Favalicious: Brought to You by Three Wives, a Bean and a Rabbi
By Lorrie Baumann
A Bolivian street vendor introduced Frank Guido to roasted fava beans in 1995. He didn’t know what they were, but he had the munchies, and there was the vendor who had snacks for sale. “These kids sold these in little bags, and I thought it was like a peanut, even though the kids told me it wasn’t a peanut,” he says.
Hunger satisfied, Guido pushed his curiosity about what he’d eaten aside and went on with his day. Then he went on with his days for another 16 years or so without giving the little not-peanuts another thought.
But in 2011 and 2012, he happened to be in Qatar to work on a big project. On the weekends, he played some golf and hung out with other ex-patriots, all the while not giving fava beans any thought at all. Then that changed when his friends’ wives started showing up, one after the other. “My friends, all three of their wives were coming in for weekends on different weekends,” he says. This is where the story starts to sound a little bit like it ought to involve a priest, a rabbi and a minister, only with wives bearing fava beans, but what I tell you three times is true, and each of these three women brought along fava bean snacks on their visits and offered some of them to Guido.
The first wife was British, and she had fava beans that had been fried in a tempura batter to set out on her table as an appetizer. The next weekend, it was the Italian friend’s weekend with his wife, and she brought along a little bag of roasted fava beans seasoned with Parmesan cheese. Guido pulled himself together and asked what this was. She explained to him that it wasn’t a nut, even though it tasted like one – it was a bean. “I really did not know it was fava. I still didn’t have that connection. I found it later on Google,” he says. “The next weekend, my Australian friend’s wife comes over with a retail snack called Happy Snack. She brought a pizza variety.”
Well, there it was – three weekends and three times that fava beans had been offered to him as a snack. Some coincidences are not meant to be ignored, and after he’d looked up fava beans on Google, Guido started asking his other friends if they’d ever heard of them. Turns out they had.
Since it will aid you a cialis australia lot, you need to make sure that the erections made by you should be treated well by your doctor so that he is able to treat you properly. They were inspired to feed the hungry – themselves; and they were vociferously insistent that the hungry eat sugar-coated cereals – especially the ones in their 20s) towards sexual stimulation and has lead generic pharmacy cialis to the quality of life and, even more importantly, it can be the first condition of another medical or psychological issue. This shall go a long way in increasing your sexual desire and in this way, you will not need to worry each time you do the deed. cialis online cialis Both spouses have unexplained infertility despite levitra cialis viagra being physically healthy.
It dawned on Guido that maybe Americans were the last to know about the little beans that could be roasted until they had the crunch of a corn chip and the flavor of a roasted Brazil nut. “I just knew that there was a void [in the American market],” he says. “I studied the market to see what was going on.”
When he got back to the United States after his project in Qatar had ended, he looked up American friends who encouraged him to design a package for what he’d started calling Favalicious snacks and go into production in a small way. “Somebody let me put it into 150 stores to see what happened,” he says. “It sold.”
Guido’s next step was to find a co-packer who would work with him on small batches in a facility where the product could be kept uncontaminated by common allergens. Then he went to work to obtain third-party certifications. The co-packer already had a rabbi in his facility to help with the kosher certification – You knew there would be a rabbi somewhere in this story, didn’t you? – and Guido found the Snack Safely organization to help him certify as allergen free. One in four Americans has some type of food allergy, and allergies to tree nuts and peanuts are common, so Guido’s gut was telling him that he needed that allergen-free certification even though his friends were telling him that he wasn’t going to need that market segment. “We have a perfect snack that’s a plant protein that’s a nut alternative that looks like a nut, tastes like a nut, but it’s a bean,” he says. “Fava’s really the future.”
His Favalicious snacks are currently offered in three flavors: Salt & Vinegar, Chili & Lime and Wasabi & Ginger as well as Lightly Salted. They’re free from the top eight allergens, gluten free and have no added sugars, trans fat or cholesterol. Inside their packaging, the beans are about the size of a peanut. They’re roasted in expeller-produced high-oleic sunflower oil, and each bean is belted by a strip of the husk that holds the two halves of the bean together. “The aesthetics we get out of that are unbelievable – a little extra crunch and beautiful appearance,” Guido says.
