Compass Coffee Talk Podcast to Feature Ibraheem Basir, Founder & CEO of A Dozen Cousins

Compass Coffee Talk™, a popular live webinar series featuring conversations with business leaders in the natural, organic and sustainable products industry, welcomes Ibraheem Basir, founder & CEO of A Dozen Cousins, a top Black-owned natural food brand.

What: Compass Coffee Talk™
When: Wednesday, July 19, 2023, 8:30 am PT; 9:30 am MT; 10:30 am CT; 11:30 am ET
Presented by: Compass Natural, Connecting Media and Markets in Natural and Organic Products
Sponsored by: Presence Marketing, Naturally Boulder, Naturally New York and Naturally San Diego
Register: Register for Free Here

BOULDER, CO (June 15, 2023) —Ibraheem Basir, founder and CEO of A Dozen Cousins, a natural food brand making beans, rice, sauces and more, will appear on July 19, 2023, on the popular Compass Coffee Talk™ podcast, which features lively conversations with natural products industry leaders, innovators and experts designed to help guide entrepreneurs and businesses to succeed in the market.

A Dozen Cousins, whose offerings hark back to the traditional Creole, Caribbean and Latin American dishes that Basir enjoyed in his childhood in the culinary melting pot of Brooklyn, N.Y., is named after Basir’s daughter and her 11 cousins.

Ibraheem Basir of A Dozen Cousins

Basir grew up in a large family where food was at the center of all celebrations and gatherings. After observing a gap in the market for authentic, nutritious cultural foods, Basir launched A Dozen Cousins to provide the comforting, flavorful recipes he grew up eating with his family. The brand’s flagship beans have become the No. 1 item in their category on Amazon and are sold nationwide at retailers including Whole Foods, Sprouts and Target, among others. 

Hosted by natural and organic products industry veterans Bill Capsalis and Steven Hoffman, Compass Coffee Talk is produced by Compass Natural Marketing, a leading public relations, branding and business development agency serving the natural, organic, eco-friendly and hemp products industries. Capsalis and Hoffman will interview Basir to learn more about his and his company’s story.

Helping the Natural Foods Industry Evolve
Basir is a passionate advocate for Diversity, Equity and Inclusion in the consumer packaged goods industry and seeks to help the natural foods space evolve and grow to reflect the diversity of the United States. He is a founding board member of Project Potluck, a nonprofit that provides a range of mentorship and education programming in support of its mission to help people of color build successful companies and careers in the CPG industry.

Basir holds a BA from the University of Pennsylvania and an MBA from the university’s Wharton School of Business. He lives in Los Angeles with his wife and daughter.

Project Potluck
While breaking into the natural and organic products industry isn't easy for anyone, Black, Indigenous and other people from diverse racial and ethnic backgrounds can find it especially challenging to attract investors, find the right co-packers, refine recipes and garner placement on retail shelves. Enter Project Potluck, established by Ibraheem Basir, CPG veteran and founder and CEO of A Dozen Cousins, a leading Black-owned natural food brand, to provide the support that minority entrepreneurs in the natural products space need to succeed. In March 2022, Project Potluck won New Hope Network’s inaugural Justice Award for its efforts to promote justice, equity, diversity and inclusion in the natural and organic products industry. Read about the organization in Forbes magazine.

Register for Compass Coffee Talk with Ibraheem Basir
Register here for free to participate in the upcoming Compass Coffee Talk, Wednesday, July 19, 2023, 11:30 am – Noon ET.

About Compass Coffee Talk
Take a 30-minute virtual coffee break with Compass Coffee Talk™. Hosted by natural industry veterans Bill Capsalis and Steve Hoffman, Coffee Talk features lively interactive conversations with industry leaders and experts designed to help guide entrepreneurs and businesses of any size succeed in the market for natural, organic, regenerative, hemp-derived and other eco-friendly products.

Compass Coffee Talk™ is produced by Compass Natural Marketing, a leading PR, branding and business development agency serving the natural and organic products industry.

Previous Episodes of Compass Coffee Talk
View the entire library of Compass Coffee Talk episodes on YouTube. Co-hosted by natural products industry veterans Steven Hoffman and Bill Capsalis, Compass Coffee Talk has featured notable professionals such as Jared Polis, governor of Colorado; Steve Hughes, co-founder of Sunrise Strategic Partners; John Mackey, CEO and co-founder, Whole Foods Market; Miyoko Schinner, CEO and founder, Miyoko’s Kitchen; John Foraker, CEO of Once Upon a Farm; Emerald-Jane Hunter, founder of the MyWhy Agency; Heather Terry, CEO of GoodSAM; Milton Zimmerman, executive vice president, Presence Marketing; Jennifer Maxwell, founder and CEO of JAMBAR®, and more.

Contact
Steven Hoffman, Compass Natural, steve@compassnaturalmarketing.com

Creating the Silicon Valley of Natural Food: Q&A With Entrepreneur Steve Hughes

In 1997, Steve Hughes was named CEO of Boulder, Colo.-based Celestial Seasonings tea company. Although he came from a conventional food background, Hughes quickly saw the potential of the natural foods movement—and he realized that Boulder was one of its epicenters. Along with local first-generation natural products company founders like Steve Demos and Mark Retzloff, Hughes was instrumental in turning Boulder into what he calls “the Silicon Valley of natural and organic food.” 

For more than 25 years, Hughes has helped build some of the natural products industry’s iconic brands. After leaving Celestial Seasonings, Hughes moved on to serve as CEO of Frontier Natural Products. He then built Boulder Brands, which launched EVOL Foods, Udi’s, Smart Balance, Earth Balance and other brands. Seven years ago, Hughes founded Sunrise Strategic Partners, which is now one of the leading investment firms in the natural channel. 

