Food & Food Equipment News

Smithfield Foods Introduces Pure Farms Antibiotic-Free Product Line

Smithfield Foods, Inc. is launching an antibiotic-free line of fresh pork products under its Pure Farms™ brand. The Pure Farms product line meets the highest level of USDA standards with minimal processing and no antibiotics, steroids, hormones or artificial ingredients, according to the company. The full line of products will be available in fresh pork cuts, ham cuts and packaged pork cuts such as breakfast sausage and bacon in both retail stores and food service beginning this month.

“The Pure Farms brand is ideal for families looking to enjoy the highest quality, antibiotic-free pork,” said Ken Sullivan, President and Chief Executive Officer for Smithfield Foods. “We’re proud to provide our customers and consumers with a broader range of products to meet a variety of needs and preferences, including antibiotic-free.”

As the only company in the industry to report antibiotics usage since 2007, this new product line further affirms Smithfield’s continued leadership of practices that uphold highest standards of transparency and strengthen consumer trust. Smithfield also recently refined its definition of "prevention" as related to antibiotics use in farm animals, providing a practical explanation to consumers and customers that offers greater clarity. These efforts are driven by an internal antibiotics task force, which supports Smithfield’s commitment to industry-leading antibiotics initiatives.

“This new line from Pure Farms reflects Smithfield’s continued commitment to meeting the needs of all consumers with good food that is made the right way,” said Stewart Leeth, Vice President of Regulatory Affairs and Chief Sustainability Officer for Smithfield Foods. “This commitment led to the creation of this new line and other bold steps we continue to take to ensure our products exceed our customers’ and consumers’ expectations.”

Dickeys Barbecue Pit Announces New Eco-Friendly Initiatives

Dickey's Barbecue Pit is launching new products system-wide that will not only reduce its carbon footprint but generate more opportunities for profitability for Owner/Operators. New greener products include paper products, clamshell takeout containers and wood pellets as well as the elimination of foam products. Eco-friendly catering plates are also in the works and are planned to debut by May 2016.

Dickey's new paper towels not only replace current back-of-house paper products, but will also replace front-of-house napkins. These unbleached towels are made from 40 percent post-consumer recycled fiber and exceed EPA guidelines. New toilet paper also exceeds EPA guidelines, made from 25 percent post-consumer recycled fiber and meets the Green Seal standard by using less water and no chlorine during processing. Dickey's is also using butcher paper for dine-in service, which is made of natural unbleached craft paper and is fully recyclable.

New clamshell takeout containers are made of 100 percent sugarcane, which is fully compostable and fully recyclable. They are lined with wax, which gives the containers the sturdiness needed for takeout but also allow them to be fully eco-friendly. A new three-compartment catering plate made of sugarcane is also in the works to replace foam plates.

"We are proud to roll out these green improvements to current products," says Tamala Fowler, Vice President of Purchasing and Research and Development. "Positive feedback from Owner/Operators and guests inspire us to continue moving toward more sustainability initiatives and eco-friendly practices."

Dickey's also rolled out its proprietary blend of wood pellets to be used in smokers last October with the debut of its newly redesigned store concept. The wood pellets are made of a blend of hickory, cherry and other flavorful woods, and use 80 percent less wood use than a traditional pit smoker, drastically reducing the carbon footprint.

Craft Beer and Casual Fine Dining Restaurant to Join Monroe Street Market

The Bozzuto Group, a Greenbelt, MD-based real estate services company, announced today that an independently-owned restaurant from the team behind Meridian Pint and Smoke & Barrel  has signed on to join its Monroe Street Market development at the Brookland-CUA metro station in Washington, DC.

The yet-to-be-named restaurant will provide a comfortable, family-friendly neighborhood-gathering place featuring a relaxed yet elegant atmosphere, casual fine dining derived from a chef-driven menu, and a selection of craft beers.

