Green Chick Pea Goodness from Fresh Nature
By Lorrie Baumann
Fresh Nature is ready to introduce Americans to bright green hummus and falafel. Founded in 2012, the brand offers a line of products made from green chick peas. The line includes frozen Falafel Cakes and Southwestern Cakes that make a convenient meal option, hummus in four flavors and snack packs with mini-chick pea cakes and a sauce in which to dip them.
The snack packs are offered in two flavors – Spicy Cakes that come with four cakes and 2 ounces of a tangy chipotle dip and Falafel Cakes that come with four cakes and two ounces of a creamy tahini dip. They’re both vegan, and the four-cake package is enough for a hearty snack or a light lunch. They’ll retail for $4.99.
The Fresh Nature Falafel Cakes and Southwestern Cakes are offered in packages of eight for the freezer case. Each cake is a serving for a convenient plant-based entree that can be prepared for the table in a microwave oven, on the stovetop or in a conventional oven. They cook from frozen in just 60 seconds in the microwave, although the conventional oven will bring out extra flavor in 10 to 12 minutes of cooking time. Because the chick pea cakes are made from the young green chick peas, they’re moister than traditional falafel made from mature dried chick peas.
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There are four flavors of Fresh Nature Hummus: Classic, Falafel, Roasted Garlic and Jalapeno. Eight-ounce tubs retail for $3.99 to $4.99. Because the hummus is made from green chick peas rather than dried mature chick peas, it’s not just bright green – it’s also creamier and has a fresher taste than traditional hummus.
The green chick peas in the products are sourced from farms owned by Fresh Nature and 15 other family farms in southeastern Washington and northeastern Oregon. Ryan Davenport is Fresh Nature’s President. His farm has been in his family for four generations, and Davenport himself returned to the farm in 2010 after spending time away. The farm began planting chick peas as a rotation crop in wheat fields to provide a natural source of nitrogen to help replace nutrients depleted by nitrogen-hungry wheat. “It was all about trying to keep hold of our sustainable farm practices,” he said.
That was before hummus had exploded in popularity in the American market, and it wasn’t easy to turn chick peas into a profitable crop, so the company started work to develop marketable products for its chick peas. From the early to mid-2000s, Davenport’s family farm was working on how to harvest and preserve green chick peas. Once that process was dialed in, the family launched Fresh Nature to introduce its green chick pea products into a market that had discovered chick peas as a tasty source of plant protein. “We’re finding that more and more of our customers are wanting plant-based, organic and all-natural foods,” Davenport said. “So many people are looking for protein.”
New Noodle Bowls from nona lim
By Lorrie Baumann
nona lim introduced new grab and go ramen bowls as well as a new Shiitake Beef Bone Broth this year at the National Restaurant Association Show and then introduced them to the specialty food retail market at the Summer Fancy Food Show. The National Restaurant Association Show was held May 18-21 in Chicago, Illinois, and the nona lim Shiitake Beef Bone Broth took home a FABI Award from the show. The National Restaurant Association’s FABI Awards celebrate the most creative, marketable and tasty foodservice products and are awarded by an independent panel of foodservice experts from the industry’s most prestigious brands and organizations.
The three new noodle bowls are the nona lim Thai Coconut Lime Noodle Bowl, the Green Curry Noodle Bowl and the Chicken Pho Noodle Bowl. Sold from the refrigerator case, they’re all made from scratch with fresh ingredients and are free of dairy, gluten and preservatives. All three are Non-GMO Project verified.
The Shiitake Beef Bone Broth is an extension of nona lim’s line of Heat & Sip Cups that includes Turmeric Chicken Bone Broth, Ginseng Chicken Bone Broth, Miso Broth, Vietnamese Pho Beef Bone Broth, Thai Coconut Lime Bone Broth, Carrot Ginger Soup and Tomato Thai Basil Soup. The Vietnamese Pho Bone Broth won a bronze sofi Award last year. nona lim’s Thai Coconut Lime Bone Broth won a gold sofi Award in 2015.
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All of her products are functional, drawing on the Chinese tradition of food as medicine, she said, and the cup packaging for her Heat & Sip Cups, a year in development, is an example of the way she’s turned a traditional Asian comfort food into a convenient snack or meal that meets the needs of on-the-go consumers. Designed like a coffee cup, the consumer peels the seal, microwaves the broth cup for 90 seconds, snaps the lid back on, and the broth is ready to sip.
The new noodle bowls are a take on the ramen bowls she grew up with, Lim says, but they’re made with bone broth and gluten-free noodles. They’re non-GMO and offered in compostable packaging. “We’re trying to do things better for the environment,” she said. “We thought, how can we design a package that’s innovative, beautiful and doesn’t take too much plastic?”
The Bone Broth Heat & Sip Cups hold 10 ounces and retail for $4.99. They have a 20-week shelf life in the grocer’s refrigerator case. The noodle bowls are 14.5 ounces and retail for $7.99. They have a 10-week shelf life in the refrigerator case.
Deliciously Authentic Flavor from Loma Linda Blue
There’s something about the concept of protein-rich food bowls that brings out the best in our appetites. A hearty, steaming hot bowl – whether a sunny Mediterranean pasta, a comforting American stew or a spicy Asian curry – promises abundant flavors, an inviting variety of textures and a nourishing, satisfying balance of complete vegetables, carbohydrates and proteins.
Unfortunately, because food bowls are traditionally made with beef or chicken stock bases and almost always include meat, they’ve often been off-limits to vegetarians and vegans.
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