Meet the Producer: Jeff Cohen

Foodspring: gateway to food adventure
March 15, 2011

Jeff Cohen
Owner, Granola Gourmet

As a type 2 diabetic, Jeff Cohen was frustrated by a lack of snacks that wouldn’t cause a blood sugar spike but also tasted good. To fill the void, he started Granola Gourmet with his family, creating a line of energy bars that would meet the needs of diabetics, as well as athletes and health-conscious consumers. He made each bar with 100 percent natural and wholesome ingredients, all with low glycemic impact so they convert to sugar more slowly

What began in his kitchen at home quickly turned into a hit. His teenagers started getting requests for new flavors from their friends; soon after, he began selling to caterers on television show and movie sets. Designed to satisfy a sweet tooth, the bars have no refined sugar nor the fat and sodium content of other popular protein and energy bars. They are available in flavors like Ultimate Berry, Mocha Fudge, Chocolate Espresso and Spiced Orange Cranberry. They provide such an energy boost that a group of 18 climbers brought Granola Gourmet energy bars to eat for their meals and snacks during an eight-day climb to the top of Mt. Kilimanjaro. To learn more about his business, look for Cohen on ABC’s Shark Tank, which will air later this year.

 

Cohen shared more of his story with us:


How did you get involved with supporting the Mt. Kilimanjaro trek?
I think we all have an athlete within, and when I went on my journey to make a great-tasting low-glycemic snack I knew it would appeal to all types of athletes, from casual walkers to marathon runners and those adventurous enough to climb the 19,298 feet of Mt. Kilimanjaro. In our humble beginnings making bars for customers at local farmers markets and selling to caterers, I had no idea people would rely on our product for sustenance and energy to make the huge climb. We were approached by a local group out of Santa Clarita, Calif., made up of committed hikers that knew they needed our product for the journey. We were excited to be able to participate in the effort that took place more than 10,000 miles away.

Did the hikers eat your granola bars at the summit?
They ate the bars all the way up the mountain and commented that the guides loved the bars as well. They took pictures of our sign at the top. Definitely one of the high points in our company!

What is the most challenging or satisfying part of your job?
The most satisfying part of our job is when we attend the American Diabetes Expo every year in Los Angeles. Diabetics and their families swarm our booth and find our healthy diabetic-friendly bars taste great. It’s particularly rewarding to see my two teenage sons talking to the attendees about how their diabetic father came up with a product that they love. We can never stock enough product for the show and sell out every year.

Do you have a favorite flavor from your line?
I love the fruit flavors but can finally enjoy the chocolate ones without blood sugar concerns. My favorite is the Chocolate Espresso in our original recipe line and Ultimate Mocha Fudge from our new line of individually wrapped bars. They’re great in the morning when I need to rush out of the house without my cup of coffee.

If someone could shadow you for one day at your job, what would surprise that person most?
How much time I spend talking with people. I’m sharing my experiences for hours every day. Thank goodness I have an unlimited cell phone plan!

When you were a kid, what did you want to be when you grew up?
My dad was a corporate guy who was very successful. He taught us that no matter what you did, do it for others. Today I know that the more people I can help, the more successful I will be. I guess I always wanted to be an entrepreneur, whether that was working for others or myself, as I do today.

Aside from your products, what three food items can you always find in your kitchen?
You can always find apples, lemons from our tree, and although it’s not technically food, we make some great meals in our wok.

MetroNow: Granola Gourmet

Metro Source
July 7, 2012

Healthy, kosher and vegan, Granola Gourmet energy bars have become our new favorite snack.  Using tasty organic ingredients, Jeff Cohen created a special recipe that does not cause a blood sugar spike. The treats are ideal for athletes and healthy consumers, alike. Flavors include brownie and berry. However, the Metro Source staff loves the orange-cran best!

