Arctic Zero: Ice Cream Without Guilt

dessert, diet, food products, Food shopping, health, ice cream Comments Off

Aug 092011

• The founders of Arctic Zero saw the increasing number of children developing food allergies, and the increasing waistlines of Americans and wondered if there was a solution – They saw these problems manifest in there own lives with family members diagnosed with diabetes and having other weight related
health problems

– So they decided to develop a product that diabetics could enjoy and was still nutritionally sound — what better medium than ice cream! • In 2002, they developed Carbawhey, a protein-based soft serve ice cream that was diabetic friendly – As they sold Carbawhey at many yogurt shops throughout Southern California, the company received requests from consumers for a similar product that could be taken home and eaten

– As a result, in 2006, they started working on a pre-packaged pint and Arctic Zero was born • When developing Arctic Zero, they decided to address other health issues and produce a product that could be consumed by all – As opposed to Carbawhey, the company decided to develop an all natural (Splenda free) product that was also gluten free –They wanted it to be low calorie, low carb, fat free, and lactose intolerant friendly, all of which took a number of years to develop
• In 2009, Arctic Zero began to be sold through natural food, retail grocery and direct-to-consumer channels

• In Spring 2011, Arctic Zero released an 85 calorie premium chocolate dipped ice cream bar in 4 flavors

• Arctic Zero is currently sold online through Amazon as well as across 40 states through 1500+ grocery stores including Whole Foods, Sprouts, Henrys, Sunflower Markets, Bristol Farms, Publix, Safeway, Kroger/Ralphs, HEB,
Hy-vee, Food Lion and Winn-Dixie and expects to be in an additional 1,000 stores within the next several months

Overview

Disclosure

Customers/Distributors While Arctic Zero only began selling to retailers in
January 2009, our products are currently in over 1,500
grocery retailers including the following:
Select Retailers Distributors
WEST PICO

Target Demographics
0
20
40
60
80
100%
Population
Regular
Light Ice
Cream
Buyers 71M
71M
Weight
Overweight /
Obese 200M
200M
Milk Allergies
Lactose
Intolerant
50M
50M
Diabetics
Type 2
Diabetes
21M
Type 1
Diabetes 3M
24M
Celiacs Disease
Celiacs
Disease 2M
2M
• Arctic Zero has focused on demographics that are underserved and the trends in these demographics will continue
to grow, as obesity, allergies and diabetes continue to spread in the population

• Current Flavors:
– Chocolate
– Chocolate Peanut Butter
– Coffee
– Cookies & Cream
– Mint Chocolate Cookie
– Strawberry
– Vanilla Maple
– Pumpkin (Seasonal)
• Less than 150 calories per pint
• All natural
• Fat free
• Gluten free
• Lactose intolerant friendly
• Low carbohydrates
• Non-GMO (genetically modified organisms)
• Suitable for type 2 diabetics
• 14 grams of whey protein concentrate per pint
• Kosher (Chof-K)
Pints: Product Differentiation

INGREDIENTS:
Chocolate, Chocolate Peanut Butter, Mint Chocolate Cookie
INGREDIENTS: PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC
CANE SUGAR, DUTCH PROCESSED COCOA POWDER WITH ALKALI, GUAR GUM,
XANTHAM GUM, NATURAL FLAVORS, SEA SALT, ORGANIC MONK FRUIT.
Vanilla Maple, Cookies & Cream, Pumpkin
INGREDIENTS: PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC
CANE SUGAR, CHICORY ROOT, GUAR GUM, XANTHAM GUM, NATURAL
FLAVORS, SEA SALT, ORGANIC MONK FRUIT.
Coffee
INGREDIENTS: PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC
CANE SUGAR, CHICORY ROOT, INSTANT COFFEE, GUAR GUM, XANTHAM GUM,
NATURAL FLAVORS, SEA SALT, ORGANIC MONK FRUIT.
Strawberry
INGREDIENTS: PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC
CANE SUGAR, CHICORY ROOT, STRAWBERRIES, GUAR GUM, XANTHAM GUM,
BEET JUICE FOR COLOR, CITRIC ACID, SEA SALT, ORGANIC MONK FRUIT.
OUR NATURAL FLAVORS DO NOT CONTAIN MSG OR HVP.
Pint Nutritional Information
• Arctic Zero has an extremely clean label with all natural or organic ingredients
• The sweetener is a proprietary blend of organic cane sugar and organic monk fruit
– Organic Monk Fruit is the sweetest melon in the world
– It is concentrated down to get the sweetness (150x sweeter than sugar) but has none of the glycemic and negative affects of sugar

