In an effort to help families coping with the overwhelming situation of raising a child with ASD or other special dietary needs, accomplished chef, Jimi Taylor, in partnership with, Generation Rescue, is making a difference with a new Gluten-Free iOS App – “Chef Jimi’s – Cooking with a Cause.”
Seven years ago Chef Jimi’s son, Aiden, was diagnosed with Autism Spectrum Disorder (ASD). Autism is a neurodevelopmental disorder characterized by social impairments, cognitive impairments, communication difficulties and repetitive behaviors. Statistics from the CDC identify around 1 in 88 American children as being on the Autism Spectrum, a 78% increase in the last decade.
To view Multimedia News Release, go to http://www.multivu.com/mnr/62512-generation-rescue-chef-jimi-gluten-free-ios-app-autistic-spectrum-disorder
French’s®, the undisputed leader in mustard, announces two new mustard flavors and the newest introduction in the ketchup category. Crafted with only simple, quality ingredients, including stone-ground #1 grade mustard seed, French’s Classic Yellow Mustard has been America’s best-loved mustard for more than 100 years.
French’s continues its century-long dedication to producing only the highest quality products by introducing French’s Tomato Ketchup with no high-fructose corn syrup and two new mustard variations with exciting, on-trend flavors: French’s Sweet Yellow Mustard with a touch of brown sugar and French’s Spicy Yellow Mustard with cayenne pepper. Like French’s Classic Yellow Mustard, both new mustards are fat-free and gluten-free. French’s new ketchup and mustards are available now in stores nationwide.
To view the Multimedia News Release, go to http://www.multivu.com/players/English/7505551-frenchs-new-mustard-ketchup/
Launched in January, Flatbed Cider Co. (www.flatbedcider.com) offers consumers an all-new craft cider made from the apples that made the Northwest famous around the world. The company’s two offerings, a Crisp Apple Cider and a Pear Cider are now available at restaurants and retailers throughout Washington State and Oregon.
While various hard ciders have been produced in the U.S. since the repeal of prohibition, the Northwest has recently become the epicenter of a craft cider revolution. Since 2012, cider’s popularity has grown more than 60 percent each year, with the strongest growth happening in Washington State and Oregon¹. Flatbed ferments its hard ciders from local, whole-pressed apples—rather than the apple juice concentrate used by many brands—and limits the time from branch to bottle to minimize oxidation and maximize Flatbed’s bright, rustic apple character.
Flatbed’s Crisp Apple Cider has a drier taste profile than most widely-available ciders in the U.S. Flatbed Crisp Apple Cider is all-natural, with no added sugar or artificial ingredients and is naturally gluten-free. Jonagold apples picked at their peak deliver the balance and acidity behind Flatbed’s exceptionally bright taste while Red Delicious apples provide tannin structure. Golden Delicious apples add a rustic apple character with a twist of subtle sweetness. And, heirloom varietals like Newtown Pippins and Gravensteins—which are hand-selected from batch-to-batch—add bucolic Northwest charm to the blend. Thanks to its bright acidity and drier flavor profile, Flatbed’s Crisp Apple Cider pairs with nearly anything that comes from the sea, farm or food cart. The Crisp Apple Cider is currently available in a 6-pack of 12-ounce bottles with an SRP of $10.99.
To view the multimedia release go to:
http://www.multivu.com/players/English/7409455-flatbed-cider-northwest-launch/
From a dinner party to a night on the couch, cheese boards are a delicious way to enjoy cheese and gourmet pairings. Castello®, maker of creatively crafted imported cheeses, is making it easier than ever for cheese fans to create a delectable board with its new Cheese Board Builder™. The interactive tool allows users to create their own board featuring unique cheeses, food pairings and beverages based on their taste and dietary preferences.
To create a personalized cheese board, users input preferences such as whether they enjoy bold or mild flavors, traditional or unexpected pairings, and creamy, blue or aged cheeses. They can also indicate if the board should be gluten-free, vegetarian, low-sugar or non-alcoholic.
To view the multimedia release go to:
http://www.multivu.com/players/English/7848151-new-castello-cheese-board-builder/
General Mills is following consumer driven food trends with its line-up of products launching this summer around the world. Many of the new products closely align with increasing consumer interest in wellness, convenience, and snacking including new Yoplait Greek 2% Whips!, Nature Valley Nut & Seed Crunchy Granola Bars, Annie’s organic cereal, Old El Paso Mini Taco Boats, Totino’s Pizza Sticks and Häägen-Dazs Stick Bars.
The company’s broad portfolio of new products can be found in its 2016 New Product Showcase, available on the General Mills corporate blog, A Taste of General Mills: Blog.GeneralMills.com/2016/Summer
“We’re in a period of very rapid change in the food industry. And consumers are very clear about what they want – simple ingredient lists, free from artificial colors and flavors, free from gluten, less sugar, less sodium, more convenience. This translates into very a clear set of growth opportunities for us,” said Ken Powell, General Mills Chairman and Chief Executive Officer. “We’ve challenged ourselves to go out and really understand our consumers, get into their homes, shop alongside them and listen to what they want. These interactions allow us to build greater intuition, which helps us move much faster. Our new product line up demonstrates our ability to listen and respond.”
To view the multimedia release go to:
http://www.multivu.com/players/English/7857151-general-mills-new-2016-products/
Progresso is now using only 100 percent antibiotic and hormone free chicken breasts in all of its 36 chicken soup varieties. Currently available on store shelves nationwide, Progresso is the first large retail soup brand in the United States to have antibiotic and hormone free chicken breasts in its soups.
For decades, Progresso has been committed to continuously improving the quality of its soups. Not only is Progresso now using only white breast meat chicken with no antibiotics or hormones, but the brand is also free from artificial flavors and has removed artificial colors from 60 percent of its soups, with a goal to remove 100 percent by 2019. In addition, the soup brand has reduced sodium levels in more than 40 soup varieties, added seven soups to its certified Gluten Free product line and is increasing its vegetarian soup options.
To view the multimedia release go to:
http://www.multivu.com/players/English/7885251-progresso-antibiotic-free-chicken/
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How To » Health & Fitness » Exercise & Nutrition » Weight Management » How To Stay Motivated to Lose Weight.
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No doubt about it, frozen foods are hot! Americans spend more than $49 billion on frozen foods annually. Last year, 26% of all U.S. grocery shoppers shopped the frozen food aisle more frequently, and 43% of millennials bought more frozen items*.
What’s Turning Up the Heat?
Today’s innovative frozen products offer something for everyone:
Brands and product lines are aligned with new health trends, changing dining habits, and dietary requirements – whether you are looking for vegan, gluten-free, non-dairy, ethnic, organic…the frozen food aisle has it all.
You don’t have to sacrifice delicious dishes and trendy flavors just because you’re in a hurry. The freezer aisle offers quality, ready-to-eat full meal, single serve and small plate options – high proteins, low carbs, indulgent flavors, healthy veggies, fruits and more.
If you’re a foodie, you can “up your game” and elevate the food experience with versatile high-end frozen products, savory ingredients and entertaining-quality appetizers and desserts, sure to impress family and guests.
To view the multimedia release go to:
https://www.multivu.com/players/English/8465651-nfra-march-2019-national-frozen-food-month/
