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" ... Griffith: We really tried to listen to our consumers on what they want, what they're looking for in SkinnyDipped innovation. We heard that our consumers wanted different nuts, and cashews really deliver a whole different experience than our almonds. Our almonds are roasted and they're crunchy and the cashews are buttery and sweet. And so we knew that it was just a natural evolution of the brand to start to release new nuts. We always joke that there's almond people and there's cashew people and there's peanut people and pistachio people and we want to have something for everyone. So we're really excited to launch that extension. I think the reason that it took us some time is that we had to build our foundation. And then we had to learn from our consumers. Did they want us to innovate other flavors on almonds or did they want us to innovate other nuts? It just took us a while to go down both roads until we've landed in this place where it was like, "Hey, other nuts really lend something to a different consumer as well.” Or to mix up how you eat your snacks in the afternoon. You can have almonds and cashews. And we have a ton of really exciting stuff in our innovation pipeline. So we believe that SkinnyDipped can be a brand that’s multi- platform, that isn't just coated nuts, but that actually can show up and play in different areas of the store. Nuts are at our core because we believe that they are nutritious and delicious, but we have some really exciting things that we're going to be sharing with the world over the next year. ... "
" ... He said, “We export thousands of tons of cashews. We need to transform our economy and our politics. We need to transform these raw agricultural products into finished goods. Without that, we will be without good roads, without good schools, without good hospitals and without public administration. It’s urgent that we transform our economic model. Our economic model creates poverty instead of diminishing poverty.” ... "
" ... Schinner got her start teaching cooking classes and hosting a cooking show nearly four decades ago. After promoting her fourth cookbook, which featured cheese made from cashews, she started Miyoko’s Creamery in 2014. ... "
" ... Verghese, who set up the company in 1989 as an exporter of raw cashews from Africa as an offshoot of the Kewalram Chanrai Group, has made key moves in the past five years to put Olam on a ... "
" ... that are superfood rich, guilt-free desserts. All ice creams are made from scratch in house with organic ingredients. There is a traditional Nabati base with cashews and coconuts, as well as a fruit base selection for those sensitive to nuts. ... "