More Media Praise for WineTime Bars
All kinds of publications have been reporting on and singing the praises of WineTime Bars with comments such as “surprisingly tasty,” “interesting concept,” “clever innovation,” and “high praise” being used. |
|
In the March issue of Food and Wine magazine, in a story headlined “My Week of Healthy Wine Drinking,” writer Ray Isle describes the benefits of resveratrol and adds, “For good measure I also ate a WineTime Bar. Made with chocolate, dates and almonds, it has more resveratrol than 50 glasses of red wine and is surprisingly tasty.”
|
|
Scrubs magazine, a publication for nurses, in an article headed “5 Age-Fighting Power Foods and Nutrients” features resveratrol: “One entrepreneur, Malcolm Nicholl, has taken the resveratrol idea and run with it. He and his wife have developed a product called the WineTime Bar...It’s certainly an interesting concept for nurses who love chocolate!”
|
|
Whole Foods magazine has an article titled, “Fancy Foods Go On a Health Kick.” Quote: “Another clever innovation was WineTime Bars from ResVez. I was pleased to see (resveratrol) in the form of a tasty, healthy, chocolate bar.”
|
|
Professional Candy Buyer magazine reports that the new Resveratrol WineTime Bar has “already received high praise from retailers and reviewers.”
|
|
"New era coming for functional foods."
|
|
The functional foods industry is ready to enter a new era, in which manufacturers increasingly partner on science and consumer education, according to a co-founder of a major market research organization.
And we say ResVez with WineTime Bars is right at the forefront!
Jeff Hilton of Integrated Marketing Group, in an interview with FoodNavigator-USA, said, “As functional products continue to evolve, we are seeing a blurring of lines between supplements and foods and beverages. Baby boomers are suffering from ‘pill fatigue’ and increasingly turning to foods rather than supplements, he said.
Added Jeff, “What I think is going to happen in the next several years is more condition-specific foods. And you are beginning to see that in bars…Foods are the next frontier. If the last three years have been the years of functional beverages, the next three will be the years of functional foods.”
|