Healthy Energy Bars don’t need to taste Nasty

by Stan
Girl, Get Strong!
December 11, 2010

The next bars was from Granola Gourmet. This company was founded by Jeff Cohen (a diabetic) and his family. These bars are made with 100% natural and wholesome ingredients. He was frustrated by a lack of snacks that did not cause a blood sugar spike, but that also tasted good so that is how Granola Gourmet was born. I tried all 4 flavors but my favorite bar was the Ultimate Fudge Brownie.  This bar was sweet and chewy and really good. It helps me stay satisfied mid-afternoon all the way until dinner time.  Nutritional value alone makes this the best Granola bar on the market today. All flavors are:  100% Natural, No Wheat, No Dairy, Kosher, Vegan, Non GMO, Very Low Sodium, Whole Grains,  Omega-3’s in every bar. The Available 4 Flavors are:

Ultimate Berry
Ultimate Mocha Fudge
Ultimate Fudge Brownie
Ultimate Cran-Orange

Both these bars are really good and I recommend to give them a try the next time you see them in the grocery store.  Keep a bar in your purse, office desk, car, gym locker to help keep your energy up and your blood sugar regular. This will benefit you from not making a wrong snack decision and to keep you from getting too hungry until your next meal. Happy Snacking!

Products For Diabetics Finally Taste Good

by Sheldon Baker
NutraInk
November 19, 2010

 

Products for Diabetics Finally Taste Good

According to the Centers for Disease Control (CDC), there are over 23 million diabetics in the U.S., and another 40 million people with pre-diabetes and other blood sugar issues. The CDC projects that 1 in 3 people could have diabetes by the year 2050.

Jeff Cohen has been a diabetic since 1993. He was frustrated while trying to find a snack that didn’t cause a blood sugar spike and also tasted good. He finally decided to create his own, and his company Granola Gourmet was born to solve the problem.

From humble beginnings in his family kitchen, the meal replacement bars were made in small batches using organic ingredients and became a weekly family tradition. His teenage boys began getting requests for new flavors from their friends. The cast and crew of Hollywood television shows from The Ellen Show, The Mentalist, Entourage and others on the Warner Bros. lot and CBS-TV began buying the bars. Soon they became the healthiest product on the Craft Services table catering to the motion picture industry. And Granola Gourmet became a local family-owned business success.

“…you’ll find our energy bar products priced the same or less than many of the bars that are not healthy…”

Jeff Cohen, Founder
Granola Gourmet

Cohen’s company has just introduced what it calls its Ultimate line of individually wrapped energy bars replying to consumer and grocer requests for natural portable snack items. The individually wrapped bars also respond to consumer demand for 100% natural grab-and-go snacks that don’t spike blood sugar. Made entirely in the U.S., the bars come in four flavors.

According to Cohen, as demand for diabetic food items becomes mainstream, many national retail and grocery store chains are expanding their healthy and natural product lines.

“While Granola Gourmet Ultimate Energy Bars are designed to satisfy your sweet tooth, the bars do not have refined sugar or the fat and sodium content of other popular protein and energy bars in its formulation,” explains Cohen.

“As a Type 2 diabetic, I wanted to create a product that is healthy, tasty and filling that could meet the needs of diabetics, as well as athletes and health conscious consumers.”

But is healthy food too expensive?

“Not anymore,” says Cohen. “Organic ingredients have come way down in price. We are seeing small differences in the cost of many of the organic ingredients we acquire today. In our case, you’ll find our energy bar products priced the same or less than many of the bars that are not healthy,” Cohen notes.

This is the first time consumers will have the opportunity to purchase Granola Gourmet’s individually wrapped bars or in a caddy of 10. Ultimate Berry with blueberries, Ultimate Fudge Brownie with a nutty texture, Ultimate Mocha Fudge with a chocolaty base and touch of coffee flavor and aroma and Ultimate Cran-Orange make up the Ultimate selection.

Granola Gourmet bars contains 10-12g whole grains and 530-590mg of omega-3. For those with other dietary requirements, the bars are free of wheat and dairy, low in sodium, and are kosher and vegan.

Santa Clarita, CA-based Granola Gourmet also uses Low Glycemic Index ingredients. Low Glycemic foods provide longer periods of sustained energy, hunger relief and reduces the risk of experiencing blood sugar spikes. As a result, Granola Gourmet bars convert to sugar more slowly.

