GLENDALE, WI – Looking to ramp up company growth and its production of fresh produce, Maglio Companies has named 35-year industry veteran Joe D’Ottavio to lead as Vice President of Operations. 

“I’m energized by the positive can-do attitude that originates from Sam and the Maglio Companies team across the country,” said D’Ottavio. “It’s exciting to be with a multi-faceted company that partners, listens, and understands the needs of its customers as they identify and invest in real produce solutions.” 

Known more warmly as “Joe D,” the company stated in a press release that Joe will be responsible for all the Maglio facilities in Milwaukee, Minneapolis, Boston, and McAllen.

“We are very pleased to have Joe D join our team as Vice President of Operations. With his vast knowledge and expertise in produce production, we expect great things,” said Sam Maglio, President of Maglio Companies.   

Most recently, Joe has led distributions centers for a national food manufacturer for the past 13 years. These centers included facilities for tomato-potato-onion repack and fresh-cut products.

The company also noted that Joe has experience developing whole fruit, fresh-cut, banana, and pineapple programs for regional and national retail, foodservice, and convenience store channels. Also adding to his industry experience and qualifications, Joe oversaw the acquisition and startup of a 10,000-acre farming project. 

“Joe has a track record of successfully growing top line revenue, managing complex fresh produce businesses, and the ability to provide produce solutions that exceed customer expectations,” finished Maglio. 

Joe attended the Rollins College/Crummer School of Business in Winter Park, FL, and is a former pastry chef instructor and graduate of The Culinary Institute of America in Hyde Park, NY.

AndNowUKnow will continue to provide the latest and greatest in industry hirings and executive appointments.

Maglio Companies

ROSEMONT, IL - US Foods has released a new line of products to help restaurants deliver flavorful, yet responsible, dishes. The company’s new “Serve Good” line features a wide range of products over a span of different departments.

“The demand for sustainable options when dining out continues to grow,” said Stacie Sopinka, Vice President, Product Development and Innovation for US Foods, in a press release. “In fact, nearly 70 percent of diners say they would have a better impression of a restaurant that offered sustainable foods. With the high-quality, on-trend, and sustainable items in Serve Good, we can help our customers deliver what their diners want and stay competitive in this changing marketplace.”

According to the release, almost 40 percent of food supply in the U.S. is wasted each year, while upwards of $218 billion a year is spent growing, processing, transporting, and disposing of food that is never eaten.

Composed of 21 products, the company emphasized that the entire Serve Good line is responsibly sourced or contribute to waste reduction, while still bringing versatility, as well as saving both time and labor in the kitchen.

For the produce-specific branch of the line, the newest additions include waste-reducing items like:

• Cross Valley Farms® Chopped Broccoli Leaves: Minimizes water usage and yields an additional 2,640 pounds of product harvested per acre, while still holding the benefits of a superfood.
• Monarch® Eggless Spread: Made with vegetable protein, this “miracle mayonnaise alternative” uses five to ten times less water and requires one tenth of the land compared to animal protein.

Other products in the lineup include Monogram® Reusable Travel Cups to reduce waste, cage-free eggs, organic bread, non-GMO oils, and sustainable seafood.

As the drive to alleviate those numbers and ensure that consumption grows while footprints on the land shrink, we will continue to report on the latest moves to push the sustainability initiative rising in the produce industry.

US Foods

SALINAS, CA – Taylor Farms® is furthering its efforts in innovation and driving category growth with the latest launch of a new product line: Chef Crafted Salad Blends.

“Like our successful Chopped Salad Kits, the new Chef Crafted line combines product innovation with packaging innovation and is grounded in consumer research,” said Mark Campion, President, Taylor Farms Retail, in a press release. “This new product line delivers on our mission to be America’s favorite maker of salads and healthy fresh foods.”

Consisting of six distinctive blends, the company has utilized its patented technology to package together flavorful combinations of fresh lettuces, crisp veggies, herbs and fruit.