Steve Hughes, CEO & co-founder of Sunrise Strategic Partners. 

At Sunrise, Hughes identifies and invests in brands in trending categories that are transforming the healthy, active and sustainable-living space. Sunrise recently merged two companies in its portfolio—Teton Waters Ranch and Sun Fed Ranch—to create the industry’s leading grass-fed/finished-beef platform dedicated to regenerative agriculture. Other Sunrise investments include Maple Hill Creamery, which produces 100% grass-fed, organic dairy products, and Kodiak Cakes, which produces whole-grain, high-protein pancake and waffle mixes. 

Hughes recently reminisced about his experience in the natural products industry and shared his predictions about the future on the podcast Compass Coffee Talk, co-hosted by industry veterans Bill Capsalis and Steven Hoffman and sponsored by PRESENCE Marketing, Naturally Boulder, Naturally San Diego and Naturally New York.

Read on to learn more about Hughes’ perspectives on brand building, hot investments in the natural products space, regenerative agriculture, the top components of a good business model and more. 

Q: Over the years, you’ve really kept your eye on how to build brands, how to consolidate and scale, and how investments and economics affect the natural products marketplace. How is all of that going so far in 2023?
For 25 years, there was nothing but capital, increasing almost every year. If you had a good idea, you could probably get some funding to get started. But what happened last spring was that the pendulum kind of swung back the other way. People were less prepared to invest in companies that maybe had a great idea but not a great business model. 

There are a couple of reasons why this happened. First of all, the Fed started making money more expensive. And then there was a lineup of natural brands that went public, like Beyond Meat, Oatly, Tattooed Chef. They came out of the box trading well above their IPO price, but they were businesses that had great top lines without very good business models. They were losing money, and they’re now trading 95%, 90% below their IPO price. That has really cooled off investors looking to take the big swing at high-growth, not-great-business-model kind of companies. 

Before, this capital was pretty patient. They’d invest in a company, and if that company was losing money but the business was growing, they’d keep funding the business. But that changed pretty dramatically pretty quickly. I think there’s a little bit of retrenchment now, and I think it’s going to be with us for a while because interest rates are not going down anytime soon. They’re probably going up. 

Q: What does that mean for natural products companies looking for investors currently or in the near future?
I think when you look at the lineup of companies that went public in 2020 and 2021 and how they’ve performed in the public space, it’s given investors a real pause about, OK, what are the rules? What has to happen for a company to be successful today? I think the answer is a bit different than it was a year or two or three years ago.

If you’re a company that’s got some scale and making money, I would just be really prudent now and be patient and grow and protect your bottom line. But if you’re a smaller company that isn’t cash-flow positive, you’ve got to get cash-flow positive. You’re not going to get funded, or if you do get funded, you’re not going to like the terms of that funding. 

I think what we did with Teton and SunFed Ranch is a good example. These are two pretty good-sized companies, at about $60 million each. They had just turned profitable, but we figured if we put the two of them together and created Grass Fed Foods, we’d end up with a $120 million business growing 30% plus, making good money. 

That’s one model. The other model I call “safety in numbers.” If you're a smaller company that’s underfunded, is losing money and can’t get funding, think about other brands in your category that are complementary and are facing the exact same issue. Could they or should they be trying to merge? I think that’s going to be the theme over the next 18 months—call it the mini-merger, where you get two or three small companies in the same category that together are profitable.

Q: Grass Fed Foods just recently launched. Can you tell us more about how it came about?
We invested in Teton Waters Ranch, which was grass-fed hot dogs and dinner sausages, six years ago. They were sourcing most of their raw material out of Tasmania, which is the ideal place in the world to get grass-fed meat. We built that business, got it to $60 million. But there was nobody to scale in the grass-fed space. 

One of the challenges for regenerative agriculture companies like Teton is for the company to get the scale, so the retailers and food-service operators can really have confidence they can lean into it and get the product supplied properly and professionally. My partner, Vince, kept knocking on doors, saying, “If we could get two of these companies together, we could clear the field and be the largest.” 

Then, I met Chris and Matt from SunFed five years ago at Expo. They’re sixth-generation ranchers in Northern California that do fresh grass-fed meat—what goes in the butcher case, what goes on the table at the restaurant. They had gotten SunFed to $60, $70 million at that time.

So, we had these two beautifully complementary companies—one doing prepared meat with an international source, one doing fresh meat with a domestic source. The big challenge was this was going to require somebody who really knew what they were doing to put these two together. We brought in Jeff Tripician, who had spent 15 years in premium protein with Niman Ranch and Coleman Natural Foods and had successful exits on both. So now we’ve got a scaled business with a guy who’s been there, done that—a guy with a playbook. 

We invested in Teton when it was a $3 million business and today, it’s part of a $120 million platform. This is the largest grass-fed beef platform in the space, and I think it’s going to ramp and grow very quickly. This is really going to be a rocket ship. This could be the biggest outcome in Sunrise history. 

Q: Can you talk a little bit more about the regenerative agriculture you’re promoting with Grass Fed Foods and other companies? 
At Sunrise, we really felt six years ago that regen agriculture is going to be perhaps the biggest fundamental mega trend of the next 20 years—because, basically, it’s back to the future. It’s how we did it 100 years ago before we industrialized our meat supply and dairy industry. It’s better for the earth. So, we’ve put about probably 40% of our capital into this space. 

One of the companies we invested in is Maple Hill Creamery, which is America’s first and only 100% grass-fed organic dairy milkshed, with over 150 farms. There are so many great positives to their regen agriculture business model. 

