Members in the News: Mary’s Gone Crackers, Trinity Fruit, Matriark Foods
Specialty Food Association members have been highlighted in various news outlets for their impact on the industry. Mary’s Gone Crackers, Trinity Fruit, Matriark Foods, and Renewal Mill are among those recently featured.
Food Business News reported how gluten-free cracker maker Mary’s Gone Crackers doubled its manufacturing capacity to more than 14.19 million pounds.
“We are thrilled to announce the successful completion of our operational improvement plan in order to ensure customers of optimal order fulfillment levels while adding capacity in support of Mary’s Gone Crackers' accelerated growth in 2024 and beyond,” said Michael Finete, Mary’s Gone Crackers CEO. “Additionally, new capabilities both inside and outside our facility will be instrumental in enabling us to meet both customer and consumer demands for a pipeline of category-innovating products.”
Jackie Nakashian, brand manager of Trinity Fruit, spoke with Deli Market News about the company’s success after attending the recent Specialty Food Association Winter Fancy Food Show.
“The response to our juice was amazing! It’s so nice to see consumers and retailers enjoy it,” said Nakashian. “We exhibited at WFFS to showcase our full line of premium, refrigerated juices made from fruit grown on Trinity Fruit’s family-owned farms.”
Other brands emphasizing waste mitigation attracted the interest of news outlets. Modern Farmer highlighted Matriark Foods and Renewal Mill for their upcycling efforts. Matriark Foods specializes in upcycled pasta sauces and broths and Renewal Mill makes upcycled baking mixes.
The Upcycled Food Association was also recognized for its contributions to the effort, as both makers are a part of UFA and SFA.
Renewal Mill co-founder Caroline Cotto and Matriark Foods founder Anna Hammond both discussed the growing interest in upcycled foods.
“For the first time, the majority of the world is able to witness the real effects of climate change around them and they are looking for ways to help,” said Cotto. “As more consumers look for sustainable foods in the marketplace, upcycled foods rise to meet that demand.”