Issue link: http://osercommunicationsgroup.uberflip.com/i/1123159
OCG Show Daily 3 3 Sunday, June 2, 2019 way to bring products to the customer. It's all about combining just the right components of meat for the perfect eating experience and flavor profile. I've tried many competitors' products and I find the cheese almost always overpowers the flavor of the meat. To me and my cus- tomers, this is unacceptable. There must be a harmonious marriage between the two components. If we used provolone like some manufacturers, the tang of that cheese speaks louder than say, the Genoa salami. Not the best flavor combo. Also, if we wrapped deli meats around the pizza-cheese type of mozzarella, that cheese lacks any gourmet or epicurean nuance to meld the gentle cheese and savory meat flavors together. This is Formaggio (Cont'd. from p. 1) anathema to the consumer as well as to us. We don't want that clash of flavors, nor does the customer base. So we at Formaggio have developed the silkiest, creamiest, most delicate fresh mozzarella sticks to use in conjunction with the fine deli meats. The result is a perfect balance of complementing tastes between the meat and cheese. It's all about combining amazing flavors together to give you a true culinary experience where there is no one component strong-arming the other. Like I said, it's a harmonious mar- riage of flavors both in terms of strength and flavor profile – and we all know the strength and happiness that comes from a harmonious marriage!" For more information, visit Anthony and the Formaggio Brand team at booth #1148. cheese occasion better with Jarlsberg – it's an iconic cheese that bridges genera- tions and taste buds. New creative includes a mix of indulgent recipes, everyday "food hacks," relatable lifestyle shots and social media-friendly videos. All center on three key Life's Best Served themes: Getting Personal, Memory Making and Personalizing Experiences. "We are dedicated to building brands with an integrated communica- tion plan that touches all points of the consumer journey – from increasing awareness online, to education on pair- ings, to in-store coupons that drive pur- chase," says Valerie Liu, Marketing Manager. 2019 campaign media lever- ages native sponsored content, paid social, pre-roll videos and influencers; in-store, consumers can redeem Jarlsberg offers on the popular rebate app, Ibotta. "Always on" mobile ad and paid social tactics maintains focus Jarlsberg (Cont'd. from p. 1) throughout the year on new customer acquisition and conversions, while sea- sonal targeting with new recipes, videos and entertaining "food hacks" will build brand interest and loyalty. In addition, Q4 will feature experi- ential, out-of-home activations at local breweries, with special Jarlsberg tasting menus and pairing nights. By consumer demand, craft breweries are growing exponentially, bringing family and friends together for those small moments that build lasting memories – one of the pillars behind Life's Best Served. "We know today's consumers are tech-savvy and very informed about what they're buying," says Liu. "We continue to strengthen our brands with digital media, clean labels, innovative packag- ing and more, as these elements are essential for future growth." For more information, go to www .jarlsbergusa.com and www.norseland.com or stop by booth #2156. seafood teams. "Food retailers who market to those who care about expediency, health and sustainability will harness the power of fresh," said Anne-Marie Roerink, Principal at 210 Analytics and frequent food-industry speaker. "Convenience-focused shoppers look for quick and easy. Nutrition- focused shoppers look for smart and healthy. Both are generally willing to pay more to satisfy their needs," Roerink said. She agreed effective packaging is key to attract and engage these groups, and to unlocking fresh-department sales growth. Packaging with Purpose Packaging is a crucial component of any CPG marketing mix and can play a major role in a supermarket's experiential mar- keting, too. "The best food packaging protects, preserves, presents and promotes prod- uct," said Glen Adamik, a marketer for packaging manufacturer Elkay Plastics (dba LK Packaging), "but it's most effec- tive when fitted with a store's overall brand experience." Fresh Packaging in the Fresh Department The freshest innovation in packaging this year could be material made from renew- able sources and even fully compostable. Both Adamik and Anne-Marie Roerink agree fresh-department shoppers may be particularly impressed by sustainable packaging. "Certainly, the more circularity-con- Keeping the Perimeter Fresh (Cont'd. from p. 1) scientious consumer will be swayed by sustainable packaging," Roerink says, referring to the oft-mentioned goal of a circular economy. Big brands and private labelers are leading the way, having announced com- mitments to sustainable packaging. Retailers can also act now, according to LK Packaging. "LK welcomes the opportunity to help anyone committed to