Company Overview
Angie’s Kettle Corn is an artisan treat with the perfect blend of sweetness and salt. Available in two varieties – Classic and Lite – Angie’s Kettle Corn combines sea salt used with traditional popcorn and mixes in a hint of cane sugar to create the ideal savory snack.
How Angie’s Kettle Corn is Made
- Made the artisan way: small batches in real kettles!
- This makes every batch unique, with a classic kettle corn flavor – not too sweet, not too salty
Angie’s Ingredients
- Just four natural ingredients: Popcorn, Corn Oil, Cane Sugar, and Sea Salt
- Only large kernels are used for maximum flavor
Angie’s Nutrition Facts
- Is an all-natural treat that is high in fiber with no additives or preservatives
- Is certified as both Kosher and Gluten-Free
- Has no cholesterol, no trans-fats, no preservatives, and nothing artificial, so there’s no guilt
- Made in a facility that is free of nut and wheat products, so it has no allergens
- Classic has only 150 calories per serving
- Lite has only 120 calories per serving with half the fat of Classic variety
Angie’s Sizes/Pricing
- Angie’s Kettle Corn Classic comes in a 7-ounce bag, the Lite variety comes in a 5-ounce bag
- Both Classic and Lite have the same retail price- between $3.39 and $3.59, sale prices can be much lower
- There is a new Caramel flavor that is just now being presented to retailers, and will be available on shelves sometime in the late Fall (2010)
The Story of Kettle Corn
- It is a sweet-and-salty variety of popcorn that balances sugar, salt and oil; giving it a light tint of sweetness that contrasts subtly to its saltiness
- Kettle corn used to be only available at fairs and festivals, but is growing in popularity and can also be found in grocery stores and various retail outlets
- Reportedly, kettle corn was introduced in the 1700s, it is even referenced in the diaries of Dutch settlers in Pennsylvania circa 1776. (see www.wikipedia.org)
The Story on Popcorn
- Americans today consume 16 billion quarts (or $1 Billion worth) of popped popcorn each year.
- The average American eats about 52 quarts
- Most U.S. popcorn is grown in the Midwest, primarily in Nebraska, Indiana, and Illinois
- Nearly all of the world’s popcorn production is in the United States
- The Popcorn Corn Board is located in downtown Chicago (401 N. Michigan Avenue). They research, promote, and inform us all of the many benefits of popcorn
