Share What We Do Well Update

SWWDW_Janet team

Share What We Do Well Month has come to end at WhiteWave. As always, we were thrilled to have the opportunity to volunteer at so many fantastic organizations throughout the Denver-Metro area.  We recently had a group from WhiteWave volunteer for the Boulder Parks & Recreation Open Space near Eldorado Springs. The team learned about the “Native Switch Grass” that is close to becoming extinct. Only 1% of the “Native Switch Grass” is left in the world and the team from WhiteWave gathered the seeds from this plant. These seeds will be preserved to use if and when the current grass is destroyed by either flooding or fire.

Fun Fact: Boulder Parks & Recreation Open Space trails are visited by more people in one year than in Yellowstone! To learn more about how you can help preserve this vital land click here.



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WhiteWave named Greatist 2015 Healthiest Companies

Greatist Logo

We are excited to announce that WhiteWave was chosen as one of the Greatist 2015 Healthiest Companies in the U.S. The Greatist is a website that is dedicated to helping people live healthier and more meaningful lifestyles. In the article, the site highlighted a number of WhiteWave’s benefits like Wave Café, on-site fitness classes, lunch-and-learns, free zoo passes and others. We are in good company alongside other best-in-class companies like Google, Whole Foods, KIND, General Mills and Twitter, to name a few.

Click here to see the full article on!



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Gingerbread Skeleton Cookies featuring So Delicious Dairy Free

Halloween is the perfect time of year to get creative in your kitchen. From roasted pumpkin seeds to caramel covered apples and spooky treats – the options are endless! We are fans of this fun version of the classic gingerbread cookie from Sarah Bakes Gluten Free. As Sarah explains, “The adorable gingerbread man cookie is now more suitable for Halloween. I think he’s still pretty cute, even if he’s dead. Gingerbread skeleton cookies. Another SD Ginger bread“spooktacular” sweet treat!” To learn how you can make these ghoulishly-good cookies at home using So Delicious Dairy-Free click here!



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Vega Pumpkin Pudding Parfait

Vega_pimpkin parfait

This vegan pumpkin pudding parfait with cashew whipped cream is the perfect recipe to tempt your taste buds into accepting that fall has finally arrived. Created by Vega chef, Morgan, this heavenly treat is as colorful as it is lusciously smooth. Enjoy with friends, this recipe makes 8 servings for all your festive get-togethers.

Makes 8 (1 cup) servings

vega ONE

Recipe: Vega Pumpkin Pudding


·    2 cups whole raw cashews

·    3/4 cups canned pumpkin purée

·    4 to 6 dates

·    1 serving Vega One Nutritional Shake

·    ½ tsp nutmeg

·    ½ tsp cinnamon

·    Cold water


1.  Place cashews, pumpkin, dates, Vega One, nutmeg and cinnamon in a high-powered blender or food processor with enough cold water to cover by 1/2 inch. Add more water if needed.

2.  Blend for several minutes until completely smooth. You want a thick, pudding-like texture.

3.  Refrigerate until needed.

Cashew Whipped Cream


·    2 cups whole raw cashews

·    1 tsp vanilla extract

·    cold water


1.  Place Cashews and vanilla in a blender or food processor with enough cold water to cover by 1 inch.

2.  Blend for several minutes until completely smooth.

3.  Refrigerate until ready to assemble parfait.

Oat Topping


·    ½ cup rolled oats

·    ¼ cup nuts or seeds of your choice

·    1 Tbsp agave nectar

·    ¼ tsp each ground ginger, cinnamon, and nutmeg


1.  Preheat oven to 375F and line a cookie sheet with parchment paper.

2.  Toss all ingredients in a bowl until well combined and place on parchment paper in a thin layer.

3.  Bake for 5 to 10 minutes or until toasted. Checking doneness every 5 minutes and stir for even toasting.

4.  Let cool.

Layer parfait ingredients and enjoy!

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Happy Holidays from Alpro!

Alpro _ happy holidays

All I want for Christmas… is to spend time with family and friends & enjoy delicious plant-based food inspired by Alpro! Our tasty plant-based recipes make for the perfect festive table. Easy to create and full of fabulous ingredients! And since Christmas is all about sharing, feel free to impress your family and friends with your own creations using #alpronista! Check out Alpro’s Instagram profile and be inspired!

Cheers to an inspiring and tasty 2016!

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International Delight featured on the TODAY Show!

ID logo

We are thrilled to announce that International Delight was featured this morning onSiri Pinter_ID the Today Show with Kathie Lee and Hoda. International Delight ambassador Siri Pinter featured delicious recipes using creamers including, Peppermint and Vanilla White Chocolate Frappe, Pumpkin Stuffed French Toast and Caramel Macchiato Cheesecake Bars. In addition to featuring these recipes, Kathie Lee and Hoda took the International Delight coffee personality quiz which you can take here.

