Gourmet News

Naturally Seattle Seeks Naturally Rising Applications

Published February 18, 2025

Naturally Seattle announced its biggest event of the year, Naturally Rising. Formerly known as Pitch Slam, Naturally Rising has evolved into a premier competition that spotlights emerging, purpose-driven brands and celebrates conscious leaders in the natural products industry. Applications are now open (see details below). The event will be held in Seattle on June 4 from 6-8 p.m., (location TBD).

“Naturally Rising is more than a competition—it’s a celebration of innovation, purpose, and the incredible entrepreneurial spirit driving the natural products industry forward,” said Debi Goldman, executive director of Naturally Seattle. “We are proud to provide a platform that empowers emerging brands, connects them with industry leaders, and helps them take the next step in their journey to success.”

Naturally Rising provides a platform for innovative, better-for-you brands to gain exposure, refine their pitches, and receive invaluable mentorship to prepare for retail success. Five finalists will be selected to compete in Naturally Seattle’s Naturally Rising competition and will receive one-on-one mentorship in preparation for their live pitch in front of prominent industry judges. The winner will be rewarded with the opportunity to pitch on the national stage at the national Naturally Rising pitch competition, which takes place at Newtopia Now— formerly Expo East, the natural product industry premier experiential immersion trade show —held in Denver, Colorado, on August 20-22, 2025.

The national champion of Naturally Rising’s pitch competition will receive exclusive prizes, including a booth at Expo West 2026, one of the industry’s most influential trade shows.

Applicants for Naturally Seattle’s Naturally Rising Competition are open to established, better-for-you CPG brands based in Washington, Oregon or Idaho. To be eligible, brands must:

Have an annual revenue of at least $100,000 and no more than $2 million.
Have a retail partner (physical or online retailer distribution).
Be an active Naturally Seattle member.
Be available to attend Newtopia Now in Denver on Aug. 20-22.

Applications close on April 11. Please contact debi@naturallyseattle.org if you are interested in supporting Naturally Seattle’s Naturally Rising Pitch Competition. Sponsorships, mentorships and judging positions are available.

For more information and to apply, visit www.naturallynetwork.org/naturally-rising

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Carbone Adds 5 Pasta Sauces to Its Line

Published February 18, 2025

Carbone Fine Food

Following a record-breaking 2024 with over 18 million jars sold, Carbone Fine Food has announced the addition of five pasta sauce flavors: Sweet Pepper & Onion, Mediterranean Marinara, Black Truffle Alfredo, Mac & Cheese Alfredo and Lemon Pepper Alfredo. The new releases are the latest creations by acclaimed chefs Mario Carbone and Rich Torrisi as they continue to reinterpret classic Italian-American cuisine through a contemporary culinary lens. The new flavors expand the Carbone sauce portfolio to seventeen flavors.

“Carbone is young, modern-chef driven, and in the zeitgeist,” said CEO Eric Skae. “Our new flavor creations are bold, authentic and uniquely delicious. They reinforce our position as a category innovation driver and the fastest-growing sauce in the nation.”

Crafted with the same care and premium ingredients used in their renowned restaurants, these sauces bring inventive chef-quality dishes to life at home.

Sweet Pepper & Onion combines the caramelized flavor of roasted peppers and sauteed onions with the sweetness of 100% Italian tomatoes and rosemary.
Mediterranean Marinara introduces flavors of Southern Italy by bringing together a savory medley of black olives and capers with 100% Italian tomatoes, garlic and fresh herbs.
Black Truffle Alfredo is a rich and creamy blend of Parmesan and Romano Cheeses with Black Truffles.
Mac & Cheese Alfredo offers a rich blend of aged white cheddar cheese, cream, butter, and spices.
Lemon Pepper Alfredo combines a creamy blend of Parmesan and Romano cheeses complemented with the perfect balance of cracked black pepper and fresh lemon.

“As always, we’re focused on making it easy for people to enjoy incredible meals at home,” said chef Mario Carbone. “These five new sauces make good on our promise to bring bold, exciting flavors to the table with the same quality and care that’s at the heart of everything we do.”

All five flavors are available nationwide at Whole Foods Market and will roll out at additional retailers in the coming months. Consumers can purchase all Carbone Fine Food products online nationally at both Amazon and https://carbonefinefood.com/.

For more information, visit https://carbonefinefood.com/ or follow on Instagram and TikTok at @carbonefinefood.

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Produce Industry Veteran O’Brien to Step Down at Driscoll’s

Published February 17, 2025

Driscoll’s announces the retirement of Tom O’Brien, senior vice president of global human resources & general counsel, who will step down from his leadership role early in the year. A pivotal figure in the produce industry with a career spanning more than 30 years, O’Brien leaves behind a remarkable legacy of innovation, advocacy and leadership.

O’Brien’s relationship with Driscoll’s began nearly 25 years ago when he represented the company as an attorney in Washington, D.C. In 2014, he became Driscoll’s first General Counsel, and his role steadily expanded over the years to include oversight of Global Human Resources and Public Affairs.

“Tom has been a friend, colleague and partner for over two decades. We have navigated many issues together, challenges and opportunities that continually arise in our fresh berry business,” said J. Miles Reiter, executive chairman of the board for Driscoll’s. “He is remarkably adept at seeing around the corner and articulating concepts in ways that drive clarity. While we are fully aligned on core values and goals, Tom is also the person with whom I most enjoy a healthy disagreement, something we both expect to continue to value highly.”

Before his tenure at Driscoll’s, O’Brien’s influence was already well-established at the intersection of law, policy, and agriculture. His policy work spanned issues as diverse as the development of the first federal organic standards, passage of food safety legislation, the unfinished work of immigration reform, and a host of plant pests and quarantines. From 1993 to 1999, he served as a political appointee at the U.S. Department of Agriculture. He then moved from the federal to the state level, where he was a policy advisor to California Governor Gray Davis in the Governor’s Washington D.C. office.

After leaving government service until joining Driscoll’s, O’Brien was in private practice in Washington, where clients included Produce Marketing Association, California nurseries and dairies, the promotion boards for mangos and avocadoes, and Driscoll’s.

“Tom’s career has been a testament to the power of collaboration and thoughtful leadership in agriculture,” said Karen Ross, Secretary of the California Department of Food and Agriculture. “He exemplifies the qualities of exceptional leadership: intelligence, strategic vision, and an unwavering commitment to partnership. His work has not only strengthened Driscoll’s but also elevated the entire produce industry. For the 25 years I’ve known him, I have valued his counsel and insight on complex challenges, but most of all, I have cherished his steadfast friendship.”

O’Brien will step down from the HR and legal responsibilities early in the year. During the transition, he will remain as Driscoll’s corporate secretary and counsel to the board.

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