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Food & Beverages

Plant-Based Foods of Canada Welcomes Canada Food Guide Focus on Plant-based Proteins

Betty Tűndik

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Photo: CHIPOTLE LENTIL AND QUINOA VEGGIE BURGER - Photo Source: hain-celestial.ca/en - Recipes, Vegan
Reading Time: 2 minutes

 

Plant-Based Foods of Canada welcomed today’s Health Canada release of an updated Canada Food Guide, with emphasis on consuming plant-based proteins more often.

“The changes we’re seeing in the updated Canada Food Guide reflect a broader societal trend towards greater consumption of plant-based foods that promises to continue in the years to come,” explains Beena Goldenberg, CEO, Hain Celestial Canada. “Public health research shows that the key to better eating is changing the food environment, which means not just educating people about what they should eat but also ensuring that great tasting plant-based goods are widely available, convenient and affordable. Plant-Based Foods of Canada is well positioned to work with government and key stakeholders to make that happen.”

 

Video from Youtube/ Global News

Health Minister Ginette Petitpas Taylor held a news conference to unveil the much-anticipated revised Canada Food Guide

The revised food guide includes a focus on eating patterns, including an emphasis on plant-based foods. This means vegetables, fruit, grains and protein foods should be consumed regularly; and among protein foods, CFG recommends consuming plant-based ones more often.

Plant-Based Foods of Canada notes that over the past few years, consumer notions of protein sources have expanded to include a wider variety of plant-based protein ingredients and foods. The increase in flexitarian eating, along with vegetarian and vegan lifestyles, and the health benefits associated with these trends, as well as concerns about sustainability are putting the spotlight on plant proteins. Earlier this year, the government of Canada announced an investment of approximately $150 million in the country’s plant protein industry through its $950 million Supercluster Initiative. Recent Nielsen data shows an 8% increase in sales of meat and dairy alternatives over the past year, to more than $3 billion. With this increased growth it’s clear that the plant-based foods industry is here to stay.

This industry growth has also resulted in greater consumer demand for innovation and variety at a scale only imagined a few years ago. Recent launches in alternative meats, frozen meals, non-dairy cheeses, spreads, desserts and beverages aim to create more options for consumers who want to choose plant-based foods.

Plant-Based Foods of Canada is comprised of food companies that make and market plant-based products that are part of a combination of proteins by a growing number of Canadians. Members of Plant-Based Foods of Canada include: Daiya Foods, Danone, Earth’s Own Foods, GreenSpace Brands, Hain Celestial, Conagra Brands, Ripple Foods, Tree of Life Canada, Lightlife Foods, Sol Cuisine, The Field Roast Company and Beyond Meat Canada.

Plant-Based Foods of Canada is a division of Foods & Consumer Products of Canada (FCPC) the largest trade association representing food, beverage and consumer goods manufacturers in Canada, and operates under auspices of FCPC and its public policy and regulatory issues.

SOURCE: Plant-Based Foods of Canada

 

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Cannabis

Gabriella’s Kitchen Announces Joint Venture with Eximius Coffee LLC to Introduce Cannabis and CBD-Infused Ready to Drink Cold Brew Coffee and Pods

Betty Tűndik

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Logo: gabriellas-kitchen.com - edited by Picante.today
Reading Time: 4 minutes

 

Gabriella’s Kitchen Inc. (“GABY” or the “Company”) (CSE: GABY), an innovative and leading-edge cannabis wellness company, is pleased to announce a joint venture (“JV“) with Eximius Coffee LLC (“Eximius”) to launch a line of cannabis and CBD infused coffee beverages and infused single serve grounds suitable for steeping.  Eximius is the third largest coffee importer in the U.S. with products sold in retail grocery stores throughout the U.S. under a variety of brand names, including Cappio™.  The economics of the transaction will see an equal sharing of costs and revenues between the joint venture partners.

The cold brew coffee market is on a tear, growing 12% in volume and 14% in retail sales in 2017 according to Beverage Marketing Corp., New York.

The cannabis infused cold brew coffees will be manufactured at The Oil Plant (“TOP“) GABY’s licensed manufacturing facility in Santa Rosa, California using high grade quality oil extractions for which TOP has become known.  TOP’s oils and extracts became immortalized in the film, Weed the People, a documentary by Ricki Lake and Abby Epstein which tells the real-life experiences of families who used oil manufactured by TOP to treat their children’s cancer, and realized amazing success.  The cannabis-infused coffees will in turn be distributed to licensed retailers (also known as dispensaries) by Sonoma Pacific Distribution, a licensed distributor that is currently in the process of being acquired by GABY as announced in the Company’s press release issued October 23, 2018.

