Issue link: http://osercommunicationsgroup.uberflip.com/i/1038152
Produce Show Daily 5 3 Friday, October 19, 2018 solutions that achieve their objectives, building a more meaningful relationship with their shopper. We have a variety of in-store and digital solutions that we can execute in over 30,000 retail outlets, inclusive of grocery, mass merchants and dollar. Our clients include over 300 consumer packaged goods manufacturers across various categories including center store, refrigerated, frozen and the perimeter. PSD: What brought you to PMA? BD: One of the newest products to our in-store solutions offering is freshADS℠. freshADS is a first-of-its-kind marketing vehicle created with the produce shopper in mind and PMA has the right audience to build our network. PSD: Tell our readers more about freshADS. BD: freshADS, an advertising vehicle affixed to Twist-Ease twist tie units, was created through extensive research con- ducted with shoppers, brands and retail- ers, all of whom were looking for a way to leverage the growth, frequency and traffic of produce to build brand aware- ness, drive shopper traffic to other areas of the store and to aid in building the bas- ket. PSD: What led you to develop freshADS? BD: Our insights show that shoppers have a long-standing desire to be inspired and offered solutions early in the shop- ping trip. Shifts towards healthier eating, a desire to buy fresh and local items more frequently and produce traffic and sales Insignia Systems (Cont'd. from p. 1) at an all-time high – roughly $60B and growing – led us to develop a solution that addresses the challenges of commu- nicating in this space, while maintaining a clean and clutter-free produce depart- ment. PSD: How are brands and retailers using freshADS? BD: We've seen excitement about using freshADS to offer recipes and coupons. As a recipe tear pad, freshADS lever- ages a shopper's desire to be inspired early, driving incremental sales by allowing the ingredients to be gathered without having to back-track through the store. Coupons should 'find' the shopper by being in the right place at the right time. As the first stop in a store, freshADS coupons are in the right place and are compelling because they offer savings, can be redeemed instantly and drive traffic to the promot- ed product. PSD: What is your company most proud of? BD: freshADS connects brands with over 34 million customers per week and is currently available in over 2,000 gro- cery stores, across 35 states and 19 differ- ent banners. In its first year, freshADS served more than seven billion brand impressions to active shoppers over the 75 programs that have run, featuring brands from across the store and nearly every aisle from produce to frozen, which have generated over $10 million in incremental retail sales revenue for our 2,000-plus store network. For more information, visit booth #1701, go to www.insigniasystems.com or call 800.874.4648. A Condiment that Comes with Community By Lorrie Baumann To make it in the U.S., you need either financial capital or intellectual capital, according to Gerard Bozoghlian, whose family emigrated from Argentina to the U.S. in 1991; "Mom's rich intellectual capital is an archive of Argentine culi- nary methods and traditions." Those recipes included authentic recipes for Argentinian chimichurri sauces that his mother, Azniv, had developed while she was cooking for the Bozoghlian family and friends. Azniv, herself of Greek descent and who had grown up in a Greek neighborhood in Argentina; the food she'd been served at home was what she knew. After she married Bozoghlian's father, Carlos, and settled into housekeeping, she felt the need to expand her culinary repertoire, so she took herself off to culinary school. "The running joke in the family is that Dad told Mom that he could eat dolmades and moussaka a couple of times a week, but that he wanted his dose milanesa, lasagna and empanadas as often as possible," Bozoghlian says. "She really has an ardent passion for food, to become one with the essence, the roots and eventual influences of Argentine culinary traditions. Every family vacation was grounded and planned around culinary excursions. Visiting the Rosa Mosqueta harvest in Bariloche or the tomato harvest in Rio Negro. As a family, much of our time spent bonding revolved around the dis- covery of ingredients and the overall appreciation of food and wine." After the family moved to the U.S. when Gerard, the youngest of three brothers, was 15, the older boys went off to college, one to UCLA and one in Pasadena, and the whole family focused on finding a sense of community for themselves in West Hollywood. "In Argentina, everyone was home for dinner at 9 p.m. In the States in the '90s, honor- ing a nightly family dinner schedule was a challenge. There was an increasing feeling of separation," Bozoghlian says. "In Buenos Aires, extended family gath- erings were the norm on the weekends. Here, we just