Delicious Tequila Cocktail Recipes that Aren’t Margaritas


It’s the most wonderful time of the year. And nope, we’re not talking about Christmas or Thanksgiving. We’re talking something a little more boozy. Hint: Tequila.

In case you’re still clueless, Sunday, July 24 just so happens to be National Tequila Day. To shake things up this year, we’re bringing you our top five favorite tequila-based cocktails that don’t involve margaritas. While we still love a good spicy marg, these recipes are a great, unique way to celebrate the holiday!

Move Over, Smoothie Bowls: It's Time For Smoothie Pops to Have Their Moment


We know you love smoothies and smoothie bowls, but have you tried smoothie pops? These fruit and Greek yogurt parfaits are frozen in treat form in a popsicle mold, making your breakfast feel a whole lot more like dessert (all while being a stealthily healthy breakfast!). You can also serve these as a cool treat on a hot day without worrying about excess added sugar — natural sugar from fruit, honey, and Greek yogurt will curb a sweet tooth without going overboard.

Another thing we love about these? The punch of filling protein from the Greek yogurt. Plus, they're so darn pretty! Serve 'em up at your next brunch party or backyard get-together, and get ready to accept a hostess-with-the-mostest award.

You can use your own smoothie blend or a bottle of prepackaged smoothie, like Bolthouse Farms's Berry Boost. You can also try our chia berry smoothie recipe.

4th of July Festive Drinks


Jordan Catapano, mixologist, author of a series of entertaining books, and creator of a blog called “This Girl Walks Into a Bar,” joined us this morning to show viewers how to make festive refreshing drinks and treats that are sure to be a hit at any Fourth of July party!

These breakfast popsicles are delicious, and perfect for summer!


Summer is great fun, but serious heat can sometimes be a drag. That’s why it’s important to have refreshing cold treats on the go! You know, like popsicles. We’re not talking about just any popsicles, though. Today it’s all about these protein-packed BREAKFAST popsicles from the amazing Bolthouse Farms.

Ever had a Good Morning Icy Pop with berries, yogurt, and honey? How about a Green Greek Smoothie Icy Pop with kale and avocado? No? Well, there’s a first time for everything. They’re super easy to make, and oh hey, we have the recipes right here!

6 Drinks to Celebrate America This July 4th


Though these drinks are for your Fourth of July celebrations, they're also delicious throughout the summer! Throw a Fourth of July party al fresco with these easy-to-make festive, patriotic, and delicious cocktails.

Simple yet festive, this cocktail is perfect for class summer parties. Made with Bolthouse Farms Raspberry Blood Orange juice and garnished with a mini fruit kabob, this recipe pairs great with grilled fare.

Bolthouse Farms Voluntarily Recalls Protein Beverages Due to Possible Spoilage


Bolthouse Farms is voluntarily recalling a selection of protein drinks due to possible spoilage that may cause the beverages to appear lumpy, taste unpleasant and have an off odor. These products should not be consumed. The issue was identified after the company received consumer complaints, including reports of illness. The cause of this issue is currently under investigation. The recall includes Protein PLUS shakes with ‘best by’ dates between 6/20/16 to 9/18/16.

The best by dates are printed on the cap and label at the neck of the bottle and the UPC appears on the bar code. The recall affects 3.8 million bottles that have been distributed nationally in the United States. Bolthouse Farms is advising people not to drink these beverages and return them to the store where purchased for a full refund. For more information call 1-866-535-3774 between 6:00am to 7:00pm PDT, Monday to Friday or visit Facebook/BolthouseFarms. Bolthouse Farms apologizes for the inconvenience.

The Truth About Baby Carrots


Tiny smooth carrots – which are perfect for snacking and dipping – don’t actually grow that way. Find out how they’re made, and why it’s OK to munch on them.

The History

Baby carrots were invented by a California carrot farmer, Mike Yurosek. In the early 1980s, Yurosek found that many of his carrots were not saleable because they were “ugly” — they weren’t the size or shape that could be sold at the grocery store. Instead of tossing these “ugly” carrots, he used an industrial bean cutter to shape them into what are now called “baby carrots.” The success of baby carrots was overwhelming. By 1987, carrot consumption had increased by 30 percent. Today, baby carrots consist of 70 percent of total carrot sales.

Creating Baby Carrots

Bolthouse Farms is one company that grows and packages baby carrots. Scott LaPorta, president of Bolthouse Farms, explains that the company began noticing that broken pieces of carrots were cast aside. So they began peeling and shaping the broken and misshapen carrots into 2-inch pieces, and that’s how the idea of baby carrots came to be for Bolthouse Farms. “It was our solution to reducing food waste while providing consumers with an appealing and tasty new option,” he says. The mini carrots inspired additional carrot varieties for the company, including chips and “matchstix” cuts.

To give an idea of how baby carrots go from farm to table, LaPorta explained the way Bolthouse Farms does it. First, full-sized carrots are harvested from the fields, and are immediately put in trucks and taken to a facility in Bakersfield, Calif. There, they get washed and sorted by size, and then cut, peeled and polished into 2-inch pieces. The entire process, from harvesting to packaging, takes less than 48 hours. One concern about baby carrots has been the rinsing process, especially when chlorine is used. However, since carrots do grow underground, there is a food safety concern. After being harvested, carrots receive a gentle wash in a small amount of chlorine (the amount is less than is present in everyday tap drinking water), a common practice used with fresh-cut produce. Before being dried and bagged, however, the carrots are thoroughly rinsed to remove any excess chlorine.

Nutrition Info

Because of the shaping and peeling of baby carrots, some of the nutrients are lost. However, baby carrots are still jam-packed with nutrition. One medium baby carrot provides 5 calories and 1 gram of carbs, and is free of fat and cholesterol. It’s also an excellent source of vitamin A: One baby carrot provides close to 30 percent of the recommended daily amount.

Purchasing and Storage

When purchasing baby carrots, check the “use by” date on the package. The wetness in the bag is normal. It’s actually filtered tap water that helps keep the vegetable hydrated. For the best quality, store unopened bags of baby carrots in the refrigerator and eat them within 30 days after the packaging date.

The 5 Heathiest Juices to Reach for When You're on the Go


When it comes to getting your juice fix on the go, there’s good news, and there’s bad news. The good news is that it’s everywhere (yes, even at Starbucks, the airport, or the Starbucks in the airport), so if you’re a juice fiend and you find yourself out of your native juicing habitat, you’ll have plenty of options. The bad news? A lot of it is filled with, well, sugar. (Even functional medicine gurus have OD’d on it.)

There’s a lot to like about 1915, Bolthouse’s new line of cold-pressed juices: They’re organic, non-GMO, and come in under $4 a bottle. While there is a packed-with-greens option, Bauer’s pick features just strawberry, pear, apple, and lemon, with a coconut water base.

“It’s only 90 calories, but packs a nutritional punch! I love that coconut water is the first ingredient because it’s a great source of potassium and helps lower the overall sugar content,” says Bauer. She recommends reaching for it before an early morning workout, or mid-morning when you’re craving a snack.

Healthy Cocktail Mixers for Diet-Friendly and Delicious DIY Drinks


If you have a juicer and want to press something super fresh for a killer cocktail, be our guest. But if you want to be able to pour yourself a drink stat, then grab a bottled juice (like the new 1915 line from Bolthouse Farms) and get mixing.

The Farmarita


4 oz. 1915 Bolthouse Farms Grapefruit Juice

1 oz. silver tequila

1/2 oz. grapefruit liqueur

1/4 oz. simple syrup

Raspberry for garnish

Himalayan salt



  1. Combine all ingredients in a cocktail shaker filled with ice. Run a lime wedge around the rim of a glass to moisten, then dip glass into a shallow layer of Himalayan salt. Gently shake off excess.
  2. Fill same glass with ice, then strain drink mixture into the glass.
  3. Garnish with raspberries and serve.

Why There Might Not Be a Battle Between Big Food and Small Food


It’s not all kale and quinoa—or at least, not only that. The growing popularity of plant-based diets and locally-sourced food has prompted many major food corporations to rethink both their branding and ingredients, but these shifts might actually be bringing the big food industry and small businesses closer together.

During a panel at Fortune’s Brainstorm E summit in Carlsbad, Calif., on Tuesday, industry executives discussed how food producers on both ends of the table could benefit from adapting to current trends while learning from each other.

“We’ve got to create things that are great first, and then with sustainability built-in,” said Adam Lowry, co-founder and co-CEO of Ripple Foods as well as the co-founder of Method, a brand of home cleaning products with an eco-friendly bent.

Ripple has recently drawn interest for its entry into the non-dairy beverage market: non-dairy milk made from yellow peas, which Lowry defended as high in protein but low in sugar. Acknowledging that sourcing milk from peas is unconventional to say the least, Lowry also touted that the non-dairy vertical is already worth $2 billion now but is expected to blossom into a $4 billion market within three years, reflecting an explosive shift that could spell big changes for the long-term.