"We believe that an establishment from this team is a perfect addition to the mix of retail at Monroe Street Market," said Toby Bozzuto, president, The Bozzuto Group. "The group's creative vision mirrors our own and we are thrilled to welcome its contemporary, casual fine dining concept. We look forward to the restaurant's success in the Brookland neighborhood."

Expected to open mid-2014, the restaurant will encompass approximately 4,200 square feet at the end of the Arts Walk in the center of Brookland Works, the industrial-chic apartment and artist community at Monroe Street Market. The retailer will feature a contemporary storefront with exposed brick, distressed wood, a partially open kitchen, cozy booths and a muted color-scheme accented by dark wood tones. Cafe seating will be available for guests to sit and enjoy al fresco dining while admiring art from the open-air artist studios. The restaurant will be open for lunch and dinner services, while also providing brunch on Saturdays and Sundays.

The executive chef-driven menu will focus on elevated pub standards, internationally inspired dishes, and will provide an ample selection of vegetarian and vegan options. The selection of unique, craft beers will be primarily draft and will highlight a range of styles, geographic, and flavor profiles.

With a commitment to environmental responsibility, the restaurant will utilize all natural ingredients, high efficiency, low impact heating, air conditioning, solar water heating, and composting. Bike racks will be provided in front of the restaurant to support urban cycling.

In early September, Monroe Street Market announced Barnes & Noble @ Catholic University as the anchor retailer for the project, which will be located in the Cornerstone Building.  The retail leasing is being handled by H&R Retail.

Monroe Street Market's leasing office is now open at 701 Monroe Street NE, Washington, DC 20017. For more information, visit www.monroestreetmarket.com or call (866) 339-1478.

Third Street Partners with Whole Foods to Launch Sustainable Iced Teas

Third Street, Inc. announces their premium new line of fresh-brewed, ready-to-drink (RTD) iced teas is being launched exclusively with Whole Foods Market.  Packaged in 1 liter bottles, it is the only line of its kind that carries USDA-Organic, Fair Trade and Gluten-Free certifications, as well as being Non-GMO Project Verified.  Two flavors are available: Unsweetened Black Tea and Unsweetened Green Tea. Both teas are micro-brewed from tea leaves hand-picked from the lush region of Nilgiri, India; no sweeteners are added to the zero-calorie blends.

In the effort to help supply consumers more unsweetened beverage options, Third Street worked closely with Whole Foods to develop this line of calorie-free RTD teas. The Center for Disease Control and Prevention recommends reducing the amount of sugar-sweetened beverages to help decrease caloric intake and manage weight.  A recent CDC study shows Americans are drinking less sugar-sweetened beverages and are looking for alternatives.

Founded in 1995, Third Street Chai recently became Third Street, Inc. when it expanded beyond chai and began manufacturing various beverages, including iced tea. "The RTD Tea category is one of the fastest growing in the beverage industry," said John Simmons founder and President of Third Street. "Sales continue to grow 7 percent annually, making it a $4.8 billion category.  Within this category, the unsweetened RTD teas are showing significant growth." According to AC Nielsen, the unsweetened RTD iced tea category grew 14.9 percent in sales in 2012 and 16 percent during the same period in 2013.

Third Street is a recipient of Whole Foods Market's Local Producer Loan Program. Whole Foods Market launched this program to provide low-interest loans that would help its suppliers grow their businesses.  Third Street, a Whole Foods Market supplier since 2000 is an avid supporter of Whole Foods Market's responsible sourcing initiatives. Both parties are proud that this line of real brewed iced teas is made in the US, including the bottle and case packaging.

"At Whole Foods Market, we partner with suppliers who share our commitment to quality, taste and responsible sourcing-– and Third Street has a long track record of creating delicious teas that our shoppers can really feel good about," said Errol Schweitzer, executive global grocery coordinator for Whole Foods Market. "We're excited to share their new brewed iced teas exclusively with our shoppers."

Third Street's award-winning one liter iced teas will retail for $2.49. They will be carried nationally in Whole Foods Market, and will begin hitting store shelves this week.