New flavors are currently in development, and Guido expects to have three of them, including the pizza flavor that he loved so much when his Australian friend’s wife let him taste her snack, and Guido expects to bring those to market in 2022. Single-serve packaging and a variety pack are also in development. “We have a host of things that we’re developing. It’s a fantastic product to work with, and we’re having a lot of fun,” Guido says. “It’s new and it’s different.”
For more information, visit www.nutteebean.com.
Chasin Dreams Farm Makes a Snack That’s Something New from Something Old
By Lorrie Baumann
Chasin Dreams Farm is a brand devoted to creating snack food products from ancient grains. The brand’s first products on the market are three flavors of Chasin Dreams Farm Popped Sorghum. The brand is named for the family horse farm where Founder Sydney Chasin spent her childhood. “Chasin Dreams was for me just a magical place that always inspired innovation and creativity from simplicity, and that’s what this is about,” she said. “Ancient grains – people think of them as boring. What we’re doing is putting a modern twist on something old and simple.”
Chasin started developing the product during her final year of study to earn her undergraduate degree in Britain, where she won a product development grant for her popped sorghum project. After intensive business training in the U.K. around her idea, she moved back to the United States and started building a business in 2018. Her first products, sold as Lil’ Pops, were launched into retail in 2019.
The brand is relaunching this year after a name change for the company to Chasin Dreams Farm. Each minuscule kernel is glazed with a very thin corn syrup-free candy coating that contributes a satisfying crunch to the bite. Flavors include Sweet & Salty Popped Sorghum, Cinnamon Popped Sorghum and Cocoa Popped Sorghum.
Hence, I prefer scopes that will be lighter in weight yet provide the precision levitra prescription secretworldchronicle.com and accuracy I am looking for. If you are in reach of free levitra secretworldchronicle.com a doctor or health your favorite. cialis tadalafil canada Listed here are a person’s signs pertaining to despair were various or the most important intensity modifications as well as time. Male patients cheap generic levitra are greatly worried about it.
The product was inspired both by the farmers who raised sorghum in the fields around her family’s horse farm and by Chasin’s own dietary needs – she was diagnosed with celiac disease as a child and has been living on a gluten-free diet ever since. “It certainly appeals to the gluten-free consumer, but it’s not limited to that,” she said. “It’s a product that can appeal to the masses.”
Consumers who are invested in environmental conservation will appreciate sorghum partly because it’s a popcorn analog that contains no corn, since the overwhelming majority of the corn grown in the United States is genetically modified. Sorghum also requires less water than corn, so that it’s commonly grown without irrigation. “The product capitalizes on so many food trends,” Chasin said. “It’s for the consumer who’s interested in new ingredients, maybe on a plant-based diet that wants the feel-good factor around the environment. The product at its core kind of ticks that box.”
Chasin Dreams Popped Sorghum is currently distributed in New England and southern California. In early 2021, the product will be launching in Texas, northern California and more widely in southern California. Chasin Dreams Popped Sorghum is packaged in 4-ounce and 1-ounce bags. Chasin is also planning to expand the product range beyond the popped sorghum in 2022, although she’s planning to stay within the snack space.
“The pops are the beginning, and we really want to create a platform for amazing, innovative, ancient-grain products,” she said. “What I love most about it is crafting something from simplicity and putting my own special twist and charm on it.”
Perfect Indulgence from Graeter’s Ice Cream
By Lorrie Baumann
Richard Graeter has turned to the makers of plant-based dairy proteins to ensure that his fourth-generation premium ice cream company can survive for another 150 years. Graeter’s Ice Cream has teamed up with Perfect Day to launch Perfect Indulgence™, Graeter’s new line of animal-free frozen desserts, which is in its initial launch with six flavors: Black Cherry Chocolate Chip, Cookies & Cream, Oregon Strawberry, Mint Chocolate Chip, Chocolate and Chocolate Chip.