“Plant-based milks are inherently lower cost than dairy milk,” Lowry explained. “As we grow, our ability to bring costs down are greater. We’ve gotta get a lot of scale to pass that on to the consumer, but structurally, they’re available to us.”

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Suzanne Ginestro, chief marketing and innovation officer for Campbell Fresh, a subset of Campbell Soup, admitted that when she joined the well-known canned food maker through its acquisition of Bolthouse Farms in 2012, she wasn’t entirely excited.

“At that time, I was hesitant,” she recalled, explaining she had left big food, including stints at Nestlé and Kraft, to go into smaller and more entrepreneurial businesses.

But Ginestro soon found there isn’t as much of a war between big food and small food as some might speculate.

“We’re vetting companies just as much as they’re vetting us,” she said about smaller food companies, pointing toward Campbell’s recent purchase of salsa and hummus maker Garden Fresh Gourmet as one example of this industry exchange. “It’s all about having a portfolio of having smaller, authentic brands that meet consumer needs and finding the right cultural fit of those companies that feel comparable with us. We can enable their journey, but bring them resources and scale.”

Supermarkets would seemingly be one arm of big food that has scale down pat, but even these chains are being forced to learn how to adapt to rapidly changing food preferences and purchasing trends.

“There’s an explosion in demand for local,” observed Paul Lightfoot, CEO of BrightFarms, a New York-based group building and operating greenhouse farms at or near supermarkets. “We’re definitely trying to be a mainstream produce brand. Sustainability is part of our message, but our message is mostly local.”

Ginestro also underscored the small and local growth trend, hinting big food brands should keep these ideas in mind because every retailer—and even every store—is different. “It’s a very customized local approach for us,” he said. “It has been about partnering with retailers.”

Lowry concurred. “You’ve gotta think about how to operate larger organizations in smaller ways,” he said.

Siri Daly’s Surprising Recipes Using New Bolthouse Farms Flavors


Bolthouse Farms recently added six new flavors to their collection. There’s Berries & Green Veggies, which blends berries with spinach and cucumber, decadent Mango Pineapple Colada, Raspberry Blood Orange, Protein Plus Coconut, luscious Banana Honey Almond Butter and more. And talk about multitasking, these juices and smoothies can also be the basis for many out-of-the-bottle recipes. Bolthouse Farms asked Siri Daly, a talented self-taught cook and food blogger to come up with some creative and delectable recipes for the libations. Here’s what she discovered.

Banana Honey Almond Butter Muffins Yields: 12 muffins

2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon cinnamon 1/2 cup granulated sugar 1/4 cup brown sugar 1 cup Bolthouse Farms Banana Honey Almond Butter Protein Shake 1/4 cup almond butter 1 large egg 1 teaspoon vanilla 2 ripe bananas, peeled and mashed Turbinado sugar (cane sugar) for sprinkling (optional)

Preheat oven to 375 degrees. Whisk first 5 ingredients in a bowl, set aside. In a separate bowl, whisk together both sugars with protein shake. Stir in almond butter, egg, vanilla and mashed bananas. Add wet ingredients to dry ingredients and stir until just combined. Place into paper-lined muffin tins, about 3/4 of the way full, sprinkle a little cane sugar on top of each muffin, and bake for 18-20 minutes, until an inserted toothpick comes out clean.

Bolthouse Farms (Bolthouse Farms) Raspberry Blood Orange Vinaigrette Yields: approx 2 cups

1/2 cup Bolthouse Farms Raspberry Blood Orange Juice 1 small shallot, roughly chopped 2 teaspoons dijon mustard 1 teaspoon honey 3/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon pepper

Place all ingredients in a blender or food processor and pulse until smooth. Taste, and add more salt and pepper if necessary. Pour over salad or save in a mason jar in the fridge for up to 3 days.

Bolthouse Farms (Bolthouse Farms) Mocha Cappuccino Smoothie Ice Cream Cake Yields: 1 cake

35 chocolate wafer cookies, divided 1/4 cup (1/2 stick) unsalted butter, melted 1.5 quarts coffee chip ice cream 1 cup Bolthouse Farms Mocha Cappuccino Smoothie Beverage 1 cup ice 1 cup whipped cream Chocolate chips or shavings for topping (optional)

Place 25 cookies in a food processor (or blender) and pulse until crumbs are formed. Add butter and pulse until combined. Place mixture in the bottom of a 9-inch cake pan (with approx. 3 inch sides) that is lined with parchment paper, and press with your fingers until crust coats the bottom of the pan. Freeze for 10 minutes. During this time, remove ice cream to soften and pulse remaining 10 crackers in the food processor, then set aside. After the 10 minutes, remove pan from freezer and add ice cream. Smooth with a spatula to create an even layer, then add cookie crumble on top, and place back in freezer for 10 minutes. During that time, place ice and coffee beverage in a blender and pulse until a smoothie is formed. Remove to a bowl, and fold in whipped cream. Place on top of cake and smooth with a spatula. Sprinkle chocolate chips or shavings on top, and freeze for 30 minutes or until ready to eat.

Bolthouse Farms (Bolthouse Farms) Green Goddess Smoothie Crunch Bowl Yields: 1 bowl

1 15 oz. Bolthouse Farms Green Goddess Smoothie 1/2 avocado 1/2 cup ice Suggested Toppings: Raspberries Blueberries Sliced bananas Shredded raw coconut Granola Drizzle of honey

Combine Green Goddess Smoothie in a blender with avocado and ice and puree until smooth. Pour into bowl, top with desired toppings and drizzle with honey.

Bolthouse Farms’ new salad dressing made from yogurt


Bolthouse Farms, Bakersfield, Calif., introduced a new team of salad dressings made from yogurt and in new lower-fat and lower-calorie options.

Salsa Verde Avocado is a zesty sweet and savory dressing, while Creamy Roasted Garlic features roasted garlic with the addition of creamy yogurt. Both have 45 calories and 3.5 grams of fat or less.

Bolthouse Farms Goes Big With 1915, Adds Six New Varieties


Just nine months after launching its 1915 line of organic, cold-pressed, high pressure processed juices (HPP), Bolthouse Farms has more than doubled the number of varieties in the set, which includes a new sub-line of protein beverages that are formulated with almond milk, soymilk, and pea protein.

The introduction of the new juices follows a fast start for 1915, according to Bolthouse Farms president Scott LaPorta, who told BevNET that distribution and sales of the beverages is going “fantastically well.”

“Since late last summer and early fall, we’ve been expanding our distribution, [and] we are now up over 45 percent in ACV across the country and well on our way to over 50, pushing up to 60 percent ACV sometime in the next several months,” he said. “Velocities continue to improve on a monthly basis, and so the retail partners that have been taking it on are enthusiastically behind us.”

The addition of a protein line was a natural fit for 1915, LaPorta said, noting the 20 percent in compound annual growth rate for protein-infused varieties of super-premium beverages, including Bolthouse Farms’ Protein Plus products.

“And we’re driving that,” he said. “And as we thought about our first innovation suite in 1915 and building out that platform, we thought we would go right to one of our core strengths in our brand, and that is we are known for great tasting, functionally strong protein drinks.”

Packaged in the brand’s square-edged 12 oz. bottles, the 1915 Protein beverages contain 12 grams of protein and are made with no dairy. The line comes in three flavor varieties — Vanilla, Chocolate and Coffee — and will be available for sale in April.

BHF01_1915_Strawberry_HiResBolthouse Farms also unveiled three new fruit and vegetable blends, each made with six or less ingredients per bottle and no added sugar. The products include strawberry with coconut water, pear, apple and lemon, orange with carrot, pineapple, apple and lime, and grapefruit with apple, peach and raspberry. The juices will be in stores later this month.

1915 products are currently only sold in conventional grocers, however, LaPorta sees significant room for expansion into other retail channels, including club. Stores in the club channel are “looking at [1915] now,” he said.

To support new distribution, including an upcoming foray into Canada, Bolthouse Farms is adding a second production line for 1915 later this month, and is expected give the brand significant room to expand beyond its early days of “a little, entrepreneurial, boot-strapped” operation, LaPorta said.

As Bolthouse Farms increases production capacity for 1915, LaPorta sees a long runway for growth, with the brand delivering a level of freshness, flavor and functionality that consumers are increasingly demanding, and doing so at an affordable price point.

“In our minds, the magic is that we are the premium product at the opening price point,” LaPorta said. “For 1915, the real allure to this premium consumer is it’s organic, non-GMO, vegan non-dairy, no artificial sweeteners; that’s the sweet spot of what they’re looking for with a very clean label of only four to five ingredients. And then we bring it to them at an everyday retail price of $3.99 in a 12 oz. bottle.”

