Dole Food Company, Inc. : Dole Vitamin D Mushroom Powder Wins 2012 NutrAward
03/20/2012| 08:20pm US/Eastern
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Best New Finished Product at Nutracon, Anaheim, California, March
7-8, 2012
The first food product of the Dole Nutrition Institute (DNI), Dole
Portobello Mushroom Powder, won the NutrAward as the Best New Finished
Product at the 2012 Nutracon and Engredea events during the Natural
Products Expo West in Anaheim, California.
Robert Dika, Dole Director of Corporate Development and Strategy, receiving the NutrAward on behalf of the Dole Nutrition Institute from Len Monheit, Executive Director of Nutracon/Engredea, Anaheim, California, March 8, 2012 (Photo: Business Wire)
Presented at a ceremony on March 8, 2012, the 2012 NutrAward was decided
by a committee of industry experts, scientists and nutritionists, as
well as registered convention voters. The Dole Portobello Mushroom
Powder was judged on its creative product concept, distinct health
application, unique packaging and online marketing.
"We are so honored - and excited - to receive this prestigious award,"
said Dole Senior Vice President Jennifer Grossman. "As we have always
believed that the DNI's Vitamin D Mushroom Powder is a revolutionary,
innovative breakthrough, the NutrAward gives it tremendous validation."
Vitamin D, a fat-soluble vitamin, is produced in the skin by sunlight
which also stimulates production in mushrooms. Vitamin D deficiency is
one of the most prevalent, yet preventable roots of many diseases.
Unfortunately, most people do not get sufficient sun exposure or intake
of the vitamin from food. The Dole Portobello Mushroom Powder offers a
simple vegan dietary solution to meeting vitamin D deficiency, a
widespread concern in developed countries.
The award-winning mushroom powder can be sprinkled into nearly any
recipe: soups, side dishes, entrees, smoothies or even desserts, leaving
no residual taste, while supplying 150% of the daily vitamin D
requirement in each teaspoon. Unlike other vitamin D supplements which
are industrially produced from sheep fat, yeast or fish livers, the Dole
Portobello Mushroom Powder is the first-ever plant-based source of this
life-saving vitamin provided to consumers as a whole food.
As processing allows vitamin D content in the powder to be as high as
20,000 IU per gram, the DNI is attracting diverse manufacturing interest
for ingredient applications. See dolevitamind.com.
The DNI was founded by David H. Murdock in 2003 to help "feed the world
with knowledge" about the benefits of a plant-based diet. The DNI
harvests the latest findings from leading universities around the world,
including the eight universities collaborating with Dole scientists at
the unprecedented North Carolina Research Campus, home of the Dole
Nutrition Research Laboratory. This valuable information is distributed
freely to consumers through the multiple award-winning 2.5 million
subscriber, Dole Nutrition News, the recently published Dole Nutrition
Handbook, videos, brochures, cookbooks and more. Sign up for the Dole
Nutrition Newsletter at newsletter.dole.com.
About Dole Food Company
Dole, with 2011 revenues of $7.2 billion, is the world's largest
producer and marketer of high-quality fresh fruit and fresh vegetables,
and is the leading producer of organic bananas and producer/shipper of
organic pineapples. Dole markets a growing line of packaged and frozen
fruit and is a produce industry leader in nutrition education and
research. For more information, please visit www.dole.com.
Photos/Multimedia Gallery Available: http://www.businesswire.com/cgi-bin/mmg.cgi?eid=50211442&lang=en
Dole Food Company
Marty Ordman
818-874-4834
© Business Wire 2012
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