Nurture Ranch Launches with Grass-fed Beef Offerings
Nurture Ranch, purveyors of traceable, grass-fed beef, launched at the National Restaurant Association’s NRA Show at McCormick Place in Chicago with product now available for restaurants, retailers and meal kit providers who serve better quality products.
Nurture Ranch nurtures higher quality grass-fed beef in the tall lush dells of East Texas with superior taste and nutritional benefits, that is Better In 12 Ways™ than traditional feedlot grain-fed cattle:
1. Traceable Origin, From Birth to Harvest: Nurture Ranch can quickly trace where its beef came from and how it was raised. Feedlot cattle often change hands many times before harvest, limiting traceability.
2. No Antibiotics: Nurture Ranch grass-fed beef is never given antibiotics. Feedlot cattle are typically given significant doses of antibiotics because of the conditions they are raised in.
3. No Hormones: Nurture Ranch never uses hormones of any kind. Research shows hormones often used to increase cattle productivity can be passed on to humans and change how the human body functions.
4. Lower Fat and Calories: Grass-fed beef is naturally lower in fat and calories than traditional beef, fulfilling USA trends to consume fewer calories per meal.
5. Richer in Vitamin A: Grass-fed beef contains higher levels of Vitamin A, supporting good vision, bone health, immunity, skin, hair, nails and more.
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7. Higher in Vitamin E: Vitamin E balances cholesterol; slows free radical cells and inflammation; improves skin, hair, hormonal balance, vision, physical endurance, strength and more.
8. Richer in Minerals: Calcium, magnesium and potassium support better cardiovascular health.
9. Greater CLA: CLA (Conjugated Linoleic Acid) reduces inflammation, is used to treat cancer and in animal tests reduces tumors by 50 percent.
10. More Omega-3: Omega-3 reduces hypertension and heart attack risk.
11. Healthier Environment: Nurture Ranch raises free-range cattle naturally, in pastures without feedlots, grain or animal proteins of any kind, which has been proven to be better for animals, humans and the environment.
12. Independent Ranchers: Nurture Ranch works with local ranchers using their land and expertise to nurture its cattle in the traditions of yesteryear, which keeps better ranching practices alive for future generations.
SaltWorks Inc. Warns Retailers of Influx of Lower Quality Himalayan Salt
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SaltWorks® CEO Mark Zoske is warning retailers and wholesale buyers that an influx of lower cost, poorly processed, low-quality Himalayan pink salt has infiltrated the market, putting businesses and consumers at risk.
Prized for its beautiful gradient of color, trace mineral content and delicious flavor, Himalayan salt has exploded in popularity, especially as consumers seek all-natural salts that contains no artificial additives.
Responding to the increased demand, commodity importers have introduced poorly processed mineral salt that may contain undesirable and potentially harmful insoluble materials, such as dust, dirt, clay, stone, rocks or even plastic and metal fragments.
“Some larger retailers are pressuring suppliers to reduce costs. Using under-processed salt has become the only way to meet their price targets. This can have serious consequences,” said Zoske. “Ultimately, we’re concerned that this low-quality salt will trigger a recall. It will jeopardize consumers’ perceptions of this incredible, flavorful and versatile salt, because it contains stuff that isn’t salt, doesn’t taste as good, or work as well in their shakers and grinders.”
SaltWorks is a leading supplier of high-quality all-natural Himalayan pink salt. The company produces its own Ancient Ocean® and Artisan® Salt Company brands for retail and wholesale customers, and supplies bulk Himalayan salt to manufacturers, food processors and private label customers.
SaltWorks urges commercial buyers to ask their Himalayan salt suppliers about their quality benchmarks, processing facilities and exactly how the salt is processed.
It is important for buyers and consumers to conduct simple visual and taste tests, according to the company. Correctly processed high-quality Himalayan salt will range in color from light white to shades of pink and red. Every crystal should be translucent. Salt grains that are opaque red, white, gray and brown are inedible clay, stone or other materials.
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The flavor should be salt-forward with a slight but distinct minerality. Gritty textures and a clay-like flavor indicate a lower-quality salt that includes impurities.
SaltWorks has engineered a chemical-free salt processing system with built-in redundancies to ensure that the salts it produces and sells are among the cleanest, safest and highest quality available.
This proprietary processing system includes sifters, aspirators, rare-earth magnets, metal detection and the company’s own highly advanced Optically Clean® color sorting technology.
Unlike older technology commonly used in the salt industry, Optically Clean analyzes salt grains in free flow using the full color spectrum with advanced HD cameras. Each grain is compared to SaltWorks’ stringent quality specifications. Optically Clean identifies materials that blend in with the salt but are inedible, like rock and clay particles. These materials, as well as grains that do not meet SaltWorks’ strict standards, are removed with a burst of air.
“We process all of our salts in our state-of-the-art facility in the United States. We’ve implemented multiple steps and QA checks along the way to ensure we are supplying the cleanest, safest, food-grade all-natural salt available,” said Zoske. “We never cut corners on our supply chain, equipment, processes or packaging.”
Discover the SaltWorks’ Himalayan salt processing difference and explore its all-natural salt selection online at www.seasalt.com/wholesale/best-himalayan-salt-processing.
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Tapping Into the Homebrew Market
by Micah Cheek
Home brewing kits are becoming a popular gift for hobbyists, but marketing and selling the kits poses some unique challenges. Patrick Bridges, Vice President of sales and Marketing at Cooper’s DIY, notes that holiday sales for the Mr. Beer kit are reflecting strong interest in the hobby. “It was a tremendous response, we experienced better sell though this year than many past years. By really identifying with the craft beer movement, I think it really resonated with consumers,” says Bridges. “People do it because they can create new beers and share. Beer is made for special occasions, holidays and birthdays. Typically, the purchaser is the foodie, they’re interested in cooking and natural ingredients.”
Part of the appeal of these kits is premixed ingredient sets that not only allow home brewers to make classic favorites like IPAs and stouts, but replicate award-winning and hard to find brews as well. “Many craft beers, they can’t distribute outside of their state, with a commercial system that isn’t always able to bring beers to where you live,” says Bridges. “We took a couple gold medal winners and cloned their beers. It’s a collaboration. If you can’t get it, make it.”
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Bringing home brewing to retail spaces has presented some unexpected insights. “We sell in liquor stores and they don’t do very well. People are there for instant gratification. Any kind of kit doesn’t do well at liquor stores,” says Bridges. “Our kits are usually sold in the kitchen or housewares department. They’re often in the top 10 selling products during the holidays.” But the brick and mortar space still presents some marketing issues. “It’s a long process. You can’t make the beer there, plus you can’t serve it. It has unique challenges in that regard,” says Bridges. “Where possible we have videos we can loop to show how easy it is. The way to get people interested is to taste the beer, but we’re unable to execute that at retail for obvious reasons.”
With expanding home brewing interests, options other than beer are getting attention. “Last year we introduced Hacked Root Beer. Things like that and some of these hard sodas are trending now. Those seem to be really driving the trends rather than ciders,” says Bridges. “The big trend now is barrel-aged beers. We add wood chips, so you don’t have to put it in a barrel.”
