crimson Cup’s 7 Steps program is based on its experience in helping hundreds of independent coffee houses become thriving businesses – without the large fees, complicated contracts or restrictive business practices of a coffee shop franchise.

“Coffee shop franchises often charge large fees for the right to use their name and to purchase their products and equipment,” said Greg Ubert, founder and president of Crimson Cup Coffee & Tea. “Crimson Cup offers all the benefits of a franchise, including experienced consulting, tested equipment and award-winning products, but without the fees and restrictions.”

Coffee shop franchises typically dictate the franchisee’s name, logo, building layout, employee dress and many other aspects of the business. Not Crimson Cup. “From the name of your shop to signage to seating, you’re in charge of what is, after all, your business,” Ubert said. “But you can avoid many of the pitfalls of going it alone by taking advantage of our experience of what works.”

Ubert provides a blueprint for independent coffee shop success in his book, Seven Steps to Success in the Specialty Coffee Industry. Now in its second printing, this common-sense guide is the foundation of Crimson Cup’s 7 Steps program.

Through this program, Crimson Cup helps new coffee shops get off the ground by assisting owners with choosing a winning location and developing a solid coffee shop business plan. As well as consulting on efficient equipment choice and layout, menu selection, staff recruiting and other aspects of opening the business, Crimson Cup provides several days of comprehensive, free training for the coffee shop owner and staff. A Crimson Cup consultant stays on site through opening day to ensure the coffee house is off to a great start.

Coffee shop franchises often lock franchise owners into a multi-year agreement. “There are no long-term contracts with Crimson Cup,” Ubert said. “Hundreds of independent coffee shops keep buying from us because we deliver great-tasting coffee and coffee house products, supply high-quality equipment and supplies and provide effective marketing strategies and materials – all of which contributes to their ongoing success.”

To learn more about the 7 Steps program or to schedule an initial consultation, call 888-800-9224 or visit the Crimson Cup website.

About Crimson Cup Coffee & Tea

Since 1991, Crimson Cup Coffee & Tea has roasted and packaged quality, great-tasting coffee in Columbus, Ohio and taught independent business owners how to be successful in specialty coffee. In 2007, Crimson Cup opened its first company-owned coffee house, which joined a network of more than 350 independent coffee houses, grocers, college and universities, and food service operations across 25 states that serve Crimson Cup beverages. For more information, visit crimsoncup.com.

Auntie Anne’s Offers Free Pretzel Day on March 3

Soft Pretzel Favorite Feeds Nationwide Pretzel Obsession

Soft Pretzel Favorite Feeds Nationwide Pretzel Obsession

Lancaster, PA  (Food News)  Each year, the world’s largest franchisor of hand-rolled soft pretzels twists more than 98 million pretzels. On Saturday, March 3, Auntie Anne’s expects to give away one million of those freshly-baked pretzels during its nationwide Free Pretzel Day event. From 10 a.m. to 3 p.m., everyone who visits their local Auntie Anne’s store will receive one complimentary Original or Cinnamon Sugar Pretzel, the company’s two most popular flavors.

After experiencing a mouth-watering, golden brown soft pretzel, guests will be encouraged to visit Auntie Anne’s Facebook page and complete a three-question survey about their free pretzel experience. Five hundred entrants will be randomly selected to win a limited edition Auntie Anne’s T-shirt.

Free Pretzel Day also provides the opportunity to introduce guests to Auntie Anne’s new national charitable partner, Alex’s Lemonade Stand Foundation (ALSF). Throughout 2012, Auntie Anne’s will help change children’s lives by fighting childhood cancer with this nonprofit organization, which is committed to raising money and awareness of childhood cancer causes (primarily research into treatments and cures). Auntie Anne’s will embark on its inaugural nationwide fundraising event for ALSF this summer.

Auntie Anne’s hosted its first nationwide Free Pretzel Day event in 2006 to thank loyal guests and invite new customers to taste the gourmet soft pretzel. Subsequent “no strings attached” free pretzel events were hosted in 2008 and 2010. The 2012 event invites guests to fulfill their snacking obsession, a fresh, hot Auntie Anne’s Pretzel.

About Auntie Anne’s

Auntie Anne’s Inc. is the world’s largest franchisor of hand-rolled soft pretzels, supporting more than 1,170 Auntie Anne’s® Pretzels locations worldwide. The concept mixes, twists, and bakes pretzels to golden brown perfection in full view of customers. Auntie Anne’s is committed to pretzel perfection by guaranteeing you will love its pretzels or they will replace them with ones that you do. For more information about Auntie Anne’s Inc., visit auntieannes.com, http://www.facebook.com/auntieannespretzels, or http://www.twitter.com/AuntieAnnes.