First of all, they rotate the cows around the milkshed every three days. This makes the grass look like you haven’t cut it in three years—like how it used to be on dairy farms. The cows are also productive until they’re 14 years old, whereas an organic cow might be productive only until age 4. 

A calf never gets an ounce of the mother’s milk on an organic farm. They get their own formula. But we incentivize Maple Hill farmers to wean, to have the calves on the mom for eight months. That makes the chemistry of the milk different, and better for the consumer. Cows are naturally wired to eat grass—they have four stomachs for that reason—and their grass-fed milk is a different chemistry than the milk from cows fed grain. 

We launched Maple Hill Milk into Whole Foods. Our best item at Boulder Brands, Earth Balance margarine, sold $85 a week per store at Whole Foods. But after just 90 days, half gallons of whole milk from Maple Hill were going $600 a week per store. So, the consumer gets it. A challenge for us is to get the products there in an economical way that they can afford.

We were smaller, later-term investors in Vital Farms, which produces eggs, butter and ghee in the regen agriculture space, and it’s really exciting to see what’s happened with that business. It’s one of those that came out in the class of 2020 IPOs that traded way up, but is now normalized back to a pretty good place. It’s $15-a-share stock, and I think they've got nothing but white space in front of them.

Q: Speaking about brand development, we have a question from a listener: “What are the basic three to five general components of a great business model?” 
Well, the first ideal is a highly differentiated, meaningful point of difference, ideally attaching an untapped consumer need. You’re looking for something the consumer’s ready for but isn’t on the market yet, like Maple Hill milk. 

The second thing is margin. If you're a 50% gross-margin business, your ability to get the cash flow to break even quickly is there. But if you’re a 20% gross-margin business, you’ve got a long road to go and a lot of wood to chop. 

The third is talent. To get to a business of $10, $15 million, you’ve got to almost be manic, right? You’re spending your own money. You’re spending nickels like manhole covers. You make every decision, because you’re on the line. But when your business starts to scale, you need to have the ability to bring in the “been-there, done-that” talent and be able to manage that talent. And that’s a challenge, because people that have been successful, that have been with bigger businesses and then come to smaller businesses, have a different business-management model. 

Once we get the right CEO in place, the folks across our businesses see that, really, almost overnight, they start making the kind of progress and traction they need to get to scale the business.

Q: Can you give us an example, like how that applies to Kodiak Cakes? We know this is a story you’re really proud of personally, and there’s even a “How I Built This” podcast on NPR about Kodiak. 
Kodiak is probably my favorite business experience. I got a call from my partner Jamie Manges at Trilantic Capital Partners, and he said he knew somebody who knew Kodiak co-founder Joel Clark, and Joel was getting ready to take in capital. So, I went on the internet, and they had the hokiest video of a trailer, which is their office, and a bear breaking into it, right? I thought, “This is something. OK, I’m just doing Jamie a favor. OK, I'm that kind of guy.” 

Kodiak’s point of difference was a whole-wheat, high-protein alternative to white refined flour, which meant it could play in any category white refined flour is in. When Joel came to see me, Kodiak was at $15 million. It was at Costco and Target. 

Joel showed me his deck, and when I got to the second page, I went, “Holy smokes, Joel, this is a billion-dollar brand.” He went, “What are you talking about?” I said, “Joel, you have got a 20 share of pancake-mix business at Target, and the category's up 20%. The category nationally is up 2%. You’re bringing millennial moms with money to Target to buy pancake mixes.”

So, we partnered up with Joel, and it was fascinating. It was just a great collaboration. Joel has got such great business and brand instincts. His business IQ is off the charts. 

We came up with what we call the Kodiak Cabin. The foundation of the cabin is pancake mixes in 25,000 doors. The first floor is baking mixes in 25,000 doors. The second floor is all of that in a cup you can microwave in a minute. Then, the third floor is frozen waffles. 

Kodiak went from $20 million to $200 million when we sold the majority of the control to Catterton 18 months ago. When I spoke to Joel recently, he was at $350 million.

Two years before he met us, Joel and Cam, his partner, were on “Shark Tank.” They were told all the reasons they weren’t going to be successful. I think they offered Joel $500,000 for half of the company. And, he said no, wisely.

I’m kind of a brand junkie and a trend junkie. I’ve been on some of the great rides in this industry. But working with Joel on this one was so special because it was so personal. All of his family had equity in the business, and he got to an extraordinary outcome. To have a small part in helping him do that is so great. 

Q: Finally, what’s on the horizon for you personally? What kind of work is exciting for you right now?
I love looking for the next new thing. As I said earlier, I think products that revert us back to the basics are an untapped consumer need, whether it’s grass-fed meat and dairy or heirloom grains.

I’ve been talking with one company that’s doing stone-ground milling the old way. This company has just gotten started. They’re in the Northeast in Whole Foods, and they’re outselling Dave’s Killer Bagels by 50%, 75%. So, the consumer gets it, right? But one of the big challenges companies like this have is capital. 

I also like resolving the disconnect between what a company founder says their unique point of difference is and what their product package says. One of the things we learned at Sunrise over the years is that you have your story, your concept statement. You want that to be 40%, 50% top-box resonating with your target consumer. But you want to make sure your package reflects that concept too. Because the reality is that for these small, emerging companies, 99.9% of their marketing budgets are package.

This industry is so dynamic, and while it’s going to go through different peaks and cycles, I think it’s just fascinating to see how many brilliant and caring people are in this industry. I think a young founder can reach out to anybody in this town and get a cup of coffee. I think that’s something we need to continue to nurture and build on, because there are tougher days ahead.

