BALTIMORE, MD - After opening a high-tech urban greenhouse in Rhode Island late last year, Gotham Greens is rolling out yet another hydroponic greenhouse outside of Baltimore, Maryland. The Whole Foods supplier revealed that this new greenhouse will be the first of its greenhouses to provide a year-round supply of fresh produce to retail, restaurant, and foodservice customers.

"Gotham Greens is a brand dedicated to changing how people think, feel, and interact with their food," said Viraj Puri, Co-Founder and CEO. "We're excited to introduce our line of leafy greens, herbs, sauces, dips, and dressings to even more people up and down the East Coast. By conducting our first harvest during the cold winter season, this underscores our commitment to growing and delivering high-quality, long-lasting, and delicious produce all year round."

According to a press release, Gotham Greens' new greenhouse will produce more than six million heads of lettuce annually and bring the company’s total annual production to more than 30 million heads of lettuce nationwide.

Gotham Greens' produce is grown using hydroponic systems in 100 percent renewable electricity-powered greenhouses that use 95 percent less water and 97 percent less land than conventional farming. The new greenhouse features the company's latest technological advances, including proprietary data-driven control tools to develop the highest-yielding, most energy efficient indoor farming system on the market today.

In addition to its continued expansion plans, the company recently introduced a brand refresh in order to better position itself as a forward-thinking innovative food brand.

"Given the global issues surrounding conventional agriculture, it is important that we continue to stand out in a field of greens in the produce aisle," Puri continued. "Our thoughtful approach to resource conservation and our brand mission are at the forefront of the design strategy, while our refreshed branding makes it even easier for consumers to shop for high-quality, local produce."

As urban farming continues to take hold of the industry, AndNowUKnow will continue to report on the latest partnerships in supply.

Gotham Greens

WATSONVILLE, CA - Mushrooms, the revered flavor provider for all things savory. Their meaty taste and chewy texture provides a fabulous replacement for any plant-based burger, but there’s something else to love about the humble fungus—they’re great receptors for vitamin D. Recently, Monterey Mushroom launched a campaign this month to educate retail dietitians and shoppers about the importance of vitamin D to overall health and to share tips on how to get more vitamin D by eating mushrooms.

“It’s a new year, a new decade, a new nutrition facts panel, and so we want to do all we can to educate people about the importance of eating a healthy diet loaded with fruits and vegetables—especially mushrooms,” Lindsey Occhipinti, Marketing Manager, said.

The company created an electronic resource guide book—Everything You Need to Know About High Vitamin D Mushrooms—to educate culinary and health professionals, such as retailers and their dietitians, about the importance of vitamin D. As of January 1, 2020, the Federal Department of Agriculture (FDA) requires food companies to replace the information about vitamins A and C on nutrition fact panels with vitamin D and potassium data, according to the press release. That’s good news for the mushroom industry because mushrooms exposed to ultraviolet lights are an excellent source of vitamin D. According to the Dietary Guidelines for America, vitamin D is classified as a “nutrient of public health concern,” because underconsumption has been linked to adverse health outcomes in scientific literature.

“Vitamin C is no longer a nutrient the USDA is concerned about; however, people don’t realize the amount of vitamin D they need in their diets,” Occhipinti said.

Health-conscious consumers can directly benefit from this campaign because Monterey Mushrooms can naturally increase the stable level of vitamin D within mushrooms to 50 percent of the FDA’s recommended daily value by utilizing ultraviolet (UV) light.

Monterey Mushrooms worked with the USDA to create mushrooms with high vitamin D levels by replicating sunlight indoors, which creates a much higher concentration of the vitamin than is normally found in commercially grown mushrooms.

“Exposing mushrooms to ultraviolet light is an extra step during the packaging process, and it distinguishes us from other growers,” Occhipinti said. “We see it as an added value for shoppers, and we hope they will visit our website for recipes that show how easy it is to incorporate vitamin D into their favorite meals.”

All Monterey Mushrooms' sliced white and baby bella mushrooms in 8-oz and 16-oz packages are high in vitamin D, as are packages of 8-oz portabellas.

Stay in the know with AndNowUKnow.

Monterey Mushrooms

SANTA PAULA, CA - The time is now to kick off your spring cleaning, folks! And as such, it’s time to start thinking about all of the innovative ways to apply fresh produce to this endeavor. How, you ask? By creating some DIY all-natural cleaners, of course! This unique application of fruits and veg not only gives back to the planet, but it presents an opportunity for cross merchandising in ways you may have never considered. To kick off the all-natural spring cleaning season, Limoneira has launched an array of recipes to spread awareness about the application of citrus in cleaning products.