Restaurant Gardens Sprout From EarthBox Containers

Restaurant gardens are springing up all over the country, thanks to the surging interest in local, sustainable and super-fresh produce. The use of EarthBox container gardens (www.earthbox.com) in particular have allowed restaurant owners to grow produce in unlikely places, including rooftops, patios and parking lots.

Renowned Chef Rick Bayless grows tomatoes, chili peppers and herbs on the rooftop of his restaurants, Frontera Grill, XOCO and Topolobampo, located in a 4-story building north of downtown Chicago on Clark Street. The 60 EarthBoxes in this restaurant garden overflow with fresh produce used in salsa, guacamole, sauces and garnishes.

Garden Manager Bill Shores explains why they went with Earthbox's sub-irrigated planters: "What we like best about EarthBoxes is the straightforward set-up and good trellising system. The boxes have been stored outside for five years and are still in good shape." 

As a vegan restaurant, Scranton, PA's Eden-A Vegan Cafe showcases locally grown produce. For fresh herbs, their chefs need go no further than the EarthBoxes conveniently located on the sidewalk in front of the restaurant.

Hale Holistic Studio, a San Diego fitness center, serves freshly harvested EarthBox produce in the form organic green smoothies made for clients. Personal trainer Kirk Hensler remarks, "I like to provide people with food that is alive and packed with nutrients, so I usually make smoothies the day I harvest. I think clients can feel the health and vitality of the food, which is especially rewarding after a nice yoga or martial arts practice."

Hale started their EarthBox rooftop garden a year ago, and now grows spinach, kale, rainbow chard, and strawberries, among many other things.

Thanks to container gardening on rooftops and sidewalks, even chefs in urban areas can start their own restaurant gardens to supply patrons with fresh, just-picked flavor. Local food can't get much more local than that!

CupDepot Now Carrying Karat Dispense Napkin & Cup Holders

CupDepot.com now carries a line of dispense napkins by Karat^®called Dispense Naps, as well as new cup holders, both widely used for restaurants, cafes, and other establishments in the foodservice industry. Karat Dispense Nap is compatible with existing napkin dispensers, sold by the case for $48.35, and available in 1-ply 12.5" x 8" white or kraft.

To prevent hot beverages from spilling or burning hands, Karat cup holders are widely used by customers on-the-go, providing a convenient way to carry multiple beverages. CupDepot.com offers two sizes: 8-32 oz 4-cup carrier or 8-32 oz 2-cup carrier, for as low as $44 per case. Karat eco-friendly cup jacket sleeves are also available in kraft or stock-print, and made from 100% recycled paper.

Karat has also released a new summer color for their colored teaspoons line: a bright green, fit for yogurt or dessert shops. Offering a wide range of plastic food utensils in a variety of colors, Karat plastic utensils are heavyweight and comprised of top-grade material to ensure they are durable and resistant to breakage. The green-colored heavy-weight teaspoons are available for as low as $35 per case.

Up next for release are Karat deli containers, made from premium plastic and translucent for easy viewing. Used for both hot and cold foods, the deli containers are versatile and widely used in quick-service restaurants, bakeries, convenience stores, and deli shops.

EcoTensil Gives Food Retailers Remedy to Expensive, Wasteful Sampling

Everyone loves a free sample! And the samplers are not the only people to benefit; according to a study entitled "Report on In-store Sampling Effectiveness," providing free samples can increase sales by as much as 475% on the day of event! The dark side to sampling is the waste created when plastic spoons and cups are used for a single taste then tossed in the trash, only to crowd a landfill. "That is money that grocers practically throw in the trash," said Peggy Cross, founder and CEO of EcoTensil. "I understand that disposable tasting spoons provide businesses with convenience and profit potentials, but there is a better way that doesn't involve nearly as much cost or plastic waste."

