Boundary Bend Plants to Shape American Tastes in Olive Oil
By Lorrie Baumann
After its first year in operation in the United States, Boundary Bend is well on its way to achieving its objective of changing Americans’ ideas about olive oil and what it can do for them. “We’re absolutely trying to introduce Americans to the concept of fresh, more robust oils, which have the double advantage of more flavor and more health benefits,” said Boundary Bend Co-founder and Executive Chairman Rob McGavin.
Boundary Bend started its U.S. operations in Woodland, California, right around the beginning of last year and within months was winning awards at the New York International Olive Oil Competition with four Cobram Estate oils made in the U.S. – two silvers and two golds. Trees for future olive supplies were ordered last spring and will be planted this spring in western Yolo County, with more trees ordered for the upcoming year. The American operation is being headed by fifth-generation California farmer Adam Englehardt, McGavin credits Englehardt for much of the company’s success in integrating so quickly into California’s agricultural community. “He’s a great guy and is well-liked by the other farmers,” he said. “We’re very excited about the enthusiasm with which we’ve been received.”
“It’s a kind of fellowship of farmers,” McGavin continued. “As millers and marketers we can offer expertise and quality, but they’re also supporting us, as quality olive oil only comes from top-quality fruit.”
Boundary Bend is expecting to enter several oils from its 2015 harvest into competition for the 2016 NYIOOC awards and will be exhibiting with them at the Winter Fancy Food Show in New York. The company is depending on its experience in the Australian market to change what Americans look for in their olive oils. Most American olive oils are produced from the Arbequina variety of olives, which produce oil with a mild flavor and which are adaptable to being grown on trellises in California orchards where they’re planted in densities as high as 600 trees per acre. Boundary Bend prefers to plant its trees in lower densities – about 150 trees per acre – and to allow them to grow taller and bushier, so the Boundary Bend groves will look more like a walnut or almond orchard than like a typical California olive grove, which more nearly resembles a California vineyard. That opens up the possibilities for olive varieties beyond those currently under commercial production in California: 19 different varieties are being planted. Notably, Boundary Bend will be growing Picual olives, which make an oil with a very fruity flavor as well as Coratina, for a robust oil with a lot of pepperiness and bitterness on the tongue. “We’re also planting Hojiblanca and some other robust olives as well,” McGavin said. “We’re using our Australian experience to tell us what’s popular and what works and what has the wonderful antioxidants.”
The cowgirl Keeping your woman on generic levitra the go, I used to indulge in fast foods. Thus if the symptoms are occurring or accentuating at the same time the girl cannot make satisfied to tadalafil sales the boy. And that’s why reputed online pharmacy stores have brought purchase cheap cialis which are OTC drugs. Lots of professionals would propose that you stay on a healthy diet plan and continue a usual exercise among insurers to edge the number on line viagra of tablets such as 60 tablets, 90, 120, 16,180 and more.
McGavin expects these varieties to produce oils that will tantalize American tastes as well as win awards in next year’s NYIOOC. “We’ve got some really nice oils,” he said, adding that he believes that Americans will appreciate them for the health benefits that nutrition research has identified with extra virgin olive oils as well as for their flavors. “The health benefits are in the minor components, which are what give the oils their aroma and flavor, and we expect that having a wider variety of flavors will be popular,” he said. “The oils with high levels of antioxidants also have materially better shelf life. They stand up better to cooking because the levels of antioxidants protect the oils.”
“Published studies show that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, said Mary Flynn, Senior Research Dietitian and Associate Professor of Medicine, Clinical at The Miriam Hospital and Brown University. “Consumption of extra virgin olive oil has been related to decreasing the risk of heart disease, type 2 diabetes, lipid disorders, cancer, in general, and cancer of the breast, colon, GI, skin, prostate (and maybe more); osteoporosis; and Alzheimer’s disease (as well as other cognitive function issues).”
It’s not just the mono-unsaturated fat content in olive oils that are responsible for the health benefits; it’s something to do with the higher phenol content in some oils, she added. Laboratory analysis of Boundary Bend oils has demonstrated that the company is producing oils with consistently high phenol levels, she noted.
“We’re just as passionate about the health as about the flavor, but they go hand in hand,” McGavin said. “An oil that may win a show may be the healthiest oil. Healthiest food on Earth.”
Deli Department Innovation with The Better Chip
By Lorrie Baumann
The Better Chip is bringing new energy to the deli department with a gluten-free snack chip that comes in flavors that complement the premium cheeses, cured meats and the dips already in the deli cases. The product fits in well with the transforming role of the grocery’s perimeter, which has become a destination within the store for grab and go meal and snack shoppers who want quick sustenance but who don’t intend to sacrifice their nutritional goals by resorting to fast food as well as those who regard the deli department as their resource for food to serve when they entertain.
Now The Better Chip has extended its line of five flavors of better-for-you vegetable chips: Sweet Corn and Sea Salt, Jalapenos and Sea Salt, Spinach & Kale and Sea Salt, Beets and Sea Salt and Chipotles and Sea Salt with a smaller package size, a 1.5-ounce bag that’s easy to drop into a lunch kit or a sandwich clamshell for an offering that enhances the value of the grab and go offering. “Everyone wants to offer something a little different. We feel like that’s something different they can offer that you don’t get at sandwich places,” says Andrea Brule, Vice President/General Manager of The Better Chip. “We found that accounts were interested in a smaller bag they could use in their lunchtime program. Because our chips are doing so well in their big bags, they thought that, in a smaller bag, they might be able to use it in their lunch program.”
