click image to zoomPamela RiemenschneiderConsumers are looking for a healthful boost when they hit the greens in your department. What are you doing to reinforce their "superfood" status? It’s mid-winter. Local produce is in the doldrums and spring favorites are a ways away.
Google “kale” and you’ll find websites calling it “one of the healthiest vegetables around” and “the queen of greens.” The Chicago Sun-Times in January published an online article saying “kale is the new bacon,” and Bon Appetit named a Brooklyn, N.Y., restaurant’s kale salad its “2012 Life-Altering Dish of the Year.”
If you don’t have kale or other “power greens” in your produce department yet, it’s definitely time.
Consumers like kale not just for its nutritional content (including calcium and vitamins A, C and K), but also for its flavor.
“As with everything, flavor is first,” says Samantha Cabaluna, director of communications for Earthbound Farm, San Juan Bautista, Calif. “If it doesn’t taste great, people aren’t going to embrace it.”
Earthbound last year introduced its organic Power Greens blend of baby kale, baby red and green chards and baby spinach. The blend is available in a 5-ounce zip-top clamshell, a 9-ounce bag and an and 11-ounce clamshell, Cabaluna says.
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Power Greens was exciting enough to generate unsolicited praise on Facebook and Twitter from consumers who raved about the blend’s flavor and nutritional content, Cabaluna says.
Another way to add interest to the value-added set is Earthbound’s new organic Zen Blend, which is available in a 5-ounce zip-top clamshell. Cabaluna says the blend contains baby kale, red pak choi, red mizuna, komatsuna and baby spinach, making it “on trend” in three ways. It has Asian-style flavors, it offers good nutrition, and it is organic.