Made in the US from renewable materials, EcoTensil's innovative silky-smooth paperboard spoons are crafted from sustainable materials.The spoons take up much less space than plastic or wood utensils—5,000 EcoTasters fit in the same box as 1,000 comparable utensils— making them cost-effective to ship, store, and use, saving businesses hard earned cash. EcoTasters, EcoTensil's greenest product, are compostable, recyclable, and made from sustainably forested material (FSC), making them perfect for in-store, event, and other types of sampling. With the demand for sustainable options growing daily, now is the perfect time for businesses to introduce EcoTensils.

Business owners have been sharing their feedback about how EcoTensil's EcoTasters have enhanced their demonstrations: "The customer response to EcoTaster was overwhelmingly positive and the demo specialists absolutely loved them," shared Melissa Taverse, Demo Program Coordinator at Whole Foods Market.

David Kampner, Community Marketing Manager for Stonyfield Farms, shared how EcoTensil helps them communicate their commitment to sustainable practices: "We continue to use EcoTensil spoons all over and love the message it communicates to our consumers!"

"We want to spread the word that sampling can be a win-win situation with EcoTensil! Customers will be satisfied with their delicious bite, business owners will increase their market share while showing their commitment to sustainability, and the planet will be saved from plastic utensils," says Cross.

Green, Hygenic Touch-free Concepts Catches on in Restaurants and Food Service Businesses

Top restaurant owners know their business isn't just about food. They have to keep their customers happy with every aspect of their experience, and that includes the restrooms.

Yes, restrooms. According to a recent survey conducted by Harris Interactive for SCA Tissue North America, 50 percent of restaurant patrons who have a negative experience with the restroom— bad odors, grimy soap dispensers, dirty toilets, and other cleanliness problems— blab about it to friends and family. And 29 percent will never return to give the restaurant a second chance.

Every restaurant wants to provide customers with a clean, hygienic restroom, but the technology doesn't always make it easy. Traditional soap dispensers require hand pumping, spreading germs; and they also tend to leak, resulting in an unappealing congealed blob on the sink. Toilet levers notoriously spread germs. And let's face it— restrooms don't always smell good.

Touch-free systems offer a solution to all these problems, and more restaurants and businesses are adopting them as a result.

"We're getting a lot of orders," said Elliott Greenberg, owner of www.TouchFreeConcepts.com. "People are concerned about spreading germs, so they get touch-free faucets, touch-free auto soap dispensers, and automatic flushers." He's selling them not only to restaurants, but to hospitals, health clubs, and churches, and other businesses.

"Any place that has a restroom buys from us," Greenberg said. Touch-free Concepts' soap containers are hermetically sealed and hold more than regular dispensers, saving labor. They're guaranteed not to leak and have a 10-year warranty.

"I've found it to be very convenient," said Michael O'Grady, operating partner of P.F. Chang's at Kierland Commons in Scottsdale, AZ, who buys from Touch-free. "It saves us money because you don't overuse any product. The hardware is all installed, which makes it easy to use."

"There's no pumping. It's more elegant in our restroom," said chef Michael Garcia of the upscale Fleming's Prime Steakhouse in Chandler, AZ. "It smells better and feels better. You don't have to clean it all the time like the other kind."

Comments like these are the reason companies nationwide are installing more touch-free products.

"Growth in our touchless systems is strong double-digit growth," said Donna Santoro, senior product manager of the washroom solutions global business team for Rubbermaid Commercial Products. "We live in a world that is consumed with hand sanitizers and green living. The consumer is acutely aware of those things that cause the spread of germs and bacteria. And it is all about touching."

Touch-free flushers and faucets also reduce water consumption, she said.

"Consumer demand…is strong for products that keep us healthy and help us to live in a safe environment."

 

MillerCoors Achieves Landfill-Free Status At Largest U.S. Brewery

MillerCoors today announced that its Golden Brewery is now landfill free. Building on its experience in taking four of its other breweries landfill free, this latest move means the largest brewery in the U.S. eliminated an average of 135 tons of waste monthly that was previously sent to landfill. For the brewing industry, the accomplishment is significant: no other breweries, including small craft or large national, have managed to achieve landfill-free status.

