Italy

Tag Archive | "H-E-B Primo Picks"

H-E-B Wants Your ‘Primo’ New Product


H-E-B is looking for the best products that Texas-based food and beverage suppliers have to offer.

The retailer is announcing the launch of H-E-B Primo Picks: Quest for Texas Best”, creating an opportunity for food and beverage suppliers to showcase their delicious and uniquely Texan products to win a cash prize along with the chance to have their product featured statewide as a Primo Picks at H-E-B stores.

HEB StoreInterested food and beverage suppliers may submit their product details online Sunday, February 2 through Monday, March 31, 2014 at www.heb.com/quest.

H-E-B’s business development managers will determine the top 25 applicants. The applicants will showcase their products before a panel of judges in Houston during August 2014. A panel of judges selected by H‑E‑B will determine the top four products and H-E-B will award the winners with a cash prize along with the possibility of gaining a coveted spot on H-E-B shelves statewide in 2015.

The third place winner will receive $10,000, the second place winner will receive $15,000, the first place winner will receive $20,000 and the top product selected and Grand Prize winner will receive $25,000 and be named a “Texas Best” Primo Pick.  Eligible products must not be available in any other large chain or retailer and the vendors must be willing to sell exclusively to H-E-B.  Additionally, Texas-based suppliers must also create, produce or co-pack the products in Texas.

HEB logo smallerTo help raise awareness of the product search and contest, along with educating consumers of the many products that H-E-B already sourced locally, two teams of H-E-B partners will be hitting the road during the months of February and March.  Teams will be visiting H-E-B locations throughout the state, offering current Primo Picks sampling and instructions to interested suppliers on how to register for the contest and make sure their products are retail ready.

Local food trucks and much more will round out the festivities at each road show event.  For a complete listing of the cities and dates that the H-E-B teams will be visiting, please visit.

H-E-B launched Primo Picks statewide in 2012 and invites customers to treat themselves to select products that are unique, delicious and that many customers may have never heard of or tried before.  All featured Primo Picks products represent the best of what’s in store.

HEB Primo Picks logo

Posted in Daily Dish, NewsComments Off on H-E-B Wants Your ‘Primo’ New Product

Ketchup Gets Krazy — And Healthier


Krazy Ketchup is at H-E-B.

Krazy Ketchup is at H-E-B.

Parents, do you have a picky eater on your hands? The kind that won’t eat the vegetables you prepare for dinner?

Erin Rosen and Laila Bowden sympathize. The two women faced that with their own kids a few years back. To solve the problem, they set about trying to find a way that their children would not only eat their vegetable but like them, too.

So, they thought about what foods their kids did eat. One was ketchup, that perennial favorite condiment made from tomatoes seasoned generally with a touch of both sweet and tart ingredients.

What if they managed to get their kids to eat their vegetables by hiding them in ketchup?

To them, the idea seemed so outrageous that they ended up calling their product Krazy Ketchup. It’s an organic mixture that kids love, though they don’t realize there are carrots, sweet potatoes, butternut squash and more cooked in with the tomatoes.

But it makes sense, especially when you consider how universal ketchup is in this country. As Bowden says, “Ninety percent of moms in America have ketchup. One in five mothers use ketchup every day.”

The addition of the vegetables isn’t too crazy, given the history of ketchup. According to “The Food Lover’s Companion,” the condiment began life in 17th century China as a pickled-fish sauce known as ke-tsiap. British seamen brought it to the West and the recipe changed over the years to include everything nuts to mushrooms. “It wasn’t until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup,” author Sharon Tyler Herbst once wrote.

But merely adding vegetables to ketchup didn’t mean the two women, who live in California, had an instant answer to making something kids would eat. In their first tests, they might as have used pickled-fish sauce. It took work and plenty of experimentation with vegetables and fruits, not to mention sweeteners. They learned, for example, that you can’t disguise the color of broccoli in the mix  — and you can’t disguise the flavor, either. That one was not a hit.

Molasses didn’t taste right as a sweetener. “Way too sweet,” Rosen says, adding that they eventually settled on agave nectar.

Their goal throughout was simple: It had to taste like ketchup. “It’s ketchup  — you should taste tomato,” Bowden says.

That is what you taste first, but there’s more to it than that. When you try this with a burger, you probably won’t notice much of a difference. When you taste it by itself, you detect more of the root vegetables and how they give the sauce an earthiness and a depth of flavor that go beyond more established brands, such as Heinz and Hunt’s. The tartness comes from citric acid, not vinegar, and that pushes this condiment into a sweet realm, which is something that will appeal to most kids.

It appealed to Rosen’s and Bowden’s children, who were used as taste testers throughout the research phase.

The two women initially bottled their ketchup by hand, and it found its way into a number of their local farmers markets. Word spread fairly quickly, especially on the Internet, thanks to the world of mommy bloggers, women who had faced exactly what they had with their picky eaters or children with allergies. In addition to being organic, Krazy Ketchup is also gluten-free, soy-free, wheat-free, dairy-free, casein-free and vegan.

Whole Foods picked it up for some of their stores, and recently H-E-B sought the women out because they wanted a healthy ketchup for their stores.

Growth has happened slowly for their company, Krazy Kitchen, and both are thankful for that. It has meant they could keep a firm hand on the consistency of the product as it moved from their making it into commercial kitchens producing caseloads to ship out to Texas and beyond.

What’s next for Krazy Kitchen? Bowden and Rosen have some ideas, but whatever the product is, it will have to be made along the same lines as their ketchup. It will have to be organic and use the best ingredients out there. In the meantime, they will continue to grow Krazy Ketchup.

“We’re a mom-and-mom operation,” Rosen says. “We’re still learning.”

Krazy Ketchup is one of H-E-B’s Primo Picks. A 15.5-ounce bottle sells for $5.99.

Posted in NewsComments Off on Ketchup Gets Krazy — And Healthier

Christmas Is Coming. That Means It’s Time for Tamales!


Tamales! returns to the Pearl Saturday.

Christmas meals mean tamales in many San Antonio homes. So, it’s a sign that the season is drawing near when the annual Tamales! Holiday Festival returns to Pearl Brewery.

The third annual celebration will be from noon to 6 p.m. Saturday. Admission is free.

“We’re so excited to invite all of San Antonio to come celebrate the holidays at our third annual Tamales! Festival,” said Elizabeth Fauerso, chief marketing officer at Pearl. “This event is becoming a real San Antonio tradition, and it’s so great to see people from near and far get together to enjoy great food, music and to honor our San Antonio culinary traditions.”

There will be more than 35 different tamale vendors, and visitors will be invited to explore the full range of tamales from traditional San Antonio classics to South American to sweet, vegetarian and many more. The Culinary Institute of America, San Antonio will partner with Pearl to bring the whole property to life with the new Brew House Plaza, Boiler House alley and outdoor kitchen. Regional amateurs, culinary students, popular restaurants and esteemed chefs will showcase a blend of innovation, experimentation and classic tamales. Among the participants are chefs Jesse T. Perez and Johnny Hernandez, Los Barrios and Tellez

The competition features such categories as best chicken tamal, best pork tamal, a wild card category and, new this year, best tamal using H-E-B Primo Picks products.

Pearl Farmers Market will still take place this Saturday, but it will be in the East Parking lot of the Full Goods building for this one time.

Pearl is located 303 Pearl Parkway. For more information about events at Pearl, visit www.atpearl.com.

Posted in Daily DishComments Off on Christmas Is Coming. That Means It’s Time for Tamales!