Made In Nature Unleashes Its Full Line of New Organic Supersnacks™Written by Luke Rizzuto | Friday, June 24th, 2016


Boulder, CO , June 23, 2016 ( – Taking on the Snack Category With Products That Fuel You Up! Made In Nature™, the leader in healthy, organic snacking is unleashing a new line-up of Organic Supersnacks™ in new bold packaging at the Fancy Food Show in NYC this week. Finally, consumers will not have to make the choice between what’s healthy and what’s delicious when it comes to filling the void between meals. Their organic, ready-to-snacks include a new line of Figgy Pops, Toasted Coconut Chips, Dried Fruit Fusions, Fruit and Nut Fusions and Kale Chips.

“We are a snacking nation. Over half of all US consumers snack more than three times a day to stay nourished. Our mission is to satisfy that hunger with delicious, ready-to-eat snacks made from real fruit and real vegetables, without compromising flavor or fun,” said Doug Brent, CEO of Made In Nature. “We’re taking on chips and bars and all those other so called “better for you” snacks that are merely masquerading as nourishment. Our Supersnacks don’t just fill you up, they fuel you up.”

As part of their attack on the healthy snack category, Made In Nature is launching an entirely new package design. Andy Nathan, CMO of Victors & Spoils who led the design process said, “The new packaging was a great opportunity to reintroduce Made In Nature to the world in a bold, new way. Inspired by their ‘Nature Unleashed’ brand positioning, the packaging design is strong and vibrant, highlighting the beauty of their unadulterated product. And because they’re so grounded and authentic, we were able to juxtapose that with a very cheeky tone in a category that sometimes takes itself a little too seriously.”

Life is too short to waste on sub-par snacks. The NEWEST addition to the Made In Nature family is their line of Organic Figgy PopsTM ($9.99 for 16 oz., $4.99 for 4.2oz.) These unbaked energy balls are real Supersnacks, bursting with flavor. Figgy Pops are a blend of organic figs and other luscious fruits with nuts and power seeds — covered in coconut with the crunch you crave. These delectable morsels are made with certified USDA organic, Non-GMO Project Verified ingredients and NO refined sugar, allowing consumers to power through their day the healthy way.

Made In Nature’s Organic Toasted Coconut Chips are anything but ordinary! These zealously snappy, perfectly crunchy coconut chips ($3.99 for 3 oz.) are made from pure organic ingredients with NO refined sugars or artificial flavors. It’s a snack that’s energy packed and comes in a variety of exotic flavors like Maple Vanilla, Italian Espresso, Toasted Cinnamon, Ginger Chai and Spiced Cocoa. Permission to snack, granted.

Embracing the flavorful exotic food trend, Made In Nature also offers a line of Organic Fruit Fusions. Inspired by authentic, healthy flavors from around the world, the Fruit Fusion product line encompass both 1oz Single-Serve Dried Fruit Fusions (MSRP $5.99 for 5-pack and $1.49 for 1oz packets) and Fruit and Nut Fusions (MSRP: $6.99 for 5-oz bag).Both of these delectable products offer the perfect pairing between organic dried fruits and blends of seeds, spices and flavors. Fruit Fusions flavors include: Apple Cinnamon, Superberry, Tropical, and Mediterranean blends. Fruit and Nut Fusions flavors include: Maple Balsamic, Cinnamon Citrus, Pomegranate Ginger and Rosemary Harissa blends.

And Made In Nature really breaks the mold with their new line of dried, NEVER fried,Organic Kale Chips (MSRP $5.99 for 2.2oz). The perfect Supersnack to fuel your next adventure, these Kale Chips will light up your taste buds with a combination of organic kale and unique and outrageous spice blends. Flavors include: Bedda Than Chedda, Sriracha Chili, Olive + Sea Salt, Rosemary Truffle, and Stumptown.

Made In Nature is available nationwide at Costco, Safeway, Whole Foods Market, Walmart, Target, Meijer and wherever organic, healthy snacks are sold. To find out more about all of the Supersnacks from Made In Nature or to visit their store, please visit


Made In Nature is a trailblazer in the organic food industry with a 25-year history of sourcing and creating snacks from real food with bold, vibrant and surprising, new flavors. The same old, same old has never been their style and that means kicking refined sugar to the curb and going all-out organic in everything they do. Made In Nature’s Organic Supersnacks™ are made without the use of GMO ingredients, sulfur synthetic preservatives, color or flavorings. Go to to view the company’s full product line of Supersnacks™ and Supersides™.