Beginning in 2011, MillerCoors began reducing the municipal waste sent from the Golden Brewery to landfill, complementing process improvements with nearly $1 million in new infrastructure and equipment, including new choppers, bailers and compactors. The brewery beneficially reuses or recycles 100 percent of waste, including all glass, paperboard, plastics, metal and brewing byproducts, such as spent grain. Residual refuse, such as cafeteria waste and floor sweepings, is sent to a waste-to-energy facility and used as an alternative fuel source to generate electricity.

"Environmental stewardship is part of our company DNA, and we challenge ourselves daily to be more sustainable throughout our operations," said MillerCoors CEO Tom Long. "Through our commitment to continuously improving, we've found a way to eliminate trips to the landfill and developed a zero waste model that's scalable to our other facilities."

Longtime MillerCoors brewery employee Kelly Harris was a driving force in the efforts. As a shop floor technician, Harris noticed small process changes could lead to large waste reductions. After conducting research, he developed and implemented a waste-reduction business plan that in 2010 led MillerCoors Trenton, Ohio, brewery to become the company's first landfill-free facility and the world's first zero waste mega-brewery. Three other MillerCoors breweries, Shenandoah, Irwindale, and Eden, have also achieved landfill-free status.

"There's a misperception that sustainable manufacturing is expensive, but employee behaviors are really the key to efficiently and affordably making the change," Harris said. "Working alongside brewery leadership, we developed a way to do things differently and implemented new manufacturing processes at the brewery. We've proven that there's an alternative place for all waste, even at one of the world's largest breweries."

The company is working swiftly to implement similar changes at its other facilities. For more information, visit www.millercoors.com.

Setton Pistachio of Terra Bella, Inc. Increases Its Commitment to Sustainability and the Future

Setton Pistachio of Terra Bella, Inc., the nation’s second largest pistachio processor and maker of Pistachio Chewy Bites, is listening and understands that consumer demand for sustainable products and manufacturing practices has reached an all-time high. As an American agricultural business and a family-owned company, Setton Pistachio is committed to a sustainable future and decreasing their overall footprint on the environment.

Making it a priority to increase measures to reduce, reuse and recycle, Setton engineers are using an innovative technology to press leftover pistachio grounds into oil. The oil is currently being sold in Japan to manufacture soaps, shampoos and creams. “We’ve really just scratched the surface when it comes to new alternative products made from our pistachio grounds,” says Lee Cohen, General Manager at Setton Pistachio. “Yes, there’s money to be made from what we would have normally called ‘trash’ 10 years ago. At the same time, it only makes sense to reuse every part of the pistachio nut, to reduce our overall footprint on the environment.” Setton turns 100 percent of all pistachio hull waste, produced from nut processing, into cattle feed. This keeps 150 million pounds of waste out of landfills.

Two years ago, the company displayed its sustainable commitment to the area and future generations by installing a 1.7-megawatt solar power system offsetting the processing facility’s energy bill by 100 percent. The system is the largest private photovoltaic system in California's Central Valley and produces more than 2.6 million kilowatt hours of clean energy each year. The solar energy is harnessed to sort, roast and package an estimated 80 million pounds of pistachios annually at the company's  400,000-square-foot processing facility.

"It feels great to be doing something good for our neighbors, customers, growers, partners and planet,” says Mia Cohen, Chief Operating Officer of Setton Pistachio of Terra Bella, Inc. “Working with renewable energy sources, like solar, is just one of the many ways to reinforce our dedication to sustainable business practices and the environment.”

Working to reduce the amount of water the growing and processing facility recirculates back into public waterways is also a major priority for the company. During the busy harvest season, Setton’s processing plant uses up to 75,000 gallons of water per hour. To lesson this impact, Setton implemented a system to filter and recycle the water so it can be pumped back into the orchards for irrigation.

“We are making huge efforts to use and reuse all resources responsibly before, during and after harvesting our pistachios,” comments Mia Cohen. “Reusing water is one of the easiest and cleanest ways we can do that.”