Due to their high levels of citric acid, low pH, and antibacterial properties, lemons work as a natural cleaning alternative and provide a multitude of benefits for everyday tasks, according to a press release. In addition to their antibacterial properties, they give homes an uplifting, citrusy fresh scent reminiscent of the warmer months ahead.

This month, Limoneira Spokesperson Megan Roosevelt is focused on non-toxic living and has provided three simple recipes for clean and natural living. This month Limoneira is featuring DIY All-Purpose Cleaners, DIY Citrus Rosemary Disposal Cleaners, and DIY Lemon Lavender Dust Cloths. Continuing with the theme of cleansing, this month’s newsletter also features a recipe for a Green Lemon Detox Smoothie. Whether you try one of these recipes or all four, you are already on your way to living your best, and natural, life. For more details on the tips below, watch this video for the recipe on Limoneira’s YouTube Channel.

DIY All-Purpose Citrus Cleaner

Ingredients:

• Peels from two Limoneira Navel oranges
• 1 ½ cups of white vinegar
• ¼ tsp of unscented castile soap
• 4-5 drops of essential oil

Note: This can be done with grapefruit peels and chamomile essential oil or lemon peels and lavender essential oil.

Directions:

• Add peels to a glass jar, cover with vinegar, and let sit for two weeks
• Once that time has passed, strain the mixture
• Fill a jar with ⅓ of the citrus/vinegar mixture and ⅔ water
• Add soap and essential oils

DIY Citrus Rosemary Disposal Cleaners

Ingredients:

• Peels from one Limoneira Navel orange
• Peels from one Limoneira classic lemon
• White vinegar
• Fresh rosemary
• An ice cube tray

Directions:

• Finely chop the peels and add to each section of the ice cube tray
• Add rosemary
• Cover with vinegar
• Freeze for four or more hours
• Drop in garbage disposal to clean

DIY Lemon Lavender Dust Cloths

Ingredients:

• Peels from one Limoneira classic lemon
• One cup of water
• One cup of white vinegar
• ¼ tsp of olive oil
• 3-6 drops of lavender essential oil
• Washcloths
• Glass container

Directions:

• Add all liquid ingredients to a bowl and mix well
• Soak wash cloths in the mixture
• Place lemon peels on each washcloth and roll the washcloth tightly around the peels
• Place washcloths in an airtight container for storage

Green Lemon Detox Smoothie

Ingredients:

• Two tbs Limoneira classic lemon juice
• 1 ½ cups of spinach
• One inch of freshly peeled ginger
• One cup of water
• One cup of sliced cucumber
• ½ cup of frozen pineapple
• ½ cup frozen cauliflower

Directions:

• Add all ingredients to a blender and combine well

Limoneira has also partnered with additional global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts to share its company knowledge with the customers of its grocery and foodservice partners around the world. Their biographies can be found on Limoneira’s website.

Keep checking in on us at ANUK as we continue to bring you the latest in fresh produce.

Limoneira

LOS ANGELES, CA - Spring might not officially begin until March 19, but that’s approaching at a clip faster than many of us realize. As retailers gear up for spring promotions, an essential fruit will be taking center stage. Which green goddess could I be thinking of? Why, she goes by no other name than that of avocado. To find out what the current avocado market looks like, I tapped Gary Caloroso, Giumarra’s Regional Business Development Director.

“The avocado market is currently tight but it will loosen up as we enter spring,” Gary shared with me. “Late spring and early summer should see promotable volumes of avocados as Mexico, California, and Peru will all have available volume.”

Gary reported high quality across the board for these volumes, noting that weather has not negatively affected any of the crop.

In order to take advantage of the promotable volumes soon to come, Gary additionally shared a few tips with me.

“Retailers will increase avocado sales by offering lots of choices to consumers, such as advertising various levels of ripeness—avocados ready now vs. ready in a few days—and showing off avocados in various sizes, like bulk and bagged avocados. And don’t forget to display both conventional and organic options!” Gary remarked.

As we continue to look toward the budding retail opportunities that spring affords, keep reading AndNowUKnow for the latest.

The Giumarra Companies

PLEASANTON, CA - All signs point to expansion for Albertsons’ grocery banner Safeway. Last we reported, the chain was relocating a Safeway distribution center from Maryland to Pennsylvania. Now, the banner is continuing its growth streak, announcing multiple store renovations and four new Northern California stores.

