Friday, June 25, 2010

We Rate Stuff

http://wrs.btastic.com/theme/wrs_logoG.png

Sabra Hummus
June 25, 2010
View Article

Hummus Review
Hummus is a delicious snack I only started to eat in the past few years, but I'm glad I did. It as an exquisite taste and there are a million different versions to try it in, like Supremely Spicy, Roasted Garlic, Sun Dried Tomato, and more. More on the other side.

Hummus was an entirely foreign concept to me a few years ago. I mean I'm 25% Persian so that's kind of ridiculous, but it pretty much also explains why I love it so damn much now. I first tried it at a hookah bar and was basically blown away. If you don't know what Hummus consists of, it's basically chick peas, or garbanzo beans, crushed up into a paste, with various spices and a bit of oil. It's simple to make at home for extremely cheap, and the price in stores isn't too bad. The best part is it's relatively healthy and a great substitute for when I'd otherwise be eating some type of meat.

Now, I've had multiple brands of hummus, store-bought, home-made, etc. Home-made hummus has the advantage of your ability to control the taste and healthiness of it, but for some reason I can never get it to taste as good as Sabra brand hummus. I don't know what they do, but it blows my taste buds away every time I eat it. In fact I'm eating it right now, and it has never tasted better. Sabra has tons of different flavors of hummus, too; for example, my favorites are Supremely Spicy (finely chopped up spanish peppers and spices), Roasted Garlic (finely chopped garlic), and Original. They have lots of exotic flavors like Jalapeño, Luscious Lemon, Chipotle, Hummus with Salsa (can't find it but dying to try it), Greek Olive, and more.

If you've never tasted hummus, it's thick and pasty like a bean dip or something. It's very savory with almost a smokey hint to it. It has an intense taste, which is great. I usually get a container of Sabra hummus and a six pack of Toufayan whole wheat pita bread and boom, there's basically two meals. You can dip whatever you want in it, too; when I get tired of dipping bread in it, I use tortilla chips and it's a whole different taste and textural experience. Hummus is basically a superfood; it's lightweight, relatively healthy, relatively cheap (about $5.28 for the hummus and pita bread where I get it), absolutely delicious, and comes in an enormous variety of flavors. And nobody does it better than Sabra.

Thursday, June 17, 2010

Vending Times

http://www.vendingtimes.com/Media/VendingTimes_logo_WEB.jpg

Sabra Launches Mediterranean Foods Ad Campaign

June 17, 2010
View Article

ASTORIA, NY -- Sabra Dipping Co. LLC, a joint venture between the Strauss Group and the Frito-Lay North America division of PepsiCo, is kicking off a nationwide multimedia advertising campaign to promote its wide variety of vegetarian spreads and dips.

Advertising Age reported that Sabra tested the campaign in five regional markets last year and, based on its success, has expanded it nationwide. Launched last week, it includes television commercials, websites, digital ads, and a presence in social media like Facebook and Twitter, along with other promotions and events.

The campaign proposes to rescue those "in need of a taste intervention" by getting them to try Sabra’s hummus (offered in 15 flavors), babaganoush, ratatouille, Turkish salad and more. Visitors to the campaign website, sabraintervention.com, can nominate family members and friends who need an intervention to help them "get out of a food rut." The website offers visitors the opportunity to enter a sweepstakes, offering a trip to Turkey as first prize.

The television commercials position Sabra as a delicious way to "taste the Mediterranean without leaving home." They're intended to promote the Sabra line to the growing ranks of Mediterranean-diet enthusiasts who already enjoy the vegetarian classics, and to introduce them to those unfamiliar with the time-honored staple dishes.

Ad Age said Sabra plans to spend "significantly" more on advertising this year than the estimated $3.3 million it spent last year.

The company opened a new $61 million manufacturing plant in Richmond, VA, last month. Plans call for moving all production to Richmond by September, and relocating company headquarters to the area.

All Sabra products are certified kosher, and all its hummus and eggplant items are pareve. They’re offered in a variety of formats including single-serve "grab-and-go packs."

http://www.vendingtimes.com/Media/DesignImageLibrary/Sabra_hummus.jpg

Wednesday, June 9, 2010

PR Newswire

PR Newswire Logo







PR Newswire
June 9, 2010
View Article

VIDEO from Synaptic Digital and Sabra: Sabra Dipping Company Launches a Nationwide Taste Intervention, Rescuing Millions from 'The Food Rut'

Sabra Dipping Company, the leading manufacturer of refrigerated flavored dips, is breaking through the mundane and inspiring millions of Americans to expand their food horizons. The integrated campaign will begin with TV advertising and a national promotion featuring individuals in need of a "taste intervention" allowing Americans to rescue those most deserving. The campaign and all integrated elements online and offline will launch by June 7th, 2010.

See video from Sabra at: http://inr.synapticdigital.com/Sabra_37415

"It happens to the best of us! We've all fallen into a food rut from time to time," said Mina Penna for Sabra Dipping Company. "We sometimes need a little help expanding our culinary horizons and Sabra's new campaign shows how easy it is to do this while providing powerful experiences with our brand."

The integrated campaign will reach millions of consumers through TV, website, online banners, publicity and social media elements.