Here is Bolthouse Farms’ press release announcing the new 1915 varieties, as well as several new products in its pasteurized line of juice blends:

LOS ANGELES, March 7, 2016 /PRNewswire/ — In response to consumers’ growing demand for more premium beverages with protein, delicious flavors and on-trend ingredients, Bolthouse Farms, the largest producer of baby carrots and premium juice beverages in North America, announces today their new 2016 Spring innovations; a robust offering of beverages and better-for-you dressings with a diverse appeal under the Bolthouse Farms® and 1915 Bolthouse Farms™ brand names.

“Consumers’ preference for convenient and delicious premium beverages continues to grow year after year,” says Scott LaPorta, President of Bolthouse Farms. “To provide consumers with better-for-you options that taste great and align with their dietary needs, we have created an assortment of innovative flavors using on-trend ingredients and alternative proteins that complement every lifestyle and occasion.”

NEW 1915 Bolthouse Farms Organic Ultra-Premium Beverages From dietary and environmental concerns to lifestyle choices, health-conscious consumers are reshaping the way Americans think of and consume protein. As a response to consumers’ thirst for more protein options, the 1915 Bolthouse Farms brand debuts three organic, alternative protein beverages that include almond milk, soymilk, and pea protein.

Packaged in the original 12 fl. oz. BPA-free bottles, the 1915 Protein beverages have 12 grams of protein and are made with simple and dairy-free ingredients with no artificial sweeteners. The new protein flavors, available in April 2016, include:

1915 Organic Protein Vanilla 1915 Organic Protein Chocolate 1915 Organic Protein Coffee

Also unveiled today are new 1915 Organic Ultra-Premium Cold-Pressed fruit and vegetable blends. With no more than six ingredients per bottle, each juice contains a balance of colorful, nutrient-rich fruits and vegetables. Available on-shelf in late-March 2016, the fruit and vegetable juices contain no added sugar. The new flavors include:

1915 Strawberry with coconut water, pear, apple and lemon 1915 Orange with carrot, pineapple, apple and lime 1915 Grapefruit with apple, peach and raspberry

The entire 1915 ultra-premium beverage portfolio is organic, non-GMO, vegan and gluten-free, and available for a suggested retail price of $3.99.

NEW Bolthouse Farms Super Premium Beverages Bolthouse Farms super premium beverages deliver on the brand’s promise to create delicious, convenient and accessible options for any occasion. The six new additions are available on-shelf late-March 2016 with a suggested retail price starting at $2.99 per 15.2 fl. oz. bottle and $4.49 per 32 fl. oz. bottle.

The new Protein PLUS® shakes boast more than 30 grams of protein per 15.2 fl. oz. bottle and include 21 vitamins and minerals with no added preservatives, artificial flavors or colors. The proprietary blend uses two different types of protein – whey and soy – to satisfy and sustain nutritional needs. New flavors include:

Protein PLUS Banana Honey Almond Butter: the ultimate protein shake Protein PLUS Coconut: all the rich, creamy, coco-nutty goodness you want Protein PLUS Strawberry: the sweet, ripe strawberries you know and love

Additionally, Bolthouse Farms offers a new selection of flavor-forward fruit and vegetable juices that include nutrient-rich ingredients. The new flavors include:

Mango Pineapple Colada: a tropical delight Berries and Green Veggies: the sweetest, juiciest berries blended with spinach for nutrition Raspberry Blood Orange: a unique sweet-tart flavor combination

NEW Bolthouse Farms® Dressings The leader in salad dressings made from yogurt, Bolthouse Farms also introduced two new lower-fat and lower-calorie premium refrigerated dressings with no added preservatives or artificial flavors. Both have 45 calories and 3.5 grams of fat or less. Currently available on-shelf for a suggested retail price of $3.79, the new additions are:

Salsa Verde Avocado: a zesty new sweet and savory dressing Creamy Roasted Garlic: roasted garlic with the addition of creamy yogurt Bolthouse Farms and 1915 products are available nationwide and regionally at select Kroger, Walmart, Target and Meijer stores. For more information on our products and distribution, visit or

Clean Eating, Clean Choice Awards


1915 Bolthouse Farms Beet Carrot Orange Lemon Cold-Pressed Organic Juice. In this invigorating cold-press juice, organic beet, carrot, orange and lemon juice provide a well-balanced blend of savory, sweet and citrusy fruits. We lovet his pre-workout or as a drink to tide us over between meals.

Trade Group Lobbying for Plant-Based Foods Takes a Seat in Washington


“At the highest level, we’re seeing a pretty substantial shift in consumer interest in plant-based diets,” said Jeff Dunn, president of the fresh division of Campbell’s Soup. “That’s manifesting itself in lots of interest in plant-based protein among companies like us and how it can be used in production.”

Mr. Dunn says consumer interest in plant proteins is driven by a number of factors, including a belief that they are more healthy and have less impact on the environment than meat. This month, Campbell, which is not a member of the new trade group, is introducing new flavors of juices, three from its Bolthouse Farms brand and three from its 1915 brand, and will note on the packages that they contain plant proteins.

They’ll Drink to That Today’s fresh juices offer nutrition-packed enjoyment for consumers on the go.


The trend in fresh juices is simple: Offer the greatest nutritional value possible through minimally processed ingredients that are blended so beautifully that people want to drink them every day. Well, they may not be simple to produce, but they’re certainly easy for the health-conscious consumer to enjoy. “People are constantly looking for ways to get more fruits and vegetables in their diets,” notes Lauren Castillon of Bolthouse Farms, in Bakersfield, Calif., a division of Camden, N.J.-based Campbell Fresh. “Fresh juice is such a convenient way to add nutrients to your diet — just throw a bottle in your purse or in your car. But the juice has to taste great. People want something they are going to enjoy.”

Bolthouse Farms Teams With Chef'd, Vikings Players On Big Game Party Boxes


Campbell's Bolthouse Farms brand has partnered with Chef'd and Minnesota Vikings players Kyle Rudolph and Chad Greenway to connect with "foodie" football fans looking for a fresher, healthier twist on typical Super Bowl party fare.

The brands are co-marketing home-delivered "Big Game in a Box" meal kits featuring recipes and fresh ingredients "inspired by the players' favorite tailgate grub," in their description.

The kits, which serve eight, come in two versions: Rudolph’s Bratwurst Sandwiches and Greenway’s 4-Hour Pulled Pork Tacos. In addition to the main dishes, they include two side dishes: Buffalo wings with Bolthouse Farms Chunky Blue Cheese Yogurt Dressing, and an arugula salad with Bolthouse Farms Classic Balsamic Vinaigrette. The kit also includes a recipe and the fixings for a Bolthouse Farms Watermelon-Mint Lemonade mocktail.

The kits can be pre-ordered for $119 at for shipment in time for the big game. Rudolph and Greenway will donate a portion of their meal kit proceeds to designated charities.

To promote the boxes, the players were filmed in a "cook off" video, which is being featured on and both brands' social media channels. The players are also promoting the boxes on their personal social channels.

Fans are being encouraged to watch the video and vote for their favorite of the two main-dish recipes, to earn an entry for a sweepstakes with prizes that include a football tailgate package for the 2016/17 regular season game of their choice, autographed player memorabilia or Chef’d gift cards.

Each box order will also automatically enter the purchaser for a chance to win.

For Chef'd, the promotion is part of a larger collaboration with the NFL Players Association with the goals of developing a long-term strategic licensing partnership that would feature various "players turned foodies" creating their own meal kits.

2015 Taste Test Awards: 24 Best 200-Calorie Prepackaged Snacks


Bolthouse Farms Veggie Snackers in Carrot Meets Ranch Our panel fell in love with this fun snack (you tear open the corner and shake ranch seasoning over the carrots). The flavor is fresh, giving the carrots a zesty quality that quells your urge for junk food in only 25 calories per serving.

5 Minutes with Jeff Dunn


Last May, Fortune’s cover story on “Big Food” noted that “packaged-food companies lost $4 billion in market share alone last year, as shoppers swerved to fresh and organic alternatives.” Those companies are responding. Back in 2012, Campbell Soup Company paid $1.55 billion for California-based Bolthouse Farms, a small company known particularly for organic carrots. Campbell’s also acquired Bolthouse CEO Jeff Dunn, who’s had the right career path for his current job. Before joining Bolthouse in 2008, he held top executive roles at Coca-Cola and snack company Ubiquity. Now Dunn’s running the Campbell Fresh division, which includes Bolthouse products. One of his goals: “Democratize healthy eating.”



Bolthouse Farms’ move into the high pressure processed juice category is one that has been carefully calculated and superbly executed. While many juice upstarts are just pumping out more of the same in terms of packaging and the liquid, Bolthouse Farms 1915 takes a unique approach on both fronts. First, the company has created a great looking custom bottle that looks bigger than its 12 oz. size. Second, the formulations are clearly the result of Bolthouse Farms’ expertise with blending and flavors and presented in such a way that the lineup can have really broad appeal in a rapidly evolving category.

Entrepreneur Magazine


WHY WE LOVE IT: The 1915 name is pleasantly nostalgic, reminiscent of a time when food was simple and made by hand. The clean packaging depicts instantly recognizable key ingredients on bottles that play up their natural colors.

