Gourmet News • December 2025 (2026 Buyers Guide)

GOURMET NEWS

Quiznos making a

Comeb ack

with 1st Full-Menu U.S. Store

BY A.J. FLICK

Quiznos burst into the restaurant scene 43 years ago promising high-quality, freshly prepared meals as an alternative to greasy fast-food joints The chain covered the United States from coast to coast as well as launching locations in Canada and 32 other countries

Quiznos boasted a new twist on sandwiches – toasting the bread – and became a cult classic with TV ads featuring strangely adorable, googly-eyed, singing hamster-like creatures, who became known as the Spongmonkeys for some reason.

Rising to become the nation’s secondlargest sandwich shop after Subway, Quiznos all but disappeared from the scene in the last decade

The Spongmonkeys have been put out to pasture, but Quiznos is far from finished

In October, an industry veteran and former Quiznos franchisee, Parish Patel, opened the first full-menu Quiznos restaurant in the United States using a new business model, at a prime location near the University of Arizona in Tucson Apparently, Quiznos was missed

The store sold more than 1,000 items

on its first day, according to the company The sales total over the first week exceeded expectations, which Quiznos says “shows the potential for great future success and was more than double that of the second-highest store in our system ”

Good thing, because Patel and Quiznos signed a multi-year contract for a total of 30 Quiznos in Arizona alone Patel said he’s scoping out locations for future stores

“Quiznos is alive and well,” said Sheila Zimmerman, vice president of marketing with REGO Restaurant Group, the parent company of Quiznos “We are revitalizing the brand, which has a unique heritage that many people have grown to love “We’re looking through the windshield, not the rear-view mirror and we ’ ve got a great partner in Parish ”

Zimmerman said a similar agreement has been made to set up sub shops in Nebraska, but Arizona will be home to the largest group of Quiznos restaurants under one franchisee

Patel, who had Quiznos restaurants in Arizona from 2003 to 2015, said the first store’s location, convenient for Wildcat fans from the university, was a logical start

“I love the brand,” he said “I love Tucson and I love the Wildcats

“And I’m excited to become a business partner with Quiznos, not just a franchisee ”

Patel said Arizona is primed to become the largest footprint program under his leadership

“I’m very excited about how things are going,” Patel said “With love and support from the community, we will be moving forward and continue the growth in Arizona. ”

Under the new business model, each

Quiznos will reflect the community around it The inaugural store has a University of Arizona theme, complete with customized menu items – The Wildcat sandwich (sautéed mushrooms, onions, green peppers, guacamole, provolone, Cheddar, lettuce, tomatoes with a spicy aioli), Philly Fries and Tots (each topped with grilled steak, peppers, onions, Queso Bravo and banana peppers), lobster subs and other specialty items, including desserts

The newly opened location features University of Arizona references, including a mural featuring an astronaut eating

a Quiznos sub in a desert setting, complete with a saguaro cactus and a “Q” on the telescope-laden Kitt Peak, which is west of the real “A” on Sentinel Peak, a landmark to celebrate the university.

Longtime menu favorites, of course, are still on the menu, including Black Angus Steakhouse, Chicken Carbonara, Mesquite Chicken, Turkey Bacon Guac and Honey Bacon Club

“We were the first to toast subs and we ’ ve leaned on that,” Zimmerman said, “along with high-quality meats and cheese sliced in house and nine chef-inspired sauces ”

Patel noted that as consumer behavior has evolved, so has Quiznos, so it offers gluten-free products for those with dietary restrictions

When we talked to Zimmerman, she had not yet visited the Tucson store

“I want to try The Wildcat,” she said “The Philly Fries sound so craveable –and that’s what makes customers want to go back and become regulars ”

In addition to other locations in Arizona and nationwide, Quiznos has plans for partnering with businesses for a catering program and a loyalty program to reward customers for future deals GN

Arizona State University

Rethinks

Global Circular Waste Economy

BY ALICIA BARRÓN Special to Gourmet News

When Timothy Long’s kids were growing up, he never let them toss their gum out the window, explaining that the gum would still be there for many years to come Many think it is a bio-based material, but a majority of mass-produced gum contains plastic And plastic was designed to last forever.

Plastic has become ubiquitous in almost every aspect of our lives, from food containers to lipstick cases, toys to medical products, and yes, even chewing gum

Long came to Arizona State University in 2021 as the director of the Biodesign Center for Sustainable Macromolecular Materials and Manufacturing to answer a big question: “How do we design plastics so they don’t cause damage to the environment – whether that be our backyards or our bodies?”

Long is not alone in this endeavor

Across ASU, faculty and staff members are addressing the challenges of waste, including plastics, across the entire product life cycle – from developing new materials to understanding consumer behavior to partnering with businesses and exploring policy options

In 2018, the United States generated 292.4 million tons of solid waste, 35.7 million tons of which was plastic, according to the U S Environmental Protection Agency That marked a total increase of 4 3 million tons since 2010 Research studies estimate that, worldwide, the equivalent of one garbage truck full of plastic is being dumped into the ocean every minute

Of all of that waste, only 10 percent of plastics in the U S are recycled, according to a recent New York Times article. That’s

up from 2018, when the EPA reported an 8 7 percent plastics recycling rate, but still leaves a lot of plastic headed for landfills

Solving the waste problem means creating a circular economy Circularity maximizes the value of products or resources by using them for as long as possible and then regenerating or repurposing them to be used again and again

A product’s life cycle starts with the materials it is made from For example, Long and his team at the Biodesign Institute are working on mattress foams Only 19 percent of the 18 million mattresses manufactured in the United States each year are recycled, according to the EPA

Long’s team is working on ways to make foam mattresses biodegradable using green chemistry the design of chemical products and processes that reduce or eliminate the use or generation of hazardous substances

“We have the opportunity to take what nature already has and to use it more efficiently and decrease our reliance on petroleum,” Long said “That's what the Biodesign Institute is all about It's natureinspired research ”

Polyurethane foams are currently made using chemicals called isocyanates that have safety concerns – so Long’s team came up with ways to make foams and polyurethanes without them

One way is by using urea, which we produce every day in urine It can be prepared at commercial scale, and it can be used to make a polyurethane foam mattress

“I figure if it has made it through your body, that's a pretty good durability test And there are a lot of unconventional, overlooked compounds that we can think about that could be used to make nextgeneration materials,” Long said