I've gotten a lot of great things out of this industry, a lot of great friends, a lot of great experiences. I’ve done well. It’s been great for my family, and I want to give back a little bit, and not necessarily with a price tag to it—just to help out where I can. 

Jack & Annie’s Launches Even Tastier New Recipes for Their Delicious Meat Alternatives Made From Real Plants

FOR IMMEDIATE RELEASE

The next-generation plant-based meat brand introduces their “Best Recipe Yet” with even meatier flavor and texture, all with jackfruit as the primary ingredient.

BOULDER, CO (February 16, 2023) — Jack & Annie’s, a leader in the alternative meat category, has raised the bar again with even tastier new recipes for their Crispy Jack Nuggets, Crispy Jack Patties, Gluten-Free Jack Tenders, Savory Jack Breakfast Sausage Patties, Maple Jack Breakfast Sausage Links, and Classic Jack Meatballs. Plant-based and meat eaters alike will love the crispier nuggets, wings, and patties, all with even more craveable flavor. The jack breakfast sausages and meatballs are well-seasoned with a juicy bite. The new “Best Recipe Yet” will be available in grocery store freezers nationwide starting this June. Check the store locator to find a retailer near you.

“Our team has continued to innovate and evolve our recipes to make sure we’re always giving our fans the very best plant-based foods possible,” said Annie Ryu, CEO and founder of Jack & Annie’s. “Jackfruit is our number one ingredient, and we’re able to make simpler and less processed foods compared to other meat alternatives. These new recipes give fans more of what they want with amazing flavor and texture.”

Industry analysts have noted consumer concern about plant-based foods being overly processed or having questionable health benefits. Jack & Annie’s boldly stands out among other meat alternatives, because its foods are made primarily from jackfruit, a naturally delicious, nutrient-dense, sustainable, and regenerative plant that is known for its meaty texture and satisfying taste. The result is crave-worthy foods with valued nutritional benefits and positive impact for the planet.

Jack & Annie’s new foods are available at grocers nationwide, including Sprouts, HEB, Wegmans, Publix, Giant, Harris Teeter, Target, Hannaford , Whole Foods, and Stop & Shop.

Jack & Annie’s will be exhibiting at Natural Products Expo West, March 9-11, 2023, in Anaheim, CA. Come try a sample at Booth #4972 in Hall E!

About Jack & Annie's
Jack & Annie's, founded by Annie Ryu, features products made by The Jackfruit Company. Jack & Annie's is on a mission to create real, delicious foods featuring jackfruit, an underutilized crop that is one of the world’s most sustainable and regenerative plants, as the primary ingredient. Jack & Annie’s plant-based offerings are more than just a delicious alternative to meat; they are also naturally nutrient-dense, high in fiber and protein, and lower in calories, and they have a simpler ingredient panel than other meatless products. From crispy jack nuggets to savory jack sausage patties, the Jack & Annie’s portfolio offers foods that are satisfying for meat eaters and plant-based eaters alike. Bite by bite, Jack & Annie’s and The Jackfruit Company are building a better planet, supporting farming communities in India by preventing jackfruit from going to waste, operating the largest global jackfruit supply chain, and providing over 1,700 farming families with 10-40% of their income.

For more information about Jack & Annie’s, please visit jackandannies.com or follow on Instagram @jackandannies, Twitter @jackandannies, and Facebook @jackandannies. 

Media Contacts
Taylor Welborn, Jack & Annie's, taylor@jackandannies.com
Steve Hoffman, Compass Natural, steve@compassnaturalmarketing.com

Conscious Leadership: Join John Mackey on Compass Coffee Talk, February 25, 2021, 11:30am EST

Conscious Leadership

Join John Mackey, Co-Founder and CEO of Whole Foods Market, for a rare natural products industry interview with Compass Coffee Talk.

Thursday, February 25, 11:30 am – 12:15 pm EST
Zoom, Admission is Free

Featured guest John Mackey, Co-Founder and CEO of Whole Foods Market, joins Compass Coffee Talk. Mackey will discuss his latest book, “Conscious Leadership: Elevating Humanity Through Business,” a follow-up to groundbreaking bestseller Conscious Capitalism — revealing what it takes to lead a purpose-driven, sustainable business.

About John Mackey
John Mackey, Co-Founder and CEO of Whole Foods Market, has built the natural and organic grocer from a single store in Austin, Texas in 1978, into a Fortune 500 company, which went public in 1992, and was purchased by Amazon in 2017. Today, Whole Foods Market is a top U.S. supermarket with more than 500 stores and 95,000 Team Members across the U.S., Canada, and U.K. While devoting his career to helping shoppers satisfy their lifestyle needs with quality natural and organic foods, Mackey has also focused on building a more conscious way of doing business.

THANKS TO OUR SPONSORS, ALLEGRO COFFEE AND PRESENCE MARKETING!

About Compass Coffee Talk™
Take a 30-minute virtual coffee break with Compass Coffee Talk™. Hosted by natural industry veterans Bill Capsalis and Steve Hoffman, Coffee Talk features lively interactive conversations with industry leaders and experts designed to help guide entrepreneurs and businesses of any size succeed in the market for natural, organic, regenerative, hemp-derived and other eco-friendly products.

Compass Coffee Talk™ is produced by Compass Natural Marketing, a leading PR, branding and business development agency serving the natural and organic products industry. Learn more.