Bolthouse Farms Yogurt Dressing Creamy Balsamic is a HIT


Bolthouse changed the juice business and now is changing the dressing business. This refrigerated dressing is one of the best I've tasted. Not gummy. The reason? It's made with yogurt as the first ingredient not cottonseed or canola oil. It's very fresh tasting.

7 New Foods on the Market


Bolthouse Farms 1915 Organic Cold-Pressed Juices Cold-pressed juices are hot right now. Bolthouse recently released its 1915 line, which has five flavors of high-pressure-pasteurized products. Flavor combinations include beet-carrot-orange-lemon and coconut water-pineapple-mango-avocado-lemon. They are organic and non-genetically modified.

The CEO of Bolthouse Farms on Making Carrots Cool


How do you make carrots cool? In 2008, when I became the CEO of Bolthouse Farms, that was the question we needed to answer. Like most agricultural businesses, the company had been preoccupied for much of its 93-year history with supply: getting its products—primarily carrots but also juices and dressings—from the field and the factory to the family dinner table. We liked steady, predictable demand, of course, but no one was seeking step-change growth.

As a 20-year veteran of the soft drinks industry, I wasn’t satisfied with that. If Coca-Cola could persuade people to drink more than a billion servings of its soda each day, why couldn’t we do the same for a vegetable? Junk food companies were experts in demand creation; we just had to use some of their tactics.

We started with simple tweaks to our pricing and packaging strategies for juices. Then, in 2010, came the big push: a multimillion-dollar marketing campaign—“Eat ’Em Like Junk Food”—that used tongue-in-cheek TV, print, and digital ads to liken baby carrots to Cheetos, Doritos, and other snack food favorites. It was an instant hit, generating significant media attention and boosting sales by 13%.

But we didn’t stop there. We’ve put our products in vending machines, won permission to use Sesame Street characters on our packaging, and sold through retailers from 7-Eleven to Walmart. We’ve created carrot snack packs, with ranch and other flavorings; developed 27 varieties of juices and smoothies; and put tasty veggie and fruit purees in squeezable tubes. I don’t know that we’ve made carrots or other vegetables and fruits cool. But I do think we’ve changed their image in the consumer marketplace. (And we attracted the attention of Campbell Soup, which is now our parent.)

From Coke to Carrots Growing up as the youngest of five boys, I always felt that my role was to challenge the status quo—at home, in school, and throughout my career. But by the end of my tenure at Coke, in 2003, I felt I was falling short. People drank enough soda; I didn’t need to sell them any more.

Keen to get into the better-for-you space, I left the company and did a short stint as the CEO of the snack food holding company Ubiquity Brands, overseeing its reorganization. When Madison Dearborn, the private equity firm that controlled Bolthouse, asked if I would be interested in the chief executive job, I jumped at the opportunity. Although Bolthouse was already a very successful business—one that had pioneered the “baby carrot” in 1985 and had launched a juice line in 2003—I thought I could add value by turning it from a family farm business into an innovative, professionally managed and branded organization. I made several critical hires—a new chief operating officer and the heads of sales, marketing, manufacturing, HR, and IT—to help me lead the change effort.

We logged one early win simply by applying a basic principle of the soft drink business to our juices: Beverages are adopted one drink at a time. So Bolthouse couldn’t just sell expensive quarts or gallons of its 100% Carrot or Vedge, as it had been doing; we needed single-serve bottles. We launched a new three-package strategy, with aggressive single-serve price promotion, and within nine months we had surpassed Odwalla to become the top-selling juice maker in the country. It was a big moment for the team: Everyone could see that these best practices were portable. And we now had the leeway to consider more-revolutionary moves—such as our crazy carrot-marketing campaign.


Of course, the idea for “Eat ’Em Like Junk Food” wasn’t that crazy. Some of the most memorable and effective campaigns in recent history have been for commodity products. Think of “Got Milk?,” Florida oranges, California raisins, and the pork industry’s “The Other White Meat.” When professors at the University of Michigan considered 68 such marketing initiatives, they found that 100% of them had succeeded in boosting demand. In 2009, although Bolthouse’s growth was slow and steady, we were propped up by our juice and dressing divisions; carrot sales were falling by 3% to 4% a year. Why not see if some clever advertisements could reverse that trend?

It took time to persuade the board and the management team. We were in a recession. Our private equity investors wanted to exit eventually, so we had to be disciplined about costs. And we were in the midst of an unexpectedly complicated plant consolidation. But another lesson I had learned at Coke was how important it is to invest during tough times, especially in marketing initiatives, because the return on investment is better: Competitors retrench, ads are cheaper, and customers appreciate and then reward your resilience.

We gave several agencies a simple brief—develop a campaign to accelerate the consumption of baby carrots—and ultimately hired Crispin Porter + Bogusky, which was on a creative hot streak at the time. Of the three or four ideas the agency presented, “Eat ’Em Like Junk Food” was by far the riskiest, but we knew it was also the best. A few people within Bolthouse thought we had lost our minds. The company had spent a total of maybe $100,000 on marketing before, and we were about to spend $2 million in a single year. But we took the gamble, and it paid off.

We supplemented our TV ads—one involved rockets and explosions, another a scantily clad model rhapsodizing about carrots—with a web series featuring two slacker grocery store clerks and an @babycarrots Twitter feed that poked fun at popular junk food brands. (My own Twitter handle is @ChiefCarrot.) We installed the first Bolthouse vending machines at two high schools, where they stood alongside traditional ones full of chips and soda. Our sales were up; our market share was up. Everyone was happy. But we didn’t want to revel in the success. We wanted to use it as a springboard into the snack industry—not just for Bolthouse but for the entire produce industry.

The Three A’s Our company is now organized around a new mission: to “inspire the fresh revolution.” Obesity prevention has become a major cause, championed by prominent people such as New York’s former mayor Michael Bloomberg and First Lady Michelle Obama, and ample consumer research shows that parents want more-healthful snacks for their kids. And yet as recently as 2012, the per capita consumption of fruits and vegetables was shrinking by 7% a year, according to data from the U.S. Department of Agriculture.

How can we turn that around? Our strategy, again drawn from my experience in the beverage industry, is three-pronged.

We’re co-opting the tactics of junk food marketers to create a healthier society.

First is accessibility—making our products more likable and desirable. We need people to want to eat vegetables. That takes not only ads that make carrots seem cool but also top-notch customer research and innovative product development. We relocated our corporate headquarters from Bakersfield, California, to Santa Monica so that we could attract the kind of talent necessary to conceive, execute, and sell the best ideas.

Take our Veggie Snackers. The concept came out of a Syracuse, New York, focus group. One 16-year-old boy wondered why, if our carrots were sold in vending machines just like Cool Ranch Doritos and Lay’s barbecue potato chips, they didn’t have flavors too. We asked our R&D team to explore the possibility, and the product line was introduced in test markets in 2014.

Our Fruit Tubes are another case in point. Children have grown accustomed to sucking yogurt out of inexpensive squeezable packages. Now they can get preservative- and dairy-free, no-sugar-added fresh fruit and vegetable purees in the same way.

Of course, we’re also still innovating on the marketing front. Earlier this year we launched an initiative (#urwhatupost) designed to encourage healthful eating through the sharing of “food porn” images via social media. Perhaps our biggest achievement, however, has been to work through the Produce Marketing Association to persuade Sesame Street to lend its brand to us and other association members without a fee. If you make a five-year-old happy to eat an apple by putting an Elmo sticker on it, you’ve won over two customers—the child and his or her parent—perhaps for life.


The second prong of our strategy is availability. We want our products to be everywhere. Whereas we previously relied on grocery store chains for distribution, we’re now also working with big-box retailers, such as Walmart and Costco, and encouraging the two groups to establish or beef up “snack” sections in their produce departments, stocking both Bolthouse products and those of our direct and indirect competitors so that the scale warrants the retailers’ investment. The goal is to give parents a destination in stores where they can reliably find fresh and healthful food for their kids, and pilot programs have been a success. Bolthouse was also an early convert to the idea of selling (and marketing) via online delivery services such as Peapod and Amazon Fresh. And we’re making inroads into smaller shops, including 7-Eleven and Walgreens, that serve as grocery stores for time-pressed families in some neighborhoods.


Our third prong is affordability. Coke does well because it sells each can for less than a dollar. Frito-Lay does the same with a snack-size bag of Doritos. We want to make sure our products aren’t any more expensive. Our Fruit Tubes, for example, cost 40 cents each. Our Veggie Snackers are 79 cents. As consumers become better educated about the importance of a healthful diet, we don’t want price to be a stumbling block. So we have worked hard to improve efficiency, keep costs down, and pass those savings on to customers.

