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PRIVATE 2019 www.gourmetnews.com n NOVEMBER 2019 n GOURMET NEWS P 1 6 Bella Rosa Takes a Bow at Fancy Food Show Schuman Cheese relaunched off one of its long-standing but lesser-known brands this year at the Summer Fancy Food Show. Bella Rosa, an entertaining-friendly line offered previously in limited distribution, will now be available on a national scale. Vibrant packaging and a new brand plat- form accompany Bella Rosa's national roll- out. Fresh, modern iconography complements packaging with a progressive, differentiating color palette that reflects the premium brand. At a glance, shoppers can identify whether the cheese they're selecting is shaved, shredded or grated, reinforcing a brand promise that emphasizes simplicity: "Good to Go. Real cheese ready for any dish so you can entertain with ease." "The Good to Go statement is highlighted on the package to let people know Bella Rosa has the quality they want, and that we help them enjoy the occasion they're shopping for," said Jim Low, Executive Vice President of Sales and Marketing, Schuman Cheese. "They'll spend less time prepping, and more time in the moment and present for life." The Bella Rosa line also delivers on the True Cheese guarantee, which Schuman Cheese created to assure consumers that what they're getting is always the highest quality cheese; no fillers, no additives, just pure, 100 percent cow's milk, free of hor- mones. Product Selection New to the Bella Rosa line is a pair of snack format products, aptly named Snacks to Go. Offered in two flavor combinations, each tray offers superior quality all-natural ched- dar cheese, premium sea-salted roasted nuts and juicy dried cranberries. Snacks to Go will be offered in 16-count display-ready cases. Suggested retail price for each pack- age is $1.33. A staple of the Bella Rosa line is a series of cheese trays featuring collections of sliced cheeses ready to serve a crowd. Each selec- tion has been curated with entertaining in mind and can be offered on its own as a party snack or as a flavorful addition to a sandwich station. The Bella Rosa European Cheese Se- lection includes Irish Cheddar, Dutch Gouda, Danish Havarti and German Swiss. Two Party Trays are also available; one features Cheddar, Swiss, Colby Jack and Pepper Jack, while the other includes Aged Cheddar, Swiss, Havarti and Gouda. Suggested retail prices for the 16-ounce trays range from $7.99 to $9.99. Single cheese varieties include Bella Rosa Shaved Parmesan, Bella Rosa Shredded Parmesan, Bella Rosa Shredded Asiago and Bella Rosa Grated Romano. Each of the 5- ounce cups carries a suggested retail price of $3.69. All items in the new Bella Rosa line are now available for retail and club orders. Stonewall Kitchen Launches 27 New Products Stonewall Kitchen offered a wealth of new products at the Summer Fancy Food Show. Included in the lineup for launch were the new Organic Bourbon Barrel Aged Maple Syrup, Lemon Fig Shortbread Squares and New England Cranberry Grape Jelly, along with a variety of seasonings, sauces and pas- tas. The Tillen Farms brand continues to grow with the launch of Bloody Mary Olives, stuffed with onions and sun-dried tomatoes, and Rum Bada Bing Cherries. Stonewall Kitchen also grew the co-branded partnership with Legal Sea Foods with the addition of Malt Vinegar, Seafood Re- moulade Sauce, Lemon Teriyaki Sauce and a variety of new seasonings. Additionally, Stonewall Kitchen expanded the Napa Valley Naturals and Montebello lines with four new products after their 2018 acquisition. "We started the year with a momentous launch in January, as we wanted to showcase the growth of Stonewall Kitchen and our Family of Brands," says Director of Market- ing Janine Somers. "The July launch is just as notable. After acquiring Napa Valley Nat- urals and Montebello, we're introducing new additions to each brand. We're continuing to expand Napa Valley Naturals with an Or- ganic Apple Cider Vinegar, which contains living nutrients known as the 'mother,' and by introducing three new pastas under the Montebello name: Tricolor Fusilli, Mac- cheroni and Spinach Fettucine. We've seen great success with our co-branded, Legal Sea Foods line and are excited to expand the of- fering further with these new outstanding restaurant-quality products. Our guests are going to flip over the Lemon Teriyaki Sauce. The Seafood Remoulade Sauce is amazing with crab cakes or as a spread on your salmon burger." This summer's Legal Sea Foods product launch includes Lemon Pepper Seasoning, Cajun Seasoning, New England Seafood Seasoning, Malt Vinegar, Seafood Re- moulade Sauce and Lemon Teriyaki Sauce. This year's holiday packaging showcases beautiful, hand-painted botanicals. Collec- tions, such as the Cheese Pairing Collection and Classic Jam Collection, are assembled in boxes displaying original artwork, offering the ideal holiday gift. "We can't forget about our Fine Home Keeping line," said Somers. "Just in time for the holiday season, we're introducing our Sugar & Spice Fine Home Keeping that will include hand soap, hand lotion and soy can- dles. We're also expanding our Grapefruit Thyme and Coastal Breeze line with an all- purpose cleaner." The remainder of Stonewall Kitchen's July 2019 product launch includes Tillen Farms Bloody Mary Olives and Rum Bada Bing Cherries as well as Montebello Tricolor Fusilli, Maccheroni and Spinach Fettucine. From its Napa Valley Naturals brand, we'll see Organic Apple Cider Vinegar, which contains the mother. And under Stonewall Kitchen's own brand name, the company is introducing New England Cranberry Grape Jelly, Bacon Vinaigrette and Cilantro Lime & Avocado Oil Dressing as well as Lemon Fig Shortbread Square Mix and Caramel Apple Pie