Pandemic Shifts: Whole Foods Market’s Top 10 Food Trends for 2021

Photo: Wikimedia Commons

This article originally appeared in Presence Marketing’s November 2020 Newsletter

By Steven Hoffman

Citing the Covid-19 pandemic, “There have been radical shifts in consumer habits in 2020,” said Sonya Gafsi Oblisk, Chief Marketing Officer of Whole Foods Market, in an October 19, 2020, release announcing the world’s largest natural and organic products retailer’s Top 10 Food Trends forecast for 2021. “For example, shoppers have found new passions for cooking, they’ve purchased more items related to health and wellness, and more are eating breakfast at home every day compared to pre-COVID,” she said.

Entitled The Next Big Things: Top 10 Food Trends for 2021, the annual report highlights the predictions of Whole Foods Market’s Trends Council, comprised of more than 50 team members, including local foragers, regional and global buyers, and culinary experts who “compile trend predictions based on decades of experience and expertise in product sourcing, studying consumer preferences and being on the frontlines with emerging and existing brands,” the company said.

Significantly influenced by the current state of the food industry, Whole Foods’ 2021 trends report reveals some of the early ways the food industry is adapting and innovating in response to COVID-19 for a post-pandemic food world, the company said. 

Whole Foods Market’s Top 10 Food Trend Predictions for 2021*

Well-Being is Served – The lines are blurring between the supplement and grocery aisles, and that trend will accelerate in 2021. That means superfoods, probiotics, broths and sauerkrauts. Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system. For obvious reasons, people want this pronto.

Epic Breakfast Every Day – With more people working from home, the most important meal is getting the attention it deserves, not just on weekends, but every day. There’s a whole new lineup of innovative products tailored to people paying more attention to what they eat in the morning. Think pancakes on weekdays, sous vide egg bites and even “eggs” made from mung beans.

Basics on Fire – With more time in the kitchen, home chefs are looking for hot, new takes on pantry staples. Pasta, sauces, spices — the basics will never be boring again. Get ready for reimagined classics like hearts of palm pasta, applewood-smoked salt and “meaty” vegan soup.

Coffee Beyond the Mug – The love affair between humans and coffee burns way beyond a brewed pot of joe. That’s right, java is giving a jolt to all kinds of food. You can now get your coffee fix in the form of coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt for those looking to crank up that breakfast parfait.

Baby Food, All Grown Up – Thanks to some inspired culinary innovation, parents have never had a wider or richer range of ingredients to choose from. We’re talking portable, on-the-go squeeze pouches full of rhubarb, rosemary, purple carrots and omega-3-rich flaxseeds. Little eaters, big flavors.

Upcycled Foods – Peels and stems have come a long way from the compost bin. We’re seeing a huge rise in packaged products that use neglected and underused parts of an ingredient as a path to reducing food waste. Upcycled foods, made from ingredients that would have otherwise been food waste, help to maximize the energy used to produce, transport and prepare that ingredient. Dig in, do good.

Oil Change – Slide over, olive oil. There’s a different crop of oils coming for that place in the skillet or salad dressing. At-home chefs are branching out with oils that each add their own unique flavor and properties. Walnut and pumpkin seed oils lend a delicious nutty flavor, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.

Boozed-up Booch – We tipped you off about hard seltzer bursting on the scene in 2018, and now alcoholic kombucha is making a strong flex on the beverage aisle. Hard kombucha checks all the boxes: It’s gluten-free, it’s super bubbly and can be filled with live probiotic cultures. Cheers to that!

The Mighty Chickpea – You can chickpea anything. Yep, the time has come to think beyond hummus and falafel, and even chickpea pasta. Rich in fiber and plant-based protein, chickpeas are the new cauliflower — popping up in products like chickpea tofu, chickpea flour and even chickpea cereal. That’s garbanzo-bonkers. 

Fruit and Veggie Jerky – Jerky isn’t just for meat lovers anymore. Now all kinds of produce from mushrooms to jackfruit are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies. The produce is dried at the peak freshness to preserve nutrients and yumminess. If that’s not enough, suppliers are literally spicing things up with finishes of chili, salt, ginger and cacao drizzle. 

Source: The Next Big Things: Top 10 Food Trends for 2021, Whole Foods Market, Oct. 19, 2020

Whole Foods Workers Demand Amazon Stop Working with ICE

Photo: Pexels

Originally Appeared in Presence Marketing News, September 2019
By Steven Hoffman

A group of current and former Whole Foods Market employees working under an anonymous group called Whole Worker published an open letter on August 12 demanding that Amazon cut ties with Palantir, a company that provides data to the U.S. Immigration and Customs Enforcement Agency (ICE), “to show solidarity with our undocumented sisters, brothers, and siblings.” The letter takes issue specifically with Amazon providing its web services technology to Palantir, which sells data to ICE, and the sale of Amazon’s own facial-recognition software, Rekognition, to law enforcement. These services are often used to deport undocumented people and conduct raids like the one that occurred at a food processing plant in Mississippi this August, reported Eater. The letter expresses solidarity with undocumented people in America who “are fleeing from conditions created by destructive U.S. policies, making it the responsibility of the U.S. to welcome them.” The letter also points out that “Palantir, in 2011, was involved in a plan to spy on labor unions and activists.” The Whole Worker group demanded that Amazon “cease all business with Palantir and any other company involved in the continued oppression of marginalized groups.” In reference to Amazon, the letter further states, “We recognize that expecting a company built on the exploitation of marginalized people and the working class to cease its collaboration with ICE’s deportation machine by way of moral condemnations isn’t enough. Workers that control the levers inside Amazon must make this machine stop and turn in another direction.”