• Current Flavors:
– Vanilla & Chocolate (2 each)
– Strawberry & Orange Cream (2 each)
• 85 calories per bar
• All natural
• Gluten free
• Lactose intolerant friendly
• Low sugar
• Low glycemic and suitable for type 2 diabetics
• Non-GMO (genetically modified organisms)
• Made with high quality whey protein
• Kosher (Chof-K)
• Contains fiber
• Great for kids (no sugar alcohols)
• 70% fewer calories, fat and sugar than other
premium bars
Chocolate Dipped Premium Bars: Product Differentiation

INGREDIENTS:
Chocolate
PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC CANE SUGAR, DUTCH
PROCESSED COCOA POWDER WITH ALKALI, CHICORY ROOT, GUAR GUM, XANTHAM GUM,
NATURAL FLAVORS, SEA SALT, ORGANIC MONK FRUIT CONCENTRATE.
Vanilla
PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC CANE SUGAR, CHICORY
ROOT, GUAR GUM, XANTHAM GUM, NATURAL FLAVORS, SEA SALT, ORGANIC MONK FRUIT
CONCENTRATE.
Strawberry
PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC CANE SUGAR, CHICORY
ROOT, GUAR GUM, XANTHAM GUM, NATURAL FLAVORS, BEET JUICE FOR COLOR, CITRIC
ACID, SEA SALT, ORGANIC MONK FRUIT CONCENTRATE.
Orange Cream
PURIFIED WATER, WHEY PROTEIN CONCENTRATE, ORGANIC CANE SUGAR, CHICORY
ROOT, GUAR GUM, XANTHAM GUM, NATURAL FLAVORS, CITRIC ACID, ANNATTO FOR
COLOR, SEA SALT, ORGANIC MONK FRUIT CONCENTRATE.
Chocolate Coating
ORGANIC PALM KERNEL OIL, CHOCOLATE LIQUOR PROCESSED WITH ALKALI, SUGAR,
COCONUT OIL, SOY BEAN OIL, SOY LECITHIN (AN EMULSIFIER), PURE VANILLA EXTRACT.
OUR NATURAL FLAVORS DO NOT CONTAIN MSG OR HVP.

Allergy Information: contains soy
This product has also been processed on equipment
that also processes nuts, wheat, eggs, and milk.
Chocolate Dipped Premium Bar Nutritional Information
• Similar to the pints, the chocolate dipped premium bars have premium ingredients and a clean label

• To date Arctic Zero has been featured on a number of radio
shows in markets including: the Joan Hamburg Show in New
York, San Francisco, Las Vegas, Riverside CA and West Palm
Beach
• With featured mentions by such magazines and newspapers such
as Glenn Beck’s Fusion Magazine, Yoga Magazine, Life and Style
Weekly (Dec. 6, 2010), Dairy Foods Magazine, 959, Reader’s
Digest Magazine, Shine (Yahoo)
• In addition, we were featured by Vitamin Water/Vital Juice’s
Skinny Black Book as the Best Snack of 2011
• We have had 7 mentions through New York Times Best Seller
and tv and web personality Lisa Lillian (aka Hungry Girl) who
regularly receives 1 million+ visits to her website daily
• Arctic Zero has sponsored Relay for Life, Hungry Girl events, the
San Diego Ragnar Relay and the Cardiovascular Disease
Foundation Run/Walk for Life
Sales & Marketing

