Specialty Food Magazine

Winter 2017

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.

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T here was a national outcry when the Ronald Reagan-era USDA proposed classifying ketch- up as a vegetable to comply with budget cuts for children's school lunches—but the ketchup made by True Made Foods might actually pass inspection. A Meeting of Minds Kevin Powell, 35, the co-founder of True Made Foods' vegetable- based condiments, never liked vegetables. Not as a child, not as an adult. Without his knowledge, he began eating more of them after he started dating his wife, Abbey, whom he married in 2012. She blended them up and sneaked them into stews and other dishes to steer him onto a healthier path. How two former military men came together to create a line of veggie-rich, better-for-you condiments. BY JULIE BESONEN PHOTO: MARK FERRI Abe Kamarck and Kevin Powell, True Made Foods Sneaking Vegetables producer profile 60 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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