Don’t worry – the urea does not have to come from urine It is also available from industrial processes using ammonia and carbon dioxide, creating economically viable pathways at scale

Long and his team are also experimenting with using bio-based feedstocks that come from the fermentation of corn These compounds can be used as building blocks to make biodegradable materials that perform as well as petroleum-based products

The team is also working on 3Dprinted tires Although 3D printers have been around since the 1980s, researchers can now put novel molecules in them and start to build functional things, like tires Right now, we can't break down tires and then reconstruct the starting materials to make a new one The team is looking at how to actually reconstruct or retread a tire as opposed to throwing out the entire thing

“Circularity is about, after you're done with something, convert it right back to where it started ” Long said

ASU’s Zero Waste department creates programs that support the university’s goals for circular resources The team promotes ongoing sustainability events like Ditch the Dumpster, where students are encouraged to recycle items they no longer want during move-in or move-out week

Zero Waste’s initial 2025 goal was to achieve a 90 percent diversion or 30 percent aversion from the landfill Diversion is keeping waste from going into the landfill Reuse, recycling and composting are examples of diversion

When it comes to recycling, unfortunately, people only get it right about half the time. If you look in a recycling bin at any given time, you will find that about

50 percent of what is in the recycle bin should be in the garbage bin and vice versa

Long recommends visiting Phoenix Public Works, where you see people standing on their feet eight hours a day pulling things out of the recycling bin that aren’t recyclable That’s because the messaging is confusing.

ity goals

For example, the Loyalty Cup program at Mountain America Stadium allows guests to buy a cup at the beginning of the football season that can be refilled for free during the season

The team is also working with Aramark Food Service, the company that provides most of the university’s catering. They examined the catering experience from start to finish and identified 27 different points of intervention where a more sustainable alternative was an option. Within 10 Zero

Buch, from ASU’s Rob and Melani Walton Sustainability Solutions Service, met with Alana Levine from ASU Zero Waste to propose a collaborative initiative

The goal was to use ASU as a living lab to completely revamp the recycling system while fostering the creation and remanufacturing of products This grand vision resulted in the Circular Living Lab, a project dedicated to pushing the boundaries of plastic recycling

reusable bottle or coffee mug In May 2024, ASU t

booklets to a digital for-

Also, July marked one year since Sun Devil Campus Stores stopped giving out single-use plastic bags Campus stores are expected to conser ve 40,000 singleuse plastic bags by the end of 2024

Alana Levine, director with ASU’s University Sustainability Practices, is part of a collaborative team updating the university’s sustainability goals They are on a mission to eliminate 90 percent of single-use plastics at ASU by 2027

The diversion rate has plateaued at 43 percent Levine said part of the issue is the actual makeup of our waste For example, plastic forks and spoons just cannot be diverted They have an irregular shape that makes automated sorting challenging because they easily fall through sorting screens and can jam the machines They are also incredibly skinny, and most machines can’t handle items smaller than 2 to 3 inches in diameter

The other component of this plateau is that we ’ ve stagnated on educating people about diversion

“We need a really far-reaching campaign We need it to be a part of everybody’s everyday lives at ASU, just diverting materials and reducing their waste footprint,” Levine said

Zero Waste is partnering with major ASU vendors to help reach its sustainabil-

Waste events, the 27-point journey will have averted nearly 331,000 individual plastic pieces

As of Feb 1, all requested events or catering support in the Memorial Union and Student Pavilion are Zero Waste events by default. The team is working on rolling out the Zero Waste default across all campus locations by the end of this year

s

Kendon Jung, a senior Global Futures

Z

ro Waste team, said, “Creating space where we can be positive advocates is incredibly

there was a group of people trying to in-

working in a collaborative way that was achieving a result that is greater than the sum of its parts ”

Six years ago, Alicia Marseille and Raj

Led by Tyler Eglen, portfolio manager at the Solutions Ser vice, the lab quickly gained momentum, actively sourcing, testing and implementing groundbreaking solutions I

and accelerate the transi-

Ser vice brought together

the Circular Plastics Mi-

into usable products

“We are excited to make history today in Phoenix,” said Phoenix Mayor Kate Gallego at the facility’s grand opening “We have a sense that, from Phoenix, this will go throughout the world, and it’s exciting to be leading in innovation right now Phoenix will be known for whatever great ideas come out of this facility ”

The microfactory took a significant step toward commercialization with the arrival of its first batch of plastic waste, provided by the city of Phoenix, city of Mesa, city of Scottsdale, Goodwill and Malmsten

The team recently produced tables from the plastic waste and delivered them to the city of Phoenix

Now the key focus is integrating workforce and venture development into the circular economy

Alicia Barrón is an internal communications specialist, knowledge enterprise, with ASU News Contact her at alicia e barron@asu edu Article used with permission of ASU News. GN

to Supply Premium Protein Army Veteran

Wrangles Ranchers

BY A.J. FLICK

Patrick Montgomery is the kind of guy who likes to take chances

“What can I say?” Montgomery said, reflecting on his life’s path with good humor “I was young and dumb once in Kansas City. At 16, 17, I was kind of wild ”

That daredevil attitude took a serious spin when he went from a Missouri high school to joining the U S Army and volunteering to be in its elite fighting force,

the Army Rangers

Life after the Army was a challenge for Montgomery In 2014, he continued his mission to be a large animal veterinarian and went back to school

“After two and a half years, I realized I only liked the large animal side,” he said Montgomery knew he had to give his supportive wife a break from being the family’s wage earner, but what should he do?

