If the feedback at the Summer Fancy Foods Show is any indication, Giorgio Foods has hit on a winning idea with Savory Wild Portabella Jerky.
The show, June 30-July 2 in New York City, brought retailers looking for something new to Giorgio’s booth, said Brian Loiseau, senior vice president of sales, business development and R&D.
“Wildly successful,” Loiseau said July 2, describing the interest for the jerky at the show.
The product, which comes in three flavors, hits upon several trends, he said:
- The jerky category
- Vegetarian/vegan food
- Plant-based protein snacks
The 2-ounce portabella jerky is available in Roasted Garlic & Black Pepper, Sweet Balsamic & Golden Fig, and Sesame, Ginger & Korean Chili. Each contains at least a half-pound of mushrooms (pre-dehydration), and they are marinated and dried. They have a shelf life of 12 months, according to a news release.
Loiseau said the jerky is being tested in numerous markets.
“We’re testing it with multiple partners right now,” he said. “The hard focus is in the natural foods channels, which is a new business for us, getting into that world.”
The product is also being marketed in traditional formats as well.
They are stocked in the produce section, but Loiseau said the better-for-you snack areas and near checkouts are also possible areas of display.
The company, which developed the recipes and is producing the portabella jerky in-house, is ramping up production as distribution grows. A foodservice bulk pack is also being developed, Loiseau said.
“It’s about finding the right shopper, but it’s not right for every retail type,” he said.
As someone who’s worked for the Hershey Co. for more than 15 years, Loiseau said he understands consumers’ preferences, and working with them while developing the jerky has brought positive feedback on the product.
The jerky comes on the heels of Giorgio’s Blendabella products, which are chopped portabellas and spices that come in jars in three varieties: Coconut Thai, Rustic Tuscan and Zesty Mexican.
“We’re really intent on creating new ways for bringing mushrooms to our customers,” Loiseau said.