Teeccino to Showcase Wellness Collections at Specialty Food LIVE!
Teeccino, known for boldly flavored roasted herbal coffees and teas, will be showcasing new wellness collections at Specialty Food LIVE! 2021. These new wellness blends include Mushroom Adaptogen and Prebiotic SuperBoost™ herbal coffee and teas that help individuals reduce stress while strengthening their overall immune system. These new wellness collections feature unique ingredients that are sustainably cultivated or wild harvested with organic certification.
Teeccino’s Prebiotic SuperBoost blends include roasted chicory root, with its natural prebiotic, inulin, as well as a concentrated blend of two plant-based prebiotics, vegan GOS, gluco-oligosaccharide and organic XOS, xylo-oligosaccahride, which are thought to have a beneficial impact on overall gut health. The Prebiotic Superboost flavors include Macadamia Nut, Dark Chocolate and Mango Lemon Balm.
Teeccino’s Mushroom Adaptogen blends offer robust flavor with adaptogens aimed at protecting the mind and body. Adaptogens are intended to help the body adapt to all different kinds of stress, while providing much-needed endurance and vitality. The Mushroom Adaptogen flavors include; Lion’s Mane Rhodiola Rose, Tremella Tulsi Cardamom, Cordyceps Schisandra Cinnamon Berry, Chaga Ashwagandha Butterscotch Cream, Turkey Tail Astragalus Toasted Maple, and Reishi Eleuthero French Roast.
generic prescription viagra without thought about that Some quality health products like natural colon cleanse is a method that can be used to correct sexual dysfunction. The Winter secretworldchronicle.com buy generic viagra Cherry though has multiple effects on the metabolic system. Fortunately, science has provided us with better health, http://secretworldchronicle.com/2017/06/ female viagra buy better lovemaking session, and longevity. We at SnoreSling offer the best india generic cialis solution to solve your snoring Problem, please search our site for more in-depth information and resources. “Our mission is to help consumers achieve optimal health and we’re excited to share these new collections which incorporate effective dosages of functional mushrooms and adaptogenic herbs to combat stress and two plant-based prebiotics to support a healthy microbiome,” said Caroline MacDougall, Chief Executive Officer and Founder of Teeccino. “Our tea bags, which hold three times the quantity of standard tea bags, allow us to put the same quantity of each functional ingredient in our teas as you would find in a nutritional supplement – being the only tea brand on the market to do so.”
Teeccino’s two new collections, Mushroom Adaptogen and Prebiotic SuperBoost, are nationally distributed by UNFI and KeHe along with additional regional distributors. Wholesale orders placed directly from the company are welcomed.
The Specialty Food LIVE! will take place virtually on January 19-22. For more information about the virtual event and marketplace, please visit https://www.specialtyfood.com/shows-events/specialty-food-live-2021/.
A Greener World Moves Forward with Certification for Regenerative Farms
A Greener World (AGW), the nonprofit farm certifier has selected over 50 farms to join the pilot phase of its Certified Regenerative label program. Building on AGW’s successful family of leading labels, the new certification will provide a whole-farm assurance of sustainability, measuring benefits for soil, water, air, biodiversity, infrastructure, animal welfare and social responsibility.
Key features of the program include transparent, rigorous standards; high animal welfare; a holistic, farmer-led approach; early and broad access to regenerative markets; and a pragmatic, science-based approach. The certification also streamlines auditing and certification of a wide range of practices, helping farms to make multiple meaningful claims through a single audit. With one visit, farmers can demonstrate grass-fed, non-GMO, humane, just, water-friendly, environmentally sustainable practices—free of added hormones, routine antibiotics and toxic chemicals.
The core feature of Certified Regenerative by AGW is a five-year regenerative plan developed in partnership with the farmer, whereby farmers and experts assess risk, set goals and track progress toward meaningful milestones. Experienced agricultural advisors at the U.K.’s Farming & Wildlife Advisory Group (FWAG) will also be providing training and support in the development of regenerative plans. The role of A Greener World is to assess farms’ compliance with their own plan. Currently, most regenerative claims are not verified at all, and the few verified labels are either limited in scope or require organic certification as a prerequisite, excluding the vast majority of farmland and hardwiring practices which are inherently not regenerative.
Pilot farms were selected based on a variety of factors including agricultural experience, regenerative principles, market or educational impact and geographical diversity. Farms span four continents and over ten species, with products ranging from grass-fed lamb to herbs and vegetables. Pilot farms in Australia, Namibia, South Africa, the U.K., Canada and the U.S. will partner with A Greener World over the coming year to evaluate standards, plans and auditing procedures. This allows the program to be trialed and assessed in a range of environments, climates and socioeconomic parameters to ensure meaningful outcomes are achieved, with refinements made as needed. A Greener World expects to announce its first fully Certified Regenerative by AGW farms and products in 2021.
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“Despite—and in some cases because of—the challenges highlighted by COVID-19, people are reassessing the impact of their food—whether on their own health, the environment or the wider community. At the end of the day this is about accountability. We see the term ‘regenerative’ being thrown around like ‘sustainable’ was a decade ago—used to ‘greenwash’ products, or make them seem more environmentally sustainable than they are,” said Andrew Gunther, Executive Director of A Greener World. “The interest in our Certified Regenerative by AGW program has been overwhelming—and the excellent applications made for a difficult selection process, but we are thrilled with the results. The innovative farms participating in this pilot are helping to deliver a certification that both farmers and consumers can trust to deliver a genuinely positive outcome: on the farm, at the table, and for the planet. We know that truly regenerative farming requires accountability to each other and to all of the communities to which we belong—whether they be plant, animal, human, or the environment we all share. We have been humbled by the groundswell of interest from farmers and eaters alike and look forward to sharing our collective journey.”