“The new Chef Crafted line not only caters to consumers’ taste preferences but also addresses the need to prepare a fresh, healthy meal in minutes,” said Kacie Vieth Ragsdale, Director of Product Development, Taylor Farms Retail. “In meeting with consumers, we heard clearly that this collection of salads offers the visual and taste experience typically found in premium, restaurant-style salads.”

Now available at West Coast grocery stores, and rolling out nationwide by late summer 2016 for a suggested retail price of $3.99, the line includes the following mixes:

Kale & Beet

A 7.5 oz. tray made of Green Kale, Red Kale, Beets, Carrots, and Red Cabbage.

Snappy Spinach

An 8.5 oz. tray made of Baby Spinach, Baby Red Butter Lettuce, Grape Tomatoes, and Carrots.

Summer Love

An 8 oz. tray made of Romaine, Kale, Carrots, Broccoli, Green Onions, and Sweet Mini Peppers.

Apples and Greens

An 8.5 oz. tray made of Spring Mix, Apples, and Carrots.

Greens and Sunshine

A 7.5 oz. tray made of Baby Red Butter Lettuce, Romaine, Grape Tomatoes, Radishes, Green Onions, Broccoli, and Carrots.

Southwestern Crunch

A 10.5 oz. tray made of Romaine, Cabbage, Carrots, Cilantro, and Green Onions.

The company added that its TaylorClear™ packaging highlights the ingredients, creating an ideal environment for salads previously only found in flexible film.

Taylor Farms stated that the products present a great growth opportunity for retailers, with the company’s own research showing that 95 percent of participating panelists would purchase Chef Crafted salads. Panelists also indicated that they would make that purchase “in addition” to what they currently buy.

The team at Taylor Farms was also excited to announce that its Chef Crafted collection has been named as a finalist for the United Fresh Produce Association’s coveted 2016 Produce Innovation Award.

The line will be up for a vote by those in attendance at the Chicago convention next week, June 20th through 22nd.

Taylor Farms

SANTA PAULA, CA – United Fresh is fast-approaching, I’m sure you know. But did you know that Calavo Growers, Inc., and wholly-owned subsidiary, Renaissance Food Group (RFG), have a few big, new items in store? Feast your eyes on everything from a new proprietary tomato variety, new Calavo Foods products, and an expanding RFG Garden Highway line. 

“As Calavo Growers, Inc. continues to evolve and grow in a highly competitive, fast-moving market, we are proud to showcase our vast product offerings to the industry at the United Fresh show,” said Lee E. Cole, Chairman and Chief Executive Officer. “We strive to remain a leader in the produce industry, while looking to the future and incorporating joint production facility ventures with Renaissance Food Group to springboard our company to the top of the prepared foods industry. Presenting ourselves as a united front is paramount to the overall continued growth of Calavo.” 

Calavo Fresh 

The company's fresh segment will be highlighting its proprietary Intense Tomatoes, a variety the company calls the first in the world to retain its color and juice after cutting.

Calavo suggests the uniquely qualified tomato for cooking, baking, sandwiches, burgers, salsa, bruschetta, and pretty much everything in between. Intense Tomatoes touts gusseted bags which are designed to make merchandising a snap, as well as a variety of store-level merchandising solutions and POS material. 

Calavo Foods

New items such as Avocado Chocolate Mousse and Red Onion Roasted Garlic Hummus will be on display.

Attendees can find these as well as other select items, at a sampling station to emphasize each great flavor, while showing the versatility and unique uses by way of creative recipes. 

RFG  

Promoting the always growing lineup of RFG products, the company is focusing on its Garden Highway brand. New Garden Highway Juicing Kits, Chef Essentials heat-and-eat vegetable sides with sauce, and an array of snacking items show attendees the versatility of the company’s line, which is designed to fit every retail segment from convenience stores and traditional retail to specialty stores.