A gathering of culinary stars from the Food Network will be joined by a roster of notable chef/restaurateurs and stellar viticulture brands at the 3rd Annual Food + Wine Festival Palm Desert on March 23-25.

Food + Wine Festival Palm Desert March 23-25, 2012 Features Popular Food Network Stars

Mark Peel, Food Network Top Chef Master, Executive Chef/Owner of Campanile & Tar Pit Restaurants will be a featured chef.

Palm Desert, CA  (Food News)  The event will feature several Food Network stars that will make presentations and engage the public in entertaining cooking demonstrations throughout the three-day culinary festival.

The 2012 Food + Wine Festival Palm Desert culinary celebration will begin on Friday, March 23 with a sumptuous lunch with several James Beard winning chefs. The festival will continue on Saturday and Sunday, March 24 and 25 with food tastings, wine pairings, and cooking demonstrations by numerous celebrity chefs, among them will be several Food Network television celebrity chefs:

  •     Alejandra Schrader – Top Finalist in Fox’s Master Chef with Gordon Ramsay

A trained architect and urban planner, she left her former career in real estate development and urban planning to pursue her love of food and passion for cooking. She will soon have a book published based on her food blog Cook Global, Eat at Home. Chef Schrader also has a private chef business Cucina Cocina and does frequent cooking demonstrations and TV appearances.

  •     Mark Peel – Top Chef Master, Executive Chef/Owner of Campanile & Tar Pit Restaurants

Among Chef Peel’s numerous awards, he received the James Beard Foundation’s “Outstanding Restaurant Award,” the “Los Angeles Culinary Master of the Year”, and Food & Wine magazine’s “Best New Chefs. His book “New Classic Family Dinners” was selected as one of the top 10 cookbooks by Amazon in 2009 and commemorated his 20th anniversary of his award-winning Campanile restaurant.

  •     Adam Gertler — Finalist on The Next Food Network Star, host of Will Work for Food, and Food Network Challenge: All Star Grill Off

A cook, entertainer and food enthusiast, Gertler charmed audiences in the 4th season of Food Network’s hit primetime series The Next Food Network Star. Following that in 2009 he began hosting Food Network’s new series Will Work for Food, exploring a variety of jobs related to the food industry across the country.

  •     Chris Crary – Top Chef Texas and Executive Chef, Whist Restaurant

Chris Crary appeared on Season 9 of the Food Network TV series Top Chef Texas and is presently the Chef de Cuisine at the award-winning restaurant Whist in Santa Monica. After receiving his degree in Culinary Arts, Chef Crary ventured to California to begin his culinary journey where he trained with his mentor Tony DiSalvo, former chef at Jean Georges in New York. His approach to cuisine incorporates Italian, Asian, and Spanish influences.

  •     Jill Davie – Food Network’s Top Iron Chef and Hot Chef

A graduate of the Culinary Institute of America, Chef Davie has since become a popular TV personality and has appeared in numerous Food Network shows including winning the title of one of its most popular shows, Top Iron Chef. She also bested her fellow competitors to take the title of Hot Chef and was co-host of Shopping with Chefs.
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The Food & Wine Festival Palm Desert will offer the public a memorable experience of extravagant tastings, fabulous wines from around the world, and educational presentations by master vintners. The event is sponsored by City of Palm Desert, Viking Range Corporation, KCET, Stella Artois, Costco Wholesale, Wilson Daniels, Ltd., Trinchero Family Estates, Temecula Valley Wine Growers Association, Irish Dairy Board, Icelandic Glacial, Lancaster Estates, Roth Winery, Godiva Chocolatier, Cunard, Mount Gay Rum and Jensen’s Finest Foods.

This event benefits the Friends of the James Beard Foundation and the Endowed Scholarship Fund of the Culinary Institute of America.

For a complete listing of each participating chef, restaurant, winery, sponsor visit http://www.palmdesertfoodandwine.com Food + Wine Festival Palm Desert is produced by J. Hocker & Associates, LLC and Palm Springs Life magazine. For more information, tickets, or sponsorship opportunities, contact Jeff Hocker at 760-320-5272 or via e-mail at jeffhocker1@gmail.com. For updates and tickets log on to http://www.palmdesertfoodandwine.com or http://www.fashionweekelpaseo.com. Follow updates on: facebook.com/palmdesertfoodandwine.

Palm Springs Life engages readers with topical monthly articles, including richly drawn celebrity profiles; intelligent features on contemporary culture, art, architecture, fashion, interior design, and lifestyle; a who’s who on the desert’s vibrant social scene; and the ultimate guide to what to do, where to go and what to see.