Check out the recipes that Siri Pinter featured on the Today Show below:

Peppermint and Vanilla White Chocolate Frappé

Peppermint and Vanilla Frappe

Peppermint and white chocolate blend together for the perfect winter storm in a glass!

  • 1 cup (8 ounces) milk
  • 1/4 cup International Delight® French Vanilla
  • 1/4 tsp peppermint extract
  • 2 tbsp white chocolate chips
  • 1 cup ice cubes
  • Whipped cream
  • White chocolate curls


  • In blender, combine milk, International Delight French Vanilla, peppermint extract, white chocolate chips and ice cubes; blend until frothy. Pour into glasses. Top with whipped cream and white chocolate curls.
  • Serving size: Two servings

Pumpkin Stuffed French Toast

Pumpkin French Toast

This wonderful breakfast treat comes together in a snap. Celebrate the flavors of fall!


  • 1 (8 oz.) pkg. cream cheese, softened
  • ¼ cup pumpkin puree
  • ¼ cup International Delight® Pumpkin Pie Spice Creamer
  • 1 Tbsp. brown sugar
  • ½ tsp. pumpkin pie spice

 French Toast:

  • 1 loaf (16 oz.) French or Italian bread
  • 4 eggs
  • 1 cup International Delight Pumpkin Pie Spice Creamer
  • powdered sugar or maple syrup, for serving.
  • toasted, chopped pecans, for serving, optional


  • In a medium bowl beat together filling ingredients until light and fluffy.
  • Cut the loaf of bread into 10-12 slices, 1-inch-thick. Make a slit in each piece creating a deep pocket nearly all the way through the bread. Fill each pocket with a heaping tablespoon of filling.
  • Beat together eggs and 1 cup International Delight in a deep bowl. Heat a lightly greased or nonstick griddle or skillet over medium heat. Dip filled slices into the egg mixture, coating on each side. Cook on hot griddle and until both sides are golden brown. Keep cooked French toast warm while you cook remaining filled slices.
  • Dust with powdered sugar or serve with maple syrup and sprinkle with nuts, if using. Makes 10-12 slices.

Caramel Macchiato Cheesecake Bars

Caramel Macchiatio Bars

The rich flavors of your favorite coffeehouse drink come together in a melt-in-your-mouth dessert.


  • 1 ¼ cups cookie crumbs
  • ¼ cup butter, melted
  • ½ cup International Delight® Caramel Macchiato Creamer
  • 1 tsp. instant espresso powder
  • 2 (8 oz.) pkgs. cream cheese, softened
  • 1/3 cup sugar
  • 3 eggs
  • 1/2 tsp. vanilla extract
  • caramel sauce, for serving


  • Preheat oven to 350 degrees. Combine cookie crumbs and melted butter and press into an 8×8-inch pan. Bake for 8 minutes. Cool.
  • Heat International Delight in microwave or saucepan until warm. Add espresso powder and stir to dissolve. In a separate bowl beat cream cheese and sugar until light and fluffy. Add International Delight/espresso mixture and beat for 4-5 minutes until batter is smooth, scraping bowl occasionally. Add eggs, one at a time, beating and scraping after each addition. Add vanilla and beat until smooth. Pour on top of prepared crust and bake for 30-35 minutes until set. Cool completely.
  • Drizzle caramel with syrup. Serve with additional caramel syrup. Makes 12-16 bars.




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Non-GMO Month

Non GMO Month

With October being National Non-GMO Month, it’s important to know that WhiteWave believes consumers have a right to know what’s in their food, and several of our brands support the non-GMO movement.

Launched in 2010, Non-GMO Month is the Non-GMO Project’s largest outreach campaign. The Non-GMO Project is the only organization providing independent, third-party verification and non-GMO guidance for products in the U.S. and Canada. Every October, Non-GMO Month provides a powerful opportunity to coordinate voices and actions.

Our Silk and So Delicious brands’ entire plant-based portfolios are either enrolled in or verified by the Non-GMO Project, and several of our Vega products are as well. Our Horizon, Wallaby and Earthbound Farm products are certified organic and made with organic, and the National Organic Program (NOP) prohibits the use of GMOs. Alpro’s products are certified by an independent auditor to ensure compliance with Europe’s ProTerra standards for GMO testing.

To learn more about WhiteWave’s stance on GMO labeling, click here.

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Share What We Do Well Update – Project Angel Heart

Project Angel Heart_TGM post

As many of you know, October is designated Share What We Do Well Month at WhiteWave. Throughout the month, teams of employees spend time volunteering in their  communities with organizations like Community Food Share, Project PAH_TGM2Angel Heart and food banks across the country.

