Washington Examiner and Baltimore Examiner (Wednesday, March 21, 2007) SHELF LIFE: Delectable finds for foodies
Trick kids into eating healthfully. Dr. Kracker’s Veggie Spelt Krackers are made with flax and quinoa seeds, organic vegetables (tomatoes, peas, corn and carrots). Organic butter and agave nectar syrup give the toddler crackers a slightly sweet taste. Available at select health food grocers.
Good Housekeeping (Jan 2007) easy ways to get your grains
Dr. Kracker is very gratified to be recognized with these other great companies for our efforts to create foods that are both delicious and good for you!
From GourmetRetailer.com’s 2006 Editor’s Choice Awards (PNG):
Doctor Kracker Single-Serving Organic Snack Chips
We’ve become a nation of overweight and portion-challenged consumers. It seems those potato chip guys got it right when they said once you start, you can’t stop — before you know it, you’ve packed away hundreds of calories. To address that problem, Doctor Kracker has added 1-ounce, 100-calorie serving Snack Chips to its popular line of organic, whole grain Snackers and Flatbread Crackers. So are these all they’re cracked up to be? I certainly think so. Super-crispy and chock full of nutty goodness, they are the perfect snack solution when you don’t want to reach for a bag of greasy chips or when ho-hum pretzels just won’t do. Not only did they taste great alone, but dipped in hummus or topped with cheese and a sliver of green apple, they passed this picky snacker’s scrutiny with flying colors. My favorites among the different varieties were Sunflower Cheese Kracker (cheddar cheese drizzled over sunflower seeds) and Seedlander Krackers (pumpkin seeds, whole millet grains and poppy seeds). Dr. Kracker snacks are baked with whole grains and whole seeds, without added fats, trans fats or oils. Plus, they are 100 percent natural, USDA certified organic and they carry the new 100% Whole Grain stamp. Check out Dr. Kracker’s other tasty offerings at www.drkracker.com.
Snack Food & Wholesale Bakery (Nov 2006) Committed Snackervationists
There is no need to add commentary to this article. I can, however, update on our 1-oz packages. We have found distribution for them on the West Coast, and we are reaching out to the convenience stores at the colleges and universities. We are also changing the size of the bag, reducing the amount of film and waste. We have also changed the size of the “chip” itself. Smaller and thinner means even more of the Uber Crunch experience.
I am also happy to announce that our Snack Flats—-1/2 ounce, single serve flatbreads—are finding their way into eateries. My goal is all the salad bars and soup stations of the US and Canada, but for now I am delighted that Peoples Pharmacy of Austin has been replacing the saltines at their soup and salad station with Dr. kracker. Peoples is all about offering the best in good-for-you foods, and they have long supported local ranches who pioneered grass fed beef. Kudos to Peoples!
El Paso Times (Sep 27, 2006)
This was a solid review of our newest Dr. Kracker offerings. A few things have changed since this article was published. We have found savings in the bakery and been able to reduce the suggested retail price of both the Veggie Spelt and the Krispy Grahams to $4.99, and we have reduced the “fill” of the 1-ounce bags so that they can retail for $.99. Crunch!
Prevention (August 2006) Low-carb crackers
We are thinking if taking an additional title. Not just Dr. Kracker, but now King of Spelt as well! Spelt is difficult to bake with, but it is perfect for flatbread. Dr. Kracker is one of the few bakeries that bakes with whole grain spelt flour. Check out my blog on the history of this ancient wheat that almost disappeared from modern agriculture. All good things return if we wait long enough, and the return of hierloom foods has been one of the most pleasant phenomenon of the last 10 years. Special thanks to the Slow Food Movement for all their work on food issues and hierloom foods in particular.
Cincinnati Enquirer (March 22, 2006) Helpings GOTTA TRY IT By Polly Campbell