In Northern California, Safeway and Vons are carrying the products. The nationwide grocery chain launch is supported by a giveaway rebate offer that enables customers to receive free Granola Gourmet Energy Bars in exchange for proof of purchase. For more information about Granola Gourmet visit www.granolagourmet.com.

In a sea of energy bars, customers have found Granola Gourmet products are 100% natural and formulated with several organic ingredients.

“When I think about our brand two words come to mind, healthy and delicious,” says Cohen. “When Whole Foods in Southern California began carrying our product line I knew we had something and decided to put extra effort into the business. Today, we are expanding and excited about the future,” Cohen says, with a big smile.

Products for diabetics finally taste good

by Sheldon Baker
examiner.com
November 19, 2010

According to the Centers for Disease Control (CDC), there are over 23 million diabetics in the U.S., and another 40 million people with pre-diabetes and other blood sugar issues. The CDC projects that 1 in 3 people could have diabetes by the year 2050.

Jeff Cohen has been a diabetic since 1993. He was frustrated while trying to find a snack that didn’t cause a blood sugar spike and also tasted good. He finally decided to create his own, and his company Granola Gourmet was born to solve the problem.

From humble beginnings in his family kitchen, the meal replacement bars were made in small batches using many organic ingredients and became a weekly family tradition. His teenage boys began getting requests for new flavors from their friends. The cast and crew of Hollywood television shows from The Ellen ShowThe MentalistEntourage and others on the Warner Bros. lot and CBS-TV began buying the bars. Soon they became the healthiest product on the Craft Services table catering to the motion picture industry. And Granola Gourmet became a local family-owned business success.

Cohen’s company has just introduced what it calls its Ultimate line of individually wrapped energy bars replying to consumer and grocer requests for natural portable snack items. The individually wrapped bars are also responding to consumer demand for 100% natural grab-and-go snacks that don’t spike blood sugar. Made entirely in the U.S., the bars come in four flavors.

According to Cohen, as demand for diabetic food items becomes mainstream, many national retail and grocery store chains are expanding their healthy and natural product lines.

“While Granola Gourmet Ultimate Energy Bars are designed to satisfy your sweet tooth, the bars do not have refined sugar or the fat and sodium content of other popular protein and energy bars in its formulation,” explains Cohen.

“As a Type 2 diabetic, I wanted to create a product that is healthy, tasty and filling that could meet the needs of diabetics, as well as athletes and health conscious consumers,” Cohen added.

This is the first time consumers will have the opportunity to purchase Granola Gourmet’s individually wrapped bars that also come in a caddy of 10. Ultimate Berry with blueberries, Ultimate Fudge Brownie with a nutty texture, Ultimate Mocha Fudge with a chocolaty base and touch of coffee flavor and aroma and Ultimate Cran-Orange make up the Ultimate selection.

Granola Gourmet bars contains 10-12g whole grains and 530-590mg of omega-3. For those with other dietary requirements, the bars are free of wheat and dairy, low in sodium, and are kosher and vegan.

Santa Clarita, CA-based Granola Gourmet also uses Low Glycemic Index ingredients. Low Glycemic foods provide longer periods of sustained energy, hunger relief and reduces the risk of experiencing blood sugar spikes. As a result, Granola Gourmet bars convert to sugar more slowly.

In California, SafewayVonsPavilions and Whole Foods are some of the stores carrying the products. The nationwide grocery chain launch is supported by a giveaway rebate offer that enables customers to receive free Granola Gourmet Energy Bars in exchange for proof of purchase. For more information about Granola Gourmet visit www.granolagourmet.com.

Warning Signs

by Brian Ellis
Vitamin Retailer
March 2010

Dietary supplements, along with a healthy diet and exercise, offer the millions with pre-diabetes and metabolic syndrome a chance to reverse their conditions before they develop into disease.