Notable for RFG, its Garden Highway Tropical Juicing Kit with Ginger is a finalist for Best New Fruit Product in the 2016 Produce Innovation Awards competition, which will be on display and available to vote for on the show floor. 

Those visiting United Fresh can see more from both Calavo and RFG at booth #1226, June 21st and 22nd. Happy tasting!

Calavo Growers Renaissance Foods Intense Tomato

UNITED STATES, SOUTH AFRICA, & SOUTH AMERICA – Summer is heating up, and as consumers turn to citrus for their on-trend methods of cooling down, I took a moment to peek in on the state of the current lemon market. 

“This year’s lemon crop has been strong,” Joan Wickham, Director of Communications at Sunkist Growers, tells me. “We’re expecting good supply with excellent juice content and flavor, as we head into the summer months when demand rises with summer entertaining.” 

Growing out of California and Arizona, Sunkist is able to ship lemons year-round, both nationally and globally sourced, which Joan says is only aided by the rising market demand over the past few years, “According to IRI/Freshlook data, domestic lemon sales are up over 10% in dollars this year, compared to last, and 8% in volume.”

To match this rising consumer demand for lemons, Sunkist is customizing its programming and materials to best fit the needs of retailers, such as lemonade displays featuring lemonade ingredients, or lemon use with products from other grocery departments. 

“We also have new, one-pound organic lemon netbag, and Meyer lemon pouch bag this summer. These packaging offer a great way for consumers to try smaller quantities of specialty lemon varieties,” finishes Joan. 

Monique Bienvenue, Director of Communications, tells me that Bee Sweet Citrus is also gearing up for a fruitful season. “The market is very strong right now,” Monique says. “It should remain that way throughout the remainder of the season, and just like last year, we’re seeing exceptional quality.” 

Bee Sweet is growing out of California and Chile this year, and expects a steady supply with no gaps in its lemon program. “Chilean volume is about the same this year, and came a bit early. The only real difference is a larger size structure now,” Monique tells me. Bee Sweet’s domestic region is utilized year-round.

Limoneira is also gearing up for a strong season out of California, as John Chamberlain, Director of Marketing, recently divulged.

“The market is very strong this year,” John tells me. “Demand is good, and quality and pricing have matched that.” Limoneira grows in California, Arizona, Chile, and South Africa, and has partnerships in Argentina, Mexico, and New Zealand. Limoneira is planning to match the strong market, and as John says, a rising consumer demand with new recipes and summer-focused promotional content.

Limoneira is currently promoting all of its regular lemons, as well as the Meyer and Seedless varieties. “Consumers and retailers can choose from a variety of sizes, grades, and packaging options during the season,” John continues. “Packages will include recipes, and information from Megan Roosevelt, Limoneira’s Lemons for Life™ spokesperson, a registered dietician and founder of Healthy Grocery Girl.”

As we continue to move through the season and beyond, stay with AndNowUKnow for the latest in market updates and promotional opportunities.

Sunkist Limoneira Bee Sweet Citrus

WENATCHEE, WA – Stemilt Growers has announced that in line with recent market research, the company is looking to satiate produce purchasing parents' need for quality with its signature program, Kyle’s Pick®.

“Cherries are an impulse purchase, and shoppers are more likely to buy them if they look fantastic. Delivering quality through our Kyle’s Pick program not only helps us reach the 25% of consumers who say lack of quality is a factor in not purchasing the fruit/vegetable, but also appeal to the impulsive cherry shopper. This person spends $6.68 on cherries on average when they purchase, and has a 43% larger shopping basket than non-cherry purchasers,” said Marketing Director, Roger Pepperl. 

According to the 2015 study “Dads’ vs. Moms’ Attitudes Related to Fruit & Vegetable Consumption” by Produce for Better Health Foundation, Stemilt said that nearly one in four consumers report quality as a deterrent to purchasing fruits and vegetables.

