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Follow on Google News | Rhythm™ Superfoods Showcases New Superfood Chips At Winter Fancy Food ShowPopular Snack Food Company Gears Up for National Distribution of New Superfood Chips at Winter Trade Event
By: Rhythm™ Rhythm™ Superfood Chips, available in four naturally delicious flavors including Sea Salt, Barbeque, Nacho, and Jalapeño Lime, are Non-GMO, gluten-free, vegetarian, and kosher-certified. The baked chips are filled with a blend of vegetables, exotic superfoods (such as quinoa, amaranth and purple corn), pea protein and mouthwatering spices to deliver a healthy chip that contains 50 percent less fat per serving than other leading potato chip brands. As a company that prides itself on creating high-quality healthy snack options, the addition of the Superfood Chips to the Rhythm™ lineup will provide even more opportunity to help consumers maintain a healthy lifestyle while still enjoying the foods they love. Rhythm’s first-to-market organic and gluten-free Kale Chips will also be available for sampling at the show, including the product’s two newest flavors, Pineapple Coconut and Honey Mustard. “We were pleased to announce the launch of the new Superfood Chips at Natural Products Expo East and are even more excited to drive the product from limited availability into national distribution at the Winter Fancy Food Show,” said Rhythm™ Superfoods’ CEO Scott Jensen. “We have already experienced success with our new chips and look forward to offering the snack to our health conscious consumers nationwide.” The Winter Fancy Food Show will be held from January 19-21, 2014 at the Moscone Center located at 747 Howard St., San Francisco, CA 94103. Rhythm™ Superfoods encourages attendees to check out the new Superfood Chips at booth number 2633. For more information on the show, please visit www.specialtyfood.com. For more information on Rhythm™ Superfoods, please visit www.rhythmsuperfoods.com. ### About Rhythm™ Superfoods Rhythm™ Superfoods is a brand on the forefront of the healthy food movement, responding to the public demand for innovative, nutritionally- End
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