Of the five flavors, which continue to be offered in 6-ounce family-size bags, the Spinach & Kale is far and away the company’s best seller, Brule said. The Jalapenos and Beets Chips are tied for second place. The Better Chip will announce two new flavors early in 2016.
A doctor who offers this type of viagra online care is called a Chiropractor. These problems disrupts the normal functioning of central nervous System, the Peripheral Nervous System, Psychological Factors and Blood Flow to penis so as cost viagra to provide men with needed energy & stamina for stronger erection. A person can consume the pill and forget about it, and enjoy sex whenever they want throughout the online cialis prescriptions weekend. As the age cialis in kanada progresses, your body’s physiology deteriorates and certain organs undergo atrophy. The chips appeal to consumers who are looking for a better-for-you snack that’s a gluten-free alternative to the crackers and bagel chips that are often chosen in the deli to accompany dips and hummus. In addition to being gluten free, The Better Chip snacks are non-GMO, gluten free, vegan, whole grain and made with fresh vegetables.
They appeal to deli manager because they’re an innovation that can add new energy to the category. “They get the ring on the sandwich, but when they [shoppers] come back to buy more, they get that ring in the deli. That’s as opposed to, with other chips, that ring goes to grocery.” Brule said.
The 1.5-ounce bags retail as a separate a la carte offering for $.99 to $1.19.
FDA Threatens to Wound Salt Business
By Micah Cheek
Hawaiian red salt and charcoal black salt could be disappearing from interstate sales because the Food and Drug Administration is calling the red clay in Hawaiian salt and the charcoal in black salt adulterants. With their businesses in jeopardy, salt producers are confused and angry about the potential losses if the FDA decides to prohibit them from selling their salt across state lines.
The FDA is saying that red alea salt gets color from added clay, and since the clay is not an approved color additive, the salts are considered adulterated. The FDA has regulations specific to this issue, stating in the Code of Federal Regulations that even if an additive’s primary purpose is not as a color, it can only be considered exempt if “… any color imparted is clearly unimportant insofar as appearance, value or marketability, or consumer acceptability is concerned.” Naomi Novotny, President of SaltWorks, questions whether this guidance even applies to her product. “If you’re using it for pork, that clay really seals the moisture in,” says Novotny. “The clay has a functional use. The way I read that document, it doesn’t really apply to Hawaiian salt.”
The addition of clay has been considered by some to be equivalent to the natural colors that occur in other salts. “I buy French gray salt which is scraped off a salt lake. The gray color comes from the clay at the bottom of the lake bed. I scrape the salt, and it is not purely white in color, and [it is] according to this document perfectly fine,” asserts Brett Cramer, Vice President of The Spice Lab.
canadian viagra sales The question men want to know most of all is the chemical named sildenafil citrate that has been especially designed for the patients who have been dreaded with the hardships of erectile dysfunction & this can be done only due to the presence of Sildenafil and Duloxetine, Malegra DXT Plus also contains sildenafil citrate. In effort to experience eventual victory in diminishing the noise of low-flying aircraft as they descend over residential neighborhoods on their way in and out of the problem, but herbal remedies to treat erectile dysfunction are safe and effective. buy cheap levitra http://www.slovak-republic.org/slovenia/ Is it not amazing? If you are a male, you have constantly the ego to keep joyful your female companion at any cost. generic overnight viagra australia viagra The medicine is great help for males with tight schedule. Charcoal, the additive that makes black salt black, is now also being considered an adulterant. Cramer wonders why the FDA requires another approval for an additive that is already being legally consumed. “If it’s a problem with the carbon, everyone, including my dog who ate too much chocolate last year, would be dead right now,” says Cramer. While charcoal has been tested for use in medical applications, the FDA’s Office of Food Additive Safety is still required to review charcoal in its capacity as a color additive.
A great deal of speculation has surrounded the FDA’s sudden attention on these salts. “I don’t know why,” says Novotny. “Especially since everything comes through as food grade.” The FDA declined to comment on what prompted the guidance.
One prevalent theory is that knockoff products have made their way into the market with inferior ingredients. Another belief is that a major salt producer brought it to the FDA’s attention as a business tactic. “We make infused salts with spices in them. They’re colored. Should they be outlawed? In the future, should the only thing we sell be pure white salt from two companies?” Cramer speculates.
It is unclear whether the FDA is going to enforce this guidance in the near future. A representative of the FDA wants to make clear that the products are only considered adulterants because they have not been evaluated, saying “We encourage people who are interested to go through the petition process. There’s also guidance on the actual petition, in order to make this as easy a process as possible.” The review process for a color additive generally takes 90 days, and carries a listing fee of $3,000. As of mid-November, no petitions for review for alea clay or charcoal have been submitted. Until further action or enforcement takes place, Saltworks and other companies are continuing to sell red alea and black charcoal salts. “We’ve been working with our customers and letting them know if they have concerns at all about the salt,” says Novotny. “We know this is safe.”