Recent Media Coverage

“It’s surprisingly really good too…you’ll save over 1,100
calories per pint…”
‐Glenn Beck’s Fusion Magazine
“It will change your life!”
‐Lisa Paige (NYC Radio Personality for 92.3 Now)
“If you’re the type of person who likes to sit in front of the TV with
an entire carton of ice cream and go to town, this is for you.”
‐Hungry‐Girl.com “[It] puts solace in a pint.”
‐Area 9 Magazine
“It is surprisingly creamy, and
goes down incredibly smooth.”
‐Daily Trojan (USC Newspaper) “It’s 125 calories for the whole thing!”
‐Elvis (Las Vegas & San Francisco Radio Personality)
“If you’re on a low-carb diet, this is a great way
to get your sweet fix in. Take that, diabetes!”
‐Elizabeth Edelmen of DiabetesDaily.com
“It’s a whey protein [dessert ] that makes you feel like Ben & Jerry WHO!?”
‐ Shay Sorrells (The Biggest Loser, Season
“Trouble Fighting Cravings? Don’t fight them! Satisfy a
sweet tooth without the guilt with…Arctic Zero…a frozen
ice cream-like protein shake.”
‐Life & Style Weekly – December 6, 2010
11
• Garrett Blood is co-founder and CMO of Arctic Zero. Prior
to establishing Arctic Zero, Mr. Blood was involved in the
day to day operations of California Soft Serve Concepts
and the continued market introduction of Carbawhey
Specialty Soft Serve. Mr. Blood was responsible for
market promotion, design, layout, and public relations.
Previous to California Soft Serve Concepts, Mr. Blood
worked as a financial advisor for American Express and
Bank of America Financial Services where he earned his
Series 7 and Series 66 NASD licenses. He earned his
Bachelor of Arts Degree in Organizational Leadership,
summa cum laude from Chapman University.
• Gary Zingale joined Arctic Zero in early 2009. A seasoned
Veteran with 30 years in the natural products industry as
well as mass market trade, Mr. Zingale has extensive
experience in national sales, brand management and
broker management in the grocery, frozen and HBC
Channels. Mr. Zingale brings with him years of
representing brands such as Roberts American Gourmet,
Natren Probiotics, Numi Tea, BHI Heel and Wisdom
Natural Brands and Pure and Basic along with owning an
HBC distributor and a natural and specialty brokerage in
Southern California.
• Amit Pandhi joined Arctic Zero in 2009 as CEO. Prior to
joining Arctic Zero, Mr. Pandhi worked at Huntsman Gay
Global Capital, a billion dollar private equity firm. While at
Huntsman Gay, Mr. Pandhi was responsible for evaluating
& executing leverage buyout and growth equity
transactions. Prior to joining Huntsman Gay, he worked
as a Financial Analyst in the Mergers & Acquisitions
Group at CIBC World Markets in New York, NY. He
earned his Bachelor of Arts Degree in Economics, magna
cum laude, and his Bachelor of Arts Degree in Political
Science from the University of California, Irvine; and his
Master in Economics Degree from the University of
Pennsylvania.
Amit Pandhi (CEO)
Greg Holtman (Founder / COO)
Garrett Blood (Founder / CMO)
Gary Zingale (Vice President of Sales)
• Greg Holtman is a co-founder and COO of Arctic Zero and
developed the idea of creating a healthy protein-based ice
cream substitute. He is responsible for developing
proprietary flavors, products and manufacturing. Prior to
founding Arctic Zero, Mr. Holtman founded California Soft
Serve Concepts in 2003. While at California Soft Serve
Concepts, Mr. Holtman pioneered combining high quality
whey protein concentrate with soft serve ice cream. He
grew the business to serve yogurt/smoothie shops as well
as supply the military with soft serve product.
Management Team

Filed under: dessert, diet, food products, Food shopping, health, ice cream

ROUGE TOMATE’S POPULAR MOCKTAILS WILL NOW BE AVAILABLE TO ORDER

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May 292010

The Juice to Go Series Will Continue Through the Summer

Rouge Tomate, which was voted the Best Juice Bar in 2009 by New York magazine, will launch a Juice To Go series through the summer, beginning Friday, May 28^th in time for Memorial Day Weekend. As a celebration of summer, there will be a 2-for-1 offer on Friday, May 28^th and Saturday, May 29^th. One of the greenest restaurants in Manhattan, Rouge Tomate will be using 100% biodegradable cups for the transportation of their signature combinations. All of the non-alcoholic “Mocktails” currently listed on the bar menu will be available as a “to go” option for $8.00 each and can be ordered from the host or directly at the bar.

Rouge Tomate’s juice menu is managed by beverage director, Pascaline Lepeltier who works in conjunction with Natalia Hancock, Rouge Tomate’s culinary nutritionist to create the spectacular, yet healthy concoctions. The menu currently features drinks such as the Cucumber Cooler made from cucumber, lemon dill and seltzer. Also featured is the Amber Palmer with a hint of jasmine complimenting the green tea, rosemary-grapefruit juice, mint and seltzer. A staple on Rouge Tomate’s menu is the Green Tornado which features a green juice made from tarragon, spinach, basil, butter lettuce along with mint and lemon juice. Other seasonal options are the Rouge Tomate Lemonade, the Velvet Sienna and the Red Tornado (as featured last month on a Dr. Oz. Show segment).

