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Health Craft Revenue, Funding, Number of Employees, Competitors and Acquisitions


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and its headquarters is located in Tampa, Florida, USA. Health Craft's top competitors are Cook For Life, Cook For Life and Cook For Life.

Health Craft Competitive Set





Health CraftHealth Craft ceo

1Cook For Life ceoCook For Life

2Cook For Life ceoCook For Life

3Cook For Life ceoCook For Life

4Cook For Life ceoCook For Life

5Cook For Life ceoCook For Life

6Cook For Life ceoCook For Life

7Tramontina ceoTramontina

Antonio Galafassi

President & CEO

8The Cooking Masters ceoThe Cooking Masters

Health Craft Revenue History

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Health Craft Employee History

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Health Craft News

Health Craft Blog Asthma on the RiseAsthma on the Rise by Chef Charles KnightIn a recent USA Today article by Anita Manning in a new government report... The number of people who suffer from asthma has risen rapidly since 1982, especially among women and minorities. The increase may be due to many influences, such as indoor air pollution and secondhand smoke, says David Manino of the Centers for Disease Control and Prevention. Some researchers believe the effects of indoor air pollution are more sever in modern air-tight homes and offices built since the 1970's in response to the energy crisis. If you have allergies year-round or your symptoms are worse indoors, you may be allergic to dust mites or pet dander. Seasonal allergies or hay fever can be triggered by pollens in the late winter or spring. Ragweed releases pollen in the summer and fall. The specifics also depend on where you live. Allergy season can start as early as January in Southern states and linger into November. I found the solution with Nutri-Tech Air Purification Systems - and have 3 units in my town home, one on every floor. Nothing more important than clean fresh air.Health Craft Blog
Health Craft Blog How important is the Air We Breathe?How important is The Air We Breathe?According to the World Health Organization indoor air pollution results in 3.5 million premature deaths annually.Every day we take 17,000 breaths. So you have to ask yourself "How safe is out indoor air?"The Environmental Protection Agency EPA says "Of all the environmental problems indoor air pollution is one of the greatest threats to public health. The air we breathe may be 25 to 100 times more polluted than outdoor air."Indoor air pollution can cause:Eye, nose, throat and lung irritationsColds and fluSneezing and wheezingAllergy symptomsHeadachesFatigueAsthmaWaking up with puffy eyes, a sore throat or a snuffed up nose and moreNow you can breathe easier!Nutri-Tech High Efficiency Air Purification Systems is the only air filter that utilizes 5 technologies and addresses all 3 contaminate groups.Our Nutri-Tech Deluxe model cleans 800 sq. ft. 2x an hour.We have oil filters, gas filters and air filters in our vehicles to protect the engine. We have filters in our returns to protect or heat and air conditioning units. We have water filters in our homes to provide clean fresh water to protect the refrigerator, dishwasher and washing machine.Doesn't it makes since to have an air purifier in our home to protect your family?THERE ARE TWO CARTRIDGES INSIDE THE UNIT. THE FIRST CARTRIDGE IS THINNER AND CONTAINS STAGES 1 thru 3 AND IT IS WASHABLESTAGE 1: Washable POLY WEB Electrostatic Pre-Filter. A static electrical charge captures bigger particles such as dust and lint.STAGE 2: Woven Polyester. This stage stops particles 15 microns or larger.STAGE 3: Puratech Pre-Filter. This stage collect particles as small as 10 microns.Note: Other brand air filters only use only a single sponge layer. Our multi-stage pre-filter prolongs the life of our main sub-micron filter as well as the entire Nutri-Tech unit.OUR SECOND CARTRIDGE CONTAINS STAGES 4 thru 8 AND IT CAN BE VACUUM CLEANED.STAGE 4: Micron-Grip Tackified Filter. A highly adhesive material bonds and grips particles as small as 5 microns.STAGE 5: H.E.P.A. Filter High Efficiency Particulate Air. Removes 99% of particulates of 0.3 microns, such as bacteria, viruses and mold spores. Used by hospitals and place where