“Let’s be honest,” Montgomery said, “corporate American jobs are unappealing after being in special operations ”

Undoubtedly, being an Army Ranger was the riskiest job Montgomery ever held For some reason, he decided to launch what many around him called the craziest job: Raising cattle to be a premium meat supplier

“I knew for a fact that it wouldn’t be easy, ” he said “This is not a generational farm I jumped right into it without inheriting land, equipment or animals ”

Not to mention he would be starting as a first-generation rancher during a global pandemic

Not for the first time, Montgomery’s military background ser ved him well Thanks to tight camaraderie among veterans and especially special operations

veterans, he became acquainted with others who had the same dream of producing premium meat on a smaller scale than corporate operations

“I saw there were a lot of folks in the veteran community who were doing something similar to what I was doing,” he said “I had the cool idea of what if we had a marketplace with vetted ranches doing things the right way to provide a customer base with quality meat

Along with two other ranches, Little Belt Cattle Company in Montana and Mac’s Farms in Excelsior Springs, Mo , Montgomery’s KC Cattle Company in Kansas City, Mo , formed Valor Provisions. The company “is dedicated to forging a strong financial future for America’s protein producers,” according to the website

“We provide economically viable options to high-quality American producers while offering consumers exceptional pricing, quality and ser vice Patriotism and the preservation of our nation’s food independence guide every decision we make ”

Launched last November, Valor Provisions was an instant hit

“We had rocket growth,” Montgomery said “This time last year I remember having the idea of this marketplace and looking for other folks, what if we had an alternative market where we don’t have to deal with the hassles of a B2C shipping business ”

Valor Provisions quickly had a membership of 10,000 active subscribers

“I think the biggest thing I’ve learned

that carried over from my military ser vice is that it’s important to adapt quickly,” Montgomery said

“Raising cattle is an interesting market,” he said “It’s wild Since the pandemic, we haven’t had a normal year ”

Valor Provisions was created with the intention to be able to absorb the ebbs and flows of an inflationary market, not only for consumers, but farmers, too According to the U S Department of Agriculture, there were 1 88 million U S farms in 2024, down 8 percent from 2 04 million in 2017 Acres of land in farms numbered 876 million in 2024, down 3 percent from 900 million acres in 2017

perience – was just over 47 years, with the average age of all farmers at just over 58 years Onequarter of beginning farmers were under 35, while farmers under 35 represented 9 percent of all U S farmers

Now, Valor Provisions customers can find premium protein at prices lower than most grocery stores

“I’m always thinking of ways that we can drive down our costs,” Montgomery said

Not surprisingly, Valor Provision’s customer base is spread across the country, crossing demographics. Montgomery and his partners see their current mission as patriotically as their military service

During the critical years of 2017 and 2022, when the COVID pandemic reached its peak, USDA estimated nearly 142,000 farms failed

Just as critically, economic issues dissuade younger generations from farming

According to USDA, the average age in 2022 of a beginning farmer – defined as someone with fewer than 10 years of ex-

“Four massive corporations control 85 percent of all U S protein production,” according to Valor Provisions’ website, “while foreign entities acquire increasing control over U S agricultural assets Deregulation has opened the door to market manipulation, price fixing and corrupt practices, leaving family farms struggling to compete.”

Valor Provision aims to help farmers survive in a competitive marketplace

“The crazy part is we didn’t start out trying to do this,” Montgomery said “When we started, I thought we would be competing with high-end grocery stores ”

“Food security is national security,” Montgomery said.

Montgomery hopes that his own children will benefit from being in a farming family

“That’s why I fight so hard,” he said “There’s no better place to raise kids, to teach them work ethic and morality

“The goal is not to raise good kids, but to raise good men and women And there’s no better place than an American farm and ranch to do it ”

As Valor Provisions progresses, though, Montgomery finds himself less and less with the large animals he loves

“Yeah, I’m more like a John Travolta urban cowboy now because I sit at a desk,” he said, laughing “But I do it because I want to watch my kids grow up ” GN

Employees to Cut Food Waste Initiative

BY A J FLICK

Inspires

In 2018, when the U S Food Waste Pact a n d P a c i f i c C o a s t F o o d Wa s t e Commitment envisioned a plan to reduce f o o d w a s t e a m o n g f o o d - g e n e r a t i n g businesses, no one imagined the answer could be as simple as a screwdriver or spatula The inspiration for the initiative i s t h e i d e a t h a t c o m p a n i e s c o u l d empower employees to help reduce food waste on the job and, in turn, at home

“Frontline workers are key to reducing food waste,” said Kristen Lee, director of business initiatives with ReFED, a U Sbased nonprofit that prioritizes evidencebased action to stop wasting food

As word spread among signatories of the PCFWC to pilot the newly christened Employee Engagement Toolkit, Bob’s Red M

y prided itself on its commitment to sustainability.

“Sustainability has always been embedded in our culture,” said Julia Person, sustainability manager “It’s a natural manifestation of what we do.

“We don’t want to waste the awesome, nutritious ingredients that growers give us to make it to the final customers’ shelves ”

Four years ago, the company reported

nearly 2,500 tons of food waste Bob’s Red Mill reduced that by 8 percent by donating to local charities It recycled the rest of what would have been wasted by selling 92 percent of byproducts to farms as animal feed

The toolkit provides businesses with a customizable plan to present to employees, train them and eventually reach a “quick win” solution – defined as an idea that’s easily implemented – that the employees suggest in a competition.

Bob’s Red Mill employee owners at its Milwaukie, Ore , facility were just as excited to get started One-third of the employees watched the education video

presenting the plan, with onequarter of employees submitting 176 ideas to the Food Waste Opportunity Register

The quick win idea required only a screwdriver and attention to machinery involving Line 10, which operates when short runs of specialty grains are in high demand

The idea to “Fix the Scale Buckets” was to perform regular checks on a series of bolts that secure a metal screen on top of the conveyance system and tighten them with a screwdriver when necessary In turn, grain buckets are filled more evenly, reducing overflow, which causes grains to spill over the bucket and be lost to “floor sweepings ”

A food waste audit conducted after the idea was implemented showed an average of up to 78 percent reduction in food waste – per pound and per case – for each product produced on Line 10, despite production output nearly doubling during the pilot period

sored the webinar

“It’s about honoring and respecting the ingredients the farmers are growing,” Person said “Not only are we losing our costs, but the farmers, too, in their carbon footstep.

“We’re able to place even more products with consumers, ” she said “Once it’s in their hands, they’re able to enjoy nutritious food that is not going to end up in a landfill

“It saves money, feeds people and helps the environment ”

Person said the toolkit, which is open source and free for anyone to adopt, is easy to follow

“The competitions are engaging and fun. It helps get employees to buy in,” Person said

The experiment was so successful that Bob’s Red Mill is extending the idea to the rest of its facilities

“Just that one idea planted the seed for a lot more to happen,” said Anne Garszkta, senior program officer for food loss and waste at World Wildlife Fund, which partnered in to help promote the initiative.

