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VOLUME 88 • NUMBER 11 NOVEMBER 2023 • $7.00 • Shariah Scholars Rule Cultivated Meat Can Be Halal PAGE 6
• Meati Foods Gets US Patent for MushroomRoot PAGE 7
• J.M. Smucker Co. Acquires Hostess Brands PAGE 8
• Southern Glazer’s Opens Direct Warehouse Sales Facility PAGE 11
• DoorDash Broadens Grocery Selection PAGE 14
B U S I N E S S
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• Featured Products PAGE 19
• Advertiser Index PAGE 22
T H E
G O U R M E T
I N D U S T R Y
Expanding Zoup CPG Mirrors Growth In Thriving $3.65B US Soup Market BY A.J. FLICK
There’s no shortage of people wanting to dip into the booming U.S. soup market, which Statista sets the 2023 revenue at $3.65 billion and expects the market to grow at a compound annual growth rate of 2.45 percent through 2028. According to Mintel’s 2024 Global Food and Drink Trends report, consumers continue to educate themselves on highly, overly or ultra-processed food, equating the latter as “junk food.” “Starting in 2024,” the authors wrote, “more consumers will become aware of different levels of
processing from media reports, regulations and voluntary onpack labels with ratings from sources such as NOVA or Siga. This will encourage them to consider processing levels when choosing food and drink and to reconsider how frequently and on which occasions they consume processed food and beverages.” That’s good news for companies that produce clean-label foods, Mintel’s report said. “While ‘all things in moderation’ is a saying associated with highly process products,” the report states, “there’s growth potential for minimally processed food
and drink that focus on the positive aspects of food-processing techniques, such as those that enhance nutrition, inhibit contaminant formation or improve sustainability.” That growth potential is shored up when brands convey the benefits of processing in a way consumers can understand, according to the report. “Brands offering minimally processed products – such as frozen produce, fresh bakery items and natural canned soup – should share how processing improves their products in ways
Don’t threaten Mark Singleton with a boring year. He doesn’t have time. The vice president of sales and marketing at Southern Recipe Small Batch thought a pandemic might slow things down too much and he’d get bored. But 2024 has proven to be a busy year for SRSB, with the launch of an innovative pork rind product called Krutones (inspired by croutons but pronounced crewtone-ez) in the spring and ontrend flavor Hot Honey Pork
Rinds this fall. “Krutones is one of my favorite stories,” Singleton said about the new product hatched over the pandemic. “COVID changed everything and everybody,” he said. “And there in the middle of COVID was some guy bugging me – an architect from California named Luis Sandor. “I’d say to him, ‘Listen, I’m just trying to keep things open,’” Singleton said. “But he bugged me and bugged me – like a stalker, I mean you
Food Safety Partnership Is Formed
never know,” he said with a laugh. Sandor’s persistence paid off. Despite COVID, Singleton traveled from Texas to California to meet him. “If you ever met him, he’s one of those people you see on ‘Shark Tank.’ He gets an idea and it’s constantly humming in his head until he sees it come through,” Singleton said. “So he’s got this idea buzzing in his head and I said, ‘Let’s give it a whirl.’ We
A partnership between the Pennsylvania Department of Agriculture’s Bureau of Food Safety & Laboratory Services the U.S. Department of Health and Human Services, Food and Drug Administration’s Office of Regulatory Affairs and Office of Human and Animal Food Operation seeks to strengthen public health by developing an integrated food safety system in Pennsylvania. The partnership aims to establish streamlined and efficient processes to coordinate and enhance communication, increase program familiarity, maximize efficiency and minimize duplication through the exchange of food safety information. Each agency understands the importance of leveraging resources to increase effectiveness and share mutual interest in collaborating on information sharing, inspection sharing, emergency response, industry outreach and evaluation activities that directly impact food safety and public health. The partnership does not affect or supersede any existing or future agreements, arrangements, contracts or cooperative agreements between the agencies and
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Southern Recipe Small Batch on a Hot Streak
BY A.J. FLICK
• Whole Foods Marks 20 Years
F O R
Maryland Mom Turns Allergy Solution Into Sweet Deal A Maryland mom has turned her child’s allergy solution into a thriving business. Deanna’s Delights plant-based cookies are sold in local retailers including Hudsons at Baltimore airport, an LA Fitness in Upper Marlboro and via e-commerce through Walmart and other outlets. In June, the plant-based cookies debuted at the Summer Fancy Food show in New York. The desserts were chosen to be part of the Specialty Food Association’s board of directors meeting in Washington, D.C. Deana, the owner who uses
only her first name, became an entrepreneur unexpectedly many years ago. On a trip to the grocery store, her child begged for the boxed desserts commonly found in grocery and convenience stores – desserts that were full of her child’s allergens. She hated saying, “No.” She left the store frustrated and determined to figure out how to make desserts just as good as those in stores, but without her child’s allergens. She began tinkering in the kitchen with egg-free, milk-free and butter-free cupcakes. She would take her creations to her
child’s school and share with friends and parents. Eventually, a mom tasted her signature chocolate chip cookies and called her late that night to say, “You have to share these with the world!” Deanna had created desserts as good as those in the grocery stores without eggs, milk, peanuts, tree nuts, fish, crustacean shellfish and sesame. Some are also soy-free. Deanna’s Delights bakes signature plantbased cookies in chocolate chip, oatmeal raisin and carob chocolate chip varieties. “When I started baking desserts
for my child years ago, I never imagined it would turn into a business,” said Deanna, a licensed physical therapist. “It makes me happy knowing kids with allergies don’t have to be singled out or feel embarrassed at kid events. “My desserts allow kids with allergies to eat desserts that taste delicious and can be equally enjoyed by others at events.” Most plant-based desserts tend to be dry, crumbly or grainy. As a mom, Deanna was intentional about creating desserts with textures kids would love – moist, crisp and chewy. GN