“In 2020, Safeway will complete nearly 20 store remodels and four new stores are currently set to open in Northern California,” Wendy Gutshall, Director, Public and Government Affairs for Safeway, said in emailed comments according to news source The Mercury News.

Reportedly, the four new grocery locations will open up in San Jose, expected this summer; Hercules, expected in late 2020; San Francisco, and El Dorado Hills. The massive spat of store renovations is expected to take place throughout the Bay Area.

What will be Safeway’s next growth effort? Will the Pleasanton-based grocer soon be launching expansions outside of California? Only time will tell, so keep following along with us here at AndNowUKnow.

Albertsons Companies

WEST SACRAMENTO, CA - Raley’s is a retailer that keeps on giving. Recently, the grocer partnered with Butte County Office of Education (BCOE) to debut a new Mobile Teaching Kitchen at the 2020 Cal Kidz Anti-Hunger Summit. This state-of-the-art food truck provides healthy, nutritious foods to children and families displaced by the Camp Fire.

“Raley’s is committed to giving back to the communities where our team members and customers live and work,” said Becca Whitman, Raley’s Senior Manager of Community Relations. “The Mobile Teaching Kitchen is going to make a significant impact for thousands of residents in Northern California and represents Raley’s continued support of those affected by the devastating Camp Fire.”

According to the press release, the food truck provides a necessary bridge in the summer when students face a meal gap, distributing food to children throughout the summer who would otherwise go hungry while school is out of session. After the Camp Fire destroyed all but one school in the Paradise Unified School District, BCOE developed a long-term plan to support students affected by natural disasters, including the idea for the Mobile Teaching Kitchen. Raley’s stepped in as the primary funder of the project with a multi-year commitment.

In addition to delivering healthy food to the community, the Mobile Teaching Kitchen will provide nutrition education to students, their families, and staff utilizing the truck’s television and speaker system. Not only will the Mobile Teaching Kitchen serve over 40 school sites within Butte County Office of Education’s 14 school districts, but it will visit surrounding school districts as well. In case of future disaster, the food truck will be dispatched to bring food to affected communities.

To hear more inspirational news and retail updates in the food world, keep an eye on ANUK.

Raley’s

IRVINE, CA - Good morning, AndNowUKnow readers!

Today, I am bringing you some of the category and weather news from around the industry. Check back twice weekly to see the latest around all growing regions.

COOLER TEMPERATURES COMING TO CALIFORNIA THIS WEEKEND

A storm front will come through California this weekend bringing cooler temperatures across the state and chance of rain in coastal southern section and into Baja, CA.

Temperatures in Oxnard will drop from a high of 83° tomorrow to only 59° on Sunday. Minimum temperatures will drop by 10° from one day to the next. There is a slight chance of rain in Oxnard on Sunday. This is a big strawberry region right now.

Temperatures in the San Joaquin Valley will drop by more the 20° from a high today of 81° to only 59° on Sunday and a low of 39°. There is also a slight chance of rain for this valley. Citrus in the region shouldn’t be affected.

The area most vulnerable to rain from this storm will be berry growing regions in Baja, CA. The region of Ensenada, Mexico, about one hour south of San Diego, may see up to .25” of rain. Temperatures will also cool off dramatically in this area.

Look for temperatures to be remain on the cool side through Thursday before warming again for next weekend.

FLORIDA TO REMAIN ON THE COOL SIDE THROUGH THE WEEKEND

Freezing temperatures will continue in the northern part of Florida and southern Georgia while cold temperatures remain in the central and southern growing regions.

Belle Glade, Immokalee, and even Homestead, south of Miami, have seen low temperatures in the mid 40°s since Wednesday, and will continue through Saturday night.

Temperatures will begin to warm on Sunday and will reach a peak on Wednesday with maximum temperatures in the mid 80°s and minimum temperatures in the mid 50°s before cooling again into next weekend.

Look for production numbers to possibly be on the light side due to these cooler temperatures.

CENTRAL MEXICO BERRY REGIONS EXPERIENCING STABLE CLIMATE

The central Mexican states of Jalisco, Michoacán, and Guanajuato are all experiencing perfect weather at the moment. Maximum temperatures throughout the entire region are in the mid 80°s with minimum temperatures in the upper 40°s to low 50°s. These temperatures will continue for at least the next ten days.