medicine and micro-chips are produced.STAGE 6: Antimicrobial Filter. Any possible surviving microorganisms are captured and destroyed.STAGE 7: High Capacity Activated Carbon Filter.Absorbs gases, chemicals, tobacco smoke and cooking odors.STAGE 8: Ultra Purification GWM-X (Germ Warfare Material). Scientifically designed. An expensive fabric woven from carbon, used as a defense against germ warfare, in wars including the Gulf War. It is a defense against mustard gas, dangerous germs, toxic gases and chemicals.STAGE 9: Air Freshening Ionization Stage. Emits a mild electrostatic chare giving indoor air a fresh, invigorating, clean feeling, just like the air feels after a thunderstorm.STAGE 10: Deodorizing and Germ Eliminating Activated Oxygen. Creates activated oxygen which penetrates the air. Attacks gasses and odors in the air destroying and eliminating bacteria, viruses, mold, mildew, spores, cysts, yeast and fungus.Removes odors caused by tobacco smoke and odors caused by smoke and fire damage. The activated oxygen destroys these pollutants by oxidation. Dissipates within 15 minutes leaving only oxygen. The air has a fresh, clean, invigorating feeling.Deodorizer Settings high/low output switch. 15 minutes on/off, 2hr, 4hr and 24hrs. Suggested for use in unoccupied environment.Perfect for use in: Homes, Offices, Nail Salons, Hotels, Motels, Dental, Medical offices, Gyms, Spas, Bars, Lounges, Restaurants, Pet Shops, Boats Recreational Vehicles and more...Health Craft warranties our air purification units will be free from defects for up to 10 years. For full details refer to owner's manual.Health Craft Blog
Health Craft Blog Waterless Cooking - The Vapor Seal Method Pros and ConsWaterlessless cooking is a unique method of food preparation and it is a much healthier way to cook. Keep in mind that Waterless Cookware works on the principle of air displacement so you need to nearly fill the pan with vegetables when cooking the waterless way.To preserve the minerals and vitamins located in and just beneath the skin of your vegetables, brush with a vegetable and rinse in filtered water DO NO PEEL. Vegetables that are cut evenly will cook evenly. Fill or nearly fill the pan then rinse the vegetables with filtered water and pour all the water off. Just the moisture that clings to the vegetables is sufficient for waterless cooking.Place the pan on medium heat cover and open the vent. When steam begins to escape from the vent it's time to lower the heat, 3 to 5 minutes. (Some higher-end waterless cookware brands have whistles to alert you that it's time to lower the heat.) MEDIUM heat is to bring your waterless cookware to temperature quickly to form a vapor seal and LOW is for cooking your vegetables the waterless way.How it works: When the air inside the pan is heated it begins to expand forcing air and moisture out through the vent and around rim of the pan once the vent is closed. This process forms a VAPOR-SEAL between the pan and its cover. As the temperature drops inside the pan the pressure is reduced and the lid will be sucked-down creating a partial vacuum cooking the vegetables in their own natural moisture without adding water.The objective of waterless cooking is to not only to SAVE precious minerals and vitamins but also to preserve life-giving enzymes by cooking below the boiling point. Waterless cooking results in healthier, better tasting vegetables.My reference to using "Filtered Water" for rinsing is because vegetables will readily absorb contaminants, especially chlorine and ammonia used to process tap water and bacteria and heavy metals found in well water.NOTE: Two brands of cookware Kitchen Craft and Lustre Craft made by Americraft DONOT have vents. Odd because they used to have a whistle vent and I'm not sure why they would eliminate this important key feature. Their customers have been telling us that when they cook anything starchy like; pasta, potatoes, rice and even beans, if the pan is allowed to cool with the food inside and the lid on, it is impossible to remove the lid after the vapor seal has formed. Secondly, you cannot store food in the refrigerator with the lid on as the lid locks on. Other than that it's pretty good cookware.Health Craft Blog