As members of the natural products retail industry, we are always aware of numbers. Sales of dietary supplements, organic products, personal care items, functional food and beverages are all regularly reported, making huge numbers that sometimes soar well into the billions seem commonplace.

While these estimates are valuable in their own right, they tend to overshadow numbers that, while smaller in scale, are in fact much more necessary to be heard, such as these: 54 million Americans aged 21 years and older have pre-diabetes, according to the Centers for Disease Control and Prevention (CDC), and more than 50 million Americans have metabolic syndrome, according to the American Heart Association, equating to roughly one in four adults—for each condition.

The risks as a metabolic disorder signifying a higher level of blood glucose than normal but not enough to be categorized as diabetes, pre-diabetes is a critical warning of the very high likelihood of developing type 2 diabetes. The possibility is so much greater that the CDC estimates people with pre-diabetes to be five to 15 times more likely to develop type 2 diabetes than people with normal glucose values.

Also increasing the risk for developing type 2 diabetes is the group of metabolic risk factors known as metabolic syndrome. Closely related to prediabetes, metabolic syndrome, or insulin resistance syndrome, is the result of the body being unable to efficiently use insulin.

One of the challenges that has led to the high incidence of both conditions is that people don’t tend to notice any symptoms, and may in fact have the conditions for several years without noticing anything. While there are two tests people can take to determine whether they have pre-diabetes, such as fasting plasma glucose (FPG) and the 2-h oral glucose tolerance test (OGTT), there are also multiple risk factors for both of these conditions people should know.

These risk factors include obesity, age over 45, lack of physical activity, positive family history of diabetes, gestational diabetes, the presence of elevated triglyceride and low HDL levels, and hypertension, said Dr. Michael Harris, director of diabetes for Cedars Sinai Medical Group in Los Angeles, and the medical advisor for Granola Gourmet (Santa Clarita, CA). “The existence of a sedentary, fast food, supersized lifestyle has definitely contributed to the high prevalence of both insulin resistance and pre-diabetes,” he said.

Another factor leading to the high incidence of both conditions, according to Guy Devin, national science educator for Source Naturals (Scotts Valley, CA), is how our food is processed. “It’s not that food itself is bad, but rather what we have done to our food supply, like genetically modified food organisms, the addition of high fructose corn syrup and the use oftoxic artificial sweeteners,” he said. “T his increases inflammation in the body, which then causes a cascading effect within our bodies.”

While inflammation is designed to kill infections and promote healing, chronic inflammation can produce growth factors and stimulate very serious degenerative disease processes, added Mike Shirota, president/CEO of Mushroom Wisdom (East Rutherford, NJ). Among the conditions stemming from pre-diabetes and metabolic syndrome aside from type 2 diabetes, Shirota mentioned Alzheimer’s, cancer, autism, infertility stroke, heart disease and obesity.

“Alzheimer’s disease has already started to be called ‘type 3 diabetes,’ especially among the practitioners who apply integrative or alternative medicine,” he said. “I personally believe that cancer should be paid much more attention as one of the effects of metabolic syndrome.

It is said that cancer feeds on sugar, and the relationship between a high level of glucose in blood and cancer (especially breast and prostate) has been discussed lately.” State of the Market Though the realization of the large population of people affected by both metabolic syndrome and pre-diabetes can be discouraging, it does show there is potential for this category that, if realized, could present opportunities for exceptional growth.

For Mitch Skop, senior director, new product development, Pharmachem Laboratories (Kearny, NJ), consumers have already started making the connection between a poor diet, weight gain and metabolic syndrome. “We have seen increased interest in our natural products that reduce the absorption of carbohydrates and support healthy blood sugar levels,” he said.

“Worldwide, we have seen an enormous increase in Phase 2 Carb Controller sales as this crisis has reached pandemic levels worldwide.” Donna Noonan, Mushroom Wisdom’s vice president of marketing, has also seen an increase of sales on well researched products, but also noted that one of the hurdles that will need to be overcome to generate more sales is the fact that this topic is not appealing to many.