Look for continued strong numbers of strawberries, blueberries, and blackberries out of Mexico.

WESTERN MEXICO VEGETABLE UPDATE

Culiacán has seen stable weather the last two weeks with maximum temperatures in the upper 80°s and low 90°s with minimum temperatures in the mid 50°s. Next Tuesday night, temperatures will dip by 10° with a low of 47° and a high of 73°, but will warm up once again on Wednesday. Maximum temperatures will be back in the 80°s by next Friday.

Look for strong production numbers to continue.

Thank you as always! We will be back next week with another report.

Weathermelon

IDAHO FALLS, ID - Online shopping has completely taken over the retail space so it only makes sense that consumers are increasingly buying groceries online as well. The convenience of Click-n-Collect grocery shopping is an attractive option for time-starved shoppers, and grocery retailers use many different names to describe their services. Click-n-Collect is currently available at almost 5,000 stores, and consumers are adopting this new way of shopping for groceries at a quick pace. As this new trend continues to grow, Category Partners has stepped in to see what this means for the future of grocery.

“It’s not surprising that younger shoppers have really embraced Click-n-Collect. They have grown up making their purchases online, so it’s natural for them to buy their groceries online,” Cara Ammon, Senior Vice President, Research and Market Intel, noted. “Plus, younger shoppers, more so than older shoppers, seem to be drawn to convenience.”

A recent study by Category Partners (CP) revealed that 36 percent of consumers use Click-n-Collect to buy at least some of their groceries. Click-n-Collect seems to be on a steep trajectory upward with the vast majority of users making their first purchase in the last year, and half of all Click-n-Collect shoppers moving toward this option in only the last three months.

For many consumers, Click-n-Collect is their main method of shopping. According to the press release, one quarter of consumers reported buying groceries using Click-n-Collect on a weekly basis. Further, a significant number are frequently buying items from the fresh departments, ranging from 14 percent who use Click-n-Collect to buy deli items weekly to 17 percent who use Click-n-Collect to buy fresh produce and fresh meat each week.

“As many brick-and-mortar stores close and we make the move toward buying more of the items we need online, it is inevitable that we will buy our groceries online as well. Click-n-Collect provides a convenient alternative to walking the aisles of the supermarket. It especially makes sense for certain demographic groups such as younger shoppers who are very comfortable with online shopping. While this service amps up the convenience factor for consumers, it requires them to plan their purchases,” Ammon concluded. “How this trend impacts retailers and suppliers who rely on impulse purchases to drive existing product sales and new product launches remains to be explored.”

In this study, CP polled 1,000 consumers throughout the U.S., aged 25- 65+, giving it the ability to compare the acceptance and usage of Click-n-Collect across region, age, household income, and presence of children.

Use of Click-n-Collect to purchase groceries varies by region of the United States. At 44 percent, shoppers in the South are most likely to use Click-n-Collect to purchase groceries. Additionally, shoppers in the South are most open to buying fresh foods using Click-n-Collect, with 43 percent buying fresh produce items and 42 percent buying fresh bakery items at least occasionally using Click-n-Collect. Shoppers in the Midwest have been slowest to adopt this new method of shopping with 25 percent using Click-n-Collect.

As might be expected, younger shoppers are more likely to used Click-n-Collect. Nearly two-thirds of respondents, 63 percent, age 44 and younger reported using Click-n-Collect, compared to only 8 percent of respondents age 65+ and 14 percent of respondents in the 55-64 age group. Younger shoppers are also more likely to frequently purchase fresh foods using Click-n-Collect. One third of consumers in the 35-44 age group buy produce weekly and, and slightly more, 36 percent, buy meat weekly using Click-n-Collect.

Will delivery and online formats continue to grow? We will keep our eyes and ears peeled at ANUK as more grocery innovations come to light.

Category Partners

IMMOKALEE, FL - What’s a chef without fresh ingredients? And what are fresh ingredients without the culinary artists who put them to work? Chef Wil Wilbur, Lipman Family Farms’ Manager of Culinary Development, is one such culinary artist. Exhibiting his fresh ingredient prowess, he will be attending the Southeast Produce Council’s (SEPC) Southern Exposure 2020 event at the Tampa Convention Center alongside the company’s dynamic sales group.

“I would like to provide inspiration for thinking outside of the box,” said Chef Wil, who has vast experience as a research chef, focusing on innovation and product development for both foodservice and grocery retail. “I want to spend time with the products and the flavors being developed.”