“During the summer everyone wants to be outside, specifically in Rouge Tomate’s backyard, Central Park. We wanted to offer our guests a way to enjoy their favorite juices while taking in some sun around Manhattan,” said Peter Esmond, Director of Operations at Rouge Tomate. “Our beverages are amazingly refreshing, full of nutritional benefits and we use only local and seasonal ingredients to match the celebration of summer. We are very excited to officially launch the juice to go series.”

Rouge Tomate New York

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May 032010

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Rouge Tomate is located at 10 East 60th Street (between Madison Avenue and Fifth Avenue), and is open Monday through Saturday. For reservations call 646.237.8977 or visit www.rougetomatenyc.com.

Opening Date: October 28, 2008
Executive Chef:Jeremy Bearman
Executive Pastry Chef:James Distefano
Sommelier:Pascaline Lepeltier
Cuisine:Contemporary American, With a Bow to Health
Address:10 East 60th Street
(between Madison Avenue
and Fifth Avenue)
New York, NY 10022
Phone: 646.237.8977 646.237.8977
Hours of Operation:
Lunch: 12:00 p.m. – 4:00 p.m. (3 Course Business Lunch $29)
Dinner: 5:30 p.m. – 10:30 p.m., (3 Course Pre-Theater, 5:30-6:30 PM, $45)
Monday-Saturday
American Express, Discover,
MasterCard, Visa, Diners Club
N, R & W trains to Fifth Avenue;
4, 5 & 6 to 59th Street
www.rougetomatenyc.com
reservations@rougetomate.com

________________________________________________________

Award Winning Cuisine With a Healthy Twist

Review By Nancy Walman

Rouge Tomate was envisioned and founded by Emmanuel Verstraeten, who opened the first property in Brussels in 2001. Based on the resounding success of the original location, Rouge Tomate New York opened in a landmark building the heart of Manhattan in the former premises of New York’s fabled Copa Cabana.,

Rouge Tomate offers a casually elegant dining experience, with a curved walnut and oak bar serving fresh juices and hand-crafted cocktails using house-made ginger ale, lemon-lime, and other sodas, tonics and mixers.

Under the direction of the amazing, Pascaline Lepeltier, one of France’s most acclaimed sommeliers, Rouge Tomate offers a carefully selected global wine list of domestic and international bins, including wines from New York estates. Rouge Tomate’s wine list offers several biodynamic and sustainable wines. We adored the R. Lopez de Herdia Reserva 2000(practicing organic). 75% Tempranillo, with a classic blend of 15% Garnacha (Grenache), and 10% Manzuela and Graciano, It was amazingly elegant and complex with subtle hints of berries and an enchanting smoky finish. At $48 the half bottle, it is certainly one of the city’s best wine values: http://www.lopezdeheredia.com/ Brought in by Polaner: http://www.polanerselections.com

A fine selection of wines are poured by the glass, and there is an outstanding selection of half bottles, all fairly priced. A generous selection of dessert wines, organic tea and coffee, after-dinner liquors and cocktails are also available. Let’s not neglect some of New York’s most inventive cocktails.

The essence of the Rouge Tomate ethos is further reflected in the serene spirit and atmosphere of the space. Award-winning architectural firm Bentel & Bentel has created a soothing urban retreat, integrating elements from the outside environment including water, light wood, natural materials and colorful foliage to strengthen the connection to nature. The restaurant’s dramatic interior includes an open kitchen, designed according to the Golden Ratio, a natural color palette, a back-lit oak wood wall, walnut hard-wood floors and photographic art installations by Norwegian artist Per Fronth.Guests can relax and dine while seated on custom-made leather
chairs in neutral shades of cream and tan.

Signature dishes from executive chef Jeremy Bearman’s appetizer menu includes luscious Local Asparagus Panzanella and Farm Egg with Wild Mushroom, Frisee, Sherry Vinegar and Sourdough and White Gazpacho “Ajo Blanco” (a special). A velvety melange of Cucumber, Grapes, Almond and Garlic,, gently garnished with a crunch of Croutons, and the best example of this typical Spanish summer soup we have tasted in the States. Other options include a superlative Hawaiian inspired Tombo Tuna Poke with Sugar Snap Peas, Jicama, Watermelon and Radish in a haunting Soy- Sesame dressing and sparkling Market Oysters capped with Pineapple Mignonette, Crispy Ginger and fresh Mint. This was preceded by a light amuse bouche and accompanied by terrific bread and house-made dip.