In early June, the U S Food Waste Pact and PCFWC presented a webinar that walked people through the Employee Engagement Toolkit. World Wildlife Fund, ReFED and TripleWin Advisory spon-

Land O’Lakes, which has committed to reducing its food waste by 30 percent by 2030, also was an early adopter of the Employee Toolkit Again, the initiative was met with enthusiasm at the company ’ s Kozy Shack dessert products facility in Turlock, Calif

Seventy-eight percent of Kozy Shack’s employees received food waste education and training, with 77 percent submitting 277 ideas The quick win idea reduced condensed milk waste by 74 percent, which will result in the company saving an estimated $3,500 annually

That idea? To use a spatula to scrape condensed milk material from 50-pound pails.

“Clearly, it was an idea that worked and was implemented,” Garszkta said Fresh Del Monte was next to jump on board The company ’ s Portland, Ore , facility was the first to present the toolkit to employees in English and Spanish Last winter, nearly 200 ideas were submitted. The quick win came from three employees, who suggested moving procedures for receiving fresh produce from an outside area to inside.

According to an audit, that change resulted in producing nearly 4,620 additional finished product packs, from blends to individual fruit items, over a five-week period

“The biggest advantage is that team members are deeply involved in daily op-

erations and have an intimate understanding of their work areas, ” said Ana Cueva, sustainability global program manager at Fresh Del Monte “Their insights are invaluable when it comes to spotting opportunities to reduce food waste and enhance overall performance

“This initiative was met with an overwhelmingly positive response, as it gave team members a chance to see how much we value their ideas and contributions It truly reinforced that those closest to the work are often best positioned to drive meaningful change ”

In some cases, companies may have to adjust workplace culture around reporting food waste.

“Generally, creating a culture around not blaming someone for reporting food waste or food waste tracking,” said Kate Gaertner, founder and CEO of TripleWin Advisory

“If employees feel they’re going to get into trouble by reporting, they’re going to hide it,” she said

U S Food Pack realized that foodservice kitchens contain a diversity of languages among employees, so the toolkit is being translated into five languages. GN

Bold Global Flavors on Horizon NEAR Plant-Based Products

PERFECT

BY WILBERT JONES Special to Gourmet News

Consumer wellness/appetite shifts to a more demand for near perfect plant-based products was among trends seen at this year ’ s National Restaurant Association Show, along with bold global flavors with a big presence of spicy, smoky and Asian-inspired ingredients usage and better-defined sustainable manufacturing

From May 16-19, well over 53,000 foodservice professionals and over 2,300 exhibiting companies with representation from 110 countries gathered at Chicago’s McCormick Place for the annual trade show There were more than 900 product categories covering creative food and beverage products, innovative kitchen equipment and the newest technology ser ving the foodservice industry

The first wave of plantbased protein ingredients were soy, pea and wheat gluten. The next wave of creative plantbased products has shifted in the direction of more complex protein ingredients, better application/function usage and authentic taste Plant-based

2 0 proteins include hemp, algae and fungi (microorganisms: yeasts, molds and mushrooms)

MyForest Foods showcased its farmgrown meatless mycelium product called MyBacon. Mycelium is the vegetative part of the fungus (mushroom) that grows underground They are thread-like hyphae

that have been used to cultivate fungi for food and medicine since ancient times. MyBacon is manufactured with minimal ingredients of organic mushroom mycelium, organic coconut oil, organic sugar, natural flavor and salt.

There are over 300 million sandwiches eaten each day in the United State, mak-

ing it the most consumed food in America. Although small, plant-based sandwiches continue to bite into this vast sandwich market

The company Prime Roots launched a line of plant-based deli meat alternative products made with mycelium The flavors include cracked pepper turkey-inspired, smoked ham-inspired and Italian style salami-inspired deli plant-based meats These products are preser vative, nitrate, cholesterol, soy and gluten free The product line contains no GMO, artificial colors or ingredients

Chuck Foods is the maker of premium plant-based steaks that give consumers versatile cooking functionality pan-seared, grilled, smoked, braised, sous vide or stewed These soy products are high in protein, iron fortified, B12 fortified, cholesterol free, nonGMO, Ketogenic certified and Kosher.

“From steakhouses and fine dining establishments to luxury hotels, country clubs, convention centers and corporate campuses, Chuck has already proven itself as an industry disruptor,” said Chuck’s CEO and founder, Amos Golan “Our clean-label, operator-ready products allow chefs to introduce premium plant-based options without changing workflows or compromising quality ”

Before the Butcher is the maker of a new product called Vegburg This plant-based burger was designed with the input from chefs and foodservice professionals It’s made of lintels, organic zucchini, carrots, quinoa, mushrooms and other whole plant-based ingredients

olive oil, chickpea from pea starch, oat fiber and spices.

Over the past few years, salt trends have evolved into more unique flavors

Himalayan pink salt continues to take a larger piece of the retail and foodservice marketplace Because of its slightly sweet taste and mineral-rich benefits of calcium, magnesium, potassium, copper and iron, Himalayan pink salt is expected to gain a 4 2 to 6 5 percent increase of the global salt market over the next decade, according to Introspective Market Research.

U S -based company Saltwise manufac-

States and Canada There are two newcomers that will be positioned in the foodser vice market: Daiya Foods dairy-free cheese sauce to pair with nachos, fries, hotdogs, American and Mexican cuisines, and a diary-free cream cheese single-serve 1-ounce packet to be paired with bagels and sandwiches

Global Bold Flavors

There was a big presence of spicy, smoky and Asian-inspired products at this year ’ s National Restaurant Association Show. And there was also an abundance of new products made of global fusion of ingredients from around the world

Tabañero Hot Sauce Company introduced a new line of hot sauce that defines the global fusion The new flavors include Peach Bourbon, Key Lime Habanero, Jalapeño Avocado and Harissa Tabañero also has a new low sodium and gluten-free Bloody Mary Mix with bold flavors of horseradish and celery

“With the VegBurg, we set out to craft a burger that celebrates vegetables in the most flavorful form,” said Danny O’Malley, president and founder of Before the Butcher “It’s all about clean ingredients, great texture and a taste that stands out on its own ”

The North Coast Seafood Company sampled its FABI Award-winning Seaweedish Kelp Meatballs It’s the world’s only plant-based meatball of its kind, made with USA-grown kelp – a renewable, zero-input superfood sea vegetable that fights climate change while purifying the ocean