Palm Springs Life and http://www.palmspringslife.com are the essential lifestyle media for the eight dynamic cities of the Palm Springs Desert Resorts. Enriching the lives of residents and visitors from around the world for more than 50 years, Palm Springs Life has achieved icon status — and a rare place in the publishing world. Palm Springs Life is published monthly by Desert Publications Inc. which also publishes lifestyle magazines throughout the West Coast.

Introducing a new style of pimento cheese to the northern consumer

Introducing a new style of pimento cheese to the northern consumer

Pawleys Island, SC  (Food News)  Homestyle pimento cheese, a staple in the South, is a new taste for northern consumers. Go into any Giant Foods, Stop & Shop or Martins Supermarket and you’ll see a new product on the shelf, Palmetto Cheese – The Pimento Cheese with Soul. Ahold USA, a grocery store operator based out of Carlisle, PA and Quincy, MA, added Palmetto Cheese to over 750 locations. With the addition of Ahold stores, Palmetto Cheese is now available in over 2,200 locations in 22 states.

Pimento cheese impostors, those products that resemble an orange goo, have been prevalent on store shelves in the northern states for some time now. Palmetto Cheese sets itself apart by using premium sharp cheddar cheese, Hellmann’s Mayonnaise and a unique production process that maintains the homemade texture. Palmetto Cheese’s spread beyond the South is due in part to tourists carrying the product back home with them and requesting the pimento cheese at their store.

“People have a very negative view of pimento cheese because they’ve never had real pimento cheese,” says Sassy Henry, creator of Palmetto Cheese. “Real pimento cheese is typically made by your mother or grandmother in your kitchen and this is the next best thing. It was made in my kitchen, so it basically is my pimento cheese, it just happens to be at your grocery store.”

Serving tips for Palmetto Cheese

Pimento cheese is a versatile product that can be served in a multitude of ways:
Use as a topping for steaks, hamburgers, chili, baked potatoes and salads
Add it to your favorite dishes: mashed potatoes, macaroni and cheese, roasted potatoes, casseroles, soups and chowders.
For more recipes and tips, visit http://www.pimentocheese.com/servingtips.php

About Palmetto Cheese

Palmetto Cheese – The Pimento Cheese with Soul! is a brand of authentic, southern style pimento cheese from Pawleys Island Specialty Foods based out of Pawleys Island, SC. The company was founded by Sassy and Brian Henry in 2006. Palmetto Cheese is manufactured and packaged at Duke Sandwich Productions located in Simpsonville, SC. The brand is sold in three varieties: Original, Jalapeño and Bacon.
To view our e-brochure, please visit http://www.pimentocheese.com/uniflip_publication/.

Greenlight Beverages to Refresh Alternative Drinks Market

Greenlight Beverages to Refresh Alternative Drinks Market

Los Angeles, CA  (Food News)  Greenlight Beverages is poised to make a splash in the alternative drinks market. The maker of Chronic Ice, an all-natural health tea made with green and black teas, cane sugar, and hemp seed powder, will introduce two new tea flavors and a soda next month. This is just the start of Greenlight Beverages’ foray into the new-age beverage market.

“People are looking for an alternative to the artificial drinks that dominate the mainstream market,” noted Jamal Weathers, a co-founder of Greenlight Beverages. “Consumers are thirsty for a great-tasting drink that naturally gives them a boost of energy.”

Chronic Ice is a health tea, and the nation’s first premium hemp beverage. It is made with organic sugar cane, whole-leaf green tea, black tea and hemp seed. Each serving of the antioxidant-rich, healthy tea is free of preservatives and high-fructose corn syrup. It has been tested with oncologists and enjoyed by celebrities like Cee Lo Green, Goodie Mob, Drake, and boxing champion Floyd Mayweather.

The Lemon Classic flavor of Chronic Ice is now available in stores around California, Hawaii, Oregon, Washington State, Washington DC, and Florida. Two new flavors of Chronic Ice hemp iced tea will be introduced next month: The Grape Escape and Peach Perfection. Greenlight Beverages will simultaneously launch its first soda, Chronic Ice Ginger Ale, made with real ginger extract, cane sugar, and hemp seed powder. With the launch of the new varieties, all flavors of Chronic Ice will get a completely new packaging design that expresses the hemp beverage’s refreshing-now-and-healthy-later benefits.

Chronic Ice was developed by Kush Boys and Chronic Candy, but will be solely associated with Greenlight Beverages with the launch of the new flavors and can designs. Greenlight Beverages will focus exclusively on healthful drinks, and plans to introduce additional brands to the alternative beverage market in the future.

For more information about Greenlight Beverages, visit greenlightbeverages.com or call (888) 557-3332.

