Issue link: http://osercommunicationsgroup.uberflip.com/i/1075479
tion they need to make confi- dent buying decisions: the company's packaging for its line of seven pasta sauces, a pizza sauce and a sloppy joe sauce includes, in addition to information about the ingredi- ents inside the jar, a story about the specific member of the DelGrosso family who's memorialized by that sauce's recipe, said Michael Del- Grosso, Vice President for Global Sales & Marketing and a third-generation member of the family. The label on Uncle Fred's Fireworks Sauce tells a short story about Del- Grosso's father, who in- spired the eponymous sauce, which offers a burst of flavor along with a little heat from crushed red pepper and white pepper. "People want to know the stories behind the brands. We have a clean story, and you can meet the people by read- ing the stories on the la- bels," DelGrosso said. "People are looking for clean labels and low sugar, and we can offer that as well." PARTNERS' packaging for its Wisecrack- ers line also appeals to those customers who are looking for clean labels and assur- ances that the food inside the packages will help them meet their nutritional goals. Roasted Garlic with Rosemary Wisecrack- ers, for instance, have front-of-package la- beling to inform consumers that the crackers are low fat and contain no hydro- genated oils. Everything & More Wise- crackers labels offer the information that they have no sugar added and offer 340 mg of Omega-3 per serving as well as no hy- drogenated oils. The Wisecrackers line in- cludes four varieties of snack-size crackers plus three varieties of larger Flatbread Crackers. Nuovo Pastas also have the characteris- tics for their ingredients that will be impor- tant to many consumers listed on the front of their packages. For instance, Nuovo's Classic Italian Beef Ravioli notes on the front of the package that the beef that's used in them was veg- etarian-fed and has no an- tibiotics and no added hormones. "They want gluten free, better-for-you. They want to know if it's plant-based," said Jessica Roberts, who handles west- ern regional sales for Nuovo. "Meat needs to be grass-fed, no antibiotics, non-GMO.... Absolutely, customers want to know all that information. Additionally, they want to know where it was sourced." GN GOURMET NEWS FEBRUARY 2019 www.gourmetnews.com NEWS & NOTES 7 Fancy Food Show Continued from PAGE 1 of the label and not in tiny print on the back," said Gilbert Quiles, Eastern Sales Manager for De Nigris, which offers a range of balsamic and cider vinegars and bal- samic glazes. The front of each bottle of balsamic vinegar is clearly labeled with its percentage of grape must, notes on its fla- vor profile and a recommendation for the type of dish in which the vinegar might be best used. The extensive information on the label is designed to help American consumers, many of whom might not be very familiar with balsamic vinegar, with all the knowl- edge they need to choose the right vinegar, Quiles said. "I think con- sumers want clarity," he said. "They want infor- mation." De Nigris' wide selec- tion of vinegars at various price points also gives re- tailers a range of options that will fit their particu- lar market, he added. Quiles usually recom- mends to the retailers that he speaks with that they should choose the bal- samic vinegar with the quality and price point that will satisfy their cus- tomers, but they should also include at least one glaze and a cider vinegar as well, since some con- sumers are looking for vinegars less as condiments than as functional elements of their dietary regimen. "We have something to offer in all these sections," he said. "Some consumers are buying vinegars for better-for-you purposes." Some consumers are choosing their chocolate bars because they perceive that the brand is better for the farmers who pro- duce its ingredients, and creating that per- ception for its brand is behind the call-outs on Chuao bar packaging that list both essential in- gredients and the inclu- sion of Fair Trade-certified ingredients. Chuao intro- duced a new line of vegan chocolate bars called Moon Bark at this year's Winter Fancy Food Show. They're made with co- conut sugar, and all three varieties are organic and Fair Trade-certified. "We want to be sustainable throughout the process and be conscious of workers as well as the environment," said Chef Chris Vonk. Similarly, Fabrique Delices has just re- designed the packaging on its line of tradi- tional French-style charcuterie products in a new modern design that features a bright color palette that catches the eye. Each label is printed with vivid colors and with the product name written on a chalkboard to emphasize the authentic and traditional aspect of the products and to stand out in the deli case. Fabrique Délices sleeves pro- vide easy-to-understand instructions: within the sleeve, drawings detail how to build a charcuterie board, how to unmold pâtés, how to store the products and more. Clarifying the quality of the product inside the package was a goal be- hind Emmi Roth's recent redesign of the packag- ing for its line of im- ported Swiss cheeses aged in Emmi's Kaltbach caves. The new film packaging depicts the Kaltbach cave with its racks of cheese wheels, and each label calls out the age of the cheese and offers a pairing idea – all designed to communicate to shoppers that this is a pre- mium product that justifies the $7.99 suggested retail price for five ounces of Alpine-style Gouda cheese that was aged for six months in the Kaltbach cave. Likewise, Schuman Cheese has redesigned its packaging for its Cello cheeses to clarify for con- sumers that the cheese in- side has the kind of quality one would expect from a line that has more than 100 awards to his credit and that comes from a master cheese- making team with combined experience of more than 600 years, said Jim Low, the company's Executive Vice President of Sales, Marketing & Customer Service. "We finally have the new packag- ing and the new positioning that gives them credit for the work they do," he said. "I think we've given it the right image for the quality it is." The Cello Copper Kitchen line is the crown jewel of the brand, and Schuman is offering it in 6-ounce wedges that retail for $5.99 and in 5-ounce cups of Shredded or Shaved Cheese as well as Chisels, a new matchstick-type cut designed for snack- ing. The copper-col- ored cups retail for $4.99, and they're ergonomic, de- signed to be held comfortably, with a flat side that allows the cups to be dis- played in the case either on their bases or on their sides. Each label carries the image of a cello that's intended to communicate to consumers that the cheese inside is as carefully fine- tuned as the cello in an orchestra. and to suggest that it's an affordable luxury that also offers them the opportunity for cre- ative expression. That creative expression is frequently part of the consumer's moti- vation for seeking out specialty foods, ac- cording to research presented by David Lockwood, Director of Mintel Consulting, in the review of the "State of the Specialty Food Industry" that he offered during the show. DelGrosso Foods takes another approach to providing consumers with the informa-