The remaining kelp meatballs ingredients are main sugar kelp, green chickpeas, brown rice, pea protein, basil, extra virgin

tures a line of Plant-Based Salt, which uses Salicornia (sea asparagus), as its main ingredient Salicornia contains 50 percent less sodium and it has a naturally salty taste that makes it healthier in comparison to traditional table salt. Salicornia comes with a naturally generous amount of Vitamin B3, D and essential minerals Saltwise products are 100 percent natural plant-based with zero additives (no anticaking agent used), no preservatives and are microplastic free

Dairy-free manufacturers target flavor profiles to obtain a more authentic taste and a familiar mouthfeel regards to texture Canadian-based company Daiya Foods manufactures a line of plant-based cream cheeses and Cheddar shreds that uses oat cream as the main functional ingredient

These products are available in more than 25,000 grocery stores in the United

Mr Bajan Foods manufactures a Caribbean recipe hot sauce with ingredients imported from Vietnam This Caribbean-Vietnamese style hot sauce is made of chili peppers, onions, cane sugar, vinegar, shallots, sea salt, garlic and turmeric Application use ranges from lo mein noodles, hotpots and Caribbean barbecue It compliments American foods and can be used as a condiment for pizza, pasta, soups and fried foods

KFI Sauces, Canada’s top-selling maker of Indian sauces and condiments, sampled one of its popular products, Hakka Szechuan This Pan Asian-style Indian curry sauce can be used to make chicken or beef meatballs and served over rice or noodles KFI also produced a garlic chili chutney sauce made of roasted garlic, chili paste and spices The flavor is versatile, which pairs well with sandwiches and wraps

Virginia-based company Mar Mar Foods has two family-based recipes that have been commercially produced: Chili Garlic Crunch and Hot Chili Garlic Crunch These products are inspired by

Continued to page 16

PLANT-BASED PRODUCTS

Continued from page 15

traditional Asian-Filipino chili pastes and oils. Application usage includes adding to cooked noodles, used as condiment over eggs or pizza, mixed into rice, cream cheese or barbecue sauce. Chili Garlic Mar Mar flavor is described as a bold garlic flavor, followed by slow buildup of sweet spiciness.

GMO nutrient-rich snacks are a great source of whole-grain fiber, vegetarian protein and allergen-friendly simplicity.

Tidewater Grain Co. showcased its Carolina Gold Rice line. This heirloom rice dates back to 1685, which takes credit as the first rice grown in the Americas. However, it’s the first time in Tidewater’s 120 history that they are planting, harvesting and milling heirloom rice.

Tan Tan Foods is a 20-year-old family business based in Oregon. Since 2017, it has produced a line of Vietnamese sauces from family recipes. There’s a peanut sauce, hoisin sauce, vegan fish sauce and hot chili sauce that have crossover appeal to be used as alternative condiments and sauces in traditional American foods.

Tan Tan’s peanut sauce pairs well with French fries and fried or baked chicken wings. The hoisin sauce can be an alternative to barbecue sauce for grilling ribs, chicken or fish.

Century old family-owned company Enrico Formella & Sons has a line called Simply Salsas. These handcrafted salsas feature minimum ingredients to achieve fresh and bold flavors. Each batch is manufactured to “taste like homemade” with the usage of up to seven ingredients per product.

The flavors are based on heat levels of Mild, Medium and Hot. There are no artificial flavors, colors, additives or preservatives. This product line is available for private labeling.

Montana based company 41 Grains raised the culinary bar in the healthy snack category. This company manufactures a line of lentil-based snacks that are minimally processed, shelf stable and designed to integrate into high-volume kitchens, institutional meal programs and foodservice distribution pipeline.

Products include the Heirloom Carolina Gold White Rice, Brown Rice and Middlins (broken grains of rice). All are nonGMO.

One cup of Tidewater’s Carolina Gold White Rice contains 22 grams of total carbohydrates, compared to 53 grams in regular medium-grain white rice.

SIMPLi debuted its line of regenerative organic products. Regenerative is a holistic approach to agriculture farming that focuses on restoring and enhancing the natural environment – from healthy soil, biodiversity and good water cycles.

SIMPLi is a global company that works directly with international regenerative organic farmers to consolidate complicated supply chains into a transparent and ethical process. This company’s motto is “You know where your food comes from and the communities behind it.”

Some of SIMPLi’s products include Regenerative Organic Certified Chickpeas (sustainably sourced from Andean Valleys), Regenerative Organic Certified Gigante beans (sustainably sourced from the Greek Mountains) and Regenerative Organic Certified Tri-Color Quinoa (sustainably sourced from the Andes Mountains).

The produce line, Lentil Crunchers, includes flavors Signature Salty, Sweet Hickory, Dill Pickle and Sauced Apple. These non-

SIMPLi’s Peruvian Spice Salt Blend, which is sustainably sourced from natural springs in the Sacred Valley, is made of huscatay (Peruvian black mint), panca pepper, yellow pepper, cumin and garlic. It has a mildly spicy, earthy and smoky flavor that transcends not only South American signature dishes, but enhances popular global cuisine from street food to national dishes. Wilbert Jones is a food & beverage consultant on assignment for Gourmet News. Contact him at 312.972.1579 or Joneswilbert@aol.com GN

Solar Drying Technology

Fights

BY ANA FERNANDA CONTRERAS Special to Gourmet News

A University of Arizona startup is bringing a solar-powered drying tower to market to help combat one of the world’s most pressing challenges: food waste.

The company, Kuairu, was founded by CEO Renata Coelho, co-founder Pedro Coelho, and UA professor Goggy Davidowitz, who developed the tower through his research in the College of Agriculture, Life & Environmental Sciences.

Tech Launch Arizona, the unit that helps university innovators commercialize inventions stemming from their work, is working with the team to help them through the process, connect them with investors, and position them for future success.

Every year, 40 percent of the food produced in the United States never makes it to a plate. Instead, it ends up in landfills, creating methane emissions and wasting the water, labor, and resources invested to grow it.

The solar drying tower offers a sustainable solution by rapidly drying fruits and vegetables, making them shelf-sta-

food waste

ble while also reducing pathogens and recapturing the water evaporated during the drying process.

