We spoke with Jeff Dunn, CEO of Bolthouse Farms and former senior executive at Coca-Cola, in a one-on-one interview after his inspiring session “Creating Fruits & Veggies Passion!” at this year’s PMA Fresh Summit in New Orleans. From the acquisition of Bolthouse Farms by Campbell and industry issues and trends to marketing to kids in the future and a brand new partnership with PMA to begin a marketing community, we get the scoop from straight from the source.
SB: The natural foods and premium juice industry is exploding and more and more large companies are acquiring smaller health-oriented companies. What has changed for Bolthouse Farms since Campbell acquired it 15 months ago? Has it changed the direction of the brand at all?
Not at all, and the reason is that because when they bought us, Denise Morrison, the CEO, part of the deal in buying us was that she really wanted to leave us as a sustainable company, she recognized our mission was slightly different than theirs, but mostly, our business system was different. (read more…)
Sales of single-serve coffee pods continue to rise as consumers turn to one-cup brewers for their convenience and wide array of flavor options. But as more people choose single-serve pods as their preferred coffee method, concerns about the environmental impact of the non-recyclable, non-biodegradable pods have become harder to ignore. For a time, the only choice for consumers who wanted to reduce the waste produced by their single-cup brewer was to use a refillable insert. But now, a recent breakthrough by Canada’s Canterbury Coffee has brought a 90% biodegradable single-serve coffee pod to market. I interviewed Derek Perkins, senior marketing manager with Canterbury Coffee about how OneCoffee was created.
Why did it take so long for a biodegradable, organic single-serve coffee cup to hit the market? What are the challenges of creating a biodegradable single-serve cup?
It’s taken two years of intense R&D to develop this product. There are numerous challenges. (read more…)
Sparkling ICE, TalkingRain’s line of flavored, no-calorie carbonated waters, has seen explosive growth in the past few years as consumers seek out healthier beverages and demand for flavored waters continues to grow. In addition to being a major player in the flavored water trend, the brand is participating in the consumer craze for all things culinary by teaming with New York City-based chef Jordan Carfagno on a collection of recipes featuring Sparkling ICE beverages. I interviewed Nina Morrison, VP of community and customer relations for TalkingRain Beverage Company about why the brand decided to seek out a chef and how they create the recipes.
When and why did Sparkling ICE decide to start offering recipes?
Although Sparkling ICE’s bold flavor refreshment is delicious when enjoyed on its own, we also knew our beverage served as an excellent cocktail mixer. At first our team used Sparkling ICE as a low-calorie substitute for cocktails that are usually loaded with sugar and calories, for example our mixologists created our Sparkling ICE Lemon Lime Margarita. We then started to get a bit more creative, testing Sparkling ICE in recipes for popsicles, punches, and even cake mixes and grilling glazes. (read more…)
Tonight in Las Vegas, finalists will compete in Bombay Sapphire’s 7th Annual search for the nation’s “Most Imaginative Bartender.” In a qualifying competition last month, Chad Spangler of Farmers Fishers Bakers won the title of Washington D.C. finalist with his drink the Bloomingdale, which incorporates a raspberry shrub, absinthe and Bombay Sapphire gin infused with galangal. I interviewed Spangler about the inspiration behind his winning drink, what defines D.C. cocktail culture and his plan of attack for the Vegas finals.
Where did you come up with the idea for your winning cocktail, the Bloomingdale?
I wanted to create a drink to express Bombay Sapphire’s aromatic mix of botanicals in a subtle but complex way. Galangal was used instead of a more typical ginger because the spice, although pronounced, only influences the finish. The foam provides a base for aromatics to jump out, and a sweet entry to the drink. The apple cider raspberry shrub adds a fruit component, but acts mainly as a balancing agent. (read more…)
These days, U.S. consumers are nearly as likely to order a glass of wine as a beer, according to a new Gallup poll that reveals a shift in the alcoholic beverage of choice from two decades ago, when beer enjoyed a 20-point lead. It’s one of several shifting trends revealed by the poll, which compares current data with information collected between 1992 and 1994.
Some 60% of Americans say they drink an alcoholic beverage at least occasionally, the poll found, with 36% saying they prefer a beer, 35% opting for wine and 23% choosing liquor. Shifting trends are most pronounced among people age 18-to-29; in 1992, 71% of the drinkers in that age group chose beer compared to 41% this year; meanwhile, 24% of the group opts for wine today compared to 14% two decades ago, and 28% sip spirits compared to 13% in 1992. Older consumers made fewer changes, but those in the 30-to-49 range inched away from beer and wine toward spirits while 46% of those 50 and older opted for wine instead of cocktails or beer. (read more…)