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center store in the aisles How unsweetened it is! Pillowy dumplings RUNA Tea, the Brooklyn, N.Y.-based beverage company that makes tea using the native Amazonian tree leaf, guayusa (pronounced gwhy-you-sa) has launched two flavors of unsweetened bottled tea—Guava and Lime. According to company officials, while all of the teas have low natural sugar, this is the first completely unsweetened tea that the four-year-old company has produced. Officials add that guayusa tea offers a clear, focused energy by balancing as much caffeine as one cup of coffee with twice the antioxidants of green tea. Guayusa is revered in the Amazon for a wide variety of health benefits including immune sup- port, digestive aid and appetite suppres- sion. Guayusa is also used for focus, mental acuity, memory and overall brain function. “We are thrilled to launch our unsweet- ened teas in two entirely new flavors,” says Tyler Gage, co-founder and co-CEO. Adds fellow co-founder and co-CEO Dan McCombie, “RUNA is dedicated to creating healthy beverages using the guayusa plant that possesses unique health and energy properties, not found in any other tea. The unsweetened teas are a further testament to our effort towards health.” The teas are packaged in 14-ounced glass bottles and have a sug- gested retail of $1.99. For more information, visit www.runa.org. eep Foods has added Malai Kofta to its line of all-nat- ural, certified vegetarian line of frozen Tandoor Chef Indian food entrees. According to the manufacturer, Malai Kofta is a delicious and savory vegetarian entrée in a rich, mildly spiced sauce, and is a traditionally north- ern Indian specialty served on memo- rable occasions. Officials for the Union, N.J.-based company describe them as pillowy vegetable dumplings in a perfect mildly- spiced, creamy sauce. Malai Kofta has zero trans fats, but is rich and creamy, with only 140 calo- ries per serving. Malai Kofta is packaged in a 10-ounce box with a suggest retail of $3.99. “Vegetarian consumers make up a large percentage of both the Indian and American population, yet truly healthy vegetarian dining options remain limited—especially when it comes to eat- ing at home,” says Mike Ryan, vice president, sales and market- ing for Tandoor Chef. “That’s why we’ve introduced another delicious vegetarian option for our consumers. We’re proud to share this with the vegetarian community as a way of letting them know that we have their tastes and interests in mind.” For more information, visit www.deepfoods.com. Crunch time Want to teach an old hot dog new tricks? Try topping it with Loeb’s On- ion Crunch instead of relish or sauerkraut. Loeb’s Onion Crunch is made in Hol- land from fresh onions that are peeled, washed, cut and battered and then fried in high-quality palm oil. According to company officials, the roasted onion flavor brings out the crispiness of salads, sandwiches, soups, steaks, vegetables, baked potatoes, green bean casserole, pizza, hot dogs and burgers. It is available in Barbecue, Bacon, Chipotle and Original Roasted. “Onion Crunch is 100% all-natural, kosher parve, vegan and we are going through 108 A pril 2013 www . groceryheadquarters . com the non-GMO process,” says Nick Loeb, founder and chief marketing officer of New York-based Loeb’s Foods. “We are not as floury and puffy as other brands, so when it touches liquid, like ketchup and mustard, it doesn’t get soggy.” Officials suggest Loeb’s Onion Crunch be merchandised in the condiment aisle, near the relish or barbecue sauce, or cross-merchandised in a shipper display by D the hot dogs.The suggested retail price is $3.69 for a 6-ounce shaker top jar. For more information, visit www.onioncrunch.com.