For Renata Coelho, the company's mission is both practical and personal.

“The problem of food waste is massive and urgent,” she said. “Farmers put in incredible work, time and resources to grow crops.

“It is heartbreaking to see those crops end up in landfills. Our goal is to give that effort a second life.”

Davidowitz, who has spent decades studying insect physiology, began the project by exploring sustainable feed for insect livestock. His research evolved into

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PLANT-BASED PRODUCTS

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a broader vision for addressing food waste.

Standing 25 feet tall, the solar drying tower harnesses vertical design to create natural heat gradients, drying produce in hours rather than days. Trials have shown it reduces harmful bacteria, preserves nutrients and produces shelf stable products.

each year. Locating close to this hub gives Kuairu a unique opportunity to test, refine and scale the business.

“This is exactly the right place and right time,” Pedro Coelho said. “Being close to Nogales shortens the feedback loop with customers and lets us see the scale of the problem firsthand.

“Once people see this in action, the question will be, ‘Why didn’t we do this 50 years ago?’”

Through TLA, the team connected with business mentors, secured an asset development grant to build a full-scale prototype, and ultimately licensed the technology into the new startup.

“TLA has been phenomenal,” said Davidowitz. “They helped us refine the vision, connect with partners, and think bigger.

“What started as a research prototype is now becoming a commercial solution.”

“Drying foods is as old as time,” said Pedro Coelho. “What makes this different is that it works at scale, with zero carbon footprint, powered entirely by the sun.

“It is a simple but powerful way to turn something that would have been wasted into something valuable again.”

Looking ahead, the company plans to deliver its first commercial system to a customer within the next two years, a milestone the founders believe will unlock larger-scale adoption.

“Our first goal is simple,” said Renata Coelho. “Find the right partner, prove the value, and build from there.”

For Davidowitz, the project carries personal meaning.

“As a scientist, I have spent years studying insects and physiology,” he said. “But I wanted to do something that matters for society. This project is that chance.”

Kuairu is one of more than 150 startups launched through Tech Launch Arizona, part of the university’s mission is to bring research

The team is in its customer discovery phase, speaking with produce distributors, farmers and organizations in Arizona and around the world. One focus is Nogales, Ariz., a port of entry where more than 300 million pounds of produce are discarded

from the lab into the world where it can create lasting impact.

A version of this story originally appeared on the Tech Launch Arizona website. Used with permission. GN

FEATURED PRODUCTS

Taste What Europe Does Best

Grana Padano PDO cheese and Prosciutto di Parma PDO stand are prime examples of European culinary heritage. These exceptional products continue to gain attention due to their quality, authenticity and tradition with each carrying a distinctive history:

• Grana Padano cheese has been a part of Italy’s proud gastronomic heritage for nearly 1,000 years. To preserve the surplus milk they produced, Benedictine monks created a hard cheese, which could withstand the test of time.

• The monks called it “Caesus Vetus” (old cheese) in Latin, but due to its grainy texture, it soon became known as “Grana.” In

from a minimum of 14 to over 36 months, develops a variety of flavor profiles from mild and nutty to mature and full-flavored

About the Consortiums

• Established in 1954, the Consorzio Tutela Grana Padano (Grana Padano Protection Consortium) is a non-profit organization, which brings together producers and curers to protect and promote Grana Padano PDO cheese in the world. The Consorzio ensures that every wheel of cheese is made according to the Production Specifications so that it can be awarded its PDO status and be fire-branded with the Grana Padano mark, while also protecting it against fraud in Italy and abroad.

1954, it was officially named “Grana Padano,” with “Padano” (adjective) identifying the area of production, the Pianura Padana (Po River Valley) in Northern Italy.

• Produced using only naturally, partially skimmed milk from the production area, Grana Padano possesses unique nutritional features such as quality proteins, vitamins and mineral salts, especially calcium. It is naturally lactose free due to the characteristics of its production and long aging process, which last from a minimum of nine months to over 24 months.

• Prosciutto di Parma PDO was created in the ancient Roman times when Cato the “Censor” first mentioned the extraordinary flavor of the air-cured ham made around the town of Parma in Italy.

• Prosciutto di Parma is made using traditional methods perfected over centuries and only from the hind legs of specially bred Italian pigs and sea salt. It is completely natural, free of preservatives, additives and hormones. Salting is still done by hand in the traditional way, by the “maestro salatore,” the salt master.

• Its aging process, which ranges

Tortuga Southern Trio

•The Consorzio del Prosciutto di Parma was established in 1963 by 23 producers who wanted to protect and promote their product throughout the world. Since then, production has been regulated by strict laws, defining the quality characteristics of Prosciutto di Parma, identified by the Parma Crown branded on every ham.

About PDO

• PDO (or the acronym in Italian, DOP) is the European Community’s Protected Designation of Origin certification system that guarantees the authenticity of certain high-quality foods.

• When you purchase a PDO certified product, you are assured that it was produced in a strictly defined geographic region. In addition, it guarantees production methods that comply with rules set down by the governing consortium based on centuries old recipes and techniques, methods that have proven over time to be safe, effective, and the most flavorful.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

Distinctly Deliciously European www.distinctlydeliciouslyeuropean.eu

Tortuga, a globally acclaimed brand, stands at the forefront of the gourmet and spirit cakes industry, driven by a relentless commitment to innovation and the constant introduction of novel offerings for its loyal consumers. Since its inception in 1984, Tortuga has remained at the forefront of the market, continuously pushing boundaries and delighting consumers with an array of delectable offerings. For over 40 years, the company has been a strong presence in the cruise channel, major big box retailers across North America, esteemed department and grocery stores, as well as the flourishing gifting sector. Building on the triumph of its iconic rum cakes, Tortuga has ventured into new territory with the introduction of the Kentucky Bourbon Butter Cake, a testament to the brand's unyielding spirit of

exploration in the world of spirits. This journey led to the creation

of Tortuga’s Southern Trio range, comprising the Kentucky Bourbon Butter Cake, Tennessee Whiskey Spice Cake and Moonshine Apple Pie Cake. This exquisite trio offers a distinct and robust flavor profile, promising a truly unforgettable culinary experience.

