Issue link: http://osercommunicationsgroup.uberflip.com/i/261691
O C G S h o w D a i l y S u n d a y, J u n e 2 , 2 0 1 3 1 0 POINT FIVE PACKAGING: NEW NAME, OLD-TIME VALUES When ARPAC went looking for a new name after being spun off by a former parent company, thoughts turned to the possibility of a name that would capture what the company does as well as what it stands for. As a provider of modified atmosphere packaging products, ARPAC was already identified with the technology that has made it possible for many retailers to expand their product lines to include healthy fresh food that cus- tomers were demanding. Answering customer calls by going beyond their expectations is such a part of the ARPAC philosophy that it began to seem only natural to identify the com- pany with the technology that has rev- olutionized sales of perishable food products by extending shelf life and saving waste, and so Point Five Packaging was born. The new name describes how MAP changes the atmosphere for the products it protects – a decrease in oxygen inside the package from the 20 percent that's natural for the Earth's atmosphere to the 0.5 percent that extends shelf lives from 25 to 100 per- cent, depending on the application. Despite the name change, the company itself remains the same, and customers can continue to expect the same great service, expertise, and support that they've always enjoyed. Point Five Packaging sources its CPET crys- talline polyester films and foam trays from an Israeli supplier who provides unusual shapes and sizes that give its cus- tomers the opportunity for a package that's distinctive enough to really stand out from competitors. The tooling cost for new shapes and sizes is very affordable, so you don't have to be a retail giant to break into the market with a product that has its own unique look. The film is very printable, for labels that are bright and appealing. Under the film the product stays fresh longer with modified atmosphere packaging that protects it from the oxidizing effects of natural air. Point Five Packaging's CPET material is dual- ovenable and bakeable, very handy for fresh meals or the grab- and-go case. It's great for take-and- bake applications such as pizzas and cakes and for processing applications in which you're packaging directly into the container. Point Five also offers cup- seal and tray-sealing systems that are ideally suited for commissary environ- ments for all kinds of applications – from fresh fruits to fresh meats and everything in between. For more information, visit booth #5445 at the Dairy-Deli-Bake Show. Point Five Packaging is headquartered in Schiller Park, Ill. vidual QR code, directing consumers to recipes, pairing ideas and more on the DeLallo website. DeLallo's value- added packaging is the ultimate in kitchen inspiration! Along with a famous line-up of Mediterranean gems, DeLallo is excited to announce the development of an upcoming collection of gourmet comple- ments that is set to include: flavorful olive tapenade, specialty mustards and toasty crisps. This inspiring trio will soon be ready to enhance the fresh, radiant fla- vors of the olive bar, offering an exciting new dimension to your Mediterranean destination. Visit www.DeLallo.com for articles, product information and recipies, get in touch with the company by calling 1-800- 433-9100―or stop by booth 3315 at the 2013 IDDBA Dairy-Deli-Bake Show. DeLallo (Cont'd. from p.4) available anywhere in the United States or around the world. So high is the quality of Amoroso's frozen products, Philadelphia expatriates immediately recognize Amoroso's unique taste. With the resources and capacity to service both individual food retailers and large supermarket chains―even design custom products tailored to specific com- pany needs―Amoroso's is the local Philly bakery that's become an interna- tional resource. Now the roll that made Philly sandwiches world-famous is available worldwide. Visit Amoroso's in booth 5222. For further information contact Bob Rector at 267.295.0530 orbrector@amorosobaking.com, or visit AmorosoBaking.com. Amoroso's (Cont'd. from p.4) over 20 years―and my love for those corner pieces! Even more than that, I've always loved to snack on the crispy brownie batter drippings that would form on the side of the sheet pans as the brownies cooled in their racks. Soon everyone in the plant caught on to this little addiction of mine and the "pick- ings" became scarce. That's when I knew it was time to re-create that same rich chocolate taste and texture and bring it to market. OCGSD: Why do you think Brownie Brittle is so popular? SGM: At just 120 calories an ounce, it's a great way to satisfy a chocolate craving without feeling guilty and many of our customers love that it's low in calories but feels like an indulgence. OCGSD: Are you introducing any new products at the show? SGM: We'll be introducing our new Salted Caramel and Mint Chocolate Chip flavors of Brownie Brittle. Additionally, we'll be showcasing our new 2-ounce. single serving packaging. OCGSD: How do you market the prod- ucts? SGM: We have a tremendous market- ing team that combines traditional pub- lic relations, social media, grassroots marketing, trade shows, local festivals, product giveaways at major events, and demos, demos, demos! Once people try it, they buy it and they buy it again and again. And they LOVE to tell their friends and family about it. We hear that all the time. Our fans love to bring it to someone's home or to the office and spread the word. That's the best marketing! OCGSD: What is the most surprising part of the last year of your business? SGM: I always knew we had a winning product that would be loved by anyone who tasted it, but I didn't realize how quickly it would catch on. The sales growth has been exponential and it's continuing to grow daily at an incredi- ble clip. Topping that off is multiple awards. To be recognized by the trade industry and consumers alike… that's the ultimate reward. OCGSD: How has social media impact- ed your sales? SGM: We have grown our Facebook page to over 80,000 fans in a little over a year and it has been an incredible journey. And there are literally thou- sands of photos being posted on Instagram, Twitter and Pinterest with consumers tagging Brownie Brittle. It's like a cult following, and it is so fun to be part of. It never ceases to amaze me that people will actually take the time to write to us just to tell us how much they love our product. Fans send us emails and post messages―and I try to read as many as possible. I have to say that it is the most rewarding part of this incredible journey. I had this dream and it came true. Does life get any sweeter than that? For more information, visit booth 1367, go online to www.browniebrittle.com, call 800-BROWNIE or email info@browniebrittle.com. Sheila G (Cont'd. from p.1)