Tuesday, June 8, 2010

Sabra Interactive News Release

Sabra Interactive News Release
Live: May 26, 2010
http://inr.stage.mediaseed.tv/Sabra_37381/

Sabra on the Air

WWBT-NBC RICHMOND-PETERSBURG, VA
MAY 27 2010 6:00AM ET
12 News Today
Nielsen Audience: 61,076

WRLH RICHMOND-PETERSBURG, VA
MAY 26 2010 10:00PM ET
Fox News at 10
Nielsen Audience: 67,061

SABRA DIPPING COMPANY HELD IT'S GRAND OPENING IN CHESTERFIELD COUNTY. THE COMPANY IS CREATING 260 NEW JOBS IN A NEW, ENVIRONMENTALLY FRIENDLY, FOOD MANUFACTURING PLANT. SABRA MAKES HUMMUS AND MEDITERRANEAN DIPS. THE COMPANY OUTGREW ITS PLANT IN QUEENS, NEW YORK. OFFICIALS SAY IT WAS VIRGINIA'S SKILLED WORKFORCE, SHORT DISTANCE TO A PORT, AND STATE AND LOCAL INCENTIVES THAT BROUGHT SABRA TO CHESTERFIELD. 100 WORKERS HAVE ALREADY BEEN HIRED, SABRA WILL HIRE 160 MORE BY SEPTEMBER, PRIMARILY TRAINED MACHINE OPERATORS, WHO WILL WORK IN ONE OF THREE DIFFERENT ROUND-THE-CLOCK SHIFTS. TO APPLY FOR A JOB, GO TO SABRA. COM, THE VIRGINIA EMPLOYMENT COMMISSION, OR ANY THE CAPITAL REGION WORKFORCE CENTER.

WRIC-ABC RICHMOND-PETERSBURG, VA
MAY 26 2010 6:00PM ET
8 News @ 6PM
Nielsen Audience: 44,463
MAY 26 2010 5:30PM ET
8 News at 530
Nielsen Audience: 29,448

260-JOBS ARE COMING TO CHESTERFIELD NOW THAT A NATIONAL SNACK DIP COMPANY HAS CUT THE RIBBON TO ITS NEW PLANT. NEW YORK-BASED "SABRA" MAKES PRODUCTS LIKE HUMMUS AND OTHER REFRIGERATED DIPS, THE COMPANY REPRESENTS ABOUT 40-PERCENT OF THAT MARKET. GOVERNOR BOB MCDONNELL WAS ON HAND TODAY TO WELCOME SABRA TO VIRGINIA. "THIS IS MORE TO ME THAN THE OPENING OF A PLANT THAT'S GOING TO CREATE HEALTHY FOOD, IT'S A CONTINUATION OF SOMETHING WE'VE WORKED ON FOR 15 YEARS." THE MANUFACTURING PLANT IS LOCATED OFF RUFFIN MILL ROAD.


WWBT-NBC RICHMOND-PETERSBURG, VA
MAY 26 2010 5:00PM ET
12 News at 5
Nielsen Audience: 66,483

SABRA DIPPING COMPANY, A FOOD MANUFACTURING PLANT, HELD ITS GRAND OPENING IN CHESTERFIELD COUNTY TODAY. THE COMPANY IS CREATING 260 NEW JOBS.
SABRA IS A FOOD MANUFACTURING PLANT THAT'S KNOWN FOR MAKING HUMMUS AND NOW THEY'RE GOING TO BE MAKING IT HERE IN THIS PLANT IN COLONIAL HEIGHTS THAT THEY HAVE BUILT TO BE ENVIRONMENTALLY FRIENDLY AND TO CREATE 260 JOBS. SABRA HAS ONLY BEEN MAKING HUMMUS IN MEDITERRANEAN DIPS SINCE 2007, BUT THE COMPANY ALREADY OUTGREW ITS PLANT IN QUEENS, NEW YORK. AFTER CONSIDERING OTHER SITES IN NORTH CAROLINA AND NEW JERSEY, VIRGINIA'S SKILLED WORKFORCE, SHORT DISTANCE TO THE PORT, AND INCENTIVES BROUGHT SABRA TO CHESTERFIELD. THERE WERE BOTH STATE AND LOCAL INCENTIVES INVOLVE HERE AS WELL AS FAST TRACKING THIS THROUGH THE PROCESS. THIS BUILDING WAS BUILT IN 13 MONTHS, WHICH IS A RECORD FOR A BUILDING OF THIS TYPE.
PRODUCTS ARE ALREADY BEING MADE BY 100 STAFFERS, POWERED FORWARD BY PARENT COMPANY PEPSICO AND ISRAELI FOOD MAKER STRAUSS. I SO LOOK FORWARD TO SEEING THIS COMPANY CONTINUE TO PROSPER AND GROW.


WTVR-CBS RICHMOND-PETERSBURG
MAY 26 2010 5:00PM ET
News 6 Live @ 5
Nielsen Audience: 46,518

ALSO IN CHESTERFIELD. SABRA DIPPING COMPANY OPENS ITS NEWEST HUMMUS PLANT. A RIBBON CUTTING WAS HELD AT THE PLANT NEAR COLONIAL HEIGHTS THIS MORNING. IT'S A 61-MILLION DOLLAR FACILITY THAT'S EXPECTED TO BRING 260 NEW JOBS TO THE AREA. THE WAVE OF NEW JOBS THIS FACTORY IS BRINGING TO CHESTERFIELD MAY NOT BE THE LAST. SABRA HAS ALSO EXPRESSED INTEREST IN MOVING ITS HEADQUARTERS FROM NEW YORK TO THE RICHMOND AREA.