About Greenlight Beverages

Greenlight Beverages is a Los Angeles-based company focused on bringing healthful drinks to the alternative beverage market. Greenlight Beverages is proud to present Chronic Ice, the nation’s first premium hemp beverage. Made with green and black teas, hemp seed powder, and pure cane sugar, Chronic Ice is the perfect alternative to the chemicals and corn syrup found in other drinks.

Wild Salmon Snack Packs now available in peppered and teriyaki flavors.

Acme Smoked Fish Launches RubyBay King Salmon Jerky

Acme Smoked Fish Launches RubyBay King Salmon Jerky

Brooklyn, NY  (Food News)  Acme Smoked Fish Corporation announces to the public the launch of its all-natural, ready-to-eat King Salmon Jerky snack packs under the company’s Ruby Bay® brand. This brand is widely recognized for pairing innovative flavors and techniques with traditional methods to produce extraordinary seafood products that capture the hearts of food enthusiasts nationwide. King Salmon Jerky is now available online at http://store.rubybayseafood.com as well as in Whole Foods, Stew Leonards, and many more specialty food stores.

Ruby Bay® King Salmon Jerky is made with selected wild-caught King Alaskan salmon, which is hand cut and prepared using the company’s signature seasoning recipes. The company then slowly smokes its salmon using real cherry and alder woods to give it its intense, aromatic and mildly woodsy taste. Each 1.25 ounce pack is re-sealable to retain its rich flavor and freshness while providing optimal convenience.

“Our newest King Salmon Jerky line extends the healthy, upscale Ruby Bay smoked seafood brand into a compact and portable pack,” explains Gabriel Viteri, Vice President of Strategy and Business Development. “A delicacy ideal for foodies and adventure seekers on-the-go, King Salmon Jerky is naturally high in Omega-3 fatty acids, protein, and vitamin D.”

Like all Acme Smoked Fish products, the company’s King Salmon Jerky is meticulously handled, prepared and packaged. King Salmon Jerky is the latest fare to join the company’s distinguished range of certified kosher smoked fish products.

For more information about the new Salmon Jerky product, please visit http://www.rubybayseafood.com or call us at 718-383-8585

About Acme Smoked Fish Corporation

Founded in 1954, Acme Smoked Fish Corporation is a family owned and operated smoked fish producer and distributor. The company is recognized for its New York style Kosher smoked and pickled seafood products. Based in Brooklyn, New York, the widely recognized brand is committed to providing a superior quality product. Acme Smoked Fish family of brands are widely distributed throughout the United States via leading supermarkets, gourmet and specialty stores, warehouse clubs, delis, and restaurants.

Contact
Gabriel Viteri
Vice President of Strategy and Business Development
Acme Smoked Fish Corporation
718.383.8585
gviteri(at)acmesmokedfish(dot)com
http://www.acmesmokedfish.com

Kansas City, MO  (Food News)  The American Heart Association has certified another Kansas City Steak product (the 5 oz. Top Sirloin Steak) as part of its Heart-Check Food Certification Program. The program places the association’s Heart-Check mark on food packages to help healthy consumers easily and quickly identify heart-healthy foods.

“We are extremely proud to receive this American Heart Association certification because it is such a trusted health organization,” says said Edward Scavuzzo, President of Kansas City Steak Company. “Today, Kansas City Steak has added a great nutrition option to our growing Seasoned Steaks product line of extra lean beef which can be part of a sensible eating plan. Nutrients in extra lean beef, such as protein, iron and zinc, help people feel satisfied longer and get more nutrition from their calories without sacrificing taste.”

The American Heart Association’s Heart-Check mark is the most trusted nutrition icon on food packaging. The Top Sirloin Steaks by Kansas City Steak are perfect for those who are focused on healthy eating options. They are exceptionally lean, trimmed of all exterior fat, and have the same robust, beefy flavor as all other Kansas City Steak top sirloin options. They are cut from mid-western Kansas, corn-fed beef and aged for up to 28 days.

Founded in 1932, the Kansas City Steak Company™ is a family-owned company that offers a variety of the highest quality meats and other fine foods direct to the consumer through the company’s catalog, website and toll-free phone number (1-800-524-1844). For more information about other heart healthy options from Kansas City Steak, go to The American Heart Association section on the website.

About the Heart-Check Mark

The American Heart Association established the Heart-Check mark in 1995 to give consumers an easy, reliable system for identifying heart-healthy foods as a first step in building a sensible eating plan. More than 900 products that bear the Heart-Check mark have been screened and verified by the association to meet criteria for saturated fat and cholesterol. To learn more about the Heart-Check mark, and to see a complete list of certified products and participating companies, visit heartcheckmark.org.

