Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2019 n GOURMET NEWS 1 0 2 in small batches using traditional methods, and we don't see that changing, even as we expand. GN: What makes Pure Indian Foods unique? SA: We are grounded in almost 130 years of tradition, but we use that knowledge and expertise to bring relevant products to today's market. Our philosophy has always been 'purity first.' So before the mainstream market even understood the importance of grass-fed animal products, organic and non- GMO, we were already producing these kinds of high quality products at these stan- dards. GN: What new products are you excited about this year? SA: We are super excited about our new line of simmer sauces: Curry in a Hurry. We cre- ated these to make it easier for people to enjoy curry without the hassle of having 10- plus spices on-hand. So far, the reception has been phenomenal, and we expect it to be car- ried in grocery stores around the country. We also released a new line of Supplemental Herbal Ghees, which took over seven years of research to meet our standards for quality in order to bring them to the market. GN: What goals do you have for the com- pany in the upcoming year? SA: We are firmly established in the North- east, but we want to partner with additional distributors in the United States, specifically in the Southeast. GN: Your logo was recently updated. What can you tell our readers about that? SA: Yes! We are really excited about that, actually. We felt it was time to refresh the look and feel of the brand. A lot has changed in marketing in the last 10 years, and we did- n't want our products to get left behind if they didn't look relevant. We revamped the logo, modernizing our 'pure heart,' and we are transitioning our labels, too. GN: Where do you source your ingredients for your products? SA: All of our pastured dairy is sourced lo- cally here in the United States. For our oils, spices and other grocery products, I travel several times a year to both Europe and Asia to find sustainable, organic, family farms with whom to partner. I'm very proud of our network. Some of these farm- ers have been growing these spices and herbs for hundreds of years. Their expertise means that we can consistently get high quality organic products. For example, our turmeric has a higher curcumin content than the average turmeric powder on the market. Even our Tellicherry black pepper- corns are some of the rarest in the world, making up just 10 percent of the world's pepper crop annually. Whether it's black pepper or saffron, we want only the highest quality ingredients, because honestly, they have the best flavor. Working with small family farms ensures that quality and pride go into the production of our products from seed to shelf. Visit Pure Indian Foods at booth #3217. For more information, go to www.pureindian foods.com, call 877.588.4433 or email info@pureindianfoods.com. Pure Indian Foods (Cont'd. from p. 1) repackage and is ready for sale. We pro- duce over 300 styles of paper baking molds and cups to handle any baking need. GN: What does bakeable packaging mean? JM: Free-standing paper baking molds you just fill, bake and sell all in the same unit. Once filled and baked in, your goods can be sold and/or served with no need to repack- age, saving both time and money. GN: What is one question you are asked when people come to your booth? JM: The one question we are asked consis- tently is, 'Can I really bake in these?' Yes, our baking molds are oven-safe up to 390 de- grees Fahrenheit, as well as microwave and freezer safe. Just line up our molds on a sheet pan and fill, bake and sell. Our molds are de- signed for one-time use that eliminates the need for metal pans, no washing and no maintenance. GN: What materials go into making No- vacart products and molds? JM: Our molds are made of the finest quality food grade paper. We offer a vari- ety of molds that feature easy release coat- ings or laminates. Our baking cups and tulip cups are produced with grease resist- ant paper and designed for automated den- ester use. We are proud to be BRC certified and FDA compliant. GN: How do consumers use your products? JM: Our products are easy to use. You place the molds on a sheet pan and bake the same way you would as in a metal pan. Sometimes baking temperatures need slight adjusting, but generally baked goods brown nicely and produce beautiful results. GN: Who uses your products? JM: Retailers, manufacturers, grocers and co-packers all use Novacart products. Retail- ers appreciate the time they save and the va- riety it brings to their bakery cases. Manufacturers use our products to reduce waste, labor cost and the high expense and upkeep of metal pans. GN: What is new at Novacart? JM: Our new elite Elite Tulip Cups are cre- ated with a 70 gsm heavyweight paper. They are designed to form a barrier to oil transfer, resulting in a Tulip Cup that has more rigid- ity and consistent color, which creates an ex- ceptional look for your baked good. Also, we have added to our grab and go line with three new individual sized molds with lids and have introduced three sizes of corrugated walled Panettone molds which provide struc- tural support. For more information, go to www.nova cartusa.com, call 877.896.6682 or email info@novacartusa.com. Novacart (Cont'd. from p. 1) northeast in 2018; we tested a campaign called 'Life's Best Served with Jarlsberg.' Targeted towards older Millennials and Baby