Food Business News - March 22, 2016 - (Page 14)

What's popping at Angie's Boomchickapop ANAHEIM, CALIF. - The ready-to-eat popcorn category has exploded in recent years, posting double-digit growth led by small startup brands such as Angie's Boomchickapop. The mom-and-pop popcorn business, based in North Mankato, Minn., came in ahead of such established brands as Cracker Jack, Crunch 'n Munch and Orville Redenbacher's Poppycock with $40.1 million in U.S. multi-outlet sales in the year ended Feb. 22, 2015, according to Information Resources, Inc. "Our expansion in the last three years has been explosive, and we are just trying to keep up right now," said Angie Bastian, co-founder of Angie's Boomchickapop. At Natural Products Expo West, held March 10-13 in Anaheim., Angie's Boomchickapop debuted a sweet barbecue variety of ready-to-eat popcorn, featuring smoked paprika, onions, garlic, sea salt and maple sugar. Like the brand's other varieties, which include white cheddar, salted caramel and sea salt and vinegar, the new flavor is gluten-free and Non-GMO Project verified. The business initially began as a kettle corn company in the Bastian family's garage in 2001. Ms. Bastian and her husband, Dan, peddled homemade kettle corn in a few local stores and at events. "By 2012, we said, 'We are much more than kettle corn,' so we did some work in launching a brand that we could expand and move beyond kettle corn, so that's when we launched Boomchickapop with our sea salt popcorn," Ms. Bastian said. "And in four months, that popcorn became our No. 1 selling s.k.u.... So we took a look at it, and we started converting Clean Living Never Tasted This Tender Ingredients from The Amazing PlumTM by Sunsweet® offer an innovative natural alternative to synthetic ingredients. Our delicious dried plums not only enhance the natural flavor and texture of protein, they're an all natural replacement for phosphates. If that isn't enough, ingredients from The Amazing Plum add moisture and help protein retain its natural color, making dried plums one little superstar of an ingredient. And all natural and all delicious means you'll have a better product, a cleaner label and a happier customer. 14 FOODBUSINESS NEWS ® S U N S W E E T I N G R E D I March E N T22,S 2016 . C O M

Table of Contents for the Digital Edition of Food Business News - March 22, 2016

Food Business News - March 22, 2016
Chipotle continues to struggle
G.M.O. labeling: Back to the drawing board?
Dairy Business News - Picking the right fruits, nuts and seeds
Table of Contents
Web Contents
Editorial - Food industry faces challenges as obesity rate rises
General Mills invests in organic cottage cheese maker
Natural Products Expo West - When big companies buy small brands
Alexia Foods homes in on hot potato trends
What’s popping at Angie’s Boomchickapop
Four trends driving growth in organic
Kraft Heinz impressing investors
Wal-Mart revamping fresh food strategy
Target focused on the fundamentals of fresh
Science, safety and seaweed
Market Insight - Wheat, corn, soybeans: Which one will lead?
Flavor Trends - Beyond sriracha
Ingredient Innovations - Reducing the ‘ates’ in meat applications
New Food Products
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 362 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 22, 2016