Joining Campbell’s In 2012, two and a half years into the implementation of this strategy (and before some of the success stories I’ve described took place), Bolthouse’s growth began to accelerate, prompting an acquisition offer from Campbell, which Madison Dearborn accepted. My executive team and I were pleased with the deal for a couple of reasons. First, Bolthouse remains its own business. Back-office functions such as finance and legal have been integrated, but we’ve retained control of operations, sales, and marketing, with the understanding that headquarters resources are available to us. We currently have two Campbell PhD food scientists on loan, and we take advantage of the company’s well-established relationships with big retailers. Second, we benefit from Campbell long-term outlook and financial strength. (Recently I was appointed the president of the Campbell Fresh division.)

Industry observers were initially puzzled by the acquisition, since there are no classic overlaps between the two businesses: Campbell sells canned goods in the middle of stores; we sell produce on the perimeter. But the deal was a diversification play. Campbell had the vision to see the potential in the fresh food category and in the Bolthouse brand.

We still don’t have brand name recognition on the scale of soft drinks. But our customer base is intensely loyal and growing. The success of “Eat ’Em Like Junk Food” gave us the courage not only to advance our own corporate agenda but to lead our industry into competition with the world’s less-than-healthful food marketers. Our aim isn’t to demonize them. We’re simply co-opting their tactics and, I hope, creating a healthier society as a result.

A version of this article appeared in the October 2015 issue (pp.43–46) of Harvard Business Review. Jeffrey Dunn is the CEO of Bolthouse Farms and the president of Campbell Fresh Division.

Bolthouse Farms adds new flavors to yogurt dressing line


Bolthouse Farms, which is one of the largest producers of baby carrots and premium juice beverages in North America, has recently introduced some new flavors –two new flavors in its yogurt dressing line - Caramelized Sweet Onion and Creamy Balsamic - and a new Blueberry Banana Almond Milk drink.

This is the perfect addition for an end of summer barbecue or any day of the week with its lower in fat calories (due to the addition of yogurt). We love the sweet onion flavor, which is also gluten free, low calorie and low fat with just 40 calories and two grams of fat per serving.

In addition to its line of healthy, low-fat, all-natural salad dressings, Bolthouse Farms has also launched its dairy and preservative-free Blueberry Banana Almond Milk drink. The fruit and nut smoothie is filled with blueberry and banana purees and almond milk, lightly sweetened with agave. This product is soy and dairy free, with 110 calories and 17 grams of sugar per serving.

This Side-by-Side Marketing Test Shows 3 Ways Meerkat Is Soundly Beating Periscope


The battle between Meerkat and Periscope for video livestreaming supremacy is going strong, and brands are quickly picking sides. While Meerkat, the SXSW darling, has started inking deals—like the one with CMT and Mountain Dew—Nestlé recently ran the first sponsored Periscope stream. In both cases, marketers spent big to build buzz leading up to their livestreams. Results of the initiatives have not yet been released.

Now, Campbell's-owned Bolthouse Farms is running an interesting experiment this summer to find out how the apps stack up against each other without any paid media.

Over 10 weeks, Bolthouse Farms is livestreaming with popular bartenders in Los Angeles to promote healthy cocktails that can be made with the company's juices. At 3:30 p.m. PT, Bolthouse will livestream the fourth episode with Bar Rescue judge Joseph Brooke, who will whip up a summer drink for Bolthouse's Periscope and Meerkat viewers. As the bartenders show how the drink is made, two Bolthouse Farms employees will film simultaneously—one with the Periscope app and the other with Meerkat.

While the content itself is the same, there are some interesting differences in how people tune in. "I was convinced going into this that Periscope was going to be leader, not just from a follower perspective, but from a viewer and engagement perspective—that's not happening at all," said Pamela Naumes, Bolthouse Farms' senior director of brand engagement. So far, 650 people have watched Bolthouse's three livestreams across both apps. From the first week to the third week, Meerkat's audience grew from 25 to 205, while the number of Periscope viewers dropped. (Bolthouse had 119 Periscope viewers for the first stream, but by the third stream, it was down to just 62.)

Naumes attributes Meerkat's edge to three things: 1. Meerkat lets creators schedule a livestream 24 hours before it starts. Once a stream is scheduled, a URL is automatically created that Bolthouse can then push out to Facebook, Instagram and Twitter to remind people to tune in. Periscope doesn't offer any scheduling options—people simply hit a button and start livestreaming. Naumes explained that the campaign is being done on a shoestring budget, meaning the posts do not include paid ads. Instead, it is leaning on local bloggers and the bartenders themselves to promote the program.

  1. Naumes said the scheduling feature means that viewers can subscribe to Bolthouse's streams. Each time the brand starts streaming, the app pings subscribers' phones. To be fair, Periscope does the same thing, but the app is hooked into Twitter, making users more likely to turn off the constant reminders, especially if they follow a lot of people and the push notifications get annoying.
  2. Naumes' final reason why Meerkat is killing it for her brand is all about engagement. Folks who use Meerkat comment and ask more questions. Those comments are then automatically tweeted out from consumers' own accounts, and that builds social buzz. "By consumers asking questions, they are throwing it out onto their own social channels and driving more follows," Naumes said. The livestreaming series runs through July 30, but if the growth continues, Bolthouse Farms is considering making it a permanent weekly program. "Week-over-week, we're seeing more viewership, so my gut tells me that if we continue to see this, we're not going to end it in July," Naumes said.

New Bolthouse President LaPorta: 1915 HPP Juice Line to Double SKU Count


BevNET yesterday had the opportunity to speak with Scott LaPorta, the new president and general manager at Campbell’s-owned Bolthouse Farms. LaPorta, reached during a sales call at Target, offered some insights into the $900 million juice and produce innovator’s new position within the larger company’s recently unveiled Campbells-Fresh (C-Fresh) division, alongside June acquisition Garden Fresh (which makes salsas and hummus for the produce division) and a Fresh Soup vertical as well.

The key takeaways from that standpoint: Bolthouse has both its own produce, dressing, and juice brands (plans for them are below) and a central role as the infrastructural muscle for the division. The manufacturing, shipping, and distribution capabilities for C-Fresh overall will be reliant on Bolthouse’s strong cold-chain capabilities, and will help provide a go-to-market platform for C-Fresh’s nine different product verticals in the produce section.

“We’re the refrigerated platform for C-Fresh,” LaPorta said. “In essence our business unit has gone from offering four product categories… to nine product offerings and we’re expanding across the perimeter of the store.”

LaPorta, an MBA who has been with Bolthouse since 2009, had been COO and CFO at Bolthouse before being elevated to the new position of President and General Manager. The position opened up when former CEO Jeff Dunn was made head of the C-Fresh division.

The new alignment both increases Bolthouse’s role at Campbell’s in an infrastructure sense and also allows the company to remain independent in terms of innovation and potential acquisitions. Both Garden Fresh and the new Fresh Soup vertical will also have their own innovation teams.

Bolthouse is the largest part of the Fresh division, and it’s in the middle of a push to become even bigger. It’s currently in the process of building a $65 million CPG plant expansion that will house two new beverage lines and two new salad dressing lines, both capable of servicing its high pressure processing needs — for both salad dressing and the 1915 juice line — as well as the original, super-premium juice offerings that launched Bolthouse into the beverage space. That’s hot on the heels of a $20 million warehouse expansion completed in December.

The 1915 line debuted earlier this spring in three retailers, Wal-Mart, Target and Mejier. It’s expanding in the next few months, with deals to go into Giant Eagle and other retailers through the spring, LaPorta said. Plans are for the brand to add up to five new flavors, he added.

Recent news about Coke’s arrangement to invest $90 million into HPP leader Suja and eventually purchase the company aren’t deterring the Bolthouse team as it begins to put more energy behind its own juices, LaPorta added.

“It doesn’t impact our strategy, in my mind,” he said. “We think that our product has superior taste and superior nutritionals. They have a great product and they’ve done quite well, and we’ll be happy to compete on the merits.”

Part of the feistiness comes from the low — but fast-growing — penetration of the kinds of juices that are Bolthouse specialties into consumer households. LaPorta said that both super-premium and HPP juices are typically only purchased by 20 percent of U.S. households — a number he expects to increase a great deal. According to Campbell’s, ultra-premium juices are growing at an 81 percent clip, while super-premium juices are up 16 percent annually.

“As we continue to bring new innovation at affordable prices,” he said, “we’ll keep bringing up penetration and see how far it can go.”

Spirits companies are jumping into social channels to reach tech-savvy consumers


SAN FRANCISCO — Want your martini shaken not stirred? How about streamed to your mobile device?

Looking for more dynamic ways to communicate with customers — particularly millennials — spirits producers are increasingly tapping into the virtual world to cross the digital divide between their message and your mouth. Think less big ad campaigns aimed at hundreds of thousands of consumers, more guy walks into a bar and engages with a hundred or so people with a live streamed cocktail seminar.

And that's changing the game for players big and small.