Tortuga Spirit Cake Company www.tortugaimports.com

Odyssey Naturally Smoked Feta

Klondike Cheese is venturing out to a new journey of smoked cheese. Odyssey® Naturally Smoked Feta is sure to please cheese lovers across the board. Sprinkle on your salad, pizza or mix it into your Tex-Mex dish. This naturally smoked feta features a smokey, salty, tangy and yet creamy finish.

Being a familyowned and operated Wisconsin cheese and dairy company, Klondike Cheese sources its milk from neighboring farms to create the highest quality products possible. Once it starts the state-of-the-art crafting of the feta, it goes into a smoking chamber and receives a natural hickory smoked cure. Luke Buholzer of Klondike Cheese replied, “Smoked feta is the perfect addition to our line of flavorful feta cheese. The level of smoke in the Feta is light, so it does not overpower the other flavors but helps build a more complex flavor.”

Odyssey brands continues to produce award-winning cheeses

with the highest quality milk. Like the traditional and other flavored feta, the smoked feta is low in calories and provides the calcium needed for strong bones. Odyssey smoked feta comes in 8ounce retail chunks and 6-pound loaves.

For more information about Odyssey, visit the website.

Odyssey www.odysseybrands.com

FEATURED PRODUCTS

Odyssey Sour Cream

Klondike Cheese Company, the fourth-generation family cheesemaker behind the award-winning Odyssey® brand, is expanding its product portfolio with the launch of Odyssey Sour Cream, bringing the company’s signature craftsmanship and reliability to a new dairy category. Known for its celebrated Odyssey Feta and other Mediterraneanstyle cheeses, Klondike has built a reputation for combining Old World tradition with modern production expertise. The addition to their cultured dairy line is a strategic next step. Currently Klondike crafts Greek Yogurt, Labneh, Yogurt and now Sour Cream under the Odyssey brand.

Salute Santé! Napa Olive Oil

“Customers know us for consistent quality and flavor,” says Adam Buholzer,

Vice

President of

Production. “Introducing Odyssey Sour Cream allows us to offer that same level of excellence in a product that complements our existing cheese line and meets growing demand for premium cultured dairy.”

After transforming the oil category with its sofi Award-winning grape seed oil, Salute Santé! has done it again! Introducing its newest treasure: Napa Olive Oil. Locally made in Napa Valley, this Tuscanstyle olive oil represents the next evolution in the brand’s dedication to craft, quality, and sustainability.

Odyssey Sour Cream is crafted from fresh Grade A cream (MILK) and cultured to achieve a rich, velvety texture with a clean, balanced tang. Whether used as a topping, dip base or cooking ingredient, it delivers the smooth consistency chefs and foodservice operators require – while offering the authentic dairy flavor today’s consumers expect.

Barney Peanut Butter

Barney & Co. CA has expanded beyond almond butter with the establishment of a second manufacturing facility. This new facility will focus on processing a wider range of nut butters, starting with the introduction of Barney Peanut Butter. The brand has introduced Smooth, Crunchy and Bare Smooth varieties of Peanut Butter to retailers nationwide at an SRP of $5.99.

Odyssey Sour Cream will be available through distributors and select retail partners nationwide. For product specifications, samples or ordering information, contact Klondike Cheese Company.

Odyssey 608.325.3021 cheese@klondikecheese.com www.odysseybrands.com

known for their unparalleled smoothness and the absence of oil separation on top, thanks to our proprietary manufacturing techniques.

As the secondlargest almond butter brand in the market, Barney & Co. CA has gained a reputation for its exceptional quality and unique production process. Unlike traditional nut butters, Barney’s products are

Barney & Co. CA’s expansion comes at a time of growing demand for premium nut butter products. Consumers are increasingly seeking healthier alternatives without compromising on taste or quality. With its proven track record in the almond butter market, Barney & Co. CA is well-positioned to meet this demand and deliver exceptional nut butter experiences across a variety of nut types.

Barney Butter www.www.barneybutter.com

Extra Virgin Cold Pressed Napa Olive Oil is the brand’s modern tribute to blending tradition with innovation. Crafted from premium olives, such as Frantoio and Leccino, then pressed according to age-old techniques enhanced by cutting-edge oxygen free technology, it captures the vibrancy and depth of flavor that only cold extraction can deliver. Expect green fruit aromatics, a buttery smoothness and a gentle pepper finish –ideal for salads, drizzling and finishing dishes.

Like its sister product, it reflects Salute Santé!’s core values: local craftsmanship, exceptional details

to quality and respect for nature. Every batch is pressed and bottled in Napa, using environmentally responsible practices that mirror the company’s pioneering zero-waste philosophy. Together, Salute Santé!’s EVCP Tuscan Cuvée Olive Oil and Cold Pressed Grapeseed Oil form the essential culinary duo –like salt and pepper for today’s healthconscious kitchen. One perfect for highheat cooking, the other for finishing and flavor.

For those attending the Winter FancyFaire show in San Diego, Salute Santé! will showcase both fruit oils side by side – a celebration of sustainable innovation rooted in Napa Valley’s culinary heart. From cold-pressed Grape Oil to our Olive Oil’s artisanal craftsmanship, Salute Santé! continues to lead the conversation on what clean, premium, sustainable cooking really looks like.

Salute Santé! www.grapeseedoil.com

American Vinegar Works Maple Apple Cider

This Maple Apple Cider Vinegar is made with a blend of apple cider from Massachusetts and organic Vermont maple syrup. It is unfiltered and raw. It balances sweet and sour flavors to produce a toffee taste. The vinegar can be used in salad dressings, marinades, sauces and even cocktails.

American Vinegar Works LLC crafts exceptional vinegars using select American ciders, wines, sakes, and beers. Combining traditional production methods with the finest ingredients, the company delivers innovative vinegars that elevate both cooking and cocktails.

Slow fermented and raw, the vinegar is 100 percent made, bar-

rel-aged and bottled in an historic New England vinegar works. Committed to timehonored techniques, American Vinegar Works utilizes a “retrotech” process, recreating original 19th-century vinegarmaking machines for fermentation and extended barrel aging. Adding to the company’s story, the vinegar works is housed within a historic mill site, originally a blacksmith shop and now listed on the National Register of Historic Places.

