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WORLD OF BAKING www.gourmetnews.com n SEPTEMBER 2019 n GOURMET NEWS WB 1 8 Parmacotto Now Available in the United States There is a new player in the American food market. You may have heard of Parmacotto, the gourmet cold cut and meat brand, 100 percent made in Italy. The famous Italian brand will be available soon at U.S. retailers. Parmacotto originated in Parma, Italy, world renowned for the Italian Food Valley, a pop- ular tourist destination where people from all over the globe visit to taste the delicious fla- vors of Italian cuisine. Despite the new launch, Parmacotto's core values will always remain the same: utilizing top quality ingre- dients that are sourced and manufactured in Italy. Parmacotto recently completed an acqui- sition of the U.S. salami distributor brand Cibo Italia, LLC, now entitled Parmacotto, LLC. The new business venture will con- tinue to focus on the production of cooked ham (prosciutto cotto). Parmacotto, SpA, founded in 1978 in Parma, Italy, controls 70 percent of the business. The remaining 30 percent of the LLC is owned by the founding members of Cibo Italia, LLC, Larry Saia and Alessandro Sità, who are now respectively President and Chief Executive Officer of Parmacotto, LLC. Cibo Italia, LLC was established 10 years ago in the United States. Known for its fa- mous Italian "salumeria" (cold cuts and cured meats), Cibo Italia has the knowledge of the U.S. market, selling to both large-scale retailers and traditional delicatessens. It comes as no surprise that Parmacotto de- cided to acquire the like-minded brand. Par- macotto, LLC aims to reach an annual growth of 25 percent within the next three years, with a target turnover of $20 million by 2020. "We have decided to focus on the U.S. market because it presents sig- nificant opportunities for the development of our products. In terms of positioning and dis- tribution, our investment in Cibo Italia aims to create synergies with the American mar- ket," stated Andrea Schivazappa, Chief Ex- ecutive Officer of Parmacotto, SpA. "Thanks to our know-how, today we are at an important milestone: the introduction of a brand in the American market, a brand made of history and quality, that will respond to the consumers' expectations. We will focus on the introduction of Parmacotto products (cooked and roasted ham) in the deli area and as pre-sliced products for retail shelves. The heritage of this brand will be the true ambassa- dor, our 100 percent made in Italy products," said Alessan- dro Sità, Chief Executive Offi- cer of Parmacotto, LLC. Parmacotto is recognized worldwide for the great atten- tion it dedicates to quality, nu- tritional properties of its products, and its constant commitment to re- search and development. With an impressive consolidated turnover of 72 million euros in 2018, Parmacotto, LLC is confident that the brand will continue their success in the America market. In addition to cooked ham, which represents the core business of the company, Parmacotto can offer a wide range of products: from traditional salamis to ready-to-eat cold cuts. To learn more about Parmacotto and the U.S. launch, visit www.parmacotto.com. other foodservice entities with the goals of not only providing companies with this one-of-a-kind egg breaking machine, but to also diversify the clientele of this ma- chine. With well over 35,000 machines in use, the Centri-Matic III 286P-UL can be found all over the food industry from small eateries, hotels, resorts and cruise ships, to chain restaurants, dining halls and more. ADSI, Inc. headquarters in Durant, Okla- homa will always be there to answer any and all questions about the egg breaking ma- chine, the company and the people you are dealing with. The Centri-Matic III 286P-UL is just a phone call away at 580.924.4461. Learn more at booth #2978. ADSI (Cont'd. from p. 1) Innovation Continues to Drive 80-Year-Old White Coffee By Lorrie Baumann White Coffee's newest coffee blend cele- brates the company's 80th anniversary, but even as the company celebrates its past, Ex- ecutive Vice President Jonathan White, a third-generation member of the family that started White Coffee in 1939, is looking for- ward to a future that builds on the company's history of innovation. Fourscore Blend, a specialty, medium-roast blend, was greeted enthusiastically on its launch at the Winter Fancy Food Show, and the company is plan- ning to release several more new products, potentially including ready-to-drink options, over the course of 2019. "There are multiple concepts, and we're looking at both foodservice and retail appli- cations – that's for sure," White said. "If we proceed with a ready-to-drink product, we won't to come to market if it's another very- similar version of an already-available ready-to-drink