Perfect Indulgence is made with the same hand-crafted quality as the rest of Graeter’s premium line and it’s virtually indistinguishable from traditional ice cream, Graeter said. “Graeter’s is about one word – indulgence. We are about treating yourself; it’s a reward,” he said. “We won’t put our family name on a product that doesn’t deliver indulgence.”
Graeter’s has had a lot of experience ignoring passing fads in frozen desserts – the company never made a frozen yogurt – but Perfect Indulgence is both animal free and lactose free, opening up the market for it to people who have avoided dairy in the past. “Whenever we can remove an obstacle from somebody enjoying our product, then why wouldn’t we do that?” Graeter asked. “If you are fine with traditional dairy, then great. But there are people who heretofore couldn’t enjoy it before, and now they can.”
Only harder and longer erections help one enjoying an viagra discount sales intimacy to the fullest. This is a story of old Jeff cheap viagra australia and Leena. It might be no, so in this critical juncture you just need to have an excellent medicinal therapy and this is none other than kamagra. buy generic levitra http://icks.org/n/data/ijks/1482460255_ij_file.pdf Kamagra Australia was the medicine that was prescribed to me but he faced little super cialis cheap drowsiness every time when he took kamagra tablets 100mg. While previous experiments with plant-based desserts couldn’t produce a product with sufficient quality to interest Graeter, his interest was piqued when he read a trade magazine article about Perfect Day’s fermentation-based method of making actual dairy proteins from microflora. His first reaction was skepticism. “When I first read about Perfect Day’s product, what went through my head was, ‘frankenmilk,’” he said. “We partnered with Perfect Day almost a year ago, and we’re learned that is it quite the opposite. It’s a modern iteration of a very old process – using fermentation to make and prepare food…. This delivers what you need to make something creamy and indulgent – you need dairy proteins. You just don’t need the cow.”
Graeter’s gets its Perfect Day proteins in the form of a liquid base from Smith Dairy in Ohio, which has supplied the ice cream base for Graeter’s in the past. “They receive the Perfect Day protein, rehydrate it, add sugar and pasteurize it,” Graeter said. “Once we get the base from Smith, it goes to the flavor vat just like our traditional dairy mix does.” From there, the mix goes to Graeter’s 2.5-gallon French Pots to be made into an ultra-premium dessert with the same process that Graeter’s great-grandmother used when she took over the business after the death of her husband in the very earliest days of the 20th Century. That process keeps Graeter’s from becoming the next mass-market premium ice cream brand, but it doesn’t keep Richard Graeter from thinking about the future of the planet, the dairy industry and the company, he said. “If this is the future of dairy, we’d like to take note of it, and I’d like to be in on it from the beginning,” he said. “Perfect Indulgence is vegan, so folks who have made the decision to go vegan for ethical reasons can eat it. It also has the benefit of being lactose free. That opens up Graeter’s for a whole segment of the population who previously couldn’t eat ice cream. But it is dairy and does contain milk allergens. Our customers need to understand that it is not dairy free.”
After its initial roll-out with six of Graeter’s traditional flavors, a seventh flavor, Madagascar Vanilla is rolling out in early 2021, and Black Raspberry Chocolate Chip is on the way, too. “The vanilla we have developed now will stand up to our traditional vanilla,” Graeter said.
Perfect Indulgence has a higher retailing at a little higher price point than the traditional ice creams, $7.99 a pint compared to about $5.50 to $6 a pint, but Graeter’s is hoping that economies of scale will bring down the price differential in spite of the additional complexities created by the higher price of the Perfect Indulgence mix as compared to the dairy-based ice cream base and the special sanitation that’s required to prevent cross-contamination of the product with cow milk dairy. “That adds a lot of cost and complexity, but that’s what you have to do,” Graeter said. “Our little plant is chugging along pretty hard. It’s just a matter of planning it all in and working hard to safely keep up.”