WWBT-NBC RICHMOND-PETERSBURG, VA
MAY 26 2010 4:00PM ET
12 News First at 4
Nielsen Audience: 48,094

THE LID IS OFF A NEW MULTIMILLION-DOLLAR BUSINESS VENTURE BRINGING HUNDREDS OF JOBS TO CHESTERFIELD. AN INTERNATIONAL FOOD MANUFACTURING COMPANY WILL BE COOKING AND PACKAGING ITS PRODUCTS HERE IN CENTRAL VIRGINIA. YOU MAY ALREADY BE A CONSUMER OF HUMMUS MADE BY SABRA. AHEAD AT 5:00, HEATHER SULLIVAN TAKES US TO THE ENVIRONMENTALLY FRIENDLY LOCAL PLANT WHERE IT'LL BE MADE.


WWBT-NBC RICHMOND-PETERSBURG, VA
MAY 26 2010 12:00PM ET
12 News at Noon
Nielsen Audience: 33,741

MAY 26 2010 6:30AM ET
12 News Today 2
Nielsen Audience: 73,874

MAY 26 2010 5:00AM ET
12 News at 5
Nielsen Audience: 21,274

OPENING A NEW MANUFACTURING PLANT IN COLONIAL HEIGHTS TODAY. THE FOOD MANUFACTURING PLANT IS CREATE 260 NEW JOBS AND THE COMPANY SAYS IT'S GREEN MEANING IT WILL MINIMIZE ITS IMPACT ON THE COMMUNITY AND USE RENEWABLE RESOURCES. GOVERNOR MCDONNELL WILL BE THERE FOR THE RIBBON CUTTING.


WRIC-ABC RICHMOND-PETERSBURG, VA
MAY 26 2010 9:30AM ET
Showcase Richmond
Nielsen Audience: 23,408

NEW AT 9 A FOOD COMPANY WILL SOON OPEN A NEW PLANT IN CENTRAL VIRGINIA. AWE'RE TALKING ABOUT THE SNACK DIP COMPANY SABRA. THEY'RE KNOWN FOR THEIR HUMMUS. A RIBBON CUTTING IS TAKING PLACE HERE IN CHESTERFIELD COUNTY OFF PORT WALTHALL DRIVE. THE NEW YORK-BASED COMPANY MAKES A VARIETY OF REFRIGERATED DIPS AND SPREADS. THE NEW 61-MILLION DOLLAR MANUFACTURING PLANT IS EXPECTED TO EMPLOY ABOUT 260 PEOPLE. HUMMUS HAS MOVED BEYOND THE ETHNIC FOOD NICHE, FILLING SUPERMARKET REFRIGERATORS AND SHOWING UP ON RESTAURANT MENUS.


WSET-ABC ROANOKE-LYNCHBURG, VA
MAY 27 2010 6:00AM ET
ABC 13 News Good Morning VA
Nielsen Audience: 15,846

MAY 26 2010 11:00PM ET
ABC 13 News at 11
Nielsen Audience: 27,335

SNACK DIP COMPANY SABRA IS BRINGING 300 JOBS TO THE STATE. THEY HELD A RIBBON-CUTTING TODAY ON THEIR NEW MANUFACTURING PLANT. GOVERNOR MCDONNELL WAS THERE. THE PLANT WILL MAKE HUMMUS. THE COMPANY MAKES A RANGE OF REFRIGERATED DIPS AND SPREADS THAT ARE ALL KOSHER AND VEGETARIAN. THE NEW 70-MILLION DOLLAR CHESTERFIELD COUNTY PLANT TOOK 14 MONTHS TO BUILD.

Monday, June 7, 2010

Richmond BizSense

http://www.richmondbizsense.com/wp-content/themes/revolution_mag30v2/images/logo.gif


Sabra Spreads Out
June 7, 2010
View Article

http://www.richmondbizsense.com/images/sabra.jpg

Sabra Dipping Company made a splash in the area by investing $61 million in Chesterfield to build a new hummus factory in Chesterfield.

With its new facility in place the New York-based company, which is a joint venture between Frito-Lay and an Israeli food and beverage company, is ready to make a nationwide push for exposure.

According to a story in the New York Times that means ramping up its ad budget, embracing social media, going on a cross country tasting tour, and holding a contest.

The Sabra brand manager told the New York Times that they plan on significantly increasing last year’s ad spending of $3.3 million.

Sabra is also holding a contest called Sabra Taste Intervention that offers a first place trip to Turkey, with a second prize of a home dinner party prepared by the company’s in house chef. The premise is to nominate yourself or a friend who is stuck in a food rut, and needs more flavor in their life.

Sabra executives have said they plan on moving the company’s headquarters to Richmond from Queens, New York.

Sunday, June 6, 2010

The New York Times



The New York Times
June 6, 2010
View Article



THE economy has remade the Madison Avenue landscape in myriad ways, among them changing the types of products that are advertised frequently now compared with during the boom years.

In other words, Hummer, no; hummus, yes.

Shorthand, to be sure, but it encapsulates a major trend: Ads for glossy, big-ticket purchases like behemoth sport utilities have been supplanted in many instances by ads for prosaic, less expensive products like packaged foods.