Health Craft Blog My Favorite NJ Tomato recipe with all the accoutrements. Right off the vine, cube two NJ beefsteak tomatoes and place in chilled stainless steel mixing bowl. Drizzle with a good quality balsamic vinegar (labeled as Aceto Balsamico Tradizionale, no others will do) and pure golden olive oil, both from NJ's own Patricia & Paul Artisans of Fine Oils and Balsamics. Add 2 or 3 cloves of garlic (minced fine), crumbled feta cheese, and top with a fresh basil and arugula. Salt and pepper to taste, with maybe a few hot pepper seeds for zing. Enjoy with a fresh baked loaf of Italian bread from Vaccaro's Bakery Clark, and a 2010 Barbera from Sergio Neri Hopewell Valley Vineyards.Health Craft Blog
Health Craft posted a video "Who cuts the cheese in your house?" on YOUTUBEHealth Craft Youtube Channel
Health Craft posted a video "The Original Rotary Food Cutter" on YOUTUBEHealth Craft Youtube Channel
Health Craft posted a video "Zucchini and eggplant pasta" on YOUTUBEHealth Craft Youtube Channel
Health Craft Blog Ragù alla BologneseRagù alla Bolognese, is a meat-based sauce originating from Bologna, Italy. It is customarily used to dress tagliatelle pasta or lasagna in a Bolognese sauce. Genuine ragù alla Bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, saut&eacute;ing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato paste and tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.While many traditional variations currently exist, in 1982 the Italian Academy of Cuisine published a recipe for authentic ragù alla Bolognese with the Bologna Chamber of Commerce (incorporating some fresh pancetta and a little milk). In Italy, ragù alla Bolognese is often referred to simply as ragù.EQUIPMENT: Health Craft food cutter,French Chef Knife, 8-quart stockpot,PREPARATION TIME: 2 hours - Makes 8 servings2 tablespoons pure golden olive oil½ pound pancetta, diced1 onion, chopped No. 2 cutting cone3 cloves garlic, minced and pureed with the side of a French chef knife2 carrots, grated No. 1 cutting cone2 stalks celery, grated No. 1 cutting cone2 6 ounce cans tomato paste1 cup red wine1 pound fatty ground pork1 pound ground chuck1 6 pound 10 ounce can San Marzano Tomatoes1½ cup milk½ stick unsalted butterSalt and pepper1 pound Tagliatelle pasta½ cup Parmesan cheese, grated No. 1 cutting cone6-8 basil leaves, choppedIn a hot stockpot over medium-high heat 300˚F (150˚C), saut&eacute; the pancetta in olive oil until slightly browned, 3 to 5 minutes, stirring occasionally.Add in the onion, garlic, carrots and celery (aromatic vegetables), and sweat down, about 5 to 7 minutes. Stir to prevent burning. "Sweating" simply means to soften the vegetables without browning to allow the flavors to mingle. Look for the vegetables to start glistening and softening around the edges.Add the tomato paste and cook, stirring, until the paste turns a reddish-brown in color, 3 to 5 minutes. Do not allow the residue that forms on the bottom of the pan to burn.Deglaze the stockpot with wine and cook, stirring occasionally, until it has almost completely evaporated, 3 to 5 minutes.Add the ground pork and beef. Season with salt and continue stirring until the meat is brown in color, about 4 to 5 minutes.Add the tomatoes. Once the tomatoes have started bubbling, reduce the heat to medium-low 180˚F (80˚C) so the sauce is barely simmering.Stir in the milk and add the butter, cook uncovered for 2 to 3 hours, or until the liquid evaporates to desired thickness. Remove the heat.Serve over Tagliatelle pasta, top with grated cheese and chopped fresh basil.NUTRITION: 214 calories; 11 g fat (4 g sat, 5 g mono); 49 mg cholesterol; 8 g carbohydrates; 15 g protein; 2 g fiber; 316 mg sodium; 420 mg potassium.Health Craft Blog
Health Craft Blog Sweet and Sour MeatballsThis recipe is an absolutely wonderful hors d'oeuvre or appetizer for any kind of party or celebration.EQUIPMENT: 2 large mixing bowls, measuring cup and spoons,French chef's knife, cutting board and large covered saut&eacute; skillet or electric skillet PREPARATION TIME: 45 minutes - Makes 25 to 30 meatballs1poundgroundbeef or turkeyL poundItaliansausage,removedfromcasing1 medium onion,minced2 cloves garlic, minced2 eggs, beaten½ cup dry breadcrumbsSWEETANDSOURSAUCE2/3 cup apple cider vinegar¼ cup cornstarch (4 tablespoons)1 (8-oz.) can pine apple chunks in juice, undrained1 (8-oz.) can bamboo shoots, undrained2/3 cup packed light