Fall FavoritesWritten by Susan Thanavaro | Monday, September 15th, 2014

The autumn season always gets me excited for baking. Something about the cool, crisp air and the change in color on the trees inspires a warm and alluring-scented kitchen. However, as much as I love to bake, I don’t like the affects of consuming heavy baked goods. Most recipes are filled with sugar and butter and I feel weighted down afterwards. I want to be able to eat something tasty and feel good afterwards. So, here are a few recipes that we enjoy at Made in Nature using our Organic Dried Fruit, which keeps those Fall cravings happy, healthy, and satisfied.

1.) Sweet and Spicy Cranberries & Pumpkin Seed Mix: A great snack for anytime of day, and it makes the house/office smell amazing! Also, a great recipe for using pumpkin seeds from carving Halloween pumpkins or making Thanksgiving Pumpkin Pie!


2.) Honey Date Loaf: Everyone loves banana bread, but what about a honey date loaf? This sweet and healthy bread is perfect for dessert, breakfast, or anytime you’re craving that luscious Fall flavor. For some extra protein and a little crunch, throw in some walnuts!


3.) Cranberry Oatmeal Chocolate Chip Cookies: For a little more indulgence and to enjoy a true dessert, these cookies are it! The savory flavor from the oatmeal paired with the tartness of the cranberries and sweetness from the chocolate chips make this a balanced treat!


I can just imagine having a lovely fire with all these delicious snacks around for family and friends to enjoy!

What to Eat this Week: Plums and Goat CheeseWritten by Susan Thanavaro | Thursday, July 31st, 2014

Roasted Plum and Rosemary Savory Goat Cheese Mini Tarts


Roasted Plum and Rosemary Goat Cheese Tart

makes 4 mini tarts 3-4″ in diameter, 1 large tart 9-10″ in diameter or 12 super-mini tarts made in a paper-lined muffin tin

Grain-free Tart Shells

▪                2 cups blanched almond flour {almond meal would also work}

▪                2 tablespoons flax seed meal

▪                2 tablespoons tapioca or arrowroot starch

▪                3 tablespoons coconut oil plus more for greasing the pans

▪                1/4 teaspoon baking soda

▪                1/8 teaspoon sea salt

▪                1 egg, beaten

Preheat the oven to 350ºF.

Lightly grease your tart pans with coconut oil and set aside. In a large bowl add all of the ingredients and mix well to combine. The dough will be quite crumbly, but will hold together when pressed or squeezed.

With your hands gather the dough and divide it evenly amongst the tart pans. Press the dough firmly and evenly into the tart pan, pressing it up the edges of the pan.

Place the tart pans on top of a baking sheet and bake 15-20 minutes or until just turning golden brown. If they start to brown a bit early, cover with foil.

Once done, remove from the oven and allow to cool.

Goat Cheese Filling

▪                1 clove garlic

▪                1 tablespoon fresh rosemary

▪                8 ounces goat cheese

▪                1 tablespoon olive oil

▪                2 teaspoons fresh lemon juice

▪                A few tablespoons of water

▪                Salt and pepper to taste

While the tart shells are cooling, make the filling. In a high-speed blender or in your food processor, add the garlic and the rosemary. Pulse several times to chop/mince. Then add the goat cheese, olive oil and lemon juice. Blend until smooth and creamy, adding as much water as necessary to keep it moving and to make it creamy, but make sure not to add more than 1/4 cup. Remove the tart shells from their pans and pale on a serving platter or baking sheet, pour the goat cheese filling equally amongst the completely cooled tart shells. Smooth the surface with a spatula, if necessary. Place the tart shells in the fridge to firm up while you roast the plums.

Roasted Plums

▪                2 Bags Organic Made in Nature Dried Plums

▪                1 tablespoon olive oil

▪                Salt and pepper

Arrange the plums in a single layer on a rimmed baking sheet. Toss with the olive oil and sprinkle with a little salt and pepper. Roast for 10 minutes and then allow to cool. Once the plums have cooled, and the goat cheese filling is firm, place the plums on top of the tarts, garnish with fresh rosemary and serve or chill until you are ready to serve.


