Green Valley Organics Changes Name to Green Valley Creamery
Green Valley Organics, which produces organic, lactose-free dairy products, has changed its name to Green Valley Creamery and undertaken a major packaging redesign to emphasize its clean, minimally processed ingredients and real dairy. Although the packaging looks different, Green Valley Creamery’s certified FODMAP-friendly products inside remain the same. Its yogurts, kefirs, sour cream, and cream cheese remain organic, lactose free, and made with milk and cream from pasture-raised cows.
“We wanted stay true to our roots as a dairy company by choosing a name that reflects where we come from,” said Rich Martin, Vice President of Sales and Marketing. “Green Valley Creamery is the place where our products are made, and the name reminds consumers that we make them with real dairy.”
The packaging’s bold new look will further Green Valley Creamery’s mission to bring the everyday joy of real dairy back into people’s lives by helping the products stand out on shelves. It is estimated that 30-50 million Americans are lactose intolerant or lactose sensitive, and many of them have ruled out dairy from their diets. Through years of serving the lactose-intolerant community, Green Valley Creamery has learned that although they often suffer in silence, they long to indulge in real dairy.
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Green Valley Creamery uses a simple enzymatic process to break down the lactose in milk and cream, while leaving its nutritional value intact. This renders the milk free of lactose and digestible to even those with severe lactose intolerance. All of its products, which have short and simple, organic ingredient lists, are slowly fermented with live and active cultures in a process that yields billions of probiotics per serving.
As part of its rebrand, Green Valley Creamery has doubled down on its commitment to sustainability by switching the cups it uses for yogurt, sour cream, and cream cheese from pure plastic to a more green, paper-lined package. These new cups are made with 30 percent less plastic, surrounded by a cardboard wrap that can be detached from the cup and recycled. The California-certified green business runs on 100 percent renewable energy, fueled primarily by two acres of solar panels on the creamery’s roof.
Indulgent Ice Creams Sport Sophisticated Flavors
By Lorrie Baumann
Sophisticated flavors, clean labels and high-quality ingredients are persuading Millennial foodies that ice cream isn’t a pleasure they need to leave behind with their childhoods. At this year’s International Dairy Foods Association’s annual Innovative Ice Cream Flavor Competition in Fort Myers, Florida, it was fun and fruity flavors that took top prizes.
Signature RESERVE Brazilian Guava Cheesecake Ice Cream, entered by Albertsons Companies; Spicy Mango Raspberry Fiesta Ice Cream, submitted by SensoryEffects Flavor Systems; and the Pomegranate and Sweet Potato Medley Bar, submitted by Perry’s Ice Cream Company, Inc. were named the most innovative ice cream products at the competition. The competition, held each year during IDFA’s Ice Cream Technology Conference, showcases the creativity of U.S. ice cream makers and flavorings suppliers and captures upcoming flavor trends in the ice cream and frozen dessert industry.
“Fruit was the name of the game in this year’s contest, and contestants showed off their expert ability to pair fresh, tropical fruits with almost anything, including spices, vegetables and decadent deserts,” said Cary Frye, IDFA Senior Vice President of Regulatory Affairs. “Ice creams featuring cookie doughs and butters, as well as salty nuts, were also highly favored flavors in this year’s lineup.”
The Albertsons Companies entry earned first place in the most innovative ice cream flavor category. It is a sweet-and-sour, super-premium cheesecake ice cream balanced with ribbons of tart guava puree and contains bites of cheesecake crust pieces. Spicy Mango Raspberry Fiesta Ice Cream was named the most innovative prototype flavor. It is a mango and red-pepper ice cream with a sweet swirl of raspberry. Perry’s Ice Cream’s Sweet Potato Medley Bar took top honors in the most innovative novelty category. It’s a frozen dessert bar made with real fruit and vegetable juice.
This year’s conference set records for number of entries in the competition, as well as attendance. More than 160 ice cream industry professionals attended the event, where they tasted, judged and selected the winners from a record total of 40 flavor entries.
The best ice cream tasted by this year’s sofi™ Award judges was Humphry Slocombe‘s Black Sesame. It’s one of a dizzying array of flavors offered by San Francisco, California, entrepreneurs Jake Godby and Sean Vahey, co-Founders of Humphry Slocombe. Godby, a pastry chef by training, is also the company’s Chef, while Vahey, who has a background in food and beverage management, also serves as its Marketing Director.
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The packaging for Humphry Slocombe’s retail pints includes a little of Godby and Vahey’s story, and there’s a quote on every carton. “It’s about staying true to ourselves….You’re still getting that experience. It doesn’t get lost in translation,” Vahey says. “Of course it’s super fun to come into our store, but we want you to have that when you pick up a pint of our ice cream too. At the end of the day, it’s about the ice cream. It’s a unique high quality ice cream that we want you to remember.”