Plant-based Meat Market to Reach $2.5 Billion by 2023, But Whole Foods’ Mackey Says Today’s Most Popular Brands Are “Super, Highly Processed Foods”

Photo: Pexels

Originally Appeared in Presence Marketing News, September 2019
By Steven Hoffman

The plant-based meat market is expected to reach $2.5 billion in sales by 2023, and while Whole Foods Market CEO John Mackey does believe that plant-based products are a more ethical choice and are better for the environment than conventionally produced meat, he questions the highly processed nature of some of these products. “The [brands] who are capturing the imagination of people – and I’m not going to name these brands because I’m afraid I will be associated with the critique of it – but some of these that are extremely popular now that are taking the world by storm, if you look at the ingredients, they are super, highly processed foods,” Mackey told CNBC Make It. “I don’t think eating highly processed foods is healthy. I think people thrive on eating whole foods,” said Mackey, who has been a vegan for more than 20 years. “As for health, I will not endorse that, and that is about as big of criticism that I will do in public. So the reason why these plant-based meats have taken the world by storm is that they taste very similar to regular meats, whereas if you get a [healthy] black bean burger with flax seeds and sweet potatoes in it, that’s going to taste great to me,” he said. Mackey added: “A lot of people say ... that [plant-based] meat is a transition food, meaning it’s a way for [people] to begin to reeducate [their] palates”; it’s a good first step in weaning people off of meat products,” he said.

Conventional Retailers Take the Lead in Natural/Organic Food Sales

Source: Wikimedia Commons

Sales of natural and organic products grew 9.1% to reach $120 billion in 2014, reports Natural Foods Merchandiser’s 2015 Market Overview, and for the first time, conventional retailers recorded slightly higher sales than the traditional natural products retail channel.

“It could be the year we look back on, and remember as the turning point for when natural became everyday.” - Christine Kapperman, Editor in Chief, Natural Foods Merchandiser

As Editorial Director of the Natural Foods Merchandiser in the late ‘80s and early ‘90s, I remember spending a number of late nights working with the magazine’s founder, Doug Greene, pouring over paper surveys to complete the industry’s eagerly awaited annual Market Overview. Things have changed since then, yet the natural and organic products industry continues to gain momentum, posting impressive year-over-year growth, as consumers increasingly demand cleaner, healthier foods.

Everyone is taking notice. Never has the competition been fiercer among traditional natural foods super-naturals, including Whole Foods Market and Sprouts, and expansion-minded chains and independents such as Natural Grocers, Earth Fare, Fresh Thyme Farmers Market, Lucky’s Market, MOM’s Organic Market, Mustard Seed, and others. Just last month, I reported on how major food brands, including Kraft, Chipotle, Pepsi and a growing number of others, are feeling the pinch of lost market share and are now removing artificial ingredients, colorings, preservatives, GMOs and other chemicals from their ingredient decks. Additionally, Kroger’s private label organic brand, Simple Truth, in 2014 surpassed $1 billion in sales, the retailer’s “most successful brand launch ever,” said Kroger president and COO Mike Ellis in a March 5, 2015, conference call.

Natural Products Sales at a Turning Point And now, according to this year’s Market Overview, published in Natural Foods Merchandiser’s June 2015 edition, the industry has reached a tipping point, in that, for the first time, sales of natural and organic products in conventional retail stores exceeded overall sales in the traditional natural foods retail channel by a slim margin. “It could be the year we look back on, and remember as the turning point for when natural became everyday,” wrote Christine Kapperman, Natural Foods Merchandiser’s Editor in Chief.

Overall sales of natural and organic products grew by 9.1% in 2014, reaching $120 billion. Traditional natural products retailers reported $49.1 billion of those sales, or 40.7% of the market, with a growth rate of 8.0%. However, conventional retailers claimed slightly higher sales of $49.6 billion, higher growth of 10.6%, and a larger piece of the pie with 41.2% overall sales, as distribution and availability of natural and organic foods spreads to all corners of the country.

Internet Sales Post 13.7% Growth A smaller but growing market segment – the Internet – recorded ecommerce sales of $4.6 billion in 2014 for a 3.8% share of the market, up from $3.5 billion in 2013, representing an impressive 13.7% growth in sales. Practitioners, too, are registering a significant share of the dietary supplements and natural remedies market, with steady growth averaging 10% over the past two years, and $4.2 billion in sales in 2014.

Multi-level marketers, such as Amway, Herbalife, Nu Skin, Shaklee and others, continue to maintain an 8% market share, reporting $9.1 billion in sales in 2014, primarily through dietary supplements, personal care and other non-food items. However, growth in this sector has slowed slightly from 5.7% in 2013 to 5.4% in 2014. Sales by traditional mail order are slowing, too, from 8.7% growth in 2013 to 8% growth and sales of $3.8 billion in 2014.

Snack Foods Lead Category Growth Categories showing the strongest performance in 2014 include snack foods, posting 12% growth and $2.8 billion in sales; dairy ($3.5 billion total sales; 10.3% growth); meat, fish and poultry ($1.9 billion total sales; 10.2% growth); condiments ($1.2 billion total sales; 9.4% growth); beverages ($5.8 billion total sales; 8.4% growth); and packaged & prepared foods ($3.6 billion total sales; 8.4% growth).

Sales of organic products in the U.S. rose 11.3% in 2014, totaling $39.1 billion, despite the industry having to deal with tight supplies of organic ingredients, reported the Organic Trade Association in April 2015. Organic food sales totaled $35.9 billion in 2014, an 11% jump over the previous year, while sales of organic non-food products increased nearly 14% to $3.2 billion, the biggest jump in this category in six years, reported OTA.