Several food marketers increased ad spending markedly in the first quarter compared with the period a year ago, according to the Kantar Media research division of WPP. Among them were ConAgra Foods, up 22.9 percent; H. J. Heinz, up 45.2 percent; Hershey, up 81.2 percent; General Mills, up 15.5 percent; Kraft Foods, up 17.8 percent; and J. M. Smucker, up 12.4 percent.

Among the brands planning to spend more throughout 2010 is the Sabra line of refrigerated dips and spreads that includes more than a dozen varieties of, yes, hummus. Sabra is sold by the Sabra Dipping Company, a joint venture of the Strauss Group and the Frito-Lay North America division of PepsiCo.

Although the name of a soft drink predominates in the corporate brand, PepsiCo estimates that $10 billion of its annual revenue of $43.2 billion last year came from what it calls its “good-for-you portfolio” of products like Aquafina water, Near East couscous, Quaker Oats and Tropicana juices.

Among those products are smaller brands like Sabra, Naked juices, Smartfood snacks, Stacy’s pita chips and True North nuts.

PepsiCo intends to “rapidly expand” its lineup of healthier fare, according to the company’s 2009 annual report, by taking steps like “investing to accelerate the growth of these platforms” — in other words, more advertising.

•

A campaign for Sabra that was tested in five regional markets last year “performed well, better than our expectations,” said Mina Penna, Sabra brand manager at Sabra Dipping in Astoria, Queens, so it is being expanded, beginning on Monday, into a national initiative.

The campaign will include television commercials, two Web sites, digital ads, a presence in social media like Facebook and Twitter, ads in stores, promotions and events like a chefs’ tour of 19 cities and house parties where guests can sample Sabra products.

The campaign is being created by the New York office of StrawberryFrog, which also creates ads for Stacy’s and True North. The premise of the humorous campaign, which carries the theme “Adventure awaits,” is that Sabra is just what a pallid palate craves.

People who enjoy what they eat and like to try new tastes “sometimes fall into a ‘food rut’ and lose their way a bit on their epicurean journey,” Ms. Penna said, as symbolized in the ads by a rote reliance on Chinese takeout, lettuce-only salads or even — gasp! — spray cheese.

The campaign proposes saving all the unfortunates who are “in need of a taste intervention,” as an announcer declares, by switching them to Sabra.

Visitors to sabraintervention.com will be able to nominate family members and friends for comestible makeovers.

(Coincidentally, Kraft last month introduced a humorous campaign for its Sandwich Shop Mayo line of flavored mayonnaise that carries the theme “Give your sandwich a makeover” and features cast members of the HGTV reality series “Design Star” intervening in the lives of bored eaters.)

“We use the term ‘epicurious’ ” to describe the target audience, said Chip Walker, partner and head of planning at StrawberryFrog New York. (The Condé Nast Digital unit of Advance Publications likes the term, too, judging by its epicurious.com Web site.)

•

Some potential buyers of Sabra are “adventurous eaters who we haven’t quite connected with yet,” Mr. Walker said, and some are “people who don’t know what hummus is or what it tastes like.”

To help out the latter, commercials from the test last year, which describe Sabra as a delicious way to “taste the Mediterranean without leaving home,” will promote the hummus and perhaps introduce some people to it.

In addition to StrawberryFrog New York, others working on the campaign include OMD in New York, a media agency that is part of the Omnicom Group, and Seymour Public Relations in Bergenfield, N.J.

Sabra Dipping will spend “significantly” more on advertising this year than the estimated $3.3 million it spent last year, Ms. Penna said. She declined to be more specific.

The first of 19 cities on the chefs’ tour, called the Sabra Taste Adventure, is Richmond, Va., near a new, $61 million manufacturing plant that Sabra Dipping opened last month. Sabra Dipping executives have said they plan to move the company’s headquarters to the Richmond area from Astoria.

That would make it a rough year for New Yorkers who like their local food companies. First, the bakery Stella D’oro closed its plant in the Bronx, and now Sabra is going to leave Queens.

Wednesday, May 5, 2010

Glamour Magazine

Glamour Magazine
May 2010
Circulation: 2,448,119














































































Thursday, April 15, 2010

Lisa, the health nut!

http://healthnuttxo.com/wp-content/themes/mt-white/img/logo_l.gif

Sabra Roasted Garlic Hummus
April 15, 2010
View Article

“What’s all this buzz about HUMMUS?” I thought to myself one day. I see it everywhere on bloggie world. On sandwiches, on top of salads, eaten with veggies, eaten with pita chips. What is so freakin’ GOOD about HUMMUS?

Well, I recieved a free coupon for Sabra Hummus in the mail, and I was finally going to get to try some of this special spread for myself!

According to their website, “If you haven’t tasted Sabra hummus, you haven’t tasted hummus”. Seeing as I had nothing to compare THIS particular hummus to anything Ive tried in the past becuase I never actually HAD any- something told me if I dind’t like Sabra hummus I probably wouldn’t like any hummus at all.

So, I went online to see all the flavors Sabra had to offer. Classic, Hummus with Roasted Pine Nuts, Chunky Hummus, Roasted Red Pepper Hummus, Roasted Garlic Hummus, Greek Olive Hummus (I think I’ll be skipping that one), Luscious Lemon Hummus, Supremely Spicey Hummus, Jalapeno Hummus, Cranberry & Fig (defietely want to try this one!!), Sundried Tomato, Carmelized Onion, Chipotle, and Peppadew (peppa-what!?).