Chef Wil, a highly accomplished culinary and food science professional who is developing a culinary program for Lipman, will be engaging with customers at the event and absorbing market trends to enhance Lipman’s array of value-added products. According to a press release, an area of emphasis will be on the company’s fresh-cut produce, which many of Lipman’s customers use for meals on a regular basis.

“I have an exciting opportunity to learn the produce side of food, and with vegetables becoming more ‘center of plate,’ I think it opens opportunities for us as a vertically-integrated, farm-to-table company to provide menu solutions in restaurants, grocery stores, and at home,” he commented.

Heading into the Tampa event, Chef Wil gave some of his insight on his perspectives as a newly hired Culinary Development Manager. Aside from his excitement for working in produce, he detailed new trends in development.

“Meat is being pushed to the side of the plate. Fruits and vegetables are taking over the center of the plate in restaurants as well as at home,” Chef Wilbur explained. “Through this evolution, people are now looking for ways to have a bold and flavorful meal that is vegetable focused, not just vegetarian or vegan, but vegetable focused.”

With years of culinary expertise in his back pocket, Chef Wilbur is leveraging his experience to cultivate Lipman and fresh produce.

“I have knowledge of flavor development, packaging, full menu builds, and back-of-house operations in the industry. I have also worked extensively with grocery/retail sectors on development of successful products from take-home meals and deli case items to what will accompany our produce in the packaging on store shelves,” he added.

In having such vast experience, he brings a unique kind of excitement to the fresh produce industry.

“Being able to build a culinary program from the ground up. Implementing a program which will grow who we are, not just tomatoes (even though we produce some really freakin’ good tomatoes), but as a full solutions expert from a culinary and innovation standpoint all the way down to all the products that we are growing at our farms,” Chef Wilbur said.

At the show, Lipman will have on display its field-grown products, including its popular Crimson tomatoes, a variety of greenhouse offerings under the Suntastic brand, organic offerings under the Grown True brand, and fresh-cut produce in new packaged options.

“My emphasis as the chef will be to make myself available, meet customers in person, and offer our value and innovation,” he concluded.

Be sure to swing by and greet Chef Wil Wilbur at SEPC’s Southern Exposure!

Lipman Family Farms

BAKERSFIELD, CA - The Southeast Produce Council’s (SEPC) 21^st Annual Southern Exposure conference and tradeshow is currently underway in Tampa, Florida. The show floor is electric with energy, innovative ideas, and exciting product reveals, and Cal-Organic Farms sure has a dazzling new product to reveal. This year, the organic grower is launching an all-new organic rainbow carrot chip product positioned for retail carrot sets in a 12-ounce, resealable pack.

“Over the past five years, we’ve seen steady growth in the organic carrot chip category which reflects consumer demand for more snack-sized veggies at retail,” said Eric Proffitt, Senior Vice President of Sales and Marketing at Grimmway Farms.

As a division of Grimmway Farms, Cal-Organic's latest product launch builds off of one of Grimmway's latest debuts—its 5 lb rainbow carrot chips foodservice item, which premiered at PMA 2019 in Anaheim, California. Now, at Southern Exposure, the company is sampling rainbow chips at booth #737 and showcasing the brand-new retail offering in the product innovation case.

“With more than 51 percent of consumers snacking on fruits and vegetables five or more times each week, our rainbow carrot chips offer a unique option to keep shoppers excited about fresh produce snacks,” said Kellen Stailey, Vice President of Marketing at Grimmway Farms.

According to a press release, Cal-Organic rainbow carrot chips are naturally low in calories and fat-free. Featuring an array of purple, orange, white, and yellow slices, these pre-washed, cut, and ready-to-eat chips are an excellent source of vitamin A.

Beyond a quick snack or pairing with dip, Cal-Organic rainbow carrot chips are suitable for culinary applications of all kinds. The company developed an assortment of globally-inspired recipes featuring the rainbow carrot chips that focus on trending flavors and approachable prep times ideal for today’s busy cooks. Recipe cards and POS materials are available to retailers upon request. Available year-round, Cal-Organic rainbow carrot chips are available in 12-ounce retail packs and 5-pound bulk bags for foodservice.

Catch the Grimmway and Cal-Organic team at booth #737 to discuss rainbow carrot chips and the expansion of the company's organic operations at its Southeast facility in Lake Park, GA. Keep a tab open for ANUK as we bring you more news from the show floor.

Cal-Organic Farms Grimmway Farms