We recently had a group of WhiteWave employees volunteer at Project Angel Heart in Denver, Colorado. The team packed an impressive 1,000 bags for clients with life-threatening illnesses. Project Angel Heart delivers nutritious meals to improve quality of life, at no cost, for those coping with life-threatening illness. What started out as a group of community members delivering lasagna to 12 individuals living with HIV/AIDS has grown into a thriving organization preparing and delivering delicious, individually modified meals to thousands of Coloradans living with cancer, kidney/heart/lung disease, HIV/AIDS, diabetes, multiple sclerosis and other life-threatening illnesses.

Project Angel heart works with partners from top local restaurants, to donors and corporate sponsors, and the thousands of volunteers who stir, chop, deliver meals, answer phones and more to guarantee that each client will receive nutritious meals made with love and designed to give hope.

For more information about Project Angel Heart click here.


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Earthbound Farm Autumn Sweet Kale Salad

Earthbound Farm partner Amelia Winslow is a nutritionist and a busy mom. And like us, she’s also ready for the wonderful flavors of fall. Right now the climate in Colorado and especially California is decidedly un-fall-like — but that’s no barrier to this creative chef, who blogs and cooks at Eating-Made-Easy. Check out Amelia’s most recent post using Earthbound Farm products below.

In Southern California where I live, “fall” feels a lot like summer, only even hotter. So come September 21, while my heart and mind are ready for warm, comforting fruits and veggies, my kitchen is not. It’s just too hot to cook! Just because the cool days of pumpkin soup and apple pie are still a way off for us doesn’t mean I can’t work apples, pumpkin and squash into light, fresh meals that don’t require much oven or stove time. This Sweet Kale Salad with Roasted Apples and Acorn Squash is one of those meals.  Whether you live in a warm climate like me or in a place where the leaves are already changing (lucky you!), you’re going to love this salad. The sweet roasted apples and squash pair perfectly with the hearty baby kale and soft butter lettuce leaves. And the maple vinaigrette is like icing on the (salad) cake. To turn this light salad into a satisfying main dish, add roast chicken and/or garbanzo beans. Enjoy!


Prep time: 20 mins | Cook time: 30 mins | Serves 4 as a side

To Roast:

1 small acorn squash

2 medium Earthbound Farm Organic Apples

2 tablespoons olive oil

Divided 1/2 teaspoon kosher salt EBF_Autum KALE SALAD

Pinch of cinnamon

Maple Vinaigrette:

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

2 tablespoons olive oil

Pinch of salt


4 ounces Earthbound Farm Organic Sweet Kale (1 package)

1/4 cup pecan halves

Heat oven to 425 degrees F. Line 2 baking sheets with parchment paper.

To make the acorn squash easier to cut, microwave the whole squash for about 4 minutes. Peel the squash (optional) and cut it into thin wedges. Place the wedges on one of the baking sheets.

Core and slice the apples, and place the slices on other baking sheet.

Toss both the apples and squash with 1 tablespoon each of the olive oil, then sprinkle with salt. Sprinkle the cinnamon over the apples. Roast for 20 to 30 minutes, or just until soft and slightly browned. Check frequently after about 10 minutes; the apples may be ready before the squash. Remove from the oven and let cool for about 10 minutes.

Meanwhile, whisk the vinaigrette ingredients together in the bottom of a large salad bowl.

Add the Sweet Kale, the cooled squash and apple slices, and the pecans to the bowl. Toss gently to coat all ingredients with the dressing. Serve immediately.

Tasty variations: top your salad with dried cranberries, sliced green onions, and/or feta cheese crumbles.

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WhiteWave Milk Ride Kicks off Share What We Do Well Month

Milk Ride_ CommunityFoodShare2At WhiteWave, strongly believe that our purpose is about much more than just providing great tasting, responsibly-produced food. It’s also about leveraging the scale of our business to give back to the communities in which we live and work. While we embrace that all year, October is designated Share What We Do Well Month at WhiteWave. Throughout this month, teams of employees will spend time volunteering in their communities with organizations like Community Food Share, Project Angel Heart and food banks across the country.

We had a group of WhiteWave employees get a head start on Share What We Do Well Month by participating in the annual Milk Ride around Boulder, Colo. The team contributed an impressive $1,000 to Community Food Share and raised awareness for this important cause while doing so.

Volunteering and giving back is an important part of our culture at WhiteWave and this is the sixth year that we have organized a company-wide volunteer initiative. We will be posting news and photos from our various excursions throughout this month, so be sure to check back with us for updates.



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