had the five of us, and the Los Angeles work/university travel times and distances were spreading us thin. Maintaining our strongly bonded family unit meant everything." The family worked hard to turn Azniv's recipe collection into the basis for a menu for an authentic Argentinian steakhouse that began attracting other Argentine emigres. "Slowly we devel- oped the community we dreamed to have," Bozoghlian says. Today we're blessed to have guests who have been dining with us for 22 years. Families that dis- covered us when their children were toddlers are now hosting their college graduation celebrations at Carlitos Gardel." Eventually, Max Bozoghlian, the oldest of the three brothers, became one of an early wave of professional somme- liers in Los Angeles, Rodrigo went off to law school, and Gerard, at 21, graduated from his apprenticeship under his mother to become the restaurant's general man- ager. A couple of years later, Azniv decided that she'd laid enough of a foun- dation for the restaurant's kitchen that she could take a step back from working a regular shift at the restaurant — although she is still very much in charge of the desserts there. Somehow, Gerard decided that he wasn't busy enough just operating the restaurant, and he began working on the development of recipes for the sauces so they could be preserved as shelf-stable products while still maintaining their authentic character. He found mentors in Freddy Carbajal, Founder and CEO of Dotta Foods International, Inc., and Eliot Swartz, co-Founder and co-Chair of Two Chefs on a Roll, Inc."Freddy really took me under his wing. Introduced me to some of the top food scientists," Bozoghlian says. "He wanted to see me succeed. Even with his and others' help, it took five years to formulate the first product that's shelf-stable, authentic in terms of com- position: staying true to authentic ingre- dients found in chimichurri; and also authentic in terms of consistency. We don't produce an emulsified paste. We produce a hand-crafted, free-flowing sauce, and it goes into the jar that way. There's never a time when the full integrity of the sauce is not honored." "Argentines respond to Gardel's Chimichurri because they recognize it as what they've always known chimichurri to be," he continues. "That was my goal — to stay true and honor our traditions." Some of that story is now on the label of each of Gardel's Fine Foods' chimichurri sauces. All made with 100 percent extra virgin olive oil and no added sugar, they are Chimichurri Balsamico, Chimichurri Spicy Balsamico, Chimichurri Autentico and Chimichurri Lime. Each jar holds 8 ounces of sauce and retails for $8.99 to $11.99. Nationwide distribution is avail- able. For more information, visit www.chimichurrisauce.com. Jake's Nut Roasters Launches Fire Roasted Hatch Chile Flavor Jake's Nut Roasters, one of the popular brands under the canopy of Jasper Specialty Foods, has launched a new fla- vor in its edgy, bold line-up of seasoned almonds. Jake's Nut Roasters all started with Jake. A fourth generation member of the Jasper family, Jake is proud to continue the family farming traditions passed down for over 70 years. Each of Jake's bold flavors are made from premium almonds and roasted in small batches to deliver exceptional quality. Fire Roasted Hatch Chile is the newest to the line-up of product offer- ings, uniquely packaged in convenient, re-sealable cans. The dry roasting process applied to these almonds, along with a unique blend of seasonings, con- tribute to their impactful flavor. "Feel the Heat" with the favorite fire and fla- vor of America's southwest Hatch Chile providing an inferno of taste with an innovative twist using this world-famous pepper. To engage in consumer demands, there has been a focused twofold approach in the development of this new flavor. The first was good plant-based protein in a snack-able form, and the second was the demand from consumers for artisan, edgy, spicy flavors. Jake's Fire Roasted Hatch Chile Almonds provide the perfect blend of heat and spice. The dry roasting process is performed in small batches to curate nuts without the excess oil. These almonds are also packed in a 7 ounce stackable can, which also fits conveniently in a cup-holder. Jake's Nut Roasters almond products can be found in additional flavors, such as: Bleu Cheese Cracked Pepper, Bloody Mary, Barbecue, Mesquite Smoked and Maple. Jake's Nut Roasters seasoned almonds can pro- vide fun and flavor to any barbecue or special occasion, or just grab a can for healthy snacking anytime. Jasper Specialty Foods is an innovator and processor of specialty foods, primarily consist- ing of almonds in one form or another, but also other specialty sweet, salty and crunchy gour- met treats handcrafted using the highest quality ingredients, many of them sourced from its own orchards. For more information, call 800.255.1641, email info@jasperspecialtyfoods.com or go to www.jakesnutroasters.com.