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O C G S h o w D a i l y M o n d a y, J u n e 3 , 2 0 1 3 4 The nice folks from Sargento Cheese, in the March 26 edition of Food Business News, published an article quoting Innova Market Research stating tthat "over the past decade, the number of clean label products introduced into the U.S. increased 235 percent. Growing consumer consciousness about food sourcing, processing methods and label- ing is creating a vibrant market place for clean label products." The California Raisin Marketing Board is pleased to see this trend gaining popularity, as it is the very essence of its business. When you pick up a package of California Raisins and look at the ingre- dient statement, you will find only one word―raisins. And that has been the case since the California Raisin industry was developed more than 100 years ago. Naturally dried-by-the-sun, fat and cho- lesterol-free, low sodium, and containing no-added sugar, California Raisins have long-continued to be the leader in the dried fruit category. According to the USDA Food-O-Pedia website, California Raisins are the most economical of all dried fruit available on the market. The board has tracked more than 500 products containing this versatile fruit product, and the team at California Raisin Marketing Board hopes you'll drop by booth 2750 at the Dairy-Deli- Bake event and we'll show you just a few of our most unusual and innovative prod- ucts available in the U.S. market. A d d i t i o n a l l y , there are samples of new bread and pastry from Consultant Baker, Dominique Homo, and savory products from the Consultant Chef, Todd Downs. This past year, there have been a number of raisin growers and proces- sors show that shows that the California Raisin Marketing Board practices what many companies are now striving to accomplish―sustain- ability. A number of farms and proces- sors celebrated their 100th anniversary THE LABEL SAYS IT ALL― CALIFORNIA RAISINS ALWAYS BAGELS ESTABLISHES ALLIANCE WITH BOULDER BRANDS Always Bagels has established a strategic alliance with Boulder Brands and will be introducing a four pack/4- ounce Old Fashioned All Natural Bagel made with Smart Balance Buttery Spread. There will be five initial flavors: Plain, Everything, Wheat, Sesame and Cinnamon Raisin. These products made at Always Bagels are produced in a nut-free facility and are Kosher – Parve. Always