I decided to go to Sotp n Shop the next day to pick a flavor. They didn’t have the Cranberry & Fig one like I wanted to try, but I settled for the Roasted Garlic Flavor.

So I got home and opened up the container. A pungent smell of garlic certainly filled the room- and it should! When I looked at the hummus itself, there was a pile mound of chopped garlic in the middle, followed by bits of red peppers dispersed throughout the spread. It had a pale orange/tan color, and also had little pools of orange liquid, (presumably garlic oil?) on the surface as well.

I decided to take the plunge. I took a carrot and dipped it in- yumm! It was CERTAINLY garlic-y, and had a distinct taste for sure! It was creamy and smooth, the only chunks being the garlic pieces if you chose to eat them. Very flavorful, and the perfect blend of garlic, chick peas and salty after taste.

I enjoyed this hummus three ways so far- one with plain/salted soy chips, one with veggies like carrots, and one (my favorite way!) in place of mayo (eww!) in egg salad on whole wheat bread. Since I loooove egg salad, it was a great way to add flavor to the sandwich and add an extra kick due to the peppers and garlic.

Overall, I give this hummus 4 stars. It was tasty, provided healthy fats, a little fiber, and is a much better replacement for ranch dip for dressings or mayo for spreads. It loses some points because it has potassium sorbate and sodium benzoate to preserve the freshness :( And, although 2 tbsp doesn’t seem like a lot for a serving, it’s the perfect ratio if you are having a little baggie of baby carrots (of course, more veggies= more hummus!! :) ). It really is delicious, and I plan on trying it with pretzels soon, too.

Tuesday, April 13, 2010

San Diego Living

http://www.sandiego6.com/sites/xetv/images/masthead.jpg

Think Green
April 13, 2010
XETV (CW)


2,523 impressions

Wednesday, March 17, 2010

The New York Times







March 12, 2010
Circulation: 927,851
View the article.

People and Accounts of Note

Nicole Hofmann and Dennis Peters joined the Sabra Dipping Company, Astoria, Queens, in new posts. They are joining the team focused on brand marketing, advertising and public relations. Mr. Peters will also oversee tasks like product innovation and advertising; Ms. Hofmann will also lead Sabra’s food-service expansion efforts and help develop the Canadian market. Ms. Hofmann had most recently been marketing manager for innovation at the Campbell Soup Company, Camden, N.J. Mr. Peters had been senior brand manager for the Air Wick brand at Reckitt Benckiser, Parsippany, N.J. Sabra is owned by PepsiCo and the Strauss Group.

Monday, March 15, 2010

Vending Market Watch

http://www.vendingmarketwatch.com/images/BBMAMHeaderBkgd.gif

Sabra Dipping Co. Tabs Dennis Peters And Nicole Hofman For Marketing
March 15, 2010
View Article

Sabra Dipping Co., the manufacturer of refrigerated dips and spreads, has made two strategic hires in the marketing department, signaling aggressive growth efforts aimed at key segments. Dennis Peters and Nicole Hofmann join the core team focusing on brand marketing, advertising and public relations. In addition, Peters will oversee segments of product innovation and advertising and Hofmann will spearhead Sabra's foodservice expansion and further Sabra's impressive growth in the Canadian market with targeting initiatives. "We are very pleased to have Dennis and Nicole on board," said Rodrigo Troni, CMO for Sabra Dipping Co. in a prepared statement. "Dennis's deep background in research and consumer product marketing is matched with a passion for connecting people and products in meaningful ways. Nicole joins Sabra with an impressive track record in the area of foodservice and the Canadian market, two exciting categories of growth for us right now. Sabra is attracting top talent and we are thrilled to have these two industry passionate marketers joining the team."

Prior to joining Sabra, Peters served as senior brand manager at Reckitt Benckiser for the Air Wicks brand. There, he managed five air care segments and oversaw brand development, consumer research, new product launches and advertising. Recognized for innovative thinking and motivational leadership qualities, Peters earned several industry and corporate awards during his tenure.

"Sabra is a fascinating brand and a marketer's dream," said Peters. "There are few brands that connect deeply with consumers on an emotional level. Sabra has a magic that you can't fabricate. The opportunity to help bring Sabra to more people, and to enhance lives with a delicious, healthy authentic product line is inherently inspiring."

In addition to his work with Air Wicks, Peters has also held senior brand marketing positions at The Hain-Celestial Group, Associated British Foods and Heineken USA. A graduate of The University of Vermont, Peters holds an MBA of marketing from Fordham University.

Hofmann comes to Sabra having served most recently as marketing manager, innovation, at Campbell Soup Co. where she was responsible for brand marketing and innovation and developing highly successful new product platforms for the foodservice industry. Hofmann's experience within the foodservice category includes development and support of products aimed at national food chains and other segments of the foodservice channel. Her experience also includes broad international marketing initiatives within Canada and Latin America.

"I jumped at the opportunity to join Sabra," said Hofmann. "The Sabra brand is now synonymous with great hummus and it is the brand most sought out by consumers. I look forward to putting my experience to work in bringing America's most loved hummus to more people and to furthering Sabra's success in the foodservice industry as well as to Canadian customers who are already clamoring for more."

Hofmann has also held brand management positions at Reckitt Benckiser where she was responsible for helping dramatically increase sales of French's Mustard, among others, through consumer packaged goods marketing and foodservice initiatives. She graduated from Rutgers University and holds a Masters of International Business Studies from the University of South Carolina. She has also studied and worked in Spain, France and Belgium.

