Consumer demand has spoken: Organics are here to stay. As the popularity of organic products continues to skyrocket, it’s more important than ever to jump aboard this trend—which is exactly what Firehook Baked Crackers has done. While the company has been utilizing organic ingredients since the beginning, it is proud to announce its recent official USDA Organic Certification on its full line of crackers.
“Firehook made the commitment as a company and as a team to continue to increase our standards. We have a team dedicated to sourcing ingredients and making sure they are handled with care at every step in the process,” Kari Ball, Marketing Manager, told me. “We are proud of our organic ingredients, however our process has remained the same throughout our history—simple, artisanal baking, from scratch.”
Proudly made in the U.S., Firehook is a company committed to sourcing only the best ingredients and using traditional artisanal processes to bake exceptional crackers, free of preservatives. In addition to going organic, Firehook has also taken steps to become Certified Kosher and Non-GMO Verified.
The company’s recent USDA Organic Certification has been a long-time goal for Firehook, and as a family-owned company, it was no easy process. Ever since the company released its first batches of Mediterranean Crackers, Firehook has incorporated organic whole grains and other ingredients, but with the help of a dedicated team and attention to detail, the company was able to convert its full line of products to organic.
You can bet that the company will be brandishing its new USDA Organic Seal on its full line of Mediterranean Baked Crackers and soon-to-come new flavors to draw in consumers who are hungry for organic products. The new packaging will be reflective of Firehook’s values and uniqueness.
“Our commitment towards sourcing the simplest and best ingredients is now reflected on our packaging. It represents over 26 years of artisanal baking, from scratch,” Kari concluded. “We hope to continue supporting the movement towards a more sustainable food system for years to come.”
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