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GOURMET NEWS www.gourmetnews.com

T H E

VOLUME 88 • NUMBER 3 MARCH 2023 • $7.00 • Eat, Drink & Enjoy These New Snacks, Drinks, Food Products on the Market PAGE 6

• Savor Street Foods Obtains $7.4M Credit Facility for Refinancing, Growing Pretzel Snacks Brand PAGE 8

• StePac’s Sustainable Packaging Significantly Reduces Greenhouse Gasses, Report Shows PAGE 9

• Storewise, TRUNO Offer Enhanced Operational Control to Independent Grocery Retailers PAGE 10

• NaturalShrimp Delivers Fresh Products to US Foods Customers in Southern Texas PAGE 10

• Southern Glazer’s Wine & Spirits Reopens Las Vegas Academy After Pandemic Lull PAGE 17

• Global Plant Extracts Market Set at $34.4B Projected to Expand to $61.5B by 2027 PAGE 18

• Featured Products PAGE 19

• Advertiser Index PAGE 22

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Iowa Farmer, 27, Leads the Way For Younger Generations BY A.J. FLICK

At half the age of the average U.S. farmer, Elle Gadient is a role model for younger Americans wanting to go into farming. It’s not only her ethos – it’s her job. “I’ve always loved the farm and from as long as I can remember, I was involved in our farm,” said Gadient, who is the fifth generation in her family to farm on their land in eastern Iowa. “I was forbidden to do morning chores because I missed the school bus so much, spending time with the animals. ‘Oh, I’ll just stay home and help you, Dad.’”

Gadient laughed. “From a very early age, I just loved them. I was interested in animal care and the environmental side.” Her family’s livestock farm includes raising Niman Ranch pigs, so she was familiar with the farmer and rancher network’s commitment to its Certified Humane requirements to raise livestock without antibiotics, hormones or crates in producing premium meat. While studying environmental science and business administration at Wartburg College in Wa-

Is Plant-Based Meat Beyond Impossible?

“Europe has an immensely rich and diverse culinary history and heritage,” according to the book’s introduction. “The reason for this, of course, is not just because Europe is such a vast continent. It is also thanks to the traditions that are passed down from generation to generation. “In this book, Renowned European chefs have suggested how unique products with geographical

Earlier this year, one sensational headline from Bloomberg Businessweek raised eyebrows, drew cheers and even some jeers from the industry. “Fake Meat Was Supposed to Save the World. It Became Just Another Fad” the Jan. 18 headline stated. “Beyond Meat and Impossible Foods wanted to upend the world’s $1 trillion meat industry. But plant-based meat is turning out to be a flop,” according to the subhead. Days later, Just Food cautioned, “Patience – and innovation – needed as U.S. plant-based meat market slows. “There have been concerns about the growth prospects for plant-based meat in the U.S.,” the Jan. 24 article began. “Advocates remain optimistic but underline significant innovation is needed to truly convince the real target market – meat eaters. “The recent pressure on plantbased meat sales in the U.S. has prompted questions about the prospects for the sector and further innovation, including in ingredients, is needed, say experts, to persuade flexitarian consumers

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verly, Iowa, Gadient benefited as a Niman Ranch Next Generation Foundation scholarship recipient. In 2017, she was awarded

European Union Arrives to Promote Products at Winter Fancy Food Show BY A.J. FLICK

An official delegation of the European Union to the United States attended the Winter Fancy Food Show to kick off the U.S. launch of its ambitious, two-year plan to acquaint the world with the bounty of European products. Michael Curtis, deputy ambassador/deputy chief of mission, and Silke Boger, first counselor of the Agriculture Trade and Agriculture Section at the D.C.-based delegation stressed that the goal is

not to promote certain products over others, but to share the quality and policy behind European products. They acknowledge the big task ahead of catching American consumers’ attention, since the U.S. market is so diverse. The EU has produced a cookbook, “Sensational! Cooking with great European products,” to familiarize us with products and how they are used in traditional dishes.

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USDA’s NIFA Invests $70M in Sustainable Agriculture Projects The U.S. Department of Agriculture National Institute of Food and Agriculture is investing $70 million in sustainable agricultural projects that integrate research, education and Extension efforts. The goal is to establish robust, resilient and climate-smart food and agricultural systems. The investment comes under NIFA’s Sustainable Agricultural Systems program that focuses on a broad base of needed research, education and Extension solutions – from addressing labor challenges and promoting land stewardship to correcting climate change impacts in agriculture and filling critical

needs in food and nutrition. The Sustainable Agricultural Systems program area is part of NIFA’s Agriculture and Food Research Initiative, designed to improve plant and animal production and sustainability and human and environmental health. AFRI is the nation’s leading and largest competitive grants program for agricultural sciences. These grants are available to eligible colleges, universities and other research organizations. “These research investments will help transform the U.S. food and agricultural system to increase production in sustainable ways as the United Nations projects

a world population of 9.8 billion by 2050,” said Acting NIFA Director Dr. Dionne Toombs. “These visionary projects will improve the supply of affordable, safe, nutritious and accessible agricultural products, while fostering economic development and rural prosperity in America.” Examples of the seven projects newly funded under NIFA’s AFRI Sustainable Agricultural Systems program area include Auburn University’s controlled environment agriculture project, Michigan State University’s study of shocks to the agri-food system and the University of Missouri’s project to create climate-smart agriculture goals. Continued on PAGE 16