American Vinegar Works www.americanvinegarworks.com

FEATURED PRODUCTS

Enstrom Almond Toffee Petites

Good things come in small packages

Individually wrapped, Enstrom Almond Toffee Petites are the gold

to create a treat unlike any other

For 60 years, the Enstrom family has crafted Almond Toffee with only the finest, freshest and sustainably sourced ingredients Every batch is still made in Grand Junction, Colorado using founder Chet Enstrom’s original recipe, lovingly handed down through four generations Enstrom Almond Toffee is made with allnatural ingredients, and is certified Gluten Free and Kosher Dairy It’s quality you can taste in every bite.

standard of snacking This artisan Almond Toffee is crafted from the perfect blend of fresh California almonds, sweet cream butter and pure cane sugar, covered in a generous layer of rich chocolate

LorAnn Oils

Le Gruyère AOP

Here are some facts about Le Gruyère AOP:

• Le Gruyère AOP is produced using raw milk

• Le Gruyère AOP is natural –there are no additives, no GMOs and no preservatives

• Le Gruyère AOP is naturally gluten and lactose free

Visit www enstrom com to learn more about these buttery Almond Toffee Petites, as well as other premium offerings in our wholesale toffee line

Enstrom Candies

800 252 5498 wholesale@enstrom.com www.enstrom.com

Vanilla Po wder

LorAnn, a leader in supplying professional flavors and specialty ingredients for the baking and confectionery industry, has launched a new clean-label vanilla powder for adding natural vanilla flavoring without the addition of alcohol Vanilla powder is ideal for high-heat baking applications, liquid/color sensitive recipes or recipes where you want to visually showcase gorgeous vanilla bean flecks

This rich, and ethically sourced vanilla powder is conveniently packaged in a shaker bottle for both foodservice and home consumers. Unlike many vanillin extracts, the new vanilla powder contains no artificial flavors, alcohols, sugars or other additives It is non-GMO, Kosher certified, halal friendly, gluten free, vegan friendly and keto friendly Popular applications with vanilla

powder include pavlovas, meringues, macarons, frostings, ice cream and more

“Our vanilla powder contains a single ingredient: Ground vanilla beans, and yields a deliciously creamy and robust flavor perfect for all your culinary creations,” said Marketing Communications Manager Mandy Robbins. “Since it is naturally grown and packaged in its purest form, this vanilla is rich in flavor and aroma and will add a bolder and more complex vanilla flavor to your baking applications For best results, use half the amount of vanilla powder in recipes calling for vanilla extract ”

LorAnn Oils

www.lorannoils.com

• A name

• A knowhow and a history

• Each wheel of Gruyère AOP is aged for a minimum of five months before being released for sale and can be aged for between 14 and 18 months It can be kept for more than 24 months for cheese lovers looking for an even stronger flavor

• A wheel of Gruyère AOP weighs between 25 and 40 kg

What does AOP mean?

It means it has a protected designation of origin To be considered AOP, you have to have:

• A tradition

• A limited production zone

Big

• A product

Production process has been maintained since the origins of Gruyère AOP back in the year 1115 and is strictly respected by the milk producers, the cheesemakers and the affineurs who follow the rules of the AOP specifications

Le Gruyère www.gruyere.com

Mama’s Calamondin Vinaigrette

70 perfect five-star reviews and shipments to all 50 states includ-

Mama’s Calamondin Vinaigrette

mouth grew among f a m i l y a n d f r i e n d s , so did the demand f o r h e r b l e n d o f f re s h c a l a m o n d i n and simple ingredients

MSRP PRODUCT NAME PRODUCT HIGHLIGHTS COMPANY

Tortuga Kentucky Bourbon Butter Cake

Scott’s Protein Balls

Tortuga Spirit Cake Company 239 910 2049 www.tortugarumcakes.com

Enstrom Candies 800 252 5498 www.enstrom.com

Klondike Cheese Co 608 325 3021 www.klondikecheese.com

Savor y Nuts

Klondike Cheese Co

608.325.3021

www klondikecheese com odysseybrands com

Klondike Cheese Co

608.325.3021

www klondikecheese com

www buholzerbrothers com

Klondike Cheese Co

608.325.3021

www klondikecheese com

www odysseybrands com

Point Reyes Farmstead Cheese pointreyescheese.com

$26 20 $ 70 Indulge in the mouthwatering flavors of the Tortuga Kentucky Bourbon Butter Cake With smooth notes of faintly sweet oak that linger on your palate, this exquisite creation is crafted with aged Kentucky Straight Bourbon. Your taste buds will be treated to a unique and flavorful profile boasting a bold character

Individually wrapped, Enstrom Almond Toffee Petites are the gold standard of snacking This artisan Almond Toffee is crafted from the perfect blend of fresh California almonds, sweet cream butter and pure cane sugar, covered in a generous layer of rich chocolate to create a treat unlike any other.

vBuholzer Brothers Brick cheese is offered in 6-pound loaves and 8-ounce chunks Great for Detroit-style pizzas and melting on sandwiches Check out other available flavors in the Buholzer Brothers family, which includes Muenster, Havarti and flavored Havarti

A I R Y

Traditional 8-ounce chunk brine is an authentic way to taste feta in the family line up of Odyssey Feta Cheeses. With the exceptional mouth-feel and freshness you get from the cheese packaged in a brine solution, you can be guaranteed the highest quality taste and great flavor

The new variety of Buholzer Brothers Gouda cheese is available in 6-ounce retail chunks, 5-pound loaves and 15-pound long johns. Gouda is a great melting cheese with its creamy, rich, nutty and mellow flavor, great for a quick charcuterie board or your next sandwich

Buholzer Brothers Brick cheese is offered in 6-pound-loaves and 8-ounce chunks Great for Detroit-style pizzas and melting on sandwiches. Check out other available flavors in the Buholzer Brothers family, which includes Muenster, Havarti, Dill Havarti, Gouda and Smoked Gouda

These cheesemakers have crafted something truly special with Truffle Brie It's a silky, soft-ripened wheel infused with black summer truffles from the Sabatino family in Umbria, Italy. The result? A dreamy, meltin-your-mouth texture layered with the unmistakable aroma and depth of real truffle

M E A T S

C K S Scott’s Protein Balls info@scottsproteinballs com scottsproteinballs com Nutsóla wholesale@nutsola com www nutsola com

Scott’s takes the guesswork out of school and after-school snacking by combining protein, fiber and healthy fats from organic and plant-based whole foods Stock up today to