“The thought of blood sugar lowering, lowering blood pressure and reducing insulin resistance usually goes along with the dreaded ‘weight’ issue—these are not fun topics, especially if they hit home for many.” What is helping to make this topic more appealing to the masses, however, is the development of food that is both low glycemic and good tasting.

“Public awareness of low glycemic foods is growing. In just the last year we have seen national advertising campaigns for low glycemic diets and weight loss for diabetics,” said Jeff Cohen, president and granola visionary with Gourmet Granola, which offers energy bars for diabetics. “In 2006 the low glycemic market was only $350 million, but growing 45 percent annually. In 2011 it is expected to be $1.8 billion, according to a Packaged Facts report.” Dietary Supplements … and Pharmaceuticals?

Advertising dollars spent by drug companies have brought their message to the forefront of public awareness and have allowed them to maintain a large segment of health care dollars. While this may potentially spark feelings of contention among advocates of supplements, in regards to metabolic syndrome and prediabetes, it is important not to overlook the necessity of both sides in lowering the impact of these two conditions.

“We do not subscribe to the ‘us versus them’ approach, but fully believe in the pluralistic approach,” said Ulrik Breval-Carlsson, president of Sprunk-Jansen (Petaluma, CA), who cautioned retailers to never encourage people to ditch their cholesterol-lowering drugs in favor of any dietary supplement.

“Instead, retailers, who are specialists in dietary supplement advantages, should ensure their customers have the proper education about how such supplements as [Sprunk-Jansen’s] WEIGHLEVEL, CHOLESTEROL LEVEL and GLUCOSE LEVEL work harmoniously to support a healthy diet and exercise program along with the pharmaceuticals they may be taking.”

There is, however, good news for proponents of natural alternatives, according to Skop. “Rising drug and health care costs will continue to benefit the natural products industry. With more consumers making the connection between metabolic syndrome and a poor diet, they realize that taking a drug isn’t always the answer,” he said. “An increased focus on improving diet, exercise and use of natural products are other positive trends for our industry.” In influencing more people to start taking preventative measures, Devin recommended retailers “get the word out that nature has the wisdom to heal us on every level. Hippocrates said it well: ‘Let food be your medicine and let medicine be your food.’ If we look at the overall growth of our industry, we are making headway in so many important categories that we are now setting the competition.”

Making the Difference In furthering the impact of the trio of dietary supplements, healthy diet and exercise, the delivery of simple but compelling information to customers will be an important part of a successful message, as will communicating to those with pre-diabetes and metabolic syndrome that they can do something to reverse the momentum of these conditions.

“Metabolic syndrome can be treated very effectively with proper diet and exercise, and it does not have to lead to diabetes,” assured Frank Assumma, director of marketing at Natural Health Science (Hoboken, NJ), the exclusive distributor of the French maritime pine bark extract Pycnogenol®, which has been shown to benefit people with metabolic syndrome, pre-diabetes and diabetes. “It is important to stress the need to maintain a healthy weight, and to exercise and eat properly.”

In getting across the importance of supplementation, retailers have a number of avenues to pursue in collecting the information they need to keep both themselves and their staff up-to-date in this category. One which Carol Ketring, store manager for Health Food Center in Oklahoma City, OK, utilizes is the manufacturers themselves. “Nordic Naturals, Natural Factors and Nature’s Plus are among the companies that always have research to back up their products,” she said, adding that many companies also offer staff trainings.

“In this industry, there are opportunities to learn everyday.” In helping customers gain access to some of the latest information and research, Health Food Center has an extensive resource center where their customers can find books on a variety of health topics. “It’s like a mini Barnes & Noble,” Ketring said. “People can search for a good diet or exercise program, or learn what they can do to keep their blood sugar in balance.”

For retailers who may not have the space to devote to a resource center, Source Natural’s Devin strongly recommended they establish within their supplement section a space where customers who are dealing with managing metabolic inflammation can find the products they need. After all, said Devin, “Each store in our industry is now the greatest source of information, quenching the flames of inflammation, bringing optimum health without side effects. When it comes to lifestyle and wellness prevention, we as an industry can have the farthest reaching effect for our communities.”