Lansing, MI  (Food News)  Once known only for its pie persona, tart cherries have emerged as one of today’s hottest Super Fruits, with leading health and trends experts buzzing about the fruit’s promising benefits. Today, with the help of leading health expert Dr. Wendy Bazilian, DrPH, MA, RD, the cherry industry launched The Red Report, a new look at the power of tart cherries, featuring more than 50 peer-reviewed scientific studies on tart cherries.

One of tart cherries’ key claims to fame is their powerhouse of antioxidants.  According to top trend forecasters, antioxidants remain a top indicator of health-promoting foods, with nine (93%) out of 10 adults aware of antioxidants, and one-third (31%) are making a strong effort to consume more.(1,2)  Tart cherries have among the highest levels of antioxidants of other super foods, ranking 14 in the top 50 for highest antioxidant content per serving size, according to a recent study.(3-7) And, tart cherries have as many, if not more, antioxidants than many other fruits.(5,8)

“The power of this Super Fruit is clear, and what’s so remarkable is how far tart cherries have come over the last few years,” said Dr. Bazilian, author of The SuperFoodsRx Diet: Lose Weight with the Power of SuperNutrients. “For example, the fruit has long been believed to have pain relief benefits, and today, there’s a strong and significant body of evidence backing that up. I love when modern science confirms what people have anecdotally known and experienced for decades.”

“Beyond their health benefits, tart cherries are shaping today’s key health and nutrition trends, called out in some of the latest reports as ‘the’ Super Fruit to watch,” added Dr. Bazilian. Currently, nine in 10 adults (91%) think it’s very important to get their nutrients from foods that are naturally rich in vitamins and minerals, with vitamin A a key nutrient in demand.(9)  Tart cherries contain 19 times more vitamin A than blueberries or strawberries.

The Science Behind the Power of Red

Anthocyanins are the key antioxidant compound in tart cherries, responsible for the fruit’s bright red color. In fact, tart cherries contain significantly more anthocyanins than other fruits, including sweet cherries.(10,11)  A growing body of research has linked the anthocyanins in tart cherries to reduced inflammation, at levels comparable to some well-known pain medication.(10, 12) This inflammatory benefit is likely behind cherries’ ability to reduce risk for arthritis and gout, promote cardiovascular health and most recently, to aid muscle recovery and reduce oxidative stress in athletes. The Red Report is the first compilation to include the latest research supporting tart cherries’ exercise recovery and pain relief benefits. Key highlights include:

  • Recent research published in the American College of Sports Medicine’s journal Medicine & Science in Sports & Exercise revealed that tart cherries could help athletes reduce muscle damage to recover faster from a tough workout.(13)
  • Other research supports the pain relief benefits of incorporating tart cherries in a training routine. In one study, runners who drank cherry juice twice a day for seven days prior to and on the day of a long-distance relay had significantly less muscle pain following the race.(14)
  • Increasingly, sports nutritionists and endurance athletes are following The Red Recovery Routine at www.choosecherries.com, designed to support athletic performance and recovery with a focus on tart cherries ability to reduce exercise-induced inflammation.

While researchers continue to explore the benefits of tart cherries, The Red Report also gives a nod to tart cherries’ emerging benefits, including preliminary research linking tart cherry juice to improvements in sleep patterns.

Why Go Red Instead?

Available every day of the year in dried, frozen and juice forms, and versatile enough to include in any dish, tart cherries can be a powerful way to boost fruit intake and meet current dietary recommendations of two daily fruit servings. In fact, experts suggest that 1-2 servings of cherries daily can help provide some of the health benefits identified in the research.

“Now more than ever there’s good reason to choose cherries,” said Dr. Bazilian. “With just one in five adults eating enough fruit each day, it’s my goal as a doctor of public health and dietitian to encourage people to add a variety of fruits to their diets and specifically think about form and color to help guide their fruit intake.”

In addition to being a versatile Super Fruit, “tart cherries have that unique sweet-tart taste that people are seeking,” added Dr. Bazilian. According to the IFIC Foundation 2011 Food & Health Survey: Consumer Attitudes Toward Food Safety, Nutrition & Health, taste remains the top driver of America’s food decisions making it essential to find great-tasting fruit options.Tangy and sour flavors are quickly becoming two of America’s favorite flavors, ranking among the top ten.(15)

To download The Red Report, to learn more about the health benefits of cherries and to find recipes and tips, visit www.choosecherries.com.

The Cherry Marketing Institute (CMI) is an organization funded by North American tart cherry growers and processors.  CMI’s mission is to increase the demand for tart cherries through promotion, market expansion, product development and research.  For more information on the science supporting the unique health benefits of cherries and for cherry recipes and menu ideas, visit www.choosecherries.com.