Monday, March 1, 2010

Go Dairy Free

http://www.godairyfree.org/templates/vr_travelerweb/images/fp1.jpg

Go Dairy Free
February 26, 2010
View Article






Frugal Foodie Friday: Hummus Mashed Potatoes


Sabra Hummus - Dairy-Free





Think you need butter and milk to make flavorful mashed potatoes? Not if you have a container of hummus around! For the past few months I have actually been a bit obsessed with hummus, not only enjoying it as a dip, but also in recipes. It is definitely one of those wonderful convenience ingredients that can immediately make a dish pop with little to no fuss.

Though I must admit, I was not clever enough to dream up this easy match from Chef Colombe Jacobsen. She has been busy developing recipes for Sabra Hummus, and this low-fat, vegan, gluten-free, food allergy-friendly, all natural idea for Hummus Mashed Potatoes is just one of her many creations. Sabra offers a huge line of hummus flavors, from the Classic version to the enticing Caramelized Onion. Yeah, I think Colombe has a lot to work with here, so we can probably expect the recipes to keep on coming.

You can see her recipe collection on the Sabra Hummus website, and the recipe for Hummus Mashed Potatoes ... well, that is right here ...

Hummus Mashed Potatoes

Recipe by Chef Colombe Jacobsen for Sabra Hummus

"This is a lighter, dairy-free version of the classic mashed potatoes. Try with your favorite Sabra Hummus flavor for a nice variation- like Chipotle Hummus for a delicious smoky taste, or Supremely Spicy for a nice kick."

6 Yellow Potatoes (about 5 cups peeled and cubed)
1 1/3 cup Sabra Hummus
2 Tablespoons Olive Oil
Salt and fresh pepper to taste
1 lemon (cut into 6 wedges)
2 Tablespoons fresh parsley (finely chopped)

Peel the potatoes and place in a bowl of water to cover (this will prevent discoloration). Cut the potatoes into 1 1/2 inch cubes and place in a medium sized pot with enough water to cover and ¼ teaspoon salt. Bring to a boil and simmer over medium heat for about 30 minutes, or until a fork goes gently through the potatoes.

Once cooked, drain the potatoes and place back into the pot over medium heat until the moisture comes out of the potatoes and they appear dry. (about 3 minutes). Remove from the heat. In the same pot start mashing the potatoes with a potato masher. Add 1 1/3 cup Sabra hummus and 2 Tablespoons Olive oil, salt and pepper to taste.Top with a sprinkling of fresh parsley and serve with a lemon wedge to squeeze overtop.

Yield: 6 servings

Active Time: 15 minutes
Start to finish: 45 minutes

Sunday, February 28, 2010

Richmond Times - Dispatch

http://static.mgnetwork.com/rtd/core/media_path/icons/logo252x90.gif

February 28, 2010
Circulation: 133,161
View Article

In manufacturing, the niche is where it's at

The Richmond area's manufacturing economy is down, but not out.

Even as the recession has delivered punches to industry sectors ranging from paper and packaging to high-tech electronics, the region has seen some investments in manufacturing, particularly in smaller, niche markets that have weathered the economic storm fairly well.

Other entrepreneurs are trying to find ways to salvage new opportunities from what has been lost in manufacturing.

One example of that is in Ashland, where Howard Hager and a group of former employees of the Reynolds Metals Co. and Alcoa Inc. manufacturing operations in the Richmond area have started their own business, Hanover Foils.

"We are essentially starting from scratch," Hager said. The startup company has set up operations in a former Philip Morris USA product development facility on Hill Carter Parkway.

Production machinery was moved into the site in January, and the company began production earlier this month making packaging for customers such as the confectionary and pharmaceutical industries.

Hager and other Hanover Foils employees were part of a wave of people who lost jobs at the Reynolds Packaging operations in early 2009 when the company closed its downtown Richmond aluminum foil plants. The decision to close them came after the local businesses, which had been owned by aluminum maker Alcoa since 2000, were acquired by a New Zealand-based investment firm.

Hager said he has received numerous calls from former Reynolds employees interested in working for the new company.

"We have got so many qualified people who have been in the business for many years and now they don't have jobs," he said. "People that I never expected have called me about jobs."

The hundreds of job cuts at Reynolds were among several major losses that have hit the region's manufacturing base during the recession.

The Virginia Employment Commission reported in January that manufacturing employment in the Richmond metropolitan area was down by 3,300 jobs, or 8 percent, from the end of 2008. That sector directly employs about 7 percent of the local work force, though its economic impact extends much further through the supply chain into the service sector.

Yet since early 2008, the Richmond metropolitan area has had new investments in manufacturing worth about $414 million, expected to create about 1,565 jobs, according to Virginia Economic Development Partnership records of major job announcements. Many investments have come from small to medium-sized firms. The average announcement was about 46 jobs.

Food processing, for example, is one industry sector that has gained some traction in the area.

Will Davis, Chesterfield County's economic-development director, cited several manufacturing-related expansions that were announced in 2009. Those include packaged-foods maker Maruchan Virginia Inc.'s announcement that it would invest $18 million to open a new product line at its Chesterfield plant, creating 50 jobs. Refrigerated food display case maker Hill Phoenix also announced a $9 million investment to expand its operations in Chesterfield.

