Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/802137
ized that if a hermetically sealed pouch of cooked chickpeas were run through a pres- sure cooker, all the bacteria would die off. Without oxygen, it would be safe for con- sumption. Natural citric acid would work in place of lemon juice. All ingredients would be GMO-free. Once the technology was figured out, Barmecha did his own research on the logistics of manufacturing, packaging, and marketing. In 2014, their meetings grew more serious. "It took us a few years to get Hummustir off the ground," says Vineet Bokaria, the third partner. "We wanted to bring easy to make, fresh hummus to all, the way it's supposed to be enjoyed." He added that transparency—letting customers know exactly what they were getting—was of pri- mary importance. The partners work with co-packers in New Jersey and Philadelphia to manufac- ture easy-tear pouches of organic, cooked, pureed chickpeas with a bit of water, organic tahini, and packets of spices that are squeezed into the cardboard bowl that serves as the product's packaging, along with a little spatula to stir them up. The packaging creates a versatile, self-contained, grab-and-go snack for picnics, hikes, and camping as well as a wow-factor hummus for cocktail parties or at-home cooking. The company's website has recipe suggestions, such as spreading Hummustir on toast and topping it with shaved zucchini, olive oil, lemon zest, and toasted pine nuts. And, as evidenced by its win in the Front Burner competition, Hummustir has appealing applications as a quick option in foodser- vice settings. Baruvi Fresh markets the kits in bulk packaging for restaurants, caterers, and other foodservice companies. Citarella in Manhattan was the first store to take on Hummustir. Amazon soon followed. Walmart put in a large order, then Wegmans. By the end of 2017, Kruvi expects to sell one million of them. "The responses are out this world," he says. ALON KRUVI Years in specialty food: More than 30 Favorite food: I live for bread, real bread. Least favorite food: I don't have such a thing, but my least favorite food would be from somebody who's prepared it without any passion. I taste it and say, 'Why are we even eating this?' Last thing I ate and loved: At the Fancy Food Show in January I tried some truffle powder with my hummus that was like 'Bam!' If I weren't in the food business: I'd have to grow out the hair on my head, which I don't have, and become a rock star. One piece of advice I'd give to a new food business: Find your passion and then go work in the industry and learn about what you want to do. See if you like it. If you don't know what you're doing, don't do it. You may learn some things in school, but get some practical experience out there in the world first. RAKESH BARMECHA Years in specialty food: 2 Favorite food: Mediterranean Least favorite food: Anything broccoli Last thing I ate and loved: A Hummustir wrap with vegetables, feta, and a drizzle of olive oil If I weren't in the food business: I'd be promoting methods to live a healthier lifestyle. One piece of advice I'd give to a new food business: Innovate products that help us live a healthier lifestyle. VINEET BOKARIA Years in specialty food: 2 Favorite food: Pizza Least favorite food: Cucumber Last thing I ate and loved: A slice of bread with Hummustir, olives, pesto, roasted peppers, mushrooms ... Yum! If I weren't in the food business: I'd be a traveler. One piece of advice I'd give to a new food business: Live healthy, breathe healthy, build healthy. Julie Besonen writes for The New York Times and is a restaurant columnist for nycgo.com. There are four SKUs: Classic, Mediterranean with lime and garlic, Village f lavored with garlic and cumin, and the most recent, which has a kick of heat from habanero powder. "You can add a touch of olive oil, olives, roasted garlic, herbs, or roasted peppers," Kruvi says, sounding like the possibilities are endless. SPRING 2017 61