The Black Sesame flavor that won this year’s gold sofi Award includes toasted black sesame seeds with sesame oil added to amp up the flavor even more. The rest of the current lineup includes flavors like POG Sorbet, which combines passion fruit, orange and guava in a nondairy sorbet; Matchadoodle, an ice cream made with green tea from Kyoto and snickerdoodle cookies made in-house; Blueberry Boy Bait, which offers brown sugar streusel stirred into a blueberry ice cream and Dirty Chai, a chai ice cream with espresso in it. The adult-oriented flavors were Godby’s idea, Vahey says. “We didn’t necessarily pigeonhole it as ice cream for adults,” he said. “We just happen to have adult tastes.”
That same combination of adult tastes and training as a pastry chef informs the ice cream sandwiches made by Too Cool Chix. The New York City-based company is led by CEO Sharon Monahan and her co-Founder Michele Elmer, a pastry chef trained by the Culinary Institute of America. “She really has pulled from the flavors she discovered being a chef,” Monahan said. The Beauty Bar, one of her company’s flagship products, is made from a lavender ice cream and lemon cookies. “It’s definitely a customer favorite,” Monahan said. I Dream In Chocolate depends on chocolate from Hispaniola in an indulgent small-batch chocolate ice cream paired with a dark chocolate cookie.
The entire line is built on high-quality ingredients, all natural and locally sourced, with organic ingredients used when possible. The ice cream is made with locally sourced milk, cream and cage free eggs – no gums are added; it’s stabilized with egg yolks. The lavender and vanilla are organic, and the cocoa is fair trade. “The clean label thing was there from the beginning,” Monahan said. “We took a look at what’s in a lot of other ice cream brands and said we’d like to see what we can do with cleaner ingredients. Our sandwiches have one tenth the amount of sugar as some of the other leading brands and one fourth of the sodium, so you really taste the flavors instead of just the sugar.”
Tea-rrific! Ice Cream, which won the bronze sofi Award in this year’s competition, also emphasizes a clean ingredient deck in its super-premium ice creams infused with freshly brewed loose leaf and herbal teas. Masala Chai, the flavor that won this year’s sofi Award, is made from a freshly brewed blend of Assam black tea, rooibos herbal tea, cardamom, ginger, clove, and several other spices and peppercorns. The chai is then added to a sweet cream base along with an extra helping of Tea-rrific!’s own mix of spices for good measure and balance.
In 2015, the company’s Chamomile flavor was a finalist in the sofi competition. For this flavor, Tea-Riffic! brews Egyptian chamomile flowers, which offer notes of apple and honey. The floral notes of this caffeine-free herbal tea, which is known for its soothing effects, combine perfectly with a luscious sweet cream base to create the flavor that won over the judges. “We are very excited to be once again recognized by the sofi judges,” said Souvannee Leite, CEO and co-Founder of Tea-rrific! Ice Cream, “It is truly wonderful when those who see and sample the best of the best on a regular basis choose your product as one that stands out among our many worthy peers.”
Käserei Champignon’s Cambozola Black Label #GNatSFFS
Käserei Champignon, a family-owned cheese producer in Bavaria, Germany, is pleased to announce that Cambozola Black Label, one of its specialty soft ripened cheeses with delicate blue veining, was awarded the World Championship Cheese Contest’s “Best in Class” in the category of Blue Veined Cheeses, Exterior Molding.
For more information, visit booth #1474 at the Summer Fancy Food Show.
The secret, according to Flynne Wiley, Chief Executive Officer of Champignon North America, the exclusive importer of the cheese in the U.S, is the quality of the milk and the careful affinage by the cheesemakers. “It all starts with fresh milk and cream that comes from local farms in Bavaria. Cows in this region have ample room to graze – by law, farms must limit the number of cows to no more than two per hectare – and during the summer months are taken to high elevations to graze on alpine grasses. The low-stress lifestyle and nutrient rich diet results in high quality milk that in turn creates excellent cheese texture and flavor.”
Cambozola Black Label has elegant blue marbling and a gray exterior molding, unique among soft ripened cheeses today. This gray mold is actually a natural characteristic of Penicillium camemberti, the surface mold commonly used to make soft ripened cheeses, but was replaced by the white bloomy variety that is the norm today. Cambozola Black Label was among one of 3,402 cheeses that had been entered in the 2018 World Championship Cheese contest, organized by the Wisconsin Cheese Maker’s Association. The contest, held in Madison, Wisconsin in early March, gathered the world’s top judges to taste cheeses from 27 different countries.
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In addition to the top honor of Best in Class, Käserei Champignon also took home a Second Place award for its Rougette Bavarian Red cheese in the Open Class: Soft ripened Cheese category, as well as a Third Place award for Champignon Mushroom in the Open Class: Flavored Soft ripened Cheese category.
“The cheese makers at Käserei Champignon are truly masters in the art of cheese production and innovation,” Flynne notes. “The awards Käserei Champignon has won over the years is certainly recognition of excellence in their craft.”
Käserei Champignon is an award-winning cheese maker with over 100 years of tradition of cheese-making with quality milk from the Bavarian Alps region in Germany. Since the early 1980s Champignon North America, Inc. is the import, sales and marketing arm of Käserei Champignon in the U.S., with North American headquarters located in Englewood Cliffs, New Jersey, just minutes away from New York City.