Boomers, we brought Jarlsberg to life by highlighting the powerful memories people build around food. From the memorable to the mundane, Jarlsberg transforms meals into memories. The campaign was very successful – we even debuted digital billboards in Times Square! We were nominated as a finalist for the 2018 Online Marketing Media and Ad- vertising awards, alongside Johnson & John- son and Toyota. The campaign will extend in 2019 – we're thrilled to be able to share our story, delicious recipes and fun moments with new and existing consumers alike. GN: How has Norseland's overall approach to brand building evolved? VL: We're finding that even in the digital age, nothing replaces the experience of tast- ing and learning about the cheese in person. We couple our digital presence – focused on sharing recipes, working with influencers and seasonal giveaways – with experiential projects. Old Amsterdam completed a sam- pling tour around the northeast, activating at wine, food and art festivals. Jarlsberg also launched a 16-day pop-up in New York City. Visitors enjoyed samples and learned how to pair delicious cheeseboards for the holidays. We were also conscious of creating fun photo opportunities that people would natu- rally want to share – like our giant Jarlsberg wheel swing with a farm backdrop, complete with adorable cows. When the digital strat- egy can be interwoven with in-person expe- riences, that creates a stronger 'brand mo- ment' that carries over to shopping trips. GN: Looking forward to the next year, what do you view as the biggest opportunities, and why? VL: There will continue to be opportunities around snacking for both kids and adults. Gen Z is adventurous – when snacking at school, they want more than the traditional mozzarella stick. For adults, cheese checks all the health marks that matter today – it's high in protein, low in carbs, high in calcium. Many cheeses even contain natural probi- otics that are fantastic for gut health. Cheese is also ketogenic diet friendly, which has been a massive eating trend. Norseland offers snacking products that cover the whole spectrum. For kids, Parmis- simo launched 1,2,3Cheese!, with cheese, breadsticks and juice. Cheese Fusions has craveable, bold flavors like Fiery Habanero and Smokey Chipotle. Jarlsberg has an indi- vidual snack format, and Old Amsterdam has bite-sized gouda; Garcia Baquero has a tapas plate with three of their cheeses, pre-sliced – perfect for picnics or parties! Clarifying health benefits on existing products is also a huge opportunity. For ex- ample, we've seen from social and search that many shoppers don't understand why Jarlsberg is lactose-free, even if that is a claim that matters to them. We are constantly developing new communication, so con- sumers feel informed and confident when they shop the specialty cheese case. For more information, visit booth #2327, go to www.norseland.com or call 203.324.5620. Norseland (Cont'd. from p. 1) fruit, citrus, peppers of many varieties and several local honeys that are all used to make preserves, syrups, candies and quick mix combos including a baking mix cou- pled with a preserve. The firm recently won the Best Food & Beverage Entrepre- neur – Arizona award and Best Souvenir in Arizona. Consumers are more likely to purchase products that contain organic and natural in- gredients especially from companies that are environmentally conscious. Every Cheri's Desert Harvest product is produced from locally grown, sustainable produce or fresh fruit concentrates that are grown and processed in the USA. Each product con- tains no preservatives, additives, artificial flavors or coloring, only the pure essence of nature's fresh flavors captured in a bottle. The flavor profile of each product is excep- tional and unique, but each share the same attributes: certified organic cactus fruit by USDA and ASCO, gluten free, kosher cer- tified, made in the USA, and ingredients are pure, unadulterated and simple, which en- sures a clean, delicious and nutritious end product. In addition to Cheri's food manufacturing business and striving to be stewards of our environment, the company decided to find ways of using all parts of the certified or- ganic prickly pear cactus fruit, the largest fruit crop that she uses for her preserves. Utilizing leftover juice to dye clothing spawned a new apparel business. The seeds from the waste of the cactus fruit, once sep- arated, cleaned and processed creates a rich, anti-aging oil for the cosmetic industry. Waste from the processes are donated to two non-profit organizations for compost, then sold to the public. As such, new, dis- tinctive products have been created from nature, reducing waste and supporting the local economy. Cheri's Desert Harvest and subsidiary businesses are living proof that responsible manufacturing companies can use nature's bounty to multiple ends that not only build successful, sustainable businesses, but also contribute to our lives as well as protect the environment. Being fiscally and environ- mentally responsible sets these companies apart as examples for all food manufactur- ers. Enjoy a taste of the Southwest from the fruits of the desert, where flavor comes nat- urally! Visit Cheri's Desert Harvest at booth #6151. For more information, go to www.cheris desertharvest.com, call 800.743.1141 or email shipping.cheris@gmail.com. Cheri's Desert Harvest (Cont'd. from p. 1)

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