Waffle Cookies. Sriracha Horse- radish Cream Sauce, Turkey Seasoning Rub and Bourbon Barrel-Aged Maple Syrup, which is organic, will also be coming. Stonewall Kitchen's Fine Home Keeping brand is bringing out a new seasonal scent: Sugar & Spice, in a product line that includes hand lotion, hand soap and a soy candle. A new line of all-purpose cleaners launched in scents that include Coastal Breeze and Grapefruit Thyme. For Stonewall Kitchen's 2019 holiday collection, the company is bringing out its Cheese Pairing Collection, Salsa Collec- tion, Dessert Sauce Collection, Pepper Jelly Collection, Classic Jam Collection, Farm- house Breakfast, Individual Wild Maine Blueberry Jam, Individual Holiday Jam, Cocktail Party, Grilling Collection, Blue- berry Breakfast, Jam Tree, Mustard Tree and Sampler Collection. Parmacotto Partnership Promises Prosciutto Proliferation By Lorrie Baumann In 1971, Sophia Loren got laughs importing mortadella into the United States in "Lady Liberty" because she brought her sausage into the country "without benefit of inspec- tion," as American authorities express the matter now when they notify the public about similar debacles that occur now and then in real life. A venture has now formed to bring similar products into the U.S. through legitimate channels that promise a steadier supply than Sophia Loren's charac- ter, Maddalena Ciarrapico, was able to man- age to satisfy the same American hunger for authentic Italian meats – albeit without the laughs provided by Loren's comedic abili- ties. Cibo Italia and Parmacotto SpA have joined forces to form a new American com- pany to import a wide range of high-quality cured meats, deli meats and cooked ham from Italy into the United States and to dis- tribute it nationally into the American mar- ket. The new company, Parmacotto, LLC is a partnership between Larry Saia and Alessandro Sita, who have been doing busi- ness in the American market as Cibo Italia for 10 years now, and Parmacotto SpA, an Italian producer of cooked ham. As Parma- cotto, LLC, they're planning to add the cooked ham products for which Parmacotto is known in Italy to the Cibo Italia line of im- ported sausages and deli meats and distribute all of them nationally in the U.S. under the Parmacotto brand name, said Andrea Schivazappa, the Chief Executive Officer of Parmacotto SpA, which will own 70 percent of the LLC. "In Italy, we are an extremely well known brand, held in the highest regard. Parmacotto is a staple in salumerias, retail stores and households alike," he said. "Our goal for the United States launch is to obtain the same status in the American market." Saia and Sita will own 30 percent of the American subsidiary LLC and will serve as its President and Chief Executive Officer, re- spectively. "It's a partnership," Schivazappa said. "Cibo Italia has been on the market for 10 years and is very well known. They have a very strong presence on the market from a commercial point of view." With the addition of the products made by Parmacotto SpA to the range formerly of- fered by Cibo Italia, the new company will now be able to offer a range of meat products that are clean-label and produced with no an- tibiotics ever, Sita said. "We can really cover the whole category of premium meats from Italy," he said. "They're better for the envi- ronment, better for the animal and better for the people." Parmacotto LLC, based in New Jersey, has already begun distributing its first products in the U.S. and will be ramping up its distri- bution over the next few months, in time to ensure that stores across the U.S. have the Parmacotto products in stock well ahead of the holiday season. "We have a vision for North America," Sita said. Once those first products are in the stores, retailers can be assured that Parmacotto al- ready has the supply chain in place to pro- vide a ready supply of consistently high-quality product, according to Schivazappa. In Italy, Parmacotto SpA works with a network of farmers who are held to the company's standards for how the animals are raised, and by 2020, all of the Parmacotto products sold in the U.S. will be Animal Wel- fare-certified, he added. Packaging for the new brand will call out its clean-label quality and the promise that the meat was raised with no antibiotics ever, so that Americans will have the confidence that they're buying a quality product, Schivazappa said. "Everybody can taste the quality," he said. "They are true to our land of tradition.... They make you happy when you eat them." Parmacotto LLC will be supporting the launch into specialty grocery stores and gourmet foodservice establishments with in- store marketing programs and a social media campaign, according to Sita. "At the end of the day, we want to interact one-on-one with consumers," he said. "We're very hopeful that consumers will accept it." The product line, already available in several states, includes Parmacotto Italian Roasted Ham, Prosciutto Cotto Italiano, Cooked Ham All Natural, Italian Roasted Pork Loin, Mortadella, Porchetta, Speck Alto Adige IGP, Sopressata, Toscano Salame, Genoa Salame, Milano Salame, Salame Felino PGI, Spianata Romana, Spi- anata Calabrese, Prosciutto di Parma, Pro- sciutto di San Daniele and Prosciutto Italiano – all offered in packaging for food- service use as well as pre-sliced in retail packaging. The brand's new zero line of meats that are produced with no antibiotics ever from humanely raised animals in- cludes ABF Mortadella, ABF Cooked Ham, ABF Prosciutto Italiano, ABF Porchetta, ABF The Italian Roasted Ham, ABF The Italian Roasted Pork Loin and ABF Salami Italiano – all offered pre- sliced for retail sale. For more information, visit www .parmacottousa.com.

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