Independents Develop Strategies to Compete As natural and organic products, especially the leading brands in the category, become more available throughout the U.S., independent natural foods retailers can thrive by focusing on service and newer local, regional and national brands that don’t have access to the larger retail chains, Yadim Medore, Managing Director of Pure Branding, told the Merchandiser.

According to Pure Branding’s new report, the Natural Products Marketing 2015 Benchmark Report, produced in partnership with SPINS, large manufacturers with annual sales greater than $15 million, while comprising only 3% of all natural products manufacturers, command 85% of market share. This presents an opportunity for independent retailers to differentiate with unique, younger, authentic brands. Also, high interest in local, gluten free and non-GMO can also benefit independent retailers, Medore said in the Market Overview.

Co-ops a Bright Spot The 2015 Market Overview also reported that retail co-ops or cooperatives are a “bright spot on the natural retail landscape.” National Co+op Grocers, a business services organization for co-op grocers, reported a rise from 136 members in 2013 to 144 in 2014 with combined sales of $1.7 billion, up 7% from the previous year, and the Cooperative Grocer Network, a trade organization, estimates there are 300 co-ops total in the U.S. and another 100 in various stages of development, and that there is “unprecedented interest” in creating new co-ops.

For more information, visit http://newhope360.com/news-analysis/nfm-market-overview.

Steven Hoffman is Managing Director of Compass Natural Marketing, providing brand marketing, PR, social media, and strategic business development services to natural, organic and sustainable products businesses. He is the former Editorial Director of Natural Foods Merchandiser Magazine and co-founder of the LOHAS Journal. Contact steve@compassnatural.com.

JJ’s Sweets® Awarded Whole Foods Market® Local Producer Loan

For Immediate Release:

Contact:

Steven Hoffman, Compass Natural Marketing, steve@compassnatural.com, tel 303.807.1042

Saskia Cervantes, JJ's Sweets, saskia@cocomel.com, tel 303.800.6492

JJ’s Sweets® Awarded Whole Foods Market® Local Producer Loan; Proceeds Used to Launch New Chocolate-Covered Cocomels®, Organic Coconut Milk Caramels

Boulder, CO-based JJ’s Sweets®, maker of Cocomels®, was awarded financing via the Local Producer Loan Program by Whole Foods Market® to launch new Chocolate-Covered Cocomels® in a convenient two-pack, now available to all retailers nationwide. Cocomels, the original coconut milk caramels™, are artisan crafted, smooth and creamy caramel confections that are gluten free, dairy free, non-GMO, vegan, kosher and certified organic.

Boulder, CO (July 14, 2014) – After achieving significant growth and national distribution for its artisan-made, dairy free and certified organic Cocomels®, innovative confectioner JJ’s Sweets® was awarded a small business loan by Whole Foods Market® under its Local Producer Loan Program in the Rocky Mountain Region.

The funding was earmarked to create and launch a new product:  Chocolate-Covered Cocomels®, in a convenient grab-and-go two-pack size, now available to all natural, organic and specialty food retailers nationwide.

Chocolate-Covered Cocomels are handcrafted, luscious, smooth and creamy coconut milk caramels, enrobed in a silky layer of vegan dark chocolate. The new package size is convenient and perfect for the everyday consumer to indulge in a delicious caramel confection, without any dairy or gluten. Chocolate-Covered Cocomels are available in Sea Salt, Vanilla and Espresso varieties.

“Our new Chocolate-covered Cocomels two-pack is the perfect size and price point for customers on the go. They are presented in space-saving, eye-catching display boxes - ideal for point of purchase displays and merchandising on the shelf,” said Saskia Cervantes, Director of Marketing for JJ’s Sweets.

Loan Program Supports Growth of Artisan Producers

The new Cocomels product was made possible by the support of the Whole Foods Market Local Producer Loan Program in the Rocky Mountain Region. The loan program, established in 2006, is driven by Whole Foods Market’s 11 regions, with support from the company’s central office in Austin, TX. “By playing a role in advancing new ideas, growing businesses and realizing dreams, Whole Foods Market stays connected with both our neighborhood producers and our global food community,” said Betsy Foster, Whole Foods Market Global VP of Growth and Business Development, who helps oversee the local producer loan program.

Speaking to the success of Whole Planet Foundation's micro-credit loans in developing world communities, Whole Foods Co-CEO John Mackey said, “We intend to do a similar thing to support local agriculture wherever we have stores.” Today, the Local Producer Loan Program provides up to $25 million in loans to independent businesses. Since its inception, the program has provided 184 loans to 155 companies.

“We are grateful for the support provided to us by our local Whole Foods Market region,” said JJ Rademaekers, Chief Candyman and Founder of JJ’s Sweets. “The Local Producer Loan Program has allowed us to extend our family of products and bring new Cocomels sizes to all retailers and consumers looking for a delicious treat that is organic, non-GMO, kosher, vegan, gluten-free and dairy free. Our customers will be able to indulge just the right amount with this two-pack size, or if they’re feeling generous, share with a friend!” he said.

About Cocomels® and JJ’s Sweets®

JJ’s Sweets®, maker of Cocomels® – The Original Coconut Milk Caramel™ – is a Boulder, CO-based company that creates innovative, artisan-crafted candy confections using sustainable practices, premium ingredients and old-world inspiration. Award-winning Cocomels are batch-cooked in copper kettles with dairy-free ingredients to create delicious, smooth and creamy caramels, which are vegan, gluten-free, non-GMO, kosher, and USDA certified organic. Inspiration, creativity and love go into each blissfully delicious treat!