Kyle’s Pick cherries are named after Stemilt Co-Owner and 4th generation grower, Kyle Mathison. This is the cherries’ fourth season, the company said in a press release, adding that it only packs its best cherries in the designated pouch bags which matches the following qualities that Mathison himself grows:

• Largest sizes
• High firmness
• Dessert Flavors 

“It’s Kyle’s name on the package, which means the cherries inside have his seal of approval for quality. Kyle has spent four decades delivering cherries with dessert flavors that wow the consumer, and he’ll be the first to tell you that quality is a constant journey, not a destination. Kyle’s Pick cherries, many of which are grown by Kyle himself, are the ticket for retailers to promote quality throughout the peak cherry season,” said Pepperl. 

Stemilt says that its Kyle’s Picks program was built around the company’s quality-first mentality, and helps retailers tie the authentic story of the grower and their land to the fruit being sold. The Kyle’s Pick program is part of Stemilt’s Farm to Fork lineup, and will begin to ship on June 20 after a record early start to Washington cherries, following a warm spring. 

Kyle’s Pick cherries will be sorted with state-of-the-art electronic packing lines using high-definition cameras and computer imaging to digitally size and sort cherries based on firmness, size, and sugar level. The following varieties are used as premium selection for Kyle’s Picks: 

• Stemilt Hill Bings
• Sweetheart
• Skeena
• Staccato® 

“Stemilt is the leading producer of Skeena cherries in Washington State and we are strategically planting more. The 2016 cherry crop is moderately set on the tree, which has made way for large-sized Skeena’s,” continued Pepperl. “The growing conditions have been fantastic with warm days and cool nights. As they await harvest, the stage has been set for Kyle’s Pick cherries to impress shoppers and drive repeat cherry sales this July.”

Stemilt’s A Half Mile Closer to the Moon™ cherries will follow Kyle’s Pick around mid-July when the programs transition. Moon cherries are grown by Mathison out of his high-elevation Amigos Orchard in Wenatchee, WA. 

“The selling season for cherries is shorter than past years, which means now more than ever, retailers can’t afford to lose sales to poor quality and a poor consumer experience. Our signature programs, Kyle’s Pick and Moon cherries, put quality first in order to drive the impulse cherry sale, and get the shopper to buy cherries on their next trip too. Merchandising quality-first fruit and sharing the strong passion Kyle has for cherries is the way to win over consumers, and set your cherry category up for success,” finished Pepperl. 

Stemilt said that Moon cherries are grown between 2,500 and 3,500 feet above sea level, and like Stemilt Hill, have a cooler growing region during the summer. Moon cherries will be packed until early August.

Harvest the best industry news with AndNowUKnow as we continue to report through peak cherry season.

Stemilt Growers

ROSEMONT, IL - US Foods has announced the commencement of $500 million aggregate principal amount of senior notes by its direct and wholly-owned subsidiary, US Foods, Inc. This announcement comes on the heels of the company’s successful launch of its IPO, last month.

Together with proceeds from US Foods’ IPO borrowings, and under a new senior secured term loan B facility current with the notes’ issuance, the company said that it will use the funds for the following, according to a press release: 

• Repay existing secured term loan B facility
• Redeem the outstanding 8.5% senior notes due 2019
• Repay CMBS fixed facility
• Pay related fees and expenses
• Remaining proceeds to be used for other corporate purposes

The company stated the notes will be guaranteed on a senior unsecured basis by the company’s wholly-owned domestic subsidiaries that guarantee its senior secured credit facilities. The notes may not be offered or sold in the U.S. without registration or applicable exemption from Securities Act registration requirements, and applicable state laws. 

The notes will be offered to qualified institutional buyers in a private offering that is exempt from the registration requirements of the U.S. Securities Act of 1933, and also to non-U.S. persons outside the U.S. in reliance on Regulation S under the Securities Act.

The offering will be due 2024, but with no assurance that the proposed will be completed.