addressing demand for sustainable packaging," says Adamik. "In fact, we're showcasing a new line of marine-safe, fully com- postable flexible packaging at the IDDBA show in booth #5703." Sustainable packaging appeals to the fresh-department shopper's dual desires for fresh and convenient, much in the way made-in-store meal kits have. The Meal-Kit Revolution Meal kits in the fresh department mean supermarkets compete with online retailers and often improve on the traditional model with made-in-store, ready-to-cook meals. Some packaging, like Ready. Chef. Go! ® even allows consumers to cook in- store prepared meals right in the packag- ing, while giving category managers a new way to move product. "We expect continued adoption of packaging used for locally assembled meal kits," said Adamik, "and a new wave of demand for packaging that helps grocers address environmental concerns, while still providing solutions that are fresh and convenient." For more information, go to www.lkpkg.com, call 800.809.8393 or stop by booth #5703. from other breads? DM: Our Bistro Breads include our pizza crusts, our buns and sliders and our newly re-sized soft bread sticks. As for what makes them different, certain- ly the choosing of ingredients – like "00" pizza flour, or sprouted grains – adds to the distinction. So does the 'old-fashioned' fermentation and extensive proofing which are part of our process. OSD: Tell our readers more about the re- sized Bistro Sticks. DM: We now make them as a twin stick, 5 inches high by 2.5 inches wide, perforated into two individual sticks. Ideal for dips, spreads, salads and soups. Perfectly sized for the toaster. Truly versatile for any occasion, includ- ing snacking. We offer them in Olive Oil & Sea Salt, and also in a Sprouted Grains version. OSD: Any thoughts about new products made in your Clifton bakery? DM: Of course. First on the drawing board is Pinsa Romana – a thicker, 24 hour fermented Roman-styled pizza crust. Next, sandwich sized "Focaccia di Recco," which is known in the Ligurian section of Italy as the authen- tic Focaccia bread. And last, but far from least, a Brooklyn Bialy, perhaps re-invented in shape, and topped with today's flavors. OSD: Sounds like Damascus Bakeries is getting ready to raise the bar with flat- breads. DM: Yes, we are ready to 'raise the bar,' and to do that we will be 'raising the Damascus Bakeries (Cont'd. from p. 1) dough.' In this Clifton bakery, we have installed an automated 'Biga' system which can create dough-sponges that will ferment upwards of 24 hours, even 48 hours where needed. OSD: Why did you choose Clifton, New Jersey for your new bakery? DM: Brooklyn is expensive! We needed a lot of space, the kind of space that, in earnest, is simply no longer affordable – or even available – in Brooklyn. But you know the old expression: 'You can take the baker out of Brooklyn, but you can't take the Brooklyn out of the baker!' OSD: What else do you envision from your new Clifton bakery? DM: Certainly to bake other authentic and 'edgy' Bistro Breads will always be of interest. We also see ourselves morph- ing into a company that bakes other baked goods, like cookies, cakes or snacks. Maybe even look to convey the crusts and breads from our ovens into secondary processing rooms where we can top them, fill them, fry them, even make delicious sandwiches with them. We are all committed to our future, just as we are committed to honoring our heritage. We're all excited about, and committed to, 2030 when we will celebrate our 100th birthday as a compa- ny. That's a party none of us want to miss! Everybody will be invited. Bread is about texture, aroma, flavor and the 'bite.' Bread is also about family and friends, nourishment and life. We are all bakers at heart – doughboys and dough- girls – bred to bread, hopefully happily ever after. For more information, visit booth #3522, go to www.damascusbakery.com and www.brooklynbred.com or contact David Mafoud at dm@damascusbakery.com. California Milk Advisory Board Presents Award to Pinnacle Food Sales The California Milk Advisory Board (CMAB) has presented a Golden Seal Award to Mark Finocchio, President of Pinnacle Food Sales of Florida, in recog- nition for outstanding achievement in sales and promotion of California cheese in the Southeast. The award, which recognizes indi- viduals and partner organizations for con- tributions "above and beyond" to the California dairy industry, was presented in the CMAB's booth during the Winter Fancy Food Show in San Francisco. CMAB Chief Executive Officer John Talbot presented Finocchio with a wood- en plaque featuring a three-dimensional depiction of the Real California Milk seal. California is the nation's leading milk producer. It also produces more but- ter, ice cream and nonfat dry milk than any other state. The state is the second- largest producer of cheese and yogurt. Dairy products made with Real California milk can be identified by the Real California Milk seal and are available throughout the U.S. and around the world.