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OCG Daily June 2 2013 IDDBA

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O C G S h o w D a i l y 3 9 S u n d a y, J u n e 2 , 2 0 1 3 California Raisin (Cont'd. from p. 1) all professional and student bakers are now being given the opportunity to com- pete on a world stage. The IBIE show in Las Vegas is expected to draw upward of 20,000 top class baking industry leaders from around the world. The CRMB is especially pleased to have been asked to participate at this event, as it gives our contest finalists the opportunity to see, and be seen by world class bakers and perhaps expand their career opportunities. Attendees at Dairy-Deli-Bake will see new formulas and sample raisin breads and other baked goods made with California Raisins and originating from Dominique Homo, one of the ABRBC judges. CRMB staff will be circulating among IDDBA participants in an effort to gain last chance participants in the ABRBC. A total of 36 finalists will win a free trip to IBIE and Las Vegas to participate in the final bake off to prove to the world audi- ence their breads and pastries are top class. Many fine artisan and commercial bakeries participate in Dairy-Deli-Bake and proudly show off their breads and pastries to show attendees. By entering your raisin-containing products in the sixth annual America's Best Raisin Bread Contest and winning, you can reach an even broader audience at the IBIE show and earn the opportunity to attend for free and gain publicity for your product. Come see this in Las Vegas, and show the world America's Bakers are perfectly capable of competing success- fully on a world stage! Entrants can download your contest applications at www.Love YourRaisins.com. California Raisin Marketing Board, located at 2445 Capitol Street, Suite 200, Fresno, CA 93721 can be contacted via phone at 559-248-0287, email info@raisins.org―or stop by IDDBA 2013 booth 2750. Formaggio (Cont'd. from p. 1) AM: Formaggio ® is and always has been a "specialty" mozzarella company. We give the consumers what they want, what they deserve, whereas the other manufac- turer's seem to be turning it into a com- modity business. We refuse to do that. It's my belief that fresh mozzarella was never meant to be that. OCGSD: Describe the Formaggio differ- ence. AM: For Formaggio, it's always been about "specialty". Old-fashioned, hand- stretched, hand-wrapped; it's always been about the authenticity, the way fresh mozzarella was meant to be. Quality that only Formaggio can deliver. It's striving to be the best of the best, and that's what Formaggio does. OCGSD: Was this always your philoso- phy or did you discover it over time? AM: This has been our way of making cheese for more than 20 years. There are some giant companies who make fresh mozzarella by cutting corners, skipping steps and by mechanizing their stretch- ing, but consumers are smart and they know better. OCGSD: What would you like cus- tomers to know about the Formaggio brand? AM: This is the cheese you want and deserve: an authentic, old-fashioned, delicious flavor profile. The customer knows that Formaggio is one-of-a-kind. We cater to the consumer's discerning taste. We provide authenticity like the hand-stretched aspect, as they used to do in the old country. We hand-wrap and hand-toss our mozzarella like the artisans did in the old days; it's the only way to make the Formaggio difference. OCGSD: What are you bringing to this year's show? AM: I think that people will love our new Artisan Wraps. This is a finger size stick of our fresh mozzarella wrapped in Italian-style meats. It's utterly delicious! Also, we've developed a two-compart- ment tray line that will expand the way the consumers will think about and approach the deli case. There is pre- sliced cheese in one compartment and a delicious chopped topping of fresh pro- duce in the other compartment. One of our tray offerings is even more unique and actually contains Fine Wine & Cheese. OCGSD: We understand you've had quite a year in the media. AM: Yes, we've been running television spots all across the northeast and we're planning to run more as we speak includ- ing the Fine Wine and Cheese tray I men- tioned earlier. In addition to that I've been a judge on a Lifetime Television series called "All Mixed Up" from the producers of Designing Spaces. The Better Show on Better TV asked me to join them for a recent broadcast and I've been doing radio interviews all over the country. OCGSD: We've seen you at the shows for years, Anthony, with your company, Formaggio. What are your objectives this time? AM: With so many companies now fol- lowing our lead and getting into the fresh mozzarella business, it is imperative that I demonstrate that we provide a unique product that is set apart from the pack. I feel strongly that I must educate the buy- ers that Formaggio Italian Cheese is what the customers demand, expect and deserve. It is quality that only Formaggio can deliver. Top-quality flavor profile with the highest butter retention in the industry, old-fashioned and unique hand- stretching and hand-wrapping techniques plus a twenty year tradition that is still going strong. Stop by booth 1348 to see and taste what I'm talking about! For more information stop by booth 1348 at the 2013 Dairy-Deli-Bake Show. Norseland, Inc (Cont'd. from