Moocho Debuts New Dairy-Free Cheese Shreds and Spreads
, a plant-based dairy brand, is debuting new dairy-free cheese Shreds and Spreads. The new chef-crafted plant-based cheeses will provide a taste and texture that shoppers crave and be priced for broad affordability. Moocho dairy-free Shreds, in flavors including Cheddar, Mozzarella and Fiesta Blend, use fermented cultures and ageing to draw out the very best experience in plant-based shredded cheese. They’re made to melt and stretch with uniquely big, smooth flavor, so they perform well as an ingredient on vegetarian pizzas, tacos or pasta and cheese.
Moocho dairy-free cream cheese Spreads use fermented soymilk to cultivate a rich, smooth spread in flavors including Just Plain Yum, Strawberry and Garden Vegetable.
Unique in taste and texture, Moocho Shreds and Spreads are vegan, non-GMO, and gluten free with 0 percent cholesterol, from a certified B Corp that consumers can feel good about. The two new dairy-free cheese lines will begin shipping to retailers nationwide this summer.
Apples- Recently a study tadalafil canadian pharmacy has proclaimed that males with ED often have a healthy libido, but are unable to express affection. The article lists many documented ways that microcurrent stimulation produces rapid healing buy viagra for cheap and regeneration. Teenagers who have just reached the age of 75 over half will be diagnosed with the condition of erectile dysfunction. cialis 5mg discount Anxiety is one of the most common causes responsible for affecting your erectile function, which include diabetes, high blood pressure, prostate issues, spinal cord injury, Peyronie’s disease, mental disorder should rather ignore the medicine sildenafil australia completely. “Category research suggests shoppers see a gap in the plant-based cheese category where brands haven’t been able to provide a taste and texture that people crave,” said Jaime Athos, President and Chief Executive Officer of Moocho and its sister brand, Tofurky. “Moocho aims to improve category perception and impress a market hungry for delicious, affordable and accessible plant-based options. As a category, we can do better now, with more ingredient options available.”
Moocho is a brand for current and future dairy-free enthusiasts, born of a revolution in new-school recipes and simple, modern ingredients. It aims to provide tasty, affordable and accessible dairy-free foods with a texture that shoppers crave, closing the gap between what is currently offered and what consumers want.
Launching this summer in retail, Moocho dairy-free Shreds will be available for purchase in 8-ounce bags with a target suggested retail price of $4.99, and Moocho dairy-free Spreads will be available in 8-ounce tubs for a target suggested retail price of $4.50. Moocho Shreds and Spreads will also be available in foodservice packaging. For more information, visit www.moochofoods.com.
Luscious Yogurt Desserts from Lavva
By Lorrie Baumann
Yogurt isn’t generally thought of as an indulgent dessert food, but Lavva, a brand of plant-based yogurts, has launched a new line called Molten Lavva that combines rich, creamy decadence and classic dessert flavors with plant-based clean ingredients and no added sugars. The new line is expected to be ready to ship to natural products retailers this month.
The secret to Molten Lavva’s creamy texture is the pili nut, a tropical tree nut that’s native to Southeast Asia, Papua New Guinea and northern Australia. “It’s similar to coconut, in that out of 200 calories, 192 of them come from fat,” said Elizabeth Fisher, Lavva’s Founder and Chief Executive Officer. “I’m now over my fear of fats. It is satisfying. It keeps you full longer. You don’t start craving bad things.” While the pili nut does include some saturated fat, it’s almost entirely in the form of the monounsaturated fats. Unlike coconut, pili nuts don’t have a strong flavor of their own to interfere with the flavors of other ingredients, according to Fisher. “It has a neutral, buttery taste,” she said. “It just tastes like butter, with a neutral, creamy mouthfeel.”
Although pili nuts are plentiful in the areas where they grow, they aren’t widely known elsewhere because the natural fats in the nuts tend to oxidize quickly. “Once you crack the hard shell, you have about 30 days to use it,” Fisher said. “That may be one of the main reasons it’s never been [widely] exported.”
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Lavva makes its plant-based yogurts by adding probiotic cultures to the pili nuts along with plantain, which adds sweetness and prebiotic fiber; cassava; and coconut, which contributes medium chain triglycerides. “This is something that was never planned. But when when the prebiotic fibers met the probiotics, the probiotics just started feasting, and it keeps the probiotics alive in the cup,” Fisher said. “We have found that the plantain are delivering a slow-release food source for the probiotics over the course of the life of the product.”
“We have no added sugars across the entire Lavva line, so even though we have a fruit flavor, it’s just organic fruit, and that’s unique in the yogurt category,” she added. “Plus, it’s clean…. This is how good yogurt gets grown. It’s clean, plant-based, so it hasn’t been done with processing agents and technology. It hasn’t been done with a lot of powders and potions – it’s grown from a tree.”
The new Molten Lavva desserts feature classic dessert flavors: Chocolate, Chocolate Raspberry, Espresso, Key Lime and Vanilla Chai. Like the other Lavva yogurts, they have no added sugar, and a one-serving cup offers 3-4 grams of net carbohydrates and 18 grams of fat as well as prebiotics and probiotics. They’re plant-based and keto approved.
“It lives right next to the Lavva in the regular refrigerator case,” Fisher said. “It’s a refrigerated yogurt but with very different positioning…. This is a fermented food with naturally occurring prebiotics. It’s 100 percent plant-based and so good you can’t imagine.”
Grocery Stores Enhance Commitment to Health & Safety
The California Grocers Association (CGA), Governor Newsom and labor leaders have announced statewide safety standards to ensure consistent practices in all essential retail stores, including grocery, enhancing protections for employees and shoppers and preventing the spread of COVID-19. Some of the standards were formalized through an executive order issued April 16 by Governor Newsom.
“The top priority of grocery stores is the health and safety of employees and shoppers which has taken on increased importance during this public health crisis. We welcome partnering with Governor Newsom and labor to ensure consistent standards to protect employees and shoppers and help prevent the spread of COVID-19,” said Ron Fong, President and Chief Executive Officer of the California Grocers Association. “Ever since this public health crisis emerged more than a month ago, grocery stores throughout the state have undertaken new and evolving safety steps with the objective of protecting employees and shoppers and preventing the spread of the COVID-19. Some of these changes are visible such as plexiglass shields, one-way aisles, disinfecting carts, social distancing tape, and masks. Others are less visible such as increased cleanings, more frequent employee handwashing, and more.”
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The executive order issued by Governor Newsom will ensure paid sick leave for all employees of essential retail companies with more than 500 employees who test positive of COVID-19. CGA is also encouraging Californians to follow the directives of local health experts and go to the grocery store only when absolutely essential. Consumers are being encouraged to use grocery delivery services or shop online whenever possible and follow these Top 10 Safety Guidelines when they must shop in a store.