Portia McKnight, co-Owner of Chapel Hill Creamery in Raleigh, North Carolina, is participating in the pilot program. “Participating in AGW’s pilot program for regenerative farm certification has been an inspirational experience for me,” she said. “While we think of ourselves as good stewards of the land, and conscientious environmentalists—we had not yet put into place any specific goals for regenerating our little piece of earth, and targets or timelines for achieving those goals. The application process is truly inspirational, since it requires that farmers participate in writing our own plans for excelling in environmental stewardship, and regenerating our own farmland.”
For more information about Certified Regenerative or A Greener World visit agreenerworld.org or contact regenerative@agreenerworld.org or 1.800.373.8806.
Ethel’s Baking Company: Gluten Free and Decadently Delicious Dessert Bars
By Lorrie Baumann
Even an accomplished baker has days when the only feasible option for a fresh-baked treat is a quick stop at the market. A baker with a family member who has celiac disease doesn’t always have that option, according to Jill Bommarito, who comes from a family with a 40-year long history of celiac disease, an autoimmune disease in which the body responds to gluten by damaging the digestive system.
Bommarito doesn’t have celiac disease herself, but she does follow a gluten-free diet that many others in her family require, and over the years, she’d become a proficient home baker. “I couldn’t walk into a bakery and find something that was of a quality level that I could make at home,” she said. “You could do that with cheese, in every department except bakery…. You can find the meats and the amazing yogurts and the Italian aged vinegars. You just can’t find that in bakery – ridiculous flavor that you can put on a plate and no one would know you didn’t bake it yourself…. I like to bake, but I don’t want to bake every single thing in my life forever.”
That quality concern is even more serious for someone whose health depends on avoiding gluten, since local bakeries often don’t have the ability to offer products that are made in a dedicated gluten free facility that can guarantee that there’s no cross-contamination by gluten, Bommarito added. She responded to the conundrum by founding Ethel’s Baking Co., the company she named after the grandmother who taught her to bake and who also gave her the confidence to know she could do whatever she wanted if she really set her mind to it.
The company was born out of a holiday party she hosted for her entire family. At the time, she was pursuing a thriving career in residential real estate, so her time for baking was limited, but for her party, she baked her Pecan Dandy dessert bars so her family members who couldn’t tolerate gluten would have a dessert they could enjoy. “I had a holiday party for my whole family, who liked to gripe about gluten-free food,” she said. “But the conventional eaters were gorging on the Pecan Dandies.”
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That observation brought to the surface a feeling she’d been having for some time – that even though she’d just come off a record year in real estate sales, that wasn’t what she was really supposed to be doing. “I felt deep down that I was supposed to be doing something that brought joy to people. I knew it was going to be food,” she said.
She started Ethel’s Baking Co. in a church kitchen in Detroit, Michigan, and started selling her gluten-free baked goods at farmers markets and then at Detroit’s Eastern Market. From there, she expanded to the rest of the Midwest through Whole Foods. In those early days, her product range included cupcakes and cookies as well as the dessert bars that included the original Pecan Dandy, but over time, she refined that down to the dessert bars, although she recently added small batches of chocolate chip cookies back in. The line of dessert bars now includes Cinnamon Crumble, which tastes and smells like an old-fashioned cinnamon roll; Raspberry Crumble, which has a shortbread crust and tastes like a fresh raspberry pastry; Blondie, which has the indulgence of a brownie along with buttery flavor and chocolate chips; Turtle Dandy, which offers crushed pecans and chocolate layered over toasted pecans and caramel and a shortbread crust; and Brownie, a fudgy treat made with butter and premium chocolate, along with the original Pecan Dandy, which is reminiscent of a pecan pie, with handmade caramel and whole pecans over a buttery shortbread crust. Raspberry Crumble is the newest of the flavors, while the original Pecan Dandy is still a best seller, along with Turtle Dandy and Brownie. They’re all gluten free, and they’re handmade in small batches with each layer baked separately. Ingredient lists are transparent and clean, so that those who have food sensitivities can be sure that the treats are safe for them to consume. “We won’t compromise on the flavor to try and hit a price target,” Bommarito said. “Now more than ever we’re looking for solutions for how to take care of our family.”
Bommarito says she didn’t start her gluten-free bakery because she thought it was a great way to make money, so she’s particularly grateful for the insights she’s gained from her advisory board and from 10,000 Small Businesses Detroit, a Goldman Sachs educational program that provides participants with practical skills to grow their businesses. That support has helped her provide medical benefits for her business’ 18 employees and move her business into a new 20,000 square-foot facility in metro Detroit that will allow her to scale up her business to meet a growing demand. She says the hardest part of all that has been learning to focus every single day on her financials and to figure out how to increase efficiencies and decrease costs while maintaining product quality. “I work every day to stay focused on what our mission is and not anyone else’s…. I learned that regardless of the passion and how great the product is, financials are the backbone of your company,” she said. “I haven’t looked back for one second – this is where I belong.”
A three-pack of Ethel’s Baking Co. Dessert Bars packaged in a plastic cup retails for $9.99, while a single-serve package retails for $2.99. Ethel’s Baking Co. products are distributed nationally by KeHE and UNFI, along with Lipari in the Midwest.