product. It's got to have ex- cellent quality, value and really unique taste and characteristics. And we wouldn't bring it to the marketplace until we're ready to de- liver all of that." As the company plans all of its new con- cepts, its developers are leaning on a history of innovation that includes licensing deals that pair White Coffee quality with names like Kahlua, Entenmann's, Jim Beam and the "Frozen" franchise as well as pioneering with the BioCup™, an environmentally-friendly way to package single-serve coffee. "We think that there are untapped opportunities," White said. "We think that people are looking for something different that tastes great, that's well packaged. That could be sustainability, healthy eating, contemporary flavor profiles or a combination of all those things. How you combine those can be unique. We use those standards for every product that we do." "I think people, more than ever before, are shopping not only with their taste buds but with their eyes, hearts and brains," he con- tinued. "A truly successful product, be it cof- fee or chocolate, has to be something that can reach people at all those levels." For a truly successful product, the package must not only include the product that's iden- tified on the label, it must communicate that it's wrapped around the values that con- sumers bring to the marketplace, White said. "People have certain aspirational goals when they buy something," he said. "They may want to feel that they're consuming food and beverages with certain qualities. They may want to send a message." Those growing consumer expectations are driving food producers, including White Coffee, to rise to meet them, and companies that can't or won't do that aren't going to be doing business with conscientious retailers for very long, White said. "We're in the busi- ness of hearing what people want. The mar- ketplace in general demands this.... When I started in this business 28 years ago, vendors didn't have to be as good. You made product – it was pretty good; it was packaged pretty good, and more often than not, it was okay," he said. "Now we have to sell really great stuff.... We sold really good stuff then. Now we have to sell really great stuff." 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 recognition for out- standing achievement in sales and promotion of California cheese in the Southeast. The award, which recognizes individuals and partner organizations for contributions "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 wooden plaque featuring a three-dimensional depiction of the Real California Milk seal. "We appreciate Mark's hard work and dedication to building a home for California cheese and dairy products in the Southeast," said Talbot. "His relationships with retailers like Harris Teeter, Lowes, Publix and Winn Dixie are key to the continued growth in de- mand for Real California dairy in the east." The Golden Seal Award was launched in 2017 to recognize California dairy processor partners for their rapid and generous re- sponse to hurricane victims in Texas and Florida. The award is presented annually to individuals and organizations for outstanding contributions to California dairy farm fami- lies and the promotion of California dairy. Past recipients include Cacique, Inc., the California Dairy Quality Assurance Program (CDQAP), FitPro, Pacific Cheese, Rizo Lopez and Super Store Industries. California is the nation's leading milk pro- ducer. It also produces more butter, 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. Lorissa's Kitchen Herb Roasted Turkey Cuts Lorissa's Kitchen, best known for gluten- free Grass-fed Beef Sticks and Steak Strips, is now offering Herb Roasted Turkey Cuts in a 2.5-ounce bag that makes for an easy on- the-go snack option. The Lorissa's Kitchen Herb Roasted Turkey Cuts are a good source of protein wtih only 80 calories and 1 gram of fat per serving. They're gluten free and contain no added MSG, nitrites, ni- trates or artificial preservatives. The 2.5-ounce bag will retail for $5.99 and will be available nationwide. For more information, call 715.466.2234 or go to www.lorissaskitchen.com. Mia Dolci Crispy Shortbread Cookies PARTNERS ® , A Tasteful Choice Company, has introduced Mia Dolci Crispy Shortbread Cookies — a lighter and crispier indulgence than traditional shortbread. They're available in Chocolate Swirl, Lightly Lemon, Cinnamon Spice and seasonal Pumpkin Spice. They have no artificial sweeteners, no high fructose corn syrup, no hydro- genated oils, and no artificial flavors or preservatives. They're made with real, honest ingredients like fresh lemon juice, lemon zest and real butter. They're also low in sugar, with just 7 grams per four-to-five cookie serving. For more information, call 800.632.7477 or go to www.partners crackers.com.