"Our manufacturing base in the Richmond region is very diverse, when you think about what is made here," Davis said.

Sabra Dipping Co., a maker of kosher packaged foods, has completed work on a new factory in Chesterfield that is expected to employ 250 people.

"We have progressed very well," said Meiky Tollman, Sabra's executive vice president and the plant's director. Plans now call for a late spring start of production, and Tollman said the company's market is holding up well. The company serves a niche, but growing, market for kosher, vegetarian foods.

At Hanover Foils, Hager and other employees are courting customers in the food, confectionery and pharmaceuticals industry who once bought packaging from Reynolds.

"As soon as I got out [from working at Reynolds], I started looking for investors" to start up a new company, said Hager, who started as a machinery operator but eventually became a supervisor at Reynolds.

"For six months, I went up and down the East Coast looking for and meeting with potential investors. I had three different investors at different times that wanted to fund it."

For various reasons, however, those investors fell away. Finally, in the summer, Hager found a local investor who was able and willing to help finance a startup manufacturing company.

Local economic developers say future growth in manufacturing likely will come from smaller factories, many of them serving niche markets and employing smaller numbers of people than the large-scale manufacturing of 20 to 30 years ago.

"I think that is where we will see the growth, mostly in the niche manufacturers," said Marc Weiss, Hanover County's economic-development director. "It's people who are making high-value products that cannot be made overseas for a variety of reasons."

The Greater Richmond Partnership, a regional economic-development group, has about 438 manufacturing prospects in its database, out of 1,500 total prospects. Of those, about 68 of the manufacturing firms are considered active prospects, meaning they are considering locating in the region and either have visited the area or soon will.

The trend has been down because of the economy, said Greg Wingfield, the partnership's president. But some of the more promising sectors include aerospace-industry firms that are looking at the area because of Rolls-Royce's planned investment of more than $100 million for an aircraft engine components plant in Prince George County.

Alternative energy, medical devices and food processing also are strong sectors within manufacturing, Wingfield said.

When a recovery comes in manufacturing, the types of jobs that are created are likely to be different from those of past recoveries, he said.

"I think it is going to be different in that there will be fewer people hired back," Wingfield said. "We are talking about a more productive kind of manufacturing, and more capital intensive, so you will have more equipment and machinery with less people doing the work."

"I think there will be more diversity in the job requirements, with one person doing a couple of different aspects of the job," he said.

That type of scenario seems to be developing at Hanover Foils, which has no plans to employ the kind of work force that Reynolds once had in the Richmond area. Instead, Hager said the company is drawing from among the most talented and experienced of the labor force. About 10 have been hired so far.

Carol Graves, a chemist who worked as a packaging scientist for Reynolds and Alcoa for more than 30 years, joined Hanover Foils to operate its packaging testing laboratory.

"This is probably the one place where I can put to use about everything I learned in 30 years at Reynolds and Alcoa," Graves said. "We know what can go wrong, so here we have an opportunity to do it right."

Monday, February 22, 2010

MohrResults.com


3 Favorite Heart Healthy Snacks
February 22, 2010
View Article

On the go doesn’t mean you have to turn to fast food and vending machines.

Here are 3 of our favorite snacks – quick, portable, convenient, and fantastic for your heart.

Sabra Hummus single serve. Hummus is incredible for you. And we were excited to recently find single serve hummus at the store. It’s hard to find super convenient healthy foods that taste great, so this fits the bill. Perfect for the office or when you’re waiting to pick up the kiddos in the carpool line. Bring some baby carrots and there is zero prep needed!

Friday, February 12, 2010

iVillage



Seal of Approval: New Food Products You Love

February 12, 2010

Visitors: 3,468,750

View Article




Portioned Hummus

“My favorite new discovery is the Sabra hummus single packs at Costco. The hummus is very creamy and the single-serve containers are convenient and help tremendously with portion control.”

—goldgirl

Thursday, February 11, 2010

Nu-Train


I’m not sure why snacks have become this daily staple for so many folks. Maybe it’s a growing appetite, or maybe a lingering remnant from childhood serving as an afternoon comfort food. No matter how or why they’re here, snack attacks have more of a potential to be all filler and not really hunger killers.

“Snack”- it sounds like just a little harmless treat! But there can be some serious trouble lurking behind that cute little word. If you’re just popping, non-stopping for the sake of it – it’s time to nip your nibbles in the bud.

To start re-evaluating snack-time, ask yourself these questions:

Does eating a snack make you eat less?

A snack is actually worthwhile if grabbing something mid-afternoon really and truly does help you moderate at night. If an apple is all you need to stop you from a “nosh and cook” scenario, or will stop you from feeling ravenous and making not such a great dinner decision, then by all means – snack away! But for many, dinner-time is a real time to sit back and think about what they’re chomping on. If you’d rather have a fuller plate when you can actually enjoy your food, the snack is just needless calories.

Do you find you actually lose weight while on vacation?

Okay, this might sound a little crazy but seriously, think about it! How often do you need a snackneed a nibble? If the answer is never, then you probably don’t need a snack to get through your day, hunger-wise, but more boredom-wise. Try replacing your routine snack with another sort of break – take a walk (even if it’s just to chat with a co-worker) or make yourself a cup of green tea. If you can do that and not get ravenous for dinner, you probably don’t need a daily snack. on vacation? And not even on vacation, how often do you stop yourself at 3 pm on a Saturday because you

Are you mindlessly munching on “air foods”?