The Hemp derived CBD infused cold brew coffee will be manufactured by Xtract Xperts using hemp CBD oil extracted in their facility in Oregon and will be launched into the mainstream market, as legally allowable, for distribution using GABY’s relationships and infrastructure.

GABY and Eximius are concluding the logistics of infusing single serve coffee pods with cannabis and expect to be able to bring those to the licensed market very soon. This joint venture also encompasses the development, launch and distribution of similar products infused with CBD for the mainstream market.

According to a July 2018 report, which she authored, Mimi Bonnett, Director – Food And Drink, Food Service for Mintel International Group, Ltd. identified that “Millennials show strong category engagement, consuming a range of coffee products, and show strong interest in innovative offerings, including ready to drink coffees with new ingredients and added functionality”.  In the same report, Ms. Bonnett also stated that “…the $14.4 billion coffee market continues on a positive path in 2018, buoyed by a thriving ready-to-drink coffee segment and sustained growth in single-serve formats.”

“This joint venture validates GABY’s strategy.  In 2018 we worked hard to build our infrastructure.  In 2019 this infrastructure will serve as the catalyst to catapult our growth,” said Margot Micallef, Founder & CEO of GABY.  “We are honored that our first publicly-announced joint venture is with a family-owned company who shares our mission and vision and also believes that quality products enhance people’s quality of life.” she concluded.

“Eximius prides itself on staying at the forefront of what its customers seek,” said Carlos de Aldecoa, CEO and the third-generation family member to lead Eximius.  “We know that cannabis and CBD is becoming an important part of our consumers’ wellness strategies and we are honored to be partnering with GABY, a mission-based, family-founded company in bringing enhanced cold brew beverages with unique characteristics and functionalities to market.”

“A key aspect of GABY’s strategy is to be a leader in normalizing cannabis and CBD consumption,” Margot Micallef, added.  “We are heavily focussed on bringing high-quality products to market that consumers can incorporate into their day-to-day lives. We expect to continue bringing such products to market through our own innovation, acquisition or through excellent partnerships such as our JV with Eximius.”

Disclaimer and Forward-Looking Information 
The Canadian Securities Exchange does not accept responsibility for the adequacy or accuracy of this release. Certain information set forth in this news release may contain forward-looking statements that involve substantial known and unknown risks and uncertainties, certain of which are beyond the control of Gabriella’s Kitchen Inc. Forward-looking statements are frequently characterized by words such as “plan”, “continue”, “expect”, “project”, “intend”, “believe”, “anticipate”, “estimate”, “may”, “will”, “potential”, “proposed” and other similar words, or statements that certain events or conditions “may” or “will” occur. These statements are only predictions. Readers are cautioned that the assumptions used in the preparation of such information, although considered reasonable at the time of preparation, may prove to be imprecise and, as such, undue reliance should not be placed on forward-looking statements. Forward looking statements include, but are not limited to, the anticipated closing of the Sonoma Acquisition, the anticipated closing of other accretive acquisitions in 2019, the anticipated hiring of a qualified President and COO in a timely manner, the Company’s ability to raise funding to achieve its objectives in 2019 and the anticipated availability of the Company’s Infused Products. The Company assumes no obligation to update forward-looking statements, whether as a result of new information, future events or otherwise, except as required by applicable law.

TOP is a wholly owned subsidiary of GABY. TOP owns cannabis license in California. Cannabis is legal in the State of California however cannabis remains illegal under United States (“U.S.”) federal laws. The U.S. Department of Justice issued guidance in 2013 indicating that it will focus on certain enforcement priorities, outside of which it will generally not enforce federal prohibitions on cannabis in U.S. states that have authorized this conduct so long as the U.S. state has implemented a strong and effective regulatory program. This federal guidance is subject to change, rescission or alteration by other federal government policy pronouncements at any time. TOP’s business is conducted in a manner consistent with the State law of California and is in compliance with regulatory and licensing requirements applicable in the State of California. However, the readers should be aware that change in federal guidance on enforcement actions could adversely affect TOP’s ability to access private and public capital required in order to support continuing operations and its ability to operate in the U.S.

Neither the Canadian Securities Exchange nor its Regulation Services Provider accepts responsibility for the adequacy or accuracy of this release.