"We're in the most innovative time in human history," says Alan Kropf, director of education at Anchor Distilling Co. in San Francisco. "It's created really exciting opportunities for a small player like Anchor Distilling Co. to scale and really get a share of the national conversation. We are much louder than we should be for a company our size."

Set on sunny Potrero Hill, Anchor Distilling, producer and importer of premium spirits, has all the usual booze making equipment you'd expect to find. What you might not expect? Their fully-equipped studio churning out podcasts, documentaries and other digital messages aimed directly at consumers, no middleman required.

Meanwhile, Patron tequila is relying on a whole new dimension to reach customers — the third dimension.

The company has outfitted consumers at some events with Oculus 3-D technology, headsets that play the "Art of Patron Virtual Reality Experience," a you-are-there 360-degree tour of their distillery in the highlands of Jalisco in Mexico. The video — which can be viewed old school at — shows the full tequila making process from the agave to the bottle and combines live-action film with CGI animation using footage shot by a custom drone equipped with seven GoPro cameras.

Laphroaig — maker of scotch whisky — is using digital media to show customers it cares what they think, good or bad. The company created the OpinionsWelcome hashtag-driven social media campaign to solicit feedback on its distinctively peaty product. They then displayed some of the resulting tweets on a warehouse wall at the Scottish distillery, tweeting photos and videos of the projections back to the fans. Later this year the company will live stream a celebration of its 200th anniversary.

And Maker's Mark engaged with the Reddit community during the 2014 Kentucky Derby, inviting users to create bourbon-inspired horse names. Instead of trying to push brand content to the community by way of conventional banner ads, Maker's hosted Reddit's first real-time home page takeover, updating ads and threads throughout the day to show the progression of the virtual race for a name. The discussion thread drew more than 1,000 comments, well past expectations.

But not everyone is ready to swim in the new social media streams.

"Like many industries, there's a divide between marketing strategies and the adoption of new technologies," says Josh Rubin, founder and editor-in-chief of Cool Hunting, a publication covering design, technology and culture. "I've seen a few brands experimenting with live streaming and alternative social media, but others are slower to adopt. Perhaps they're waiting to see what will deliver a guaranteed engagement before jumping in."

Among those willing to give the new tech a go is The Macallan. Earlier this year, Rubin co-hosted (with brand ambassador Craig Bridger) the scotch producer's first live streamed tasting to the company's Twitter followers.

Bartenders, often already comfortable with using social media, also are a built-in asset for the liquor industry.

In a mocktail-cocktail mashup, juice company Bolthouse Farms teamed with bartenders in Los Angeles for a summer series of cocktail sessions streamed live on the video apps Periscope and Meerkat. Playing into the Twitter hashtag "Thirsty Thursdays," the sessions were run on Thursdays in June and July, engaging hundreds of people who watched the bartenders create alcoholic and non-alcoholic cocktails.

"There was no script. There was no advertising message. It was just all raw, honest and real," says Pamela Naumes, senior director of brand engagement for Bolthouse Farms.

Based on the success of the cocktail series, the company is thinking about trying more live streaming experiments.

Taste Test: Our Guide to the Best Products at the Supermarket


Bolthouse Farms Veggie Snackers in Carrot Meets Ranch Our panel fell in love with this fun snack (you tear open the corner and shake ranch seasoning over the carrots). The flavor is fresh, giving the carrots a zesty quality that quells your urge for junk food in only 25 calories per serving.




Jeff Dunn has mastered the art of tapping into consumer desires.

Early in his career, the product he made customers want was—in his own words—"sugar water in an attractive glass bottle." He spent two decades at Coca-Cola, rising through the ranks to eventually become president of North American operations.

Then, one day, Dunn’s conscience kicked in: he recognized he was contributing to the obesity epidemic, cultivating children’s taste for sweet foods and generally making America an unhealthy place. But it also occurred to him that the very same skills that had allowed him to effectively sell cans of Coke would allow him to market healthy food in creative new ways. So in 2009, he gladly accepted the opportunity to become president and CEO of Bolthouse Farms, a 100-year-old family business in Bakersfield, California, that grows a billion pounds of carrots a year.

Watch (And Talk To) Your Favorite Bartenders, No Barstool Required


A new summer livestream series will feature Josh Goldman, Matthew Biancaniello and others

This world we are living in. While you used to have to sidle up to the bar and bear a backless stool if you wanted to schmooze with your favorite bartender, now you can just flip on your device. Starting today (at 3:30 p.m.), juice company Bolthouse Farms will be launching a new summer cocktail series on Periscope and Meerkat, featuring some of L.A.’s biggest behind-the-bar stars.

First up will be Josh Goldman (Belcampo Meat Co., Soigné Group), who will be making two root-vegetable juice drinks: the Borscht Belt and a mocktail called the Fozzie Bear. He’ll also be sharing his best bar stories and fielding questions from the audience, meaning you if you’re game.

The series will continue throughout the summer---future hosts will include Vincenzo Marianella (Copa D’Oro, The Independence), Karen Grill (Sassafrass), and bar chef Matthew Biancaniello. More will soon be announced.

Here's the line up for the rest of June:

6/11: Vincenzo Marianella

6/18: Karen Grill

6/25: Joseph Brooke

You can catch the summer cocktail series today and every Thursday at 3:30 via Periscope or Meerkat (@BolthouseFarms). Recipes will be available on @BolthouseFarms social media channels following each livestream.

Bolthouse Farms Targets Big Growth


As Bolthouse Farms president Jeff Dunn breaks in his role leading the new Packaged Fresh division at Campbell Soup Co., the fresh carrot business remains Bolthouse’s core.

But whether in fresh carrots or elsewhere in the produce aisle or store, value-added is the company’s key to growth.

Dunn and Todd Putman, Bolthouse’s chief commercial officer, see those opportunities as substantial. In an interview with The Packer, they outlined the path ahead.

In January, Campbell Soup — which acquired Bolthouse Farms in 2012 — aligned its fresh, baking and shelf stable businesses in three new divisions. Bolthouse is the flagship for Packaged Fresh, which includes Campbell’s fresh soup business.

“The challenge is really to scale up our fresh business and make it a part of how people see Campbell,” Dunn said. “We’re about $1 billion out of $8 billion in sales for them, but the highest growth. We see a big sightline to try to double our business over five to seven years.”

“A lot of the innovation is focused on categories we’ve been in — carrots, beverage and dressings — but we see potential acquisitions as a way to keep growing our business,” he said.

Much as before, the carrot grower-shipper is opening new business avenues in those established categories.

In April the beverage offering is expanding with the introduction of 1915, a premium line of five organic, cold-pressed juices that Putman calls “fruits and vegetables in a bottle.”

In April, Bolthouse Farms is introducing 1915, a premium line of five organic, cold-pressed juices that chief commercial officer Todd Putman calls “fruits and vegetables in a bottle.” Distribution will be limited initially and build throughout the year.

In foodservice, New York City public schools plan to start serving Bolthouse’s Kids Veggie Snackers — baby carrots with chili and lime or other seasonings — on lunch lines in the fall after a trial in vending machines.

Bolthouse is still weighing where the other shoe — acquisitions — will drop.

“There are a lot of $15 million to $100 million businesses in spaces we find interesting for fresh,” Dunn said. “We see opportunity for continued acquisitions. But we’re trying to be more value-added than straight commodity. These will be businesses that have had success innovating or that we think we can leverage to become more innovative.”

The company sees value-added as broader than bagged salads, fresh-cut and beverage. The fresh soup business — much of it private label in grocery delis — Putman describes as “just another version of produce.”

“If we can get more fruits and vegetables into more mouths more often, that’s how we enter a category,” he said. “We’re very produce-centric, but we think we can move out from produce.”

“What we’re looking at could be deli-facing businesses or potentially, over time, dairy,” Dunn said. “The question is how to put fresh plus convenient together with innovative marketing and packaging, so you can do what bagged salads and beverages have done in creating higher-value products.”

“For a lot of people today, cooking is compiling,” he said. “Businesses like Blue Apron are shipping direct to the consumer with everything pre-cut and ready to cook. Value-added may be less about the packaging than how you put things together to create meals. Retailers are starting to do that.”

For all of its forays in beverage, salad dressing and fresh soup, Bolthouse’s biggest business and its priority remains fresh carrots. Growth possibilities exist there, too.

“The best ways to grow the commodity business are what we’ve partnered with (Produce Marketing Association) on,” said Dunn, a PMA board member and a leader of the Sesame Street Eat Brighter! campaign. “The launches of FNV and Sesame Street drive basic demand for fresh fruits and vegetables using more contemporary marketing and imagery, which the center-of-store guys have taken advantage of for a long time.”

Bolthouse gained fame and notoriety for its own nontraditional marketing, the Eat ‘Em Like Junk Food baby carrot branding campaign launched in 2010. It’s gone but not forgotten.

“That campaign is the grandfather of everything we do today,” Putman said. “It established a corridor for us to think about produce broadly, not just carrots.”

