Margaret Malochleb

Margaret Malochleb

NUDE Bars

NUDE Bars combine reishi mushrooms with selected herbs to create a delectable chocolate bar with fruit notes and hints of cool spices.

Veggiecraft Farms Cauliflower pastas

Cauliflower pastas from Veggiecraft Farms are made with three ingredients and deliver a full serving of veggies along with 14 grams of protein.

Eat Smart Vineyard Salad kits

Salad kits from the Eat Smart Vineyard Collection pair O Olive Oil & Vinegar dressings with refreshing greens and a variety of delicious toppings.

Mushroom-enhanced chocolate
Recognizing the potential power of reishi mushrooms, NUDE Chocolate has introduced NUDE Bars, which combine reishi mushrooms with selected herbs and high-quality dark chocolate to make a luxury, healthy snack.

According to the company, reishi mushrooms are used globally for benefits thought to include boosting immunity, balancing hormones, reducing inflammation, and improving the function of vital organs. Each bar is made from a 70% dark chocolate cacao blend from Peru and Ecuador, along with notes of ripe yellow fruits and hints of cool spices.

NUDE Bars are available in three versions: MIND, which features blueberry, hibiscus, and a reishi herbal super blend; BODY, created with strawberry, rose, and a reishi herbal super blend; and SOUL, made with lavender, raspberries, and a reishi herbal super blend.

“Dark chocolate on its own is a natural treat containing antioxidants. By fusing this with a carefully selected blend of herbs, we have created a superfood product that we hope will promote health and happiness,” says founder Matthew Postlethwaite.

NUDE bars are dairy-free, gluten-free, vegan, non-GM, and Kosher Certified and can be found online and at selected retailers for a suggested retail price of $10.


Three-ingredient, plant-based pasta
Veggiecraft Farms
is bucking pasta trends with its gluten-free cauliflower penne and spaghetti pastas, master-crafted with just three ethically sourced ingredients—lentil flour, cauliflower flour, and pea flour—to deliver a full serving of veggies.

“Veggiecraft Farms is finally bringing great-tasting pasta back into the lives of ingredient and gluten-conscious consumers,” notes Oliver Bogner, founder and CEO. “With nearly 25% of Americans opting for gluten-free or plant-based diets, we wanted to address a big gap in the market for a gluten-free pasta that tastes like traditional pasta. Parents can also rejoice; we are offering an easy, no-fuss way of getting kids to eat vegetables.”

With 14 grams of protein and 0 grams of total fat, the pastas are vegan, kosher, certified gluten-free, and Non-GMO Project Verified. They can be found online and at select retail outlets for a suggested retail price of $18 for four boxes.


Salad kits pair artisan dressings and refreshing greens
Curation Foods
has brought together two of its brands, Eat Smart and O Olive Oil & Vinegar, to create the Eat Smart Vineyard Collection of salad kits, which pairs O Olive Oil & Vinegar dressings from California wine country with refreshing greens and delicious toppings.

California Champagne Caesar features a vinaigrette dressing blended with garlic, anchovy, and lemon. The dressing complements crisp romaine, shredded Parmesan, and multigrain croutons.

California Basil Balsamic features a tangy vinaigrette dressing blended with basil leaves, garlic, black pepper, and honey—and paired with feta cheese, flatbread strips, crisp romaine, shredded carrots, and radicchio.

Eat Smart knows the world of vegetables and how to deliver fresh vegetable products to consumers across North America in smarter ways,” says Ilya Sokolov, vice president of marketing for Curation Foods. “O Olive Oil & Vinegar products offer a simple and surprising ingredient that make everyday food taste extraordinary and give home chefs a fun and easy way to elevate their meals into a culinary experience.”

The Eat Smart Vineyard Collection can be found at retailers nationwide for a suggested retail price of $5.99.

About the Author

Margaret Malochleb, Associate Editor, produces content for the News, New Products, Books, and IFT World departments and researches and writes feature articles on a variety of topics.
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Margaret Malochleb

In This Article

  1. Food Product Development