Oser Communications Group

OCG Daily June 2 2013 IDDBA

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O s e r C o m m u n i c a t i o n s G r o u p O r l a n d o S u n d a y, J u n e 2 , 2 0 1 3 The California Raisin Marketing Board (CRMB) is taking the sixth annual America's Best Raisin Bread Contest (ABRBC) on the road and will hold the finals at the IBIE Baking Exposition in Las Vegas on October 6 to 9 of this year. While the contest has grown and prospered over the past five years within the kitchens of AIB International, Continued on Page 39 LAST CHANCE TO WIN A FREE TRIP TO LAS VEGAS AND THE IBIE An interview with Anthony Mongiello, The Big Cheese on "What's New with Formaggio?" OCGSD: Anthony, your company has successfully raised the Fresh Mozzarella standard nationally and now internally. What sets you apart from the pack? Continued on Page 39 FORMAGGIO EPITOMIZES A SPECIALTY MOZZARELLA COMPANY Norseland, Inc., exclusive importer and sales and marketing agent for Jarlsberg ® is proud to debut exciting new cheeses and programs for 2013. New for 2013 is the introduction of Jarlsberg Hickory Smoked cheese. This innovation starts with classic Jarlsberg loaves that are cold-smoked over smoldering hickory chip embers, Continued on Page 39 NORSELAND DEBUTS NEW CHEESES, JARLSBERG PROGRAMS By James G. Riley Speaking with Anthony Mongiello, Owner and President of Formaggio Italian Cheese Specialties more com- monly known in the industry and stores as simply 'Formaggio". You've probably seen him on television. Anthony and his company diversified last year with their Continued on Page 45 FORMAGGIO'S 'BIG CHEESE' WORKS TO DIVERSIFY COMPANY'S PRODUCT LINES OCG SHOW DAILY IS AN INDEPENDENT PUBLICATION BY OCG, PUBLISHER OF GOURMET NEWS AND RESTAURANT DAILY NEWS, AND IS NOT AFFILIATED WITH IDDBA Richard Labriola, CEO and "Chief Dough Boy" for Labriola Baking Co., an automated/artisan bakery in subur- ban Chicago, Ill., estimates that by the end of 2013, his operation will be pro- ducing 20 million pounds of pretzel bread. "Over the last decade, we've seen exponential growth in pretzel bread," stated Continued on Page 18 LABRIOLA BAKING CO. IS ON THE RISE An interview with Sheila G. Mains, CEO and Founder of Sheila G. Brands, LLC. OCGSD: How did get the inspiration to create Brownie Brittle? SGM: It came from being in the brownie business for Continued on Page 10 SHEILA G BRANDS: A DREAM COME TRUE Why settle for gluten-free, flavor-free, empty calorie snacks? It's time to free your taste buds of those lackluster gluten-free alternatives and experience what gluten-free snacking can be, deli- cious for all to enjoy. PARTNERS, A Tasteful Choice Company, maker of all-natural, wholesome, and delicious crackers, cookies Continued on Page 45 PARTNERS REVOLUTIONIZES GLUTEN-FREE SNACKING An interview with Adam Criscione, Product Manager, Arla Foods, Inc. OCGSD: Tell our readers about Arla. What's your main line of business? AC: Arla Foods is a global dairy company rooted in the cooperative farming movements of both Sweden and Continued on Page 45 ARLA FOODS GETS YOU CLOSER TO NATURE Conroy Foods is proud to be the makers of America's No. 1 selling deli condiment, Beano's. The company's mission is to do one thing, and one thing only, make the best deli condiments and sauces that exceed the consumer's expectations. As the originator and innovator of the deli Continued on Page 45 CONROY FOODS: BEANO'S A LEADER IN DELI CONDIMENT MARKET

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