To make vegan, simply skip the egg and add a small amount of water to the ground flaxseeds before adding them.

For the filling, instead of goat cheese, opt instead for a cashew cream. Soak 1 1/2 cups of raw cashews (covered in water) for at least 2 hours, preferably longer. Drain and rinse. Add the cashews, the juice from 1 fresh lemon and a pinch of sea salt to your food processor and process until smooth and creamy, a few minutes. Then add the remaining ingredients.

What to Eat this Week: A Saucy ComplimentWritten by Susan Thanavaro | Thursday, July 24th, 2014

Dried Cranberry-Apple Conserve

Dried Cranberry-Apple Conserve

You know those delicious sauces that just compliment every dish? The ones that offer a pop! of taste and appeal to the palate? Well this sauce is one of those. It pairs beautifully with everything from duck and roasted pork to vanilla ice cream. Heres the recipe. Enjoy!


  • 2 Cups Made in Nature Organic Dried Cranberries
  • 1/3 Cup Chopped Made in Nature Organic Dried Apples
  • 1/4 Cup Made in Nature Organic Raisins
  • 1/2 Cups Boiling Water
  • 1 tablespoon Minced Crystallized Ginger
  • 1/3 Cup White Wine Vinegar
  • 3 tablespoons Honey
  • Dash of Ground Allspice
  • Dash of Ground Cinnamon
  • Dash of Ground Ginger
  • 1/4 Cup Red Plum or Raspberry Jam


  1. Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes.
  2. Combine vinegar and next 4 ingredients (vinegar through ground ginger) in a small saucepan; bring to a boil, stirring frequently.

3. Add fruit mixture. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in jam. Remove from heat; cool to room temperature.

What to Eat This Week: CrostatasWritten by Susan Thanavaro | Wednesday, July 16th, 2014

Rustic Fig and Raspberry Mini Crostatas

For the Dough:

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour

3-3/4 oz. (3/4 cup) whole-wheat flour

1/4 cup plus 1/2 Tbs. granulated sugar

1 tsp. ground cinnamon

1/2 tsp. kosher salt

9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into small pieces

For the Filling:

3/4 lb. Made in Nature Organic Dried Calimyrna Figs, quartered (about 2 cups)

6 oz. fresh raspberries (1-1/2 cups)

1/3 cup plus 2 Tbs. granulated sugar

3 Tbs. plus 1 tsp. honey

1 Tbs. fresh thyme, roughly chopped

2 tsp. finely grated orange zest

3 Tbs. plus 1 tsp. graham cracker crumbs

1 oz. (2 Tbs.) cold unsalted butter, cut

1-1/2 Tbs. heavy cream

Crostatas Recipe

To Make the Dough:

Put the flours, sugar, cinnamon, and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 Tbs. cold water and pulse. If the mixture seems dry, add water 1 Tbs. at a time, pulsing until the dough just starts to come together. Do not over process. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2-1/2-oz. rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours and up to 3 days. When ready to bake, position racks in the bottom and top thirds of the oven and heat the oven to 400°F. Line 2 large rimmed baking sheets with parchment. On a lightly floured surface with a lightly loured rolling pin, roll each dough disk into a 5-1/2-inch round that’s about 1/8 inch thick. Put 5 rounds on each baking sheet.

To Make the Filling:

In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.

Assemble and bake the Crostatas.


Graham cracker crumbs sprinkled in the center of each dough round soak up juices released by the fruit during baking, preventing soggy bottoms.

Sprinkle each round of dough with 1 tsp. graham cracker crumbs, leaving a 1/2-inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.

Fold the edges of the dough over some of the fruit to create a 1-inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 Tbs. sugar.
Bake until the crostatas are golden-brown, 30 to 35 minutes, swapping and rotating the baking sheets’ positions about halfway through baking.
Transfer the baking sheets to racks to cool for about 5 minutes. Then loosen the crostatas with an offset spatula and cool completely on the sheets. The crostatas are best the day they’re made.