p. 1) infusing its mild, mellow and nutty fla- vor with a subtle smokiness. The natu- ral production process also gives the cheese surface a distinctive light caramel color. This product made its debut during The New York Food Film Festival and the third annual Chicago Food Film Festival in November 2012. Product feedback was extremely posi- tive. Back by popular demand, Jarlsberg will continue its promotion of Jarlsbergers with this summer's theme: "Throw a Jarlsberger in Paradise Party". Norseland has developed merchandising materials for retailers to promote this fun, beach-centric theme nationwide and, through social media's Facebook and Twitter, will be encouraging consumer participation and contests. Beyond promoting their flagship brand of Jarlsberg, Norseland's market- ing team has been busy introducing and promoting several new products and pro- grams for Ilchester British cheeses, Woolwich Dairy, Garcia Baquero, Old Amsterdam and Gabriella brands. Ilchester's product development team are passionate foodies who love the challenge of surprising and delighting their customers with an ever evolving collection of British specialty blended cheeses. This year's holiday offerings are Wensleydale with Orange & Fig and Wensleydale with Orange & Chocolate. Spain's premier cheesemaker, Garcia Baquero proudly presents a varia- tion of the newest member of their fami- ly of cheeses, Cinco Lanzas with Rosemary. A delicate coupage of sheep, goat and cow's milk, aged 16 months, has resulted in a perfectly balanced cheese boasting a complex flavor profile and smooth, creamy finish. Rolled in dried rosemary, the herb imparts an added dimension to this already superbly craft- ed Spanish original. Lotito Foods' Gabriella brand is unveiling new labels for their imported cheeses: Sharp Provolone Valpadana Dop, Piacentinu Ennese Dop, Pecorino Dolce Dop, Rocco D'Oro Parmesan and Capretto Sardo. Product will be available in bulk and random weight chunks. Woolwich Dairy is pleased to intro- duce the bold new face of the Chevrai ® brand of fresh unripened goat cheese. The new identity is a bold and dramatic brand update, each flavor offering includes a product image of the key ingredient and as a family of flavors merchandised together, the Chevrai brand's simplicity results in a bold and unified presence. Westland's Old Amsterdam, Holland's premium aged gouda with a rich and robust flavor and smooth tex- ture, is introducing a new 'easy open' peel back film for their Old Amsterdam half wheels for easier han- dling at store level and a neater pack- age for merchandising. Head to the Norseland booth for a cheese tasting at Norseland's Cheese Bar & Lounge. Come visit the Norseland team at booth 4649. Conroy Foods is the manufacturer of Beano's Deli Condiments. Beano's is the No. 1 selling brand of deli condiments. Back in 1986 Beano's was born out of a restaurant by the same name in a small town just outside of Pittsburgh. Jim Conroy and his wife Leslee along with his brother Bill operated the restaurant during the day and bottled Beano's Original Submarine Dressing at night. It became so popular that it was decided to close the restaurant and go into the sauce business full-time. A production facility was established and history was made. Today, Beano's produces a wide variety of condiments including Original Submarine Dressing, Honey Mustard, Deli Mustard, Horse Radish Sauce, Buffalo Sandwich Sauce, Chicken Wing Sauce, All American Sandwich Spread, Southwest Sandwich Sauce, Wasabi Sandwich Sauce and the newest product, Beano's Smokey Bacon Sandwich Sauce. Beano's will be intro- ducing some exciting new products at the Dairy-Deli-Bake in Orlando. Beano's Peach Habanera, Beano's Jalapeno Mustard, Beano's Pineapple Mustard, and Beano's Sandwich Shakers will be front and center as the CONROY FOODS OFFERS WIDE VARIETY OF CONDIMENTS company introduces these new products. The Deli Bistro line of ethnic sauces was added in 2007. Deli Bistro sauces come in four exciting flavors including Roasted Chipotle, Sweet Chili Pepper, Cilantro & Lime, and Mesquite Smoked. Beano's created the deli condiment category. The company's goal was to create incremental impulse sales and profits for the deli department. The company offers attractive merchandis- ing tools to help participating retailers promote Beano's in their stores. The company has wire counter top racks that sit on top of deli counters or on sandwich islands, permanent wood floor racks, and shippers that are extremely effective in increasing sales. Beano's foodservice packs are per- fect for any deli sandwich program. The team at Conroy Foods offers a compre- hensive sandwich recipe library that retailers can use to create their own menu of upscale deli sandwiches. Please visit the Conroy Foods website at www.con- royfoods.com to see the products or call for more information. As the Conroy Foods team always likes to say, "No matter how you slice it, stack it, or spread it, Beano's makes it better!" Live, Love, Get Sauced! Don't forget to look for us on Facebook, Youtube, Twitter, and Pinterest. For more information on Conroy Foods, Inc., located 100 Chapel Harbor Drive, Pittsburgh, PA 15238, call 412-781-1446, visit www.conroy- foods.com, or just stop by Beano's Deli Condiments, booth 2956.

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