Entrees proffer Moroccan Spiced Lamb Loin a la Plancha with Carrot-Saffron Purée, Black Kabuli Chickpea, Fresh Garbanzo, Sauce Vierge, Local Amish Chicken
Baby Violet Artichoke, Fingerling Potato, Dandelion, Banyuls Vinegar and Whole Brook Trout a la Plancha Sweet Onion Remoulade, Asparagus, Caramelized Pearl Onion, Pickled Ramp Vinaigrette

To end the meal, executive pastry chef James Distefano executes seasonally inspired desserts with skillful combinations of textures, flavors and savory-sweet balances:

Spring Carrot Cake, Cream Cheese, Walnuts, Vanilla Milk Sherbet was lovely and
Local Cow’s Milk Cheese, with Kumquat-green-olive Marmalade and Rosemary Bread was outstanding as were Assorted cookies and a dense mango sorbet. Service is welcoming and a $45 pre-theater dinner is a real bargain.

The Remarkable Tombo Tuna Poke (Above)

Rouge Tomate recently received its first star from the Michelin Guide; its cocktail program was also named the “Best Juice Bar” on the coveted 2009 Best of New York list in New York Magazine.

Our first visit, about a year ago, demonstrated the potential a first rate cast of talented professionals could bring to New York City. Now, Rouge Tomate could hardly be described as undiscovered, but it certainly ranks as one of New York’s top upmarket restaurant choices and a personal favorite.

_________________________________________________________________

Wine Dinners: Next Stop Sonoma County!

On May 11th, the Wine Dinner series continues with a focus on the esteemed and innovative Dashe Cellars of Sonoma County. The four-course dinner and wine tasting will be hosted by the world’s leading authority on the Dashe Cellars: noted winemaker Mike Dashe.

To be part of this tasting adventure, just call the restaurant at (646) 237-8977 and reserve a seat. The event begins with a 6:30pm wine reception followed by a 7:30pm seated dinner. Seats are $95 per person plus tax and gratuity.

ZeroWater® Rated Number ONE by Punch In International

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Mar 122010

Technorati Tags: health,water,purification,alternative,home products,products

Enjoy Alternative Action, Our New Health Section

ZeroWater® Empowers the Public to Abandon the Bottle for Tap

New Home Technology Beats FDA Standards for Purified Bottled Water

We’ve tried the others. No Contest

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The pristine taste of ZeroWater® is the result of a patented, 5-stage ion-exchange filtration system made up of an array of five technologies that reduce dissolved solids to a guaranteed level of ZERO parts per million (ppm). In a market where most filtration products rely almost completely on carbon alone, ZeroWater® expands water treatment possibilities by adding materials that are recognized by the EPA to treat substances in water that carbon can’t handle. It’s this combination of materials that makes ZeroWater® so effective.

The company is so confident in its guarantee that the filtered water will measure ZERO that it provides an independently manufactured total dissolved solids (TDS) meter so people can test water for themselves.

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By testing and tasting various water alternatives, people are empowered to experience the ZeroWater® difference. Water in its natural state, will always read 000 – for example, rain water collected towards the end of a storm, after the water has cleansed the atmosphere, will read very low TDS, if not 000. The same result will occur if you were able to test fresh fallen snow or snow at the top of a mountain cap.

SPA MONTAGE ANNOUNCES NEW WELLNESS RETREATS IN MARCH & APRIL

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Feb 202010

Welcome Spring With The Pre-Natal Gift of Giving Life Retreat March 21-24
or The Art of Living Raw Retreat April 18-20

Spa Montage at Laguna Beach

Spa Montage is offering new extraordinary wellness retreats designed to enhance personal wellbeing. Join Dana Sara of White Lotus Yoga at Cho’s Academy for The Pre-Natal Gift of Giving Life Retreat March 21-24 or let natural wellness educator Susie Sondag help you embrace raw foods and rejuvenate your lifestyle with the Art of Living Raw Retreat April 18-20.
WHAT:
Help further your personal wellness journey by immersing yourself in a three-or four-day retreat complete with oceanfront accommodations; Select a one-day experience; Or indulge in the lecture or workshop of your choice.
WHY:
Find better balance by preparing to welcome a new child or by enhancing your own natural rejuvenation process
HOW:
Select your preferred Spa Montage experience; for more information and to reserve, please call 949-715-6010.