“Because we couldn’t get the broader carrot industry to participate financially, it was a tough thing to make work,” Dunn said. “If you’re spending all of the money to build demand and you’re capturing less than half of the business, the economics are just impossible.”

But insights gleaned from consumers during Eat ‘Em Like Junk Food inspired such ideas as chili and lime seasoned baby carrots.

Dunn, who once presided over The Coca-Cola Co.’s North America and Latin America business, is known for taking marketing cues from junk food and consumer packaged goods. It’s a direction he still favors.

“Absolutely, you can take the same marketing strategies and tactics and apply them to commodities and how the produce aisle is merchandised,” he said. “Don’t over CPG-ize it. You don’t want to make it feel like stack ‘em high, let ‘em fly. But you do want to create excitement, interest and engagement. That can happen a little more in produce than it does today. Retailers are figuring out how to create retail theater.”

“If you’re not marketing to customers and consumers you’re going backwards because everybody else is," Dunn said. “You’re fighting for share of stomach, share of wallet and share of mind ultimately. That’s the best way to build demand.”

A show business approach has limits as a way to move bulk vegetables or fruit, according to Dunn, but the rewards for innovative marketing of fresh produce are too great not to take risks.

“We’re making some progress in building basic demand, but there needs to be a lot more,” he said. “If people just ate what they’re supposed to in daily servings of fruits and vegetables, the industry would be three times bigger than it is today. It’s the biggest single business opportunity I’ve ever seen. The stores would need to be half produce. That’s a pretty compelling vision for what’s possible, but I don’t think we’re going to get there just by telling people to eat their vegetables.”

Can a Campaign for Healthy Food Porn Make Us Eat Better?


Can alluring pictures of healthy foods on social media make you crave roasted carrots and heirloom beets? At least one company seems to think so. According to Bolthouse Farms, maker of baby carrots and juices, 1.7 million pictures of food are posted on the Internet daily, but only a third of them feature fruits or vegetables (we’ll take some of the blame for posting more than our fair share). They want to change that using social media.

Scientists have proven that looking at photos of food makes us want to eat it, so with that in mind, Bolthouse is bringing the full force of social media to bear with the #urwhatupost campaign. It encourages Instagramers and tweeters to post pictures of bright string bean salads, roasted Brussels sprouts, and juicy, ripe berries. They even created the Food Porn Index to track the campaign’s success. The end goal is to make healthy food more appealing and get consumers eating more of it.

We’re all for a viral campaign for healthier eating. But every once in a while we still need a shot of a poutine burger to get us through the day.

Voluptuous Veg: Can Food Porn Seed Lust For Healthy Eating?


Sorry to be so risqué, but beautiful photos of tempting foods can make our mouths water.

Think molten spoonfuls of chocolate, voluptuous layer cake or melted cheese oozing from a perfectly grilled croque monsieur.

We're awash in these types of food porn images. But, by comparison, do pictures of Brussels sprouts or beets get as much love online?

Nope. According to Bolthouse Farms, which markets baby carrots and fresh juices, of the more than 1.7 million food images posted daily, only about one-third are of fruits and vegetables.

As part of a broad campaign aimed at shifting this balance — and increasing the marketing and appeal of fruits and vegetables — Bolthouse Farms is encouraging people to post images of their healthy fare. The #urwhatupost and #foodporn hastags have turned up beautiful images of more nutritious meals.

Thick layers of frosting and splurge sandwiches still outnumber the crunchier, more responsible food photos. Still, this healthy #foodporn looks pretty tasty.

Make Not Bake Finally Comes To A School Near You


Are you a foodie?

If you haven't trained your taste buds to crave only a narrow definition of tasty, and are willing to take forays into the world of undefined flavors, and can convince your kids to come with you on the journey to taste flavors made with good things that infuse the body with lasting goodness, then say this:

"I pledge to be a foodie, adventurous and brave, keep my tastebuds curious, no matter what I crave. Try new exciting foods from the East, West, North and South, keep an open mind, and of course, an open mouth." -- The foodie Pledge from the children's book The Foodie Club.

Last week American children were introduced to a cool new idea -- the UnBake Sale.

The traditional Bake Sale has long been a cornerstone of schools. As early as Pre-K and as late as Senior year in high school when the class field trip needs to be funded, we bake for sale. From early childhood when kids begin to learn the building blocks of their core beliefs, through high school when teens question everything, the one constant message is that promoting and eating sugary snacks for fun is a way of life. But should it be?

In 2014 the CDC announced its most recent findings showing an almost 20 percent obesity rate among American teens. Twelve percent of toddlers aged 2-5 were found to be within the boundaries of obesity, while nearly 70 percent of adults were overweight and more than third obese. Alarmingly, It's about time we scrutinized our snack culture.

"A common myth is that children will outgrow their excess weight. Not true!" says Dr. Adrienne Youdim, formerly with Cedars Sinai Department of Nutrition and now in private practice. "Weight loss is hard. Our bodies have many mechanisms that work to circumvent successful weight loss. So the number one risk factor for becoming an obese adult is being an overweight child."

Still, the bake sale persists, followed by a sugary drink and packaged snack at home before dinner.

Bolthouse Farms, a local vertically integrated farm with a mission to "make fruit and veggie snacking irresistibly fun, one bite at a time", has launched an UnBake Sale initiative and is challenging 100 schools across America to be the first to take the UnBake Sale pledge.

am lucky enough to live in a district where our Elementary school was the first to showcase an UnBake Sale. For an entire week we highlighted healthy eating habits and good food choices for kids, with speakers ranging from Olympic athletes to authors and media personalities on the subject of health. We brought in doctors to tell the kids about calories and food labels, and yes, even obesity. We did fun skits, had a massive Hula Hoop contest, showcased gardening and the joy of growing your own food, and talked about how the longer the shelf life, the shorter yours.

Dr. Kathy Magliato, Cardiothoracic surgeon and pioneering woman in the field of heart health, gave us a two-fer by motivating kids to aim high and imploring them to eat well. She said "unlike cancer, heart disease is preventable and yet it remains the #1 killer of men and women in the US." Prevention, she cautioned, starts at a young age with modeling a healthy lifestyle for our children and talking about heart healthy habits such as eating well and exercising regularly. "It starts here," she said "with education and awareness about risk factors and healthy choices."

Parents agreed. "Making the topic of healthy choices the theme of an entire week at school was a great decision", gushed one mom, while others applauded the roster of guests and the advent of the UnBake Sale which was revealed after school to delighted students lining up at an inviting booth featuring 'fruits and vegetables disguised as snacks'. "As a parent, I understand that it's not enough to tell kids that fruits and veggies are healthy - you have to capture their imagination," says Suzanne Saltzman Ginestro, Chief Marketing Officer at Bolthouse Farms. And that they did. With apples and grapes cobbled together to look like turtles and raspberries and blueberries strung along to look like caterpillars, bananas and strawberries disguised as bunnies, the kids couldn't get enough while the parents couldn't stop smiling. There were no quarrels about, "only one" or the common admonishment of choosing between a cookie or a cupcake. Parents mingled as kids snacked and all contemplated a new way of making, not baking, snacks.

Strawberry Aliens, friends with Green Apple Turtles

School parent and researcher on population health, Dr. Susann Rohwedder, observed that "while many factors have been contributing to the increasing weight among our American population, one important factor is the ready availability of sweets, candy, juices and sodas in our daily lives." In truth, many parents try to teach their children healthy choices at home, but what happens at school is crucial. "This is the place where our children spend a large part of their day and as parents we would like to know that the school environment and the teachers are active partners in teaching children healthy choices," Rohwedder adds.

The UnBake Sale initiative was created in response to the Smart Snacks in Schools standards. These are science-based nutrition standards for snack foods and beverages sold to children at school during the school day. The standards, required by the Healthy, Hunger-Free Kids Act of 2010, "will allow schools to offer healthier snack foods to children, while limiting junk food." The USDA's Smart Snacks in Schools took effect in July 2014, and the regulation impacts all food and drink sold during the school day, including bake sales. "We are excited to launch the UnBake Sale initiative to help schools, and parents, reimagine the traditional bake sale," said Saltzman.

And reimagine we did for a week in Southern California, by the shores of the Pacific, where fruit grows ripe under the constant sun and nixing the Bake Sale in favor of the UnBake Sale should just be a natural progression of our evolution as parents.

I for one, hope this catches on.

Bake Sales Are Out, Healthier School Fundraisers Are In


WASHINGTON (AP) — When it comes to school fundraisers, bake sale tables loaded with sugary goodies are out. Fun runs, auctions and sales of healthier treats are in.

Government rules requiring many schools to hold more nutritious fundraisers, along with a trend toward healthier eating in schools, could mean trouble for the long-beloved bake sale. In response, schools are selling everything from fruit to kid-friendly shoelaces.

States can exempt themselves from the rules, so not every school is getting rid of sweet treats. But many schools say they have been successful in ditching the unhealthier models.