“Air foods” are simply foods that you shove down but really don’t do anything for you. Sure, something might be just 100 calories, but if it leaves you hungry, unsatisfied and still filling up your dinner plate – it’s a waste of 100 calories. Try having your snack at whatever time is the least busy for you, a time when you can sit back and process what you’re eating so you get the satisfaction that will lead to the snack serving its purpose – helping you eat less at dinner. If you wind down your day with a half an hour answering e-mails or enjoy your commute home, those are the ideal times to get in a few bites of something satisfying.

Is your sweet tooth souring your whole day?

If your afternoon or mid-morning is never complete without something sweet (or something savory but sinful,) then ditching the snack altogether right off the bat probably isn’t possible. A mid-morning snack should be no more than 180 calories, while an afternoon/evening snack should be no more than 80 calories. If it’s cookies in the morning, potato chips in the evening, pizza at supper-time — you are definitely in need of a snack makeover. For someone who’s crunching on cookies, try a sweet Luna bar, like “Nutz Over Chocolate”. Some deli turkey in the afternoon isn’t going cold-turkey off the snacks, but a much better option than salty, crunchy, irresistible chips.

If you’re snacks are here to stay, that’s totally okay!

If your snacks only enhance your daily eating, keep them as part of your routine. My final secret is to keep them interesting and fun. This way, it doesn’t ever become the same, boring bar day in and day out and will continue to be a treat and not a chore. Here’s a few new ideas for mid-day munchies to keep things spicy and snacking smart!

3. Sabra or Tribe 100 calorie hummus with 1-2 fiber rich crackers (average supermarket)

Also mentioned on:

ABC 27 HD

Visitors per month: 7,248

ABC 6

Visitors per month: 31,566

CBS 19

Visitors per month: 22,743

FOX News 44

Visitors per month: 2,562

MyFOX47.com

Visitors per month: 6,092

NBC26.com

Visitors per month:Unavailable

The CW KFRE

Visitors per month: Unavailable

Tyrashow.warnerbros.com

Visitors per month: Unavailable

WALB News

Visitors per month: 86,753

WBTV.com

Visitors per month: 147,334

WLOX ABC 13

Visitors per month: 59,692






Tuesday, February 9, 2010

Super Bowl Party Satellite Media Tour with Marc Silverstein

Total Viewership: 7,751,078

DMA NAME STATION NETWORK AIR DATE DAY TIME TOTAL AUD
National / NewsWatch ION
2/5/2010 FR 0530A 3,517,443
NATIONAL - The Daily Buzz

1/29/2010 FR n/a 3,376,532
NEW YORK / NJ NEWS 12 CAB 2/3/2010 FR 0500P 13,358
myfamilymylifenow.com INT INT 1/29/2010 FR n/a 1,000
Jacquelineluxe.com INT INT 1/30/2010 SA n/a 150,000
DENVER KWGN CW 2/3/2010 WE 0600P 35,956
ORLANDO CF NEWS 13 CAB 1/29/2010 FR 0800A 3,567
ORLANDO CF NEWS 13 CAB 1/29/2010 FR 0830A 3,567
ORLANDO CF NEWS 13 CAB 1/29/2010 FR 0500P 5,620
ORLANDO CF NEWS 13 CAB 2/1/2010 MO 0430P 4,244
ORLANDO CF NEWS 13 CAB 2/1/2010 MO 0530P 5,620
ORLANDO CF NEWS 13 CAB 2/1/2010 MO 0630P 7,115
ORLANDO CF NEWS 13 CAB 2/1/2010 MO 0730P 6,923
ORLANDO CF NEWS 13 CAB 2/1/2010 MO 1100P 6,041
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 0300P 3,809
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 0430P 4,244
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 0530P 5,620
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 0630P 7,115
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 0730P 6,923
ORLANDO CF NEWS 13 CAB 2/2/2010 TU 1100P 6,041
ORLANDO WKMG CBS 2/7/2010 SU 0630A 8,702
RALEIGH WFNC RADIO 1/29/2010 FR 0730A 129,800
CINCINATI WVNU RADIO 1/29/2010 FR 0930A 240,000
GREENSBORO WGHP FOX 2/2/2010 TU 0500A 29,945
NEW ORLEANS WVUE FOX 1/29/2010 FR 0930A 18,850
LEXINGTON WTVQ ABC 2/5/2010 FR 0530P 9,609
WITCHITA KCTU IND 2/4/2010 TH 0130P 16,298
TRI-CITIES (TN-VA) WEMT FOX 2/2/2010 TU 1030P 30,097
HUNTSVILLE WYAM IND 1/26/2010 TU 0830A 21,865
HUNTSVILLE WYAM IND 2/3/2010 WE 1200P 27,865
BURLINGTON WVNY ABC 2/6/2010 SA 0630P 4,869
DAVENPORT WQAD ABC 1/29/2010 FR 1230P 3,585
AUGUSTA WJBF ABC 2/3/2010 WE 1230P 13,595
PALM SPRINGS KESQ ABC 2/7/2010 SU 0930A 1,973
COLUMBUS WTVM ABC 2/6/2010 SA 1130P 9,372
PALM SPRINGS KESQ ABC 2/7/2010 SU 1130A 4,512
RAPID CITY KNBN NBC 1/29/2010 FR 0830A 9,403