FRESH TALK By Arielle Sidrane By Arielle Sidrane
Smithfield’s newest item, premium Signature Ground Pork,
offers consumers an alternative
to ground beef.
The item is made from
quality-aged sows and uses
Smithfield’s proprietary Hot
Bone Harvest Technique “that
grinds and blends meat and ingredients only long enough to disperse
ingredients without compromising meat texture or piece or particle
definition,” say officials for the Smithfield, Va.-based company.
“With the increasing costs of ground beef, a growing number of con-
sumers are looking for a budget friendly replacement without sacrific-
ing flavor,” says Dennis Pittman, Smithfield senior director of corporate
communications and public affairs. “Smithfield Signature Ground Pork’s
premium taste and texture make it the ideal ground beef substitute
not only for comforting winter meals, but for delicious, hearty dishes
any time of year.”
The pork offers 20-grams of protein per serving and is available in
supermarkets’ fresh meat sections.
For more information, visit; smithfield.com.
PE AR - F EC T
Pear Bureau Northwest has redesigned its
trade website. The new site provides resources
such as crop information, marketing support,
is mobile-friendly and includes a tool kit for
growing category sales.
The site also includes the new venture USA
Pears University, designed to help produce
professionals improve their pear knowledge
through an online training course and instructional videos.
“We have conducted a lot of research
to identify;pear;consumption trends and
retail merchandising best practices to
help retailers grow their;pear;category,”
says Kevin Moffitt,;president and CEO of
Pear;Bureau;Northwest, based in Milwaukie,
Ore. “Providing this data and actionable business building tactics with merchandising tools
in a single location increases our ability to serve
as a trusted resource for our retail partners.”
For more information, visit trade.usapears.org.
Tribe has launched its newest Limited Batch
flavor, Ranch Hummus. The flavor blends the
taste of ranch with the texture of hummus
and is dairy-free.
“Ranch is America’s most popular salad
dressing, and we’re betting that it transitions
nicely to a hummus flavor,” says Adam Carr,
CEO of Tribe, based in Taunton, Mass. “Ranch
has successfully moved from a salad dressing to a
dip, and that’s what inspired us to add it to the Tribe lineup. Exciting
flavors continue to drive the market, and Ranch should certainly excite
our current hummus lovers and soon-to-be hummus lovers.”
The new flavor will be available through spring and possibly longer,
say officials. An 8-ounce tub has a suggested retail price of $3.49.
For more information, visit tribehummus.com.