GHQ FOCUS ON FRESH
Crazy for Queso
Rojo’s has expanded its fresh product
portfolio with new cheese dips and
salsa varieties. The original Queso Dip
line is available in Salsa Con Queso and
Queso Blanco varieties and joins the
launch of three new salsa flavors—Pico
de Gallo Salsa, Salsa Verde and Hatch
Available in 12-ounce tubs for a suggested retail price of $4.69, the Queso
Dips line offers Salsa Con Queso – featuring sour cream, cotija and cream
cheese mixed with fresh tomatoes,
onions and jalapeno peppers – and
Queso Blanco – made with Monterey
Jack and cotija cheeses, combined with
zesty green chiles and jalapenos.
The new salsa flavors are gluten-free and available in 14-ounce tubs,
including: Hatch Chile Salsa (Medium),
made with authentic Hatch chiles combined with tomatoes, green chile and
onions; Pico de Gallo (Medium),
featuring Anaheim and jalapeño peppers,
tomatoes and onions; and Salsa Verde
(Medium), which offers tomatillo and
onion, with bell, jalapeno and serrano
peppers, plus green chile and cilantro.
For more information, visit rojossalsa.com.
BOWLS WITH A BANG
Blount Fine Foods has cooked up a new line of noodle
and rice bowls for retail and foodservice. Available in
four varieties, the bowls come ready-to-heat with separately packaged and shelf stable noodles that are added to
the broth, making for a hearty meal within three minutes.
High in protein and made with wholesome ingredients,
like chicken raised without antibiotics, the new line fea-
tures vegan and gluten-free options. The Chicken Ramen
variety contains white chicken meat and vegetables in a
chicken broth with ramen noodles, soy sauce and rice koji,
“These new bowls represent the confluence of two important and undeniable trends in
consumer purchase behavior: broad desire for innovative world flavors and recipes, as well
as the ever-growing demand for healthier, easier-to-prepare meals,” says Bob Sewall, EVP at
Fall River, Mass.-based Blount.
The retail packaged product will be offered in easy display packaging so consumers can
see what they are purchasing, and the inclusion of a foodservice option allows retailers to
also offer bowls at their hot bar.
For more information, visit blountfinefoods.com.
A FIX FOR THE LEEK
Braga Fresh Family Farms has added packaged Belgian-style leeks
to its Josie’s Organic line, featuring the brand’s signature blue polka dot
wrapping. Organic Belgian Style Leeks are long and slender, with a mild,
sweet flavor similar to shallots. The packaged leeks contain more edible
flesh than most bunched leeks, saving both consumer prep time and product waste. The leeks are grown in the U.S. and are available year-round.
“We are always thinking of ways to add more value and quality to our
products,” says Peter Cling, SVP of operations at Soledad, Calif.-based
Braga Fresh. “When we took a closer look at the amount of shelf space
that bunched leeks required, we wanted to come up with an alternative.
Josie’s Belgian Style Leeks are trimmed in an eye-appealing package and
take up less shelf space at the store and in the consumers’ refrigerator.”
Organic Belgian Style Leeks join Braga Fresh’s comprehensive prod-
uct line of organic fresh vegetables, chopped salads, baby leaf blends and
fresh-cut veggies. The new line is now available to major retailers and
wholesale distributors throughout the U.S. and Canada.
For more information, visit bragafresh.com.
FRESH TALK By Natalie Taylor