Cocomels are available to retailers and consumers nationwide in four delicious flavors: Original, Sea Salt, Vanilla, and Espresso, and come in 3 convenient sizes (Single piece tubs, 3.75 oz. Flagship boxes, and 1.5 oz. pocket packs). Chocolate-Covered Cocomels are available in convenient, 1 oz. two-packs, including Vanilla, Sea Salt and Espresso varieties.

Cocomels can be found throughout the U.S. at leading natural, organic and specialty food stores, including independent co-ops, Whole Foods Market, Fresh and Easy, Earth Fare, The Fresh Market, Natural Grocers by Vitamin Cottage, Sprouts, PCC, New Leaf Market, Erewon, Lassen’s, Mother’s Market, Dean and Deluca, MOMs, and other leading retailers.

Learn more at www.cocomels.com, and on Facebook and Twitter. Contact info@cocomel.com, tel 303.800.6492.

About Whole Foods Market

Founded in 1978 in Austin, TX, Whole Foods Market® (NASDAQ: WFM) is the leading retailer of natural and organic foods, and America’s first national “Certified Organic” grocer. The company has 386 stores in the U.S., Canada and the United Kingdom.

Communications by Compass Natural Marketing

info@compassnatural.com | 303.807.1042

Forging the Way: Functional Formularies® Liquid Hope™

For Immediate Release:

Contact:

Robin Gentry McGee, Functional Formularies, robin@functionalformularies.com, 937.271.0381

Steve Hoffman, Compass Natural LLC, steve@compassnatural.com, 303.807.1042

Forging the Way: Functional Formularies® Liquid Hope™ Innovative Organic Whole Foods Meal Replacement Wins NEXTY 2014 People’s Choice Award

Award-winning Liquid Hope by Functional Formularies, the world’s first organic, non-GMO shelf stable whole foods meal replacement and feeding tube formula, is poised for growth in the natural products retail and health care institutional channels.

Wilmington, OH (October 17, 2013) – The combination of revolutionary product and the power of social media placed Liquid Hope—the first organic, non-GMO, shelf stable whole foods meal replacement designed for enteral (feeding tube) delivery produced by Ohio-based Functional Formularies—among a select group of 61 nominees for the 2014 NEXTY Awards.

The winners were announced in time to be showcased at Natural Products Expo East this past September. Liquid Hope won the People’s Choice Award in the Natural, Organic and Functional Foods and Beverages Category.

The NEXTY Awards, powered by Boulder-based New Hope Natural Media in conjunction with the Sterling Rice Group, recognizes companies in the natural products space for their ingenuity and innovation in a given category.

While meal replacements and supplements are a fiercely competitive and growing category—U.S. consumer sales of supplements grew 7.5% to $32.5 billion in 2012—the organic whole foods meal replacement feeding tube category was virtually nonexistent until Liquid Hope came to market. The leading conventional feeding tube formula brands are Nestle and Abbott Nutrition.

Robin Gentry McGee is the Founder and CEO of Functional Formularies, the company behind Liquid Hope. The whole foods meal replacement is the first of a line of products developed by McGee in 2006 in an attempt to help her elderly father recover from a traumatic brain injury. McGee realized the hospital feeding tube formula was comprised mainly of ingredients including corn syrup, soy and sugar that may have been genetically engineered, artificial flavors and other chemicals—“no real food to be found,” she says, and thus began her quest to use food as medicine to help her father.

Food as Medicine

As a seasoned chef, certified health coach and entrepreneur, McGee knows Functional Formularies is an opportunity to “delve into the deeper healing properties of food and share with those in need of alternative forms of nutrition due to illness or digestive issues, or simply a desire to consume nutritious whole foods on a regular basis.”

With an extensive ingredient list of pureed gluten-free, vegan, organic whole foods including green peas, carrots, sprouted quinoa, miso, almond butter, turmeric, rosemary and a proprietary vitamin blend, the meal replacement was originally intended for feeding tube delivery however it’s palatable savory flavor works well for anyone seeking increased daily nutrition through oral consumption.

Currently consumers of Liquid Hope range from children as young as 18 months to the elderly suffering from such illnesses as cancer and Eosinophilic Esophagitis, extreme inflammation of the esophagus.

“Many of my cancer and ALS patients have asked me for a whole foods approach to nutritional support and I have not had anything to give them until now. Liquid Hope is a perfect answer to this problem. It is … made to help improve the health of patients, not add to their illness. I would love to have all my patients on it,” said Lynn Goldstein, MS RD CDN, Clinical Nutrition Supervisor for Beth Israel Comprehensive Cancer Center.

With positive response from health care professionals, McGee would like to see the company launch into the larger health care institutional channel, crossover pharmacies, and the natural products retail marketplace. Retail outlets that emphasize education for the consumer are ideal, says McGee. Liquid Hope, available in 12 oz. shelf-stable pouches, is currently sold at Dorothy Lane Markets, select independent natural products stores and online atwww.functionalformularies.com.

Meet Functional Formularies at the Food and Nutrition Conference & Expo

Functional Formularies will exhibit at the Food and Nutrition Conference and Expo October 19-22 in Houston, TX. For more information visit www.eatright.org/FNCE.

For more information about Functional Formularies or to inquire about selling Liquid Hope in your store or health care practice, please email Functional Formularies or call 937.271.0381.

About Functional Formularies

Founded in 2008 by chef, certified health coach and entrepreneur Robin Gentry McGee, Functional Formularies produces organic whole foods meal replacement products, including Liquid Hope, designed for enteral feeding and oral consumption. The company is founded on the principles of “food as medicine” and is an alternative for patients suffering from a wide range of illness as well as those seeking increased daily nutrition through whole foods. For more information visit www.functionalformularies.com.

Communications by Compass Natural Marketing

info@compassnatural.com 303.807.1042