Here and There: Olympic Eating During The Winter Olympics

by Andrea Rademan
Sushi and Sake Magazine
November 20, 2009

November is Diabetes Awareness Month. Over 60 million people in the U.S. have this disease or blood sugar issues. The Glycemic index rates carbohydrates according to their affect on blood glucose levels. Low GI carbs which produce only small fluctuations in blood glucose and insulin levels are the secret to reducing the risk of heart disease and diabetes and are key to sustainable weight loss. GRANOLA GOURMET is made with ingredients that are not hydrated, making it harder on your body to digest them. Founder, Jeff Cohen who himself is diabetic, created these bars himself with no dairy, wheat or the high sugar fat and sodium found in some popular protein bars. They are the only product of this type that I had to keep myself from overeating. And that’s a mouthful. www.granolagourmet.com

Alternative Energy: SCV man finds success with granola bars

by Joshua Premako
Santa Clarita Valley Signal
September 14, 2009

Jeff Cohen didn’t intend to go into the business of producing granola bars. He was simply looking for something to snack on.

But in nearly three years, Cohen has gone from whipping up snacks to helming Granola Gourmet, a company that produces low-glycemic energy bars.

Cohen, 47, was diagnosed with diabetes about 15 years ago.

One of the biggest feathers in the cap of the Stevenson Ranch resident has been having 24 Whole Foods Markets in Southern California carry his bars.

“My goal is to make Granola Gourmet a national brand that’s widely accepted by everybody, and just happens to be good for you,” Cohen said.

Cohen’s is a story with simple beginnings – he got the idea while his wife was baking muffins.

It was late 2006 and, Cohen said, “I was looking for a snack that tasted good but wouldn’t cause my blood sugar to spike.”

One of his sons got the ball rolling, he said, by urging Cohen to come up with something he’d like that his father could eat.

“I’m not a cook. I don’t know the first thing about food,” Cohen said.

As he researched the glycemic index, Cohen said, he eventually settled on trying out granola bars.

He started preparing more and more batches, as he found his sons were frequently taking them to school to share with friends.

In spring 2008, he began selling his energy bars at the weekly farmers’ market held in downtown Newhall.

“One thing led to another,” he said Monday, standing next to shelves full of colorfully packaged energy bars in Valencia’s Whole Foods store. “It’s been a pretty interesting ride.”

When Cohen started setting up shop at the farmers’ market, he was making about 1,000 bars a month.

Now, he said, Granola Gourmet is producing about 20,000 bars monthly.

The bars are available in four flavors: Spiced orange cranberry, very berry, brownie and chocolate espresso.

The base ingredients in each bar are organic oats, blue agave, flax and sunflower seeds, almonds and honey.

A key to success, Cohen said, has been maintaining a broad appeal, reflected in his motto: “Energy bars for athletes, diabetics and you.”

Gaining the support of Whole Foods was a matter of finding someone interested in the product, which Cohen said was hard work.

The first store to start carrying Granola Gourmet bars was the Whole Foods on Arroyo Parkway in Pasadena. Within two weeks, 10 more stores added the bars, with another 10 over the following month.

Now, Cohen is selling Granola Gourmet bars in 24 Whole Foods markets, through www.Amazon.com and at www.granolagourmet.com, and he said he is negotiating a deal with a major California grocery store chain.

In a year, Cohen said he’d like to be on track to becoming a million-dollar-a-year business.

With Granola Gourmet, Cohen came up with more than a solution for snack-time cravings.

“These are the granola bars that saved my life,” he said.

What else is new in health & fitness?

Torrance Daily Breeze
January 29, 2009

What is it:  A line with low-sugar granola bars invented by local entrepreneur Jeff Cohen, a diabetic who created them as a healthy way to deal with his own sugar cravings.

Who might want it: Diabetics, health nuts, athletes and moms looking for healthy kid-friendly snacks.

Where to buy it: Southern Calif. Whole Foods stores or www.granolagourmet.com.