BAO Food and Drink Launches Product Line Changing Perceptions of Organic Food
NEW YORK, NY, July 11, 2011 – BAO, New York City’s local manufacturer of kombucha and fermented foods, today announced the launch of a new food line at the Fancy Food Show in Washington D.C.. The food line includes organic BAO RAW SLAW, organic BAO RAW HOT SAUCE, and organic BAO RAW K’CHUP. All of these products are raw, live, fermented, probiotic, vegan, gluten-free, and unpasteurized. They contain no added sugar and are made with local ingredients supporting the regional farming community whenever possible.
At New York City’s only urban fermentation farm, BAO (rhymes with wow) uses the 7,000 year old process of fermentationto instill all its products with probiotics. Fermentation is more familiarly associated with yogurt, bread and cheese; however, fermentation is used to create delicious flavors in a variety of foods while preserving the food’s nutritional value. Probiotic literally means “for life,” and refers to microorganisms in food and drinks that have similar qualities to the helpful bacteria naturally living in our bodies. When consumed, probiotics can break down sugars in food to make them easier to digest, can boost the immune system, and can aid in our bodies’ absorption of nutrients.
“After 20 years in the food industry, I truly believe we have to do more to help people understand the importance of eating live and whole foods,” said Mike Schwartz, BAO co-founder and instructor at the Institute of Culinary Education. “The food we feed our families should be living, as opposed to the pasteurized products with zero nutritional value, so common in the industrialized American diet.”
BAO set out to create a brand that salutes those who have a passion about choosing healthy and organic food as part of their lifestyle. After forty years of growth, the organic food movement is no longer associated with hippies and tree-huggers. Rather, it is a bold and responsible choice to insist on organic, healthy food and reject the constant barrage of advertisements promoting the sweet tasting, processed food and drinks that modern New Yorkers and urban families are bombarded with on a daily basis.
“There is a huge market for more responsible and ethically produced food and we are excited to be part of it,” said Mike Brady, BAO co-founder, “The ketchup industry alone is expected to reach over $3.3 billion dollars in the next few years and we are happy to provide healthy, nutritious, fructose-free alternatives for families to choose from.”
BAO’s line of organic snacks and condiments will be available at grocery stores and health food stores throughout the Northeast. Last year, BAO launched its line of BAO FRESH KOMBUCHA drinks, a sweet and sour, slightly fizzy, alternative to soda made of fermented organic tea.
Bad Ass Organics LLC. (BAO) was created by passionate New Yorkers who combined their expertise in organic foods and entrepreneurism to get great tasting and healthy products into their community. BAO’s goal is to replace products that typically offer zero nutritional benefit (soda, snacks, condiments) with great tasting alternatives that are healthy, organic, and use locally-sourced ingredients and materials when possible. All BAO’s products are made by using the benefits of natural fermentation which instills them with probiotics (living bacteria). The word bao in Chinese means “treasure”, which is what BAO strives to deliver with each batch of handcrafted products. BAO is also an acronym for the company name, Bad Ass Organics, which is a salute to everyone with the bad ass attitude to reject the constant barrage of unhealthy food and drinks and commit to living a healthy lifestyle.