Sources:

1.       Mintel. Functional Foods – US. August, 2009.
2.       Multi-Sponsor Surveys, 2010. The 2010 Gallup Study of Nutrient Knowledge & Composition. Multi-Sponsor Surveys, Princeton, N.J. www.multisponsor.com.
3.       Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Agric Food Chem 2004;52:4026-4037.
4.       Kirakosyan A, Seymour EM, Llanes DEU, Kaufman PB, Bolling SF. Chemical profile and antioxidant capacities of tart cherry products. Food Chem 2009;115:20-25.
5.       Seymour EM, Ou B. Phytochemical and diverse antioxidant profile of whole tart cherries (Prunus cerasus). FASEB J 2011;25:773.14.
6.       Wang H, Nair MG, Strasburg GM, Booren AM, Gray JI. Antioxidant polyphenols from tart cherries (Prunus cerasus). J Agric Food Chem 1999;47:840-844.
7.       Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR, Blomhoff R. Content of redox-active compounds (i.e., antioxidants) in foods consumed in the United States. Am J Clin Nutr 2006;84:95-135.
8.      U.S. Department of Agriculture, Agriculture Research Service. 2010 Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata/orac.
9.       HealthFocus, International, 2009. U.S. Trend Study. St. Petersburg, FL. www.healthfocus.com.
10.   Seeram NP, Momin RA, Nair MG, Bourquin LD. Cyclooxygenase inhibitory and antioxidant cyanidin glycosides in cherries and berries. Phytomedicine 2001;8:362-369.
11.    Kim DO, Heo HJ, Kim YJ, Yang HS, Lee CY. Sweet and sour cherry phenolics and their protective effects on neuronal cells. J Agric Food Chem 2005;53:9921-9927
12.    Tall JM, Seeram NP, Zhao C, Nair MG, Meyer RA, Raja SN. Tart cherry anthocyanins suppress inflammation-induced pain behavior in rat. Behav Brain Res 2004;153:181-188.
13.    Bowtell JL, Sumners DP, Dyer A, Fox P, Mileva KN. Montmorency cherry juice reduces muscle damage caused by intensive strength exercise. Med Sci Sports Exerc. 2011;43:1544-1551.
14.    Kuehl KS, Perrier ET, Elliot DL, Chestnutt J. Efficacy of tart cherry juice in reducing muscle pain during running: a randomized controlled trial. J Int Soc Sports Nutr 2010;7:17-22.
15.    Technomic, 2011. MarketBriefing. Technomic Information Services. Chicago, IL. www.technomic.com

 

Chicago, IL  (Food News)  A match offer from the Bank of America Charitable Foundation proved to be the motivating factor in nearly $1 million in personal financial contributions – from more than 8,000 donors across the country – and helped to provide more than 26 million meals this holiday season through Feeding America’s “Give A Meal” campaign.

The campaign was launched this past holiday season and proved to be an overwhelming success. The program was a collective effort to fight the pressing issue of hunger in large and small communities through combined personal donations via Feeding America and Bank of America websites.

As the campaign’s signature partner, Bank of America, through its Gift for Opportunity fund, contributed $2 for every $1 donated via feedingamerica.org/BankofAmerica or bankofamerica.com/give.  Combined with Bank of America’s initial $1 million donation to Feeding America at the outset of the campaign, the successful outcome is a final donation of $2.5 million towards hunger-relief in the United States.

At a time when many individuals and families are struggling to put food on the table, the opportunity for donors to contribute funds locally to food banks, and extend this support through the company’s matching donation, helped motivate and increase donations to the fight against hunger.

Jennifer Mason, who owns the Best Ink Store in Virginia Beach, Virginia, has given to her local food bank (the Foodbank of Southeastern Virginia) in the past, but when she saw the chance to more than double her donation; she immediately jumped on the opportunity.

“The Foodbank of Southeastern Virginia serves one in four people in our community who do not know where their next meal is coming from.  As a supporter of the food bank, I wanted to leverage my gift of $5,000 and activate Bank of America’s matching donation to generate more revenue to the food bank in support of their programs to feed the hungry,” she said.

Similar stories of motivated donors were heard from across Feeding America’s network of more than 200 member food banks nationwide.

“With one in nine residents in eastern Massachusetts now at risk of hunger, we are grateful to Bank of America’s efforts to help The Greater Boston Food Bank end hunger in our community,” said Catherine D’Amato, President and CEO, The Greater Boston Food Bank. “Their support not only helped to raise additional funds, but also helped to raise more awareness around the critical issue of hunger in America. With their help, we can end hunger here.”

Bank of America’s support of the “Give A Meal” campaign stems from its longstanding commitment to serve pressing needs in the communities it serves.  “Give A Meal” provided an opportunity to engage individuals – on a local level –to help fight hunger in the United States.