SOURCE: Gabriella’s Kitchen

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Environmental Products & Services

Suzy Amis Cameron, MUSE Global Owner, to Speak at Lake Nona Institute Impact Forum

Vlad Poptamas

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MUSE School cofounders Suzy Amis Cameron (left) and Rebecca Amis (right) encourage positive environmental change through the benefits of plant-based eating and sustainability-focused education.
Reading Time: 2 minutes

 

Suzy Amis Cameron, environmental advocate, author and owner of MUSE Global, will be speaking about the positive impact of sustainable eating at the Lake Nona Institute Impact Forum. The summit will be held at the Lake Nona Medical Center February 20-22 in Orlando, Florida.

“Feeding the Planet: Global Nutrition, Food Insecurity and the Impact of Sustainable Eating” will be a roundtable discourse on February 20 in which Cameron will speak alongside Dr. Sanjay Gupta, Dr. Dariush Mozaffarian and Michel Nischan.

“The food we choose to eat has an incredible impact on the environment, and we must decide for ourselves if we want that impact to be positive or negative,” Cameron said. “We also must begin teaching our children the value of a sustainable lifestyle from an early age. If we help them responsibly shape their paths now, they’ll help shape the path for our planet as they become our future leaders and entrepreneurs.”

MUSE Global, the international franchise brand of MUSE School in southern California, has gained notoriety not only for its effective, passion-based and child-centered education model but for its focus on sustainability. MUSE Global offers 100 percent organic, plant-based lunch programs and specialized courses such as Seed-to-Table to encourage a more sustainable lifestyle among students. MUSE School is almost completely solar powered and was named 2016’s “Greenest Restaurant in the World” for its zero-waste kitchen.

Also attending the summit will be Rebecca Amis, chief innovation officer of MUSE Global and cofounder of MUSE School. Amis will be available to field questions about MUSE Global’s mission and franchise opportunities, as well as answer any further questions about MUSE School’s innovative education, sustainability and nutrition programs.

“We’re both looking forward to sharing our visions and collaborating with so many talented leaders in healthcare and nutrition,” Amis said. “We all have so much to learn from each other, and it will take a global effort to correct our course and work toward a greener future.”

The Lake Nona Institute Impact Forum, presented by Johnson & Johnson, is an elite gathering of more than 300 of the nation’s top healthcare professionals, thought leaders and innovators. The invitation-only event is designed to spark conversation and innovation throughout the world with a goal of advancing healthcare and quality of life for all.

For more information about the Lake Nona Institute Impact Forum, please visit http://lakenonaimpactforum.org/.

For more information about franchise opportunities or enrollment at MUSE Global School, please visit https://www.museglobal.org/.

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Beverages

Ben & Jerry’s Cookie Dough Ice Cream Goes Vegan

Betty Tűndik

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Ben & Jerry’s now has 11 Non-Dairy flavors, including new Chocolate Chip Cookie Dough and Chocolate Caramel Cluster.
Reading Time: 1 minute

 

Dairy-free fans: your chip has come in. Ben & Jerry’s has created a vegan version of its #1 fan favorite, Chocolate Chip Cookie Dough.

For years, Non-Dairy denizens focused on what’s not in dessert. Ben & Jerry’s celebrates what is—rich, creamy almond milk; euphoric chunks and swirls; and incredibly indulgent flavor combinations. The announcement  introduces two new additions to the company’s collection of Non-Dairy frozen deliciousness:

Chocolate Chip Cookie Dough–Vanilla with gobs of chocolate chip cookie dough & fudge flakes

Chocolate Caramel Cluster–Chocolate with peanuts, fudge chunks & salted caramel swirls

These decadent, vegan-certified flavors are boldly loaded with everything but the cow. Chocolate Chip Cookie Dough has long been a Ben & Jerry’s fan-favorite—now even more people can enjoy the gobs of cookie goodness.  Chocolate Caramel Cluster was created exclusively with Non-Dairy fans in mind, but everyone can appreciate its salty sweetness.

“Ever since we introduced Non-Dairy in 2016, our fans have been clamoring for more,” said Flavor Guru Sarah Fidler. “The biggest challenge this time was creating a chocolate chip cookie dough flavor that stood up to the original. I think we nailed it.” The two new flavors bring Ben & Jerry’s total line-up to 11 Non-Dairy offerings, representing nearly 25% of the company’s full-time flavors. Rumors have been swirling that the company will introduce another Non-Dairy innovation in early spring.

The new Non-Dairy flavors are available nationwide in pints (MSRP: $4.48 – $5.99). Chocolate Chip Cookie Dough will also be available at participating Scoop Shops. To learn more about Ben & Jerry’s Non-Dairy flavors or to find a store nearby, visit www.benjerry.com.

 

SOURCE: Ben & Jerry’s

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