Artisanal Food Innovations: Nature's Garden Product Launches and Success Stories of Small-Batch Brands
Adventurous Artisanal Roasted Nuts Innovations, by Nature's Garden, to Launch in 500+ Hudson News locations Q1 2023. Cibo Vita Inc., makers of the Nature’s Garden Powered by Plants brand of snack foods featuring over 2000 SKUS, has launched its new artisanal roasted nuts innovations. The line has been a year in the making with extensive consumer research on taste, texture, flavor and quality. The artisanal roasted nuts collection, which will continue to expand, incorporates real spices in unexpected adventurous fusions.
New Artisanal Roasted Nut Flavors
Emre Imamoglu, Cibo Vita CEO states, “Gen Z and Millennials are leading the intense, bold, indulgent flavor trend, willing to explore uncommon combinations. Our in-house food innovation scientists are tasked with creating distinctive taste sensations on an ongoing basis, elevating consumer experience and expectation within the flavored nut category.” The initial four flavor combinations in the artisanal roasted nut line include:
- Nature’s Garden Nashville-Hot BBQ Almonds: These feature a dry-rub seasoning with a rich smoky taste profile accompanied by cumin, paprika, garlic, celery, cayenne pepper, and dark chili seasoning.
- Nature’s Garden Baja Taco Cashews: A flavor sensation with a spicy kick, citrus burst, and tangy twist applied to roasted cashews, featuring a unique Baja Taco seasoning recipe.
- Nature’s Garden Ghost Pepper Ranch Almonds: These pack a spicy punch with a tongue tingling and surprising mix of blended flavors: hickory, sour cream, garlic, onion and paprika.
- Nature’s Garden Spicy Dill Cashews: With notes of garlic, vinegar, onion, cayenne, and of course dill, this scrumptious spice blend is deliciously and generously applied to perfectly roasted cashews.
The premium package design features a zipper lock closure and contains 4 ounces of product, with an MSRP at Hudson News for $6.99. The products have kosher certification.
| Product Flavor | Key Tasting Notes and Spices |
|---|---|
| Nashville-Hot BBQ Almonds | Cumin, paprika, garlic, celery, cayenne pepper, dark chili |
| Baja Taco Cashews | Jalapeno, sour cream, tomato, garlic, bell pepper, lime |
| Ghost Pepper Ranch Almonds | Hickory, sour cream, garlic, onion, paprika |
| Spicy Dill Cashews | Garlic, vinegar, onion, cayenne, dill |
How to Start an Artisanal Food Business: Lessons from Industry Leaders
We all dream of quitting our day jobs and starting our own small-batch food brands. These four people actually did it. Here, four food-and-drink makers on the moment they knew they had to make the leap.
Daina Slekys Trout — Health-Ade Kombucha
“When I started in pharmaceuticals, I wanted to be CEO. But it felt like it would take 30 years. Five years in, my husband, my best friend, and I decided to start a business. I had gotten into brewing kombucha in grad school, but it wasn’t my dream nor were we trying to start a kombucha company. After we sold out at one farmers’ market in 20 minutes, I knew we’d hit on something.”
Kheedim Oh — Mama O's Premium Kimchi
“I never set out to start a business. This all came about just because I needed kimchi for myself and all the stuff in stores was just too sweet or not ripe enough. In 2010, I bought a bodega in Queens and turned the stockroom into my kimchi factory. After about a year of doing that, I started working with Whole Foods, and that’s when the volume became too much for that tiny space.”
Heather Johnston — Veruca Chocolates
“I didn’t leave my job thinking I was leaving medicine. When I took a three-month leave of absence from work, I started making chocolates in my free time at home, and I just kept going and going. One night, my husband and I were carrying 1,000 chocolates up a stairwell to a party, and he stopped me and said, 'This is not a hobby anymore. It's time to make a life choice.'”
Grady Laird — Grady's Cold Brew
“When I was at GQ in 2010, an article came out called, “Suck It Starbucks!” that taught you how to make cold brew at home out of a French press. I tried it right away and was just blown away. I'd bring these bottles into work every day and sell them up and down the elevator banks of Condé Nast for cash. The day I quit was the day GQ published a blog post about Grady’s. I was like, “Finally! Now I can leave.”