brown sugar1 (8-oz.) jar maraschino cherries, undrained ¼ cup soy sauceCombine the ground turkey or beef, Italian sausage, onion,garlic, eggs and bread crumbs in a mixing bowl. Mix well and shape mixture into 25 to 30 l-inch meatballs.In a hot, dry skillet over medium-high heat 325˚F - 350˚F (165˚C - 175˚C), dry saut&eacute; the meatballs with the cover on and the vent open until browned on all sides, 15 minutes, turning occasionally.Meanwhile, prepare the sauce: In a mixing bowl, combine the vinegar and cornstarch. Stir in remaining ingredients and mix well.Slowly stir the sauce mixture into the meatballs. Cook, stirring, until thickened. Remove the skillet from the heat and let stand for 5 minutes before serving.To serve, place toothpicks into the meatballs and serve straight from the skillet or transfer them to a warm serving dish.PER 2 MEATBALLS WITH SAUCE: 418Calories • 9gFat(18%caloriesfromfat) • 12gProtein • 77g Carbohydrates• 64 mgCholesterol • 502mg SodiumHealth Craft Blog
Health Craft Blog Guacamole and Tomato SalsaGuacamoleEQUIPMENT: French chef knife, cutting board, medium stainless mixing bowlPREPARATION TIME: 15 minutes - Makes 8 servings2 ripe avocados1 small onion, minced fine1 clove garlic, minced and using the side of the knife, mashed into a paste1 fresh lime, juice thereof½ teaspoon ground cumin1 plum tomato, peeled, seeded and diced3 tablespoons fresh coriander, chopped or cilantroHalve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.NOTE: Guacamole can be prepared in advance and kept chilled and covered.NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.Tomato SalsaEQUIPMENT: French chef knife, cutting board, medium stainless mixing bowlPREPARATION TIME: 15 minutes - Makes 8 servings1 pound (460 g) plum tomatoes, peeled, seeded and chopped (instructions below)1 small onion, minced fine1 tablespoon lime juice, fresh squeezed2 tablespoons fresh coriander, chopped (optional)1 jalapeno chili, seeded and mincedIn a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow salsa stand for about 30 minutes.NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.How to Peel & Seed TomatoesEquipment: large mixing bowl, 4-quart stockpot, paring knife, slotted serving spoon, large mixing bowlIn the mixing bowl, prepare an ice bath of ice and water. Add ice as needed to stay cold.Fill the 4-quart halfway water and bring to a boil over medium-high heat. With a paring knife score an X across the top stem of the tomatoes. Using a slotted with long handle, place tomatoes in boiling water, 1 to 2 minutes, or until the skin at the X begins to peel back slightly. Using the slotted spoon, quickly remove tomato to ice bath.Using the Paring knife, beginning at the X, peel the skin from the tomato. With a French chef knife slice the tomato in half and scoop out the seeds with a tablespoon.Plum tomatoes peeled and seeded can be used in a variety of tomato based recipes.Health Craft Blog



Health Craft Website History

Screengrabs of how the Health Craft site has evloved. (Click to expand)

Health Craft website history

Mar 2018

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Nov 2017

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Jun 2017

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Feb 2017

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Nov 2016

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Aug 2016

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May 2016

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Feb 2016

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Nov 2015

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Jul 2015

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Mar 2015

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Dec 2014

Health Craft website history

Sep 2014

Health Craft website history

Jun 2014

Owler has collected 14 screenshots of Health Craft's website since Jun 2014. The latest Health Craft website design screenshot was captured in Mar 2018.

Health Craft Headquarters

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5414 Town N Country Blvd

Tampa, Florida 33615


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Health Craft Company Profile

Health Craft's headquarters is located in Tampa, Florida, USA 33615.

Visit the Health Craft website to learn more.