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Above and Be-Naan the Rest
Maya Kaimal Fine Indian Foods has launched a line of flame-baked Naan Chips salty snacks in
three flavors: Sea Salt, Rosemary and Almost Everything (onion, poppy and anise).
According to the manufacturer, light, leavened naan bread is the model for the double-baked
Maya Kaimal Naan Chips. A proprietary baking process, inspired by India’s wood-fired Tandoor
ovens, sets the chips apart by capturing the blisters and bubbles of authentic naan flatbread.
Lighter and flakier than pita chips, the triangle-shaped Naan Chips are made with whole
grain wheat flour, and the flavors are baked into the dough
and not dusted on the surface. They can be dipped in hummus, guacamole or other dips, enjoyed with cheese or just
eaten on their own, say company o;cials.
“My new Naan Chips are a healthy celebration of my
favorite bread,” says Maya Kaimal, founder and owner of the
Rhinebeck, N. Y.-based company. “It took more than 40 tries
to develop the authentic taste and bubbly texture, but in
the end I think we achieved a crispy chip unlike any other
flatbread snack. I’m so pleased to bring this taste of India to
the American snacking experience.”
A 6-ounce bag has a suggested retail price of $3.49 - $3.99.
For more information, visit mayakaimal.com.
IN THE AISLES By Richard Turcsik
Community Co;ee Co. has introduced a logo and
package refresh that, while maintaining classic
elements of the brand’s heritage, promises to
improve customers’ shopping experience and
the overall appeal of the company’s high-quality
Tested for e;ectiveness and appeal by consumers in Community Co;ee Co. markets, the revised
look aims to increase the brand’s premium quality
perception while preserving the key elements that
customers have appreciated for decades, such as
the signature red color and attention to family
ownership, say company o;cials, who add that
the brand is the largest family-owned and operated retail co;ee brand in the U.S.
Some of the new features include enhanced
color blocks with blend names and flavor descrip-tors, a more pronounced satisfaction seal, thicker
film on co;ee bags and a more prominent display
of fourth-generation owner Matt Saurage’s signature on the packaging.
“It’s important that we find a balance between
honoring our rich history and adapting to the
needs of our evolving consumer,” says Scott Eckert,
vice president of marketing at Community Co;ee
Co., based in Baton Rouge, La. “This packaging
refresh helps us do just that by modernizing our
brand’s image while simultaneously preserving
the elements that we love most about our com-
pany and the Community brand.”
The refresh will first be applied to Community
Signature Dark Roast and Community Breakfast
Blend co;ees’ 12-ounce packages. It will eventually
be applied to all products in the company’s stable.
For more information, visit communityco; ee.com.
MEAT SNACKS FOR A “BIG ‘UN” APPETITE
Western’s Smokehouse has expanded its line
of meat snack sticks to include a 2-ounce
Big ‘Un size. Available in Original Hickory
Smoked, Bar-B-Que and Jalapeno Pepper, the line is made from
lean cuts of meat, seasoned
with a blend of spices, then
slowly hickory smoked, and
individually wrapped with a
one-year shelf life. ;e suggested retail price is $2.29.
also manufactures a line of
1-ounce Hickory Smoked
Snack Sticks in Original,
Barbeque, Jalapeno, Bacon,
Savory Sweet, Sweet Maple
Bacon, Sweet & Sassy and
Teriyaki ;avors with a suggested retail price of $1.09.
“;e meat snack category is a rapidly
growing segment, and with so many people
on the go, consumers are constantly looking
for higher quality snack alternatives,” says
Kevin Western, COO at the family-
owned and operated Western’s Smoke-
house, based in Greentop, Mo.
“;e new Big ‘Un meat snacks sticks
build on the already established line of
premium quality meat snack sticks from
Western’s and expands our line into new
segments in the retail space,” Western
says. “We’re excited about the retail and
consumer response to the new format,
and look forward to working with our
partners to promote the new items to
For more information, visit