Stay with AndNowUKnow as we keep a close eye on industry financials and US Foods announcements, and the impact it has on the retail sector.

US Foods

CINCINNATI, OH - As the retailer continues to grow its portfolio of stores, Kroger’s CEO Rodney McMullen reported a successful spring hiring of 11,500 new employees.

"So many people come here for a job but stay here for a career," McMullen said, according to USA Today Cincinnati, commenting that Kroger has a history of building mutual trust with employees by quickly giving them responsibility. "I remember I was 18 and had keys to close the store on Saturday and open it on Sunday morning."

This responsibility has been entrusted to nearly 12,000 people in the last few months amidst a continuously hungry job market, part of the retailer’s prior promise to add 14,000 new associates to its ranks as it seeks to bolster its capacity.

"There's still a lot of underemployment out there. On the flip side: lower unemployment means the economy is stronger, which is good for everybody," McMullen commented.

And the shopping spree isn’t over yet. McMullen added that we can expect hundreds more in the months to come.

"We're still hiring for summer – if you love people and you love food, it's a fabulous place to work," the CEO stated.

The positions are both full and part time, ranging from department heads, to assistant store managers, to clerks and cashiers. Cincinnati also reported that, should Kroger succeed in filling the announced number of positions, it could stand to become the second-largest U.S. employer.

As we previously reported, Kroger plans to further grow its footprint in geography as well as the employment market, with moves in the works to invest upwards of $4 billion into further growth, including expansions, renovations, and store replacements. Keep checking in with AndNowUKnow as we continue to track this and other growing chains in the retail segment.

Kroger Co.

OSAKA, JAPAN - I, for one, am a huge fan of both sushi and Star Wars, but could I really take a bite out of BB-8 or his predecessor R2-D2?

In the wake of the revived Star Wars sensation, one sushi chef is bringing a shining light to veggies with an artistic skillset—Okitsugu Kado is sculpting Star Wars characters out of anything from carrots, to cucumbers, to potatoes.

Because who wouldn’t want the veggie platter of any kids party, or kids at heart, to be crafted out of a Master Yoda spud battling some cucumber stormtroopers and Darth Vader?

Kado is a committed fan, according to source Nerdist, who reported that the chef is part of a “Star Wars” community that meets weekly, for whom he started sculpting the figures. The craft falls under traditional Japanese art mukimono, or decorative food garnishing.

While the Star Wars theme was definitely the attention grabber at a recent comic book convention, that is not the only area in which he commits his veggie craft. One of his more recent blog posts says, “I made dragon with a lot of carrots,” which apparently became the healthy garnish to a large sushi cake.

How’s that for making vegetables cool? To see more of Kado's produce-focused talent, visit his blog here.

SALINAS, CA – Increasing distribution and growing areas to its Hydroponic Boston Lettuce program, Tanimura & Antle has announced it both expanded its East Coast program and debuted new operations on the West Coast. 

“Hydroponic Boston is just a start for the West Coast! We continue to find new, innovative, and sustainable ways to grow the category and we can’t wait to see how this technology will shape the future of farming,” stated Ryan Mazzuca, Hydroponic Manager, T&A. 

According to a press release, this new hydroponic program will enable T&A to distribute Hydroponic Boston Lettuce year-round and nationwide from Salinas, CA, and Yuma, AZ.

“Having a West Coast operation will allow us to provide a nationwide solution for our foodservice and retail partners, and grow only the best products that protected agriculture has to offer,” continued Mazzuca. 

T&A stated that its total growing area has expanded to nearly 16.5 acres for its East Coast operations, which will also increase distribution for the company. This expansion brings a new state-of-the-art clear glass greenhouse to grow the lettuce in a protected agricultural environment.

The company said that with this added growing capacity, it looks forward to new explorations into the category as T&A continues growing Hydroponic Boston Lettuce. 

Stay with AndNowUKnow as we continue to report on the latest in industry expansions and category announcements.

Tanimura & Antle