FMI Responds to FDA Surprise Release of “Final” Menu Labeling Guidance
Food Marketing Institute (FMI) President and CEO Leslie G. Sarasin offered the following statement regarding the surprising late Friday afternoon release of the U.S. Food and Drug Administration’s (FDA) purported “final guidance” related to the agency’s December 2014 final rule. The rule requires menu labeling at chain restaurants and “similar retail food establishments,” determined by FDA to include grocery stores, notwithstanding the inherent distinction between the operations of grocery stores and those of chain restaurants.
Sarasin said, “The guidance is largely a reprint of the draft guidance the agency released in September 2015 and did not incorporate the critical flexibility requested by the supermarket industry to make chain restaurant menu labeling regulations more practical in a grocery store setting for key areas, including signage at the salad bar or hot foods bar.
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“Unfortunately, FDA has been unable to address these issues through its guidance process, so we repeat the supermarket industry’s support for legislation that does address our concerns, the Common Sense Nutrition Disclosure Act (H.R. 2017/S. 2217), which passed the U.S. House of Representatives in February and is pending in the U.S. Senate.”
Beaverton Foods Expands Co-packing, Private Label Business with New Brand Manager
Industry pro, Cindy Sitton, joins Oregon’s 87-year-old specialty condiment manufacturer to help build an area of the business that represents more than 120 co-packing partners at Beaverton Foods.
Sitton has been hired as Beaverton Foods’ Co-Packing and Private Label Brand Manager. She is responsible for managing current customers as well as recruiting new business. Additionally, she will help co-packers with their sales efforts, which will include the e-commerce sector such as working with Amazon and other digital businesses. “Everyone wants to do business with Amazon, but they don’t know how to navigate through the process,” Sitton explained. “I bring a lot to the table for both mass market and in the independent natural and specialty trade at the retail level.”
Most recently, Sitton worked at Advantage Sales & Marketing, based in Irvine, California, for eight years as Customer Development Manager. Prior to that she owned a brokerage business for five years; specializing in the natural and specialty foods industry.
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Domonic Biggi, CEO of Beaverton Foods, said he’s pleased to welcome a seasoned pro to the sales team. “I’ve known Cindy for a long time and she brings more than two decades of key experience to an area of the business we want to streamline,” Biggi said. “This is a part of the business I’ve wanted to give more emphasis to for a while now.”
Beaverton Foods’ Beaver Brand and Inglehoffer are the leading shelf-stable horseradish and award-winning specialty mustards in the US, and it is the largest Safe Quality Food (SQF) certified processor of authentic wasabi products in North America. The company also offers a wide variety of best-selling gourmet sauces, garlic, spices, and other unique specialty condiments packaged under these labels: Beaver, Inglehoffer, Napa Valley, Tulelake and Pacific Farms. In addition to its own brands, the company develops, produces and co-packs a broad range of products for companies in the U.S. and abroad.
Hangtown Oysters Now Available
Hangtown Oysters, grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound, are now available exclusively through Fortune Fish & Gourmet. A member of the Crassostrea gigas species, commonly known as the Pacific Oyster, Hangtown Oysters are farmed exclusively for the seafood purveyor. Grown near the fresh water outflow from Harding Creek Estuary, Hangtown Oysters feature a well-balanced combination of sweetness at the start, with a buttery soft brine finish. The flavor profile is a unique taste of fresh rain and low salinity.
“We had the idea to create Hangtown Oyster a couple of years ago,” explains Sean J. O’Scannlain, President and CEO, Fortune Fish & Gourmet. “Our team really enjoys bringing a little history into our brands, similar to our East Coast offering, the Old 1871 Oysters. We’re thrilled with how fantastic they taste. The farm we work with is producing an incredible oyster, and we are excited for people to try them.”
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Hangtown Oysters are named after a unique folktale, dating back to California’s Gold Rush. During this boom time, Hangtown was one of the first towns settlers encountered while in search of the area’s riches. The town earned its name due to the vigilante justice dished out to those who ran afoul of local law enforcement. One particularly crafty swindler had a special request for his last meal: an oyster omelet. Knowing that the oysters would have to be brought from waters over a hundred miles away by steamship and then from port over rough roads, the swindler was able to delay his hanging at least two weeks. Locally, the oyster omelet was renamed the “Hangtown Fry,” known for “extending” one’s life by two weeks.