In Dallas, physical education teacher Sharon Foster says her school, James Bowie Elementary, stopped selling chocolate bars and started selling Y-Ties — elastic shoelaces that don't have to be tied. Parent Susan Fox Pinkowitz said she helped her children's elementary school, University Park Elementary in Denver, move from a candy-filled annual carnival to a fun run and carnival that offers apples and protein nut bars. She said the new fundraiser brings in as much as $12,000 annually, three or four times the amount raised by the old event.

Not everyone is on board. Missy Latham, a parent in Greenville, South Carolina, says bake sales are a profitable part of the "spirit week" celebrations in her district. "It's kind of absurd that one week a year you couldn't sell something like that without the government mandating that it's OK," Latham said.

The Agriculture Department rules, which kicked in last summer, require all foods sold on school campuses during the school day to meet certain nutrition standards. The rules include fundraisers, if states don't exempt themselves. Fewer than half of states have used the exemptions, according to the National Association of State Boards of Education.

The new rules mean fewer brownies, pizza and doughnuts being sold in hallways to pay for school activities. The idea is to prevent frequent junk-food fundraisers that fill kids up and divert them — and their dollars — from healthier foods in the cafeteria and elsewhere in school.

Kristen Amundson, the association's director, says the group has been asking state boards to give careful thought to whether they need exemptions. "Do you really want a bake sale every day, 180 days a year?" Amundson said. "Maybe, but probably not."

Congress passed the school food standards in 2010, and they are part of a larger government effort championed by first lady Michelle Obama. Agriculture Secretary Tom Vilsack said when the bill was passed that he would allow the exemptions for fundraisers, leaving that issue up to the states. The rules say the exemptions should allow "infrequent" fundraisers, but USDA did not define infrequent.

In all, 22 states have created exemptions for fundraisers, according to the state education boards group. Last summer, Georgia decided that each school could have 30 fundraisers a year that don't meet the nutrition standards, and that each of those fundraisers could last at least three days. Officials there said the federal rules were overreach.

In Oklahoma, a group of students from Edmond North High School brought cookies to a meeting with the state school board, where they told officials they make more than $40,000 a year from food sales for their charity drives, according to junior Rachel Funderburk. The board listened and allowed 30 fundraisers per semester per school in the state.

Last week, Arizona Superintendent of Public Instruction Diane Douglas said the state would move to exempt fundraisers after she heard that a school couldn't sell snow cones. "The thought that a federal bureaucrat knows better than parents what they can feed their own families is condescending and reprehensible," Douglas said.

The federal rules don't apply to food that is intended to be consumed at home or outside of school — so kids can still sell fundraiser mainstays like frozen pizza, frozen cookie dough and chocolate bars. USDA recently issued a guidance that clarified that sales of treats like Girl Scout Cookies are still allowed, but it encouraged delivering the foods late in the day, when parents can take them home.

In Klamath Falls, Oregon, elementary school principal Tony Swan says most parents are pleased that annual activity-a-thons have replaced chocolate bar sales. Kids had to lug heavy loads of chocolate around, and some kids even ate the product, costing precious dollars.

Companies that sell to schools are adjusting. Krispy Kreme spokeswoman Lafeea Watson says the company is testing sales of other items beyond doughnuts, including vouchers for local stores, coffee and collectibles with the company's insignia.

California-based Bolthouse Farms is advertising its fruit and vegetable snack products by giving some schools money and recipes for healthier fundraisers — including apples made into turtle shapes and skewers of berries made to look like magic wands.

"This gives people a vision of what's possible instead of just fighting these rules," said Jeff Dunn, the company's CEO

Clever Produce Snacks Can Turn A School Bake Sale Into An UnBake Sale


Many a parent has quietly — or not so quietly — bemoaned the school bake sale. There's the baking or the buying, for starters, and then the kids scarf down doughnuts or cupcakes that are not the most healthful snacks..

Now a produce company hopes to turn the school bake sale on its sugary head, replacing it with fruits and vegetables done up like Eric Carle grape-and-tomato caterpillars, strawberry aliens with berry antennae and pepper boats filled with hummus.

New federal nutrition guidelines, including calorie counts and ingredient requirements, on snacks sold at schools have prompted some parents to worry that they won't be able to make the kind of snacks that would help pay for programs that are not funded through taxes. Bolthouse Farms, based in the San Joaquin Valley, came up with the UnBake Sales program in response to those guidelines. Schools can go to for recipes and suggestions about holding their own sales to raise funds.

Selling things at school, of course, is not going away.

"It's an American tradition. The fifth grade needs to go to Sacramento. This is how you raise the money," said Joyce Wong Kup, co-chair of the booster club at Marquez Elementary, a charter school in the Pacific Palisades with about 540 students.

If the reaction by Marquez students last week was any indication, an UnBake Sale can succeed. Kids streaming out of school one day last week made a beeline for a stand offering clever produce snacks — all free for the demonstration.

John Taylor, who meets his grandchildren after school, said he routinely refuses to let them patronize bake sales. But the UnBake Sale? "I would support it. I would probably pay to have it stocked. … If you eliminate anything but the healthy stuff, they will eat something."

Kup's 5-year-old daughter, Luna, chose the apple turtle, which she declared to be yummy. She also said she thinks all her friends will find the UnBake Sale offerings "cool."

"I think it's fantastic. It's really a struggle to get most kids to eat healthier food," said Rachel Burch. Her daughter, 9-year-old Elena Roby, agreed: "I think it's pretty cool because it's better for you."

Bolthouse plans to provide 100 schools around the country with starter kits, hoping to inspire other schools to follow.

Kup said she'd like to see creative fruit and vegetable snacks replace the cupcakes that regularly are brought to classes for birthdays. "How cool would that be?"

Is it Time to Unbake The School Bake Sale?


I can’t even remember the last time I stepped into a bakery.

Creating cakes, cookies, and pies at home always brought me back to my childhood when I baked with my grandmother. Baking with and for my own children helped to fuel their interest in healthy, delicious dishes. These baked goods were regarded as special treats that they understood weren’t meant to replace a meal or be consumed in excessive portion sizes. The challenge for me, however, was putting together a baked good that not only tasted good, but was also good for them.

Unfortunately, when it came to bake sales in their schools, health was never on the menu. Brownies, chocolate chip cookies, candies, and other sugary snacks were the most popular and often the only items offered. Until now.

The Smart Snacks in School guidelines required under the Healthy, Hunger-Free Kids Act of 2010, allows schools to offer healthier snack foods to children, while limiting junk food that is sold during the school day. Within the detailed list of criteria of what can and cannot be sold, standards include foods that are “whole grain-rich” grain products or those that have as the first ingredient a fruit, a vegetable, a dairy product, or a protein food. Yet when it comes to fundraisers, you’ll find, “The standards provide a special exemption for infrequent fundraisers that do not meet the nutrition standards.” Moreover, “State agencies may determine the frequency with which fundraising activities take place that allow the sale of food and beverage items” that do not meet those standards. This means that the items sold at these events may be up to the individual state and school specifications.

As parents and those involved in organizing such events, we shouldn’t assume that the only snacks that would attract kids and dollars are those that are laden with sugar, fat, and empty calories or those that resemble the pastries that we grew up eating. (I’ll admit that I was an honorary member of Ring Ding, Yodel, and Twinkie Club but I cancelled that membership long ago; the health cost of the membership were too high!)

The new guidelines could welcome exciting and fun food choices. Fundraisers and bake sales may just need a makeover…or perhaps a bakeover. Even food companies are getting in on the act: Bolthouse Farms, a company that sells fruit and vegetable juices and dressings, launched a Unbake initiative to help schools, parents, and kids put their best food forward through creative snacks highlighting fruits and vegetables along with downloadable tools and do-it-yourself instructions that parents and kids can craft together at home.

Unbaked doesn’t have to mean unliked…you’ll be surprised at how these fun snacks will bring smiles to your kids’ faces while fueling their growing bodies. You can jump on the “unbake” bandwagon at school — and at home! — with these simple tricks:

  • Make smart swaps. If you enjoy baking with your kids try swapping out the less healthy ingredients and replace them with better choices. For example, sub in one part mashed avocado or an equal amount of extra light olive oil for butter in most recipes.

  • Get creative with presentation. Make kabobs including your kids’ favorite fruits or veggies. Dip fruit into vanilla or flavored Greek yogurt or dip veggies into hummus or salsa.

  • Give baked goods a boost. Boost value of baked goods by using whole wheat pastry flour in place of white, all-purpose types. Enhance fiber and protein by adding nuts (if allowed in your school) and seeds.

  • Add water to the menu. If permitted, sell water bottles along with snacks to help kids healthfully hydrate. It’s a great way to make money for your school and a lesson in choosing the best beverage.

  • Get kids involved. Most importantly, include your kids in the process of shopping, cooking, or assembling and presenting snack ideas. The more they are involved, the greater chance they will eat and enjoy their own creations.

What’s your favorite way to makeover school snacks?

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