“We are thrilled with the response to the Gift for Opportunity fund, and more importantly we are pleased that a significant number of families in need will have access to meals thanks to the generous contributions of individuals across the country,” said Kerry Sullivan, president of the Bank of America Charitable Foundation. “With nearly 49 million people in America struggling with hunger, we continue to look for meaningful ways to be part of the solution to help those at risk of hunger and other critical needs.”

Along with Bank of America, a number of other corporate partners, such as Dillard’s, HMSHost, HoneyBaked Ham, and Winn-Dixie teamed up with Feeding America for the initiative. Emmy Award winning talk show host Rachael Ray, celebrity Chef Mario Batali, host of ABC’s The Chew, Australian chef and television star Curtis Stone, rock sensations Benji and Joel Madden, Entertainment Tonight correspondent Samantha Harris, Grammy Award winning singer Monica, Food Network star Ellie Krieger, chef and TV host Sara Gore, TV food critic and host Katie Lee, Extra Virgin husband and wife hosts actress Debi Mazar and chef Gabriele Corcos, and the platinum selling band OneRepublic also lent their name to the effort.

About Feeding America

Feeding America provides low-income individuals and families with the fuel to survive and even thrive. As the nation’s leading domestic hunger-relief charity, our network members supply food to more than 37 million Americans each year, including 14 million children and 3 million seniors. Serving the entire United States, more than 200 member food banks support 61,000 agencies that address hunger in all of its forms. For more information on how you can fight hunger in your community and across the country, visit http://www.feedingamerica.org. Find us on Facebook at facebook.com/FeedingAmerica or follow our news on Twitter at twitter.com/FeedingAmerica.

Washington  (Food News)  Share Our Strength®, the nation’s leading nonprofit working to end childhood hunger, encourages bakers everywhere to take their extra day in 2012 – Leap Day – and make it  count by committing to host a bake sale to help end childhood hunger. Individuals and groups sign up to host bake sales in their local communities and send the funds they raise to support Share Our Strength’s No Kid Hungry® Campaign. The ninth annual Great American Bake Sale, presented by Domino Sugar®, C&H Sugar® and Duncan Hines®, officially launches on February 29 and runs through the end of the year.

In addition to the leap year launch, the Great American Bake Sale will hold its National Challenge Weekend April 20-22, with a goal of hosting 500 bake sales – at least 10 in every state – in one weekend. The first 300 bake sale hosts to submit $275 or more from bake sales held on National Challenge Weekend will receive a Jay at Play’s Little Miss Muffin Pop N Flip™ toy, a 9″ doll tucked inside rubber muffin cups, to thank them for their efforts.

“With one in five kids in America struggling with hunger, it’s more important than ever to get involved and help connect children with the food they need,” says Great American Bake Sale Director Amy Crowell. “It’s one of the simplest and most enduring fundraising ideas around. Every year, we see families, kids, businesses, churches and organizations of every kind signing up to host sales and raise money to help make sure that every child in the U.S. gets the food he or she needs.”

Since 2003, more than 1.2 million people have participated in the Great American Bake Sale, raising more than $8 million—funds Share Our Strength uses in a variety of ways, from working with Federal and state governments and local nonprofits to make sure that children and parents at-risk of hunger are using the nutrition programs they’re eligible for; to educating families about how to plan, shop for and prepare the affordable, healthy meals; and advocating for change that will end childhood hunger in America.

“Every bake sale brings Share Our Strength one step closer to ending childhood hunger in America, whether it raises $50 or $5,000,” Crowell says. “Our online Bake Sale Resource Center provides tools and ideas for making every bake sale as successful and fun as possible. Bakers will find planning checklists, templates for flyers, tips on location, pricing and photography and more all online. They can also be part of the bake sale community and share photos and experience from their individual or group events on our Facebook page.”

Visit www.GreatAmericanBakeSale.org for additional information or, to get started right away, go to www.GreatAmericanBakeSale.org/signup.

About Share Our Strength’s Great American Bake Sale

Share Our Strength’s Great American Bake Sale, presented by Domino® Sugar and C&H® Sugar, and Duncan Hines®, is a national fundraising initiative that encourages Americans to host bake sales in their communities to support the No Kid Hungry® Campaign, Share Our Strength’s® national effort to end childhood hunger in America by 2015. Since 2003, more than 1.2 million people have participated in Great American Bake Sale, raising more than $8 million to make sure there is no kid hungry in America. Great American Bake Sale is supported by official bakeware partner Chicago Metallic™, national television partner Food Network®, national magazine partner Family Circle™, official baking ingredient partner Solo and official toy partner Little Miss Muffin™. Visit GreatAmericanBakeSale.org.

About Domino Sugar/C&H Sugar

Domino® Sugar and C&H® Sugar are two of the leading brands of all natural, pure cane sugar in America. Together they are part of the Domino Foods, Inc. family of products. Domino® Sugar and C&H® Sugar have their own rich histories that each span over 100 years–Domino ® in the Northeast and C&H® in the Western part of the country. Domino Foods, Inc. is proud to offer bakers in America two of the nation’s leading brands of fine quality pure cane sugar products.

About Duncan Hines

Duncan Hines® inspires today’s passionate bakers to “bake on” by exploring the endless possibilities of innovative and decadent baking creations. The Duncan Hines product line includes more than 80 mixes ranging from cakes and brownies to muffins and cookies as well as Amazing Glazes™ dessert toppings and ready-to-spread frosting.  With a relentless commitment to quality, every product and recipe is developed in celebration of Duncan Hines, a real man and foodie who, before Fodor’s or Zagat, traveled the country in search of the best culinary and pastry inspiration. For more information on Duncan Hines, log onto www.duncanhines.com . Duncan Hines® is a portfolio brand of Pinnacle Foods Group LLC.

Washington  (Food News)  Show your loved ones how much you really care by going heart-healthy with soyfoods.

February is American Heart Month and the perfect time to take steps to protect our hearts for the ones we love.  According to the Centers for Disease Control and Prevention (CDC), cardiovascular disease is the leading cause of death in the United States(1).  The good news is that great tasting and great-for-you soyfoods have a high quality soy protein known to lower cholesterol and protect our hearts(2). Research has shown that the effect of soy protein on blood cholesterol is enhanced when combined with other heart-healthy foods and ingredients, such as fiber, nuts, and plant sterols(3).

The U.S. Food and Drug Administration (FDA) authorized health claim recognizes that 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease(4). Since 1999, numerous meta-analyses and significant examination of peer-reviewed data have continued to support the FDA health claim(5).

Heart-healthy ideas that will impress that special someone:

  • Surprise your sweetie by making them breakfast in bed; heart-shaped pancakes made with soymilk and topped with fresh fruit will start their day off right.
  • Plan a picnic in the park; pack sandwiches made with veggie deli slices and soy cheese for a high protein, low saturated fat, cholesterol free meal.
  • Coffee shops are the perfect place for an afternoon date; go for the soymilk option when ordering your favorite beverage.
  • There’s nothing more romantic than a home-made meal; set the mood by serving spaghetti and meatless meatballs with a glass of wine by candle light.

Incorporating soyfoods into your daily diet is easy. For more meal and recipe ideas please visit www.soyfoods.org.  For more information on soyfoods and heart disease, please visit http://www.soyfoods.org/nutrition-health/soy-for-heart-disease.

The Soyfoods Association of North America (SANA) is a non-profit trade association that has been promoting consumption of soyfoods in the diet since 1978. SANA is committed to encouraging sustainability, integrity and growth in the soyfoods industry by promoting the benefits and consumption of soy-based foods and ingredients in diets. More information is available at www.soyfoods.org.

(1) Centers for Disease Control and Prevention. “Be One in a Million this American Heart Month.” http://www.cdc.gov/features/heartmonth. Accessed: Feb 6, 2012.
(2) McDonald, A. Radiant Development. Effects of soy protein on total cholesterol and LDL-cholesterol: review of published studies 1998-2008. May 23, 2008. Submitted to FDA, June 18, 2008.
(3)  Jenkins D, Jones P, Lamarche B, Kendall C, Faulkner D, Cermakova L, Gigleux I, Ramprasath V, de Souza R, Ireland C, Patel D, Srichaikul K, Abdulnour S, Bashyam B, Collier C, Hoshizaki S, Josse R, Leiter L, Connelly P, Frohlich J. Effect of a dietary portfolio of cholesterol-lowering foods given at 2 levels of intensity of dietary advice on serum lipids in hyperlipidemia .JAMA;2011, 306(8):831-839.
(4) “Food Labeling: Health Claims; Soy Protein and Coronary Heart Disease (Final Rule).” Federal Register 64 FR 57699 (October 26, 1999) p. 57700. Available from: http://www.fda.gov/food/labelingnutrition/labelclaims/healthclaimsmeetingsignificantscientificagreementssa/ucm074740.htm; Accessed: Sept 12, 2011.
(5) Anderson JA, Bush HM. Soy protein effects on serum lipoproteins: a quality assessment and meta-analysis of randomized, controlled studies J Am Col of Nutr. 2011;30:79–91.

The Soyfoods Association of North America
1050 17th Street, N.W. Suite 600
Washington, DC 20036
(202) 659-3520
Contact: Erica Rose