Alove Aloe Vera Yogurt Achieves Coast-to-Coast Distribution
After launching on the West Coast in late 2017, the first Japanese-style yogurt to reach these shores is now available to consumers across the country, being featured in over 1,000 stores from Los Angeles to New York.
“We are excited by the wonderful reception we have received from U.S. consumers, distributors and retailers for our unique style of yogurt – Japanese-style yogurt with refreshing aloe vera gel cubes,” said Hiroyuki Imanishi, President and Chief Executive Officer of Morinaga Nutritional Foods, Inc. in Torrance, California. “Starting from our base of local Asian and Hispanic supermarkets in California, we now have distribution across this great country in everything from major grocery chains to neighborhood ethnic grocery stores, so American consumers everywhere are now enjoying the taste of Alove Japanese-style yogurt.”
While yogurt with aloe vera may be new to U.S. consumers, Morinaga pioneered and introduced this refreshingly delicious yogurt 25 years ago in its home country of Japan, a country well-known for its innovative cuisine and healthy lifestyle. After Morinaga introduced it, aloe yogurt became so popular that it is now Japan’s No. 1 fruited yogurt. Following its popularity in Japan, Morinaga decided to offer its special treat to U.S. consumers under the brand name Alove.
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Alove is made with the same dedication to quality control for which Morinaga has been famous for over 80 years. The aloe vera used in Morinaga’s Alove Aloe Vera Yogurt is grown on specially selected farms in Thailand. Only one or two of these carefully grown leaves are removed from each plant per month and cut into bite-sized chunks while still fresh – ensuring only the most delicious and highest quality aloe vera gel cubes are added to the silky-smooth yogurt.
Alove comes in six flavors – strawberry, kiwi, blueberry, peach, vanilla and “original” aloe vera, all featuring Morinaga’s succulent, delicious aloe vera gel cubes. Alove is made with Grade A milk from California, is non-GMO, kosher, has no artificial flavors, no high-fructose corn syrup and is certified gluten-free by the Gluten-Free Certification Organization (GFCO).
Numi Tea Latte Concentrates
Numi Organic Tea introduced its Tea Latte Concentrates at Natural Products Expo West 2019. The new Tea Latte Concentrates are available in Matcha Green Tea Latte and Turmeric Chai Golden Latte™.
With just 6 grams of sugar per serving, these tasty blends contain up to 50 percent less sugar than competing products and are made with only organic, ethically-sourced, non-GMO plants and spices. Matcha Green Tea Latte is a smooth blend of premium matcha with a touch of cinnamon and ginger. Turmeric Chai Golden Latte contains organic, Fair Trade-certified turmeric from Madagascar and is blended with warming chai spices: cinnamon, ginger and cardamom along with black pepper.
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Numi’s Tea Latte Concentrates launched Feb. 14, and have a suggested retail price of $8.99 per 32-ounce recyclable bottle.
Oregon Coast Wasabi Expands To Offer Seasoning Salts
By Greg Gonzales
Most wasabi in the West isn’t wasabi at all, but instead a mix of horseradish and mustard with green dye. A farm in the Pacific Northwest, Oregon Coast Wasabi, grows real wasabi right here in the United States, giving everyone a chance to try the real stuff, fresh. It’s expanding this year to meet increased demand and get going on a line of versatile seasoning salts.
“The fake stuff, what people are really used to, you have this immediate nose rush,” said Jennifer Bloeser, co-Founder of Oregon Coast Wasabi. “That’s what people remember, and they don’t think wasabi tastes really good. Fresh, real wasabi actually tastes good ― it has some sweetness to it, some floral components to it, vegetal flavor.” The real stuff is still spicy, she explained, but the complexity makes it stand out from the fakes.
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Oregon Coast’s wasabi is grown in Tillamook County on the largest wasabi farm in North America. Bloeser and her husband, Markus Mead, started the company back in 2010 as Frog Eyes Wasabi, but the name changed when the company rebranded last year. Bloeser said she liked the fun name, but people had a hard time remembering it. “Oregon is getting really known for food, so we wanted to place ourselves for people,” she said. “And we had a few people over the years think we were doing some really bad things to frogs.”
At the same time, the re-branded Oregon Coast Wasabi introduced a new product: seasoning salt. Bloeser said it’s not difficult to grate wasabi and enjoy it fresh, but some customers wanted something even easier to use, something that was a little more versatile in a pinch. “We have people putting it on all kinds of things, like popcorn, eggs, proteins like fish and chicken, not just raw products,” she said. “We have people who’ve made homemade truffles with the salt sprinkled on top. It’s just really easy and accessible for folks.” She also said it mixes well into some cocktails, and works great as a rim salt with a kick.
In addition to the wasabi and seasoning salts, the company sells flowers, leaves and stems. The leaves are large, great for a garnish, and chefs she sells to commonly use it to replace spinach or kale, whether it’s in a salad or steamed and stuffed with smoked salmon and crème fraîche. The stems have a similar consistency to celery and flavor like asparagus, making them great for stews. The flowers make a good garnish or tea. Shelf life for wasabi is similar to carrots, according to Bloeser – as long as it’s kept moist and cool, it should be fine. However, the hot item at Oregon Coast this year is the seasoning salt. “It’s a new product, and people who like wasabi ― they really like wasabi,” Bloeser said. “They’re really excited for a new product with wasabi in it.”
