Diestel Introduces Sous-Vide Turkey Meatloaf
Diestel’s Sous-Vide Turkey Meatloaf is super juicy and tender, delectably flavorful, and beautifully lean and clean. Available in traditional and Florentine flavors, the fully-cooked turkey meatloaf is made from butcher-quality, whole-muscle cuts to deliver authentic turkey flavor and premium texture with every bite. The sous-vide cooking method ensures a moist and tasty loaf every time, all while making it super simple to get dinner on the table in 30 minutes. Pre-formed and pre-sauced, it’s ready to serve after simply re-heating it with a quick boil on the stove-top or warming it in the oven or microwave.
An ode to the classic comfort food recipe but low in fat, calories and cholesterol, the traditional turkey meatloaf is blended together with bread crumbs, rolled oats and eggs, while the Florentine turkey meatloaf is stuffed with a delectable mix of spinach and feta crumbles. Both meatloaves are topped with a sweet tomato glaze. Crafted with care from thoughtfully raised, slow-grown turkeys given individual care, a wholesome 100 percent vegetarian diet, plenty of fresh air, and room to roam, the premium products are completely free of antibiotics, carrageenan, and MSG.
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Sonoma Brands Acquires KRAVE Jerky from Hershey
Sonoma Brands, an emerging brands private equity investor and incubator led by Sonoma-based Jon Sebastiani, who is also the founder and creative force behind the acclaimed artisanal jerky brand KRAVE, has completed the acquisition of KRAVE from The Hershey Company for an undisclosed amount.
KRAVE rose to an immediate cult-following from its inception in 2009, resulting in the brand’s acquisition by The Hershey Company in 2015. The diverse portfolio of protein snacks currently features a roster of KRAVE Meat Cuts, KRAVE Pork Rinds and KRAVE Plant-Based Jerky, the brand’s most recent launch. With KRAVE’s homecoming, back under Sebastiani’s guidance, innovation for the brand is expected to be further catapulted.
Sebastiani began his career in the family wine business, where he cultivated a deeply rooted connection to the abundant region of Sonoma. Following the tremendously successful sale of KRAVE, Sebastiani embarked on his next entrepreneurial endeavor to form Sonoma Brands. Sebastiani’s commitment to lead the Sonoma region into further prominence as a hub for food entrepreneurship, has been evident in his development of successful brands including: SMASHMALLOW premium snackable marshmallows, SMASHGUMMY low-sugar gummies and PECKISH perfectly boiled eggs. As a private equity investor, Sonoma Brands has also made strategic investments to-date in high-growth consumer brands including: Christina Tosi’s acclaimed Milk Bar, Hum Nutrition vitamins and supplements, Beekeeper’s Naturals health solutions, Hu Products plant-based chocolate, Guayaki yerba mate, Versed cruelty free skincare, True Botanicals non-toxic personal care and more.
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“KRAVE is a great brand with a loyal fanbase who appreciate its innovative gourmet flavors and culinary roots tracing back to its origins in Sonoma, California,” said Hector de la Barreda, President, Amplify Snack Brands, The Hershey Company. “We look forward to its success with a different go-to-market model under the guidance of founder Jon Sebastiani.”
“I have always had a great relationship with The Hershey Company and watched them grow KRAVE,” said Jon Sebastiani, Founder and Managing Partner of Sonoma Brands. “From expanding KRAVE’s product offerings to dipping into the plant-based category and increasing worldwide distribution, KRAVE is in a great spot to come back home to Sonoma where we can continue the brand’s fantastic momentum as a category leader.”
Fresh Meat to Save the Planet from Extinction
By Lorrie Baumann
Force of Nature is a start-up meat producer that’s attempting to show that ruminant livestock can be part of the solution to climate change rather than part of the problem. The key to that is in raising bison, beef, elk and venison in ways that contribute to the soil’s ability to sequester carbon – a livestock management process known as regenerative agriculture – and Force of Nature sources its raw meat products only from growers who are practicing that kind of agriculture, according to Robby Sansom, the company’s Chief Executive Officer and Land Steward.
Before becoming involved with the start-up last year, Sansom was the Chief Financial Officer and Chief Operating Officer of Epic Provisions, which is known for its meat-based snacks made from animals raised with regenerative methods. The company was acquired by General Mills in 2016. Sansom left Epic Provisions in 2019 after deciding that he could use the knowledge of regenerative agriculture that he’d gained at Epic Provisions to greater effect by focusing on raw meat rather than on snack foods. “It was that journey [with Epic Provisions] that got us into the regenerative journey,” he said. “It’s the fresh meat market that provides a greater opportunity to drive changes in the way agriculture is practiced and the effects of those practices on the world’s food supply and its climate…. We really see the epiphany.”
Having gained experience with sourcing bison products while he was at Epic, Sansom started there. He’d already become aware that much of the American meat market’s supply of bison comes from animals that were finished on grain and may have lived their whole lives being confined and fed grain rather than roaming freely on open range. “The sad reality is that the vast majority of bison coming into the food supply is coming through the conventional food system,” he said.
American Grass-Fed Association Executive Director Carrie Balkcom backs him up on that. “A lot of the animals are being brought in from feed yards in Canada and then they’re brought into this country and labeled ‘grass-fed,’” she said. “It is incredible that people think bison are actually out there roaming on the range, but they’re spending time in feed lots – and that can be years.”
“I’m not the bison police,” she added. “We fight it every year on the label claims, but until the federal government comes in and says you can’t do that, it’ll continue to happen.”
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While conventional livestock-raising is frequently blamed for its effects on global warming – the United Nations’ Intergovernmental Panel on Climate Change pointed out that livestock on managed pastures and rangelands were an important contributor to the agriculture industry’s greenhouse gas emissions – it’s also been recognized that “Sustainable land management can contribute to reducing the negative impacts of multiple stressors, including climate change, on ecosystems and societies,” according to the IPCC’s 2019 report.
There are livestock producers who’ve taken this to heart and are raising livestock in ways that protect soil health and allow the soil to act as a carbon sink that sequesters carbon from the atmosphere while building topsoil that also helps to manage water efficiently and prevent erosion. Sansom says that he’s found those sources for responsibly raised meat, and Force of Nature Meats is able to deliver it to the American market, although currently only on a very limited basis. He’s hopeful that once consumers find their way to the Force of Nature products and have tasted the difference between them and conventionally raised meats, they’ll create a demand for regeneratively raised livestock that will motivate producers to raise more of it. “We’re going to raise the bar every year,” he said. “Producers will produce whatever the heck consumers say they want…. Nobody’s going to make a product they can’t sell.”
Force of Nature Meats currently offers 14- and 16-ounce packages as well as bulk packs of Ground Bison sourced from Texas; Ground Wild Boar, also sourced from Texas, where feral boars have become a nuisance; Grass-fed Ground Venison and Grass Fed Ground Elk sourced from New Zealand, where Sansom says that he’s found livestock producers raising venison and elk through grass-fed and grass-finished methods that comport with Force of Nature’s standards of regenerative agriculture. The company also offers Ancestral Blend packages of Ground Bison and Ground Beef, which combine meat obtained from the animals’ organs as well as muscles into a product that offers the flavor profiles of conventional meat plus the nutritional benefits associated with organ meats.
The company also offers a very limited selection of bison cuts from the short ribs and tenderloin in a product range that will grow with the company, according to Sansom. The company has launched into the retail market through its website and in limited local distribution from its Austin, Texas, base, and is on the cusp of achieving national distribution, for which Sansom believes he’s going to be able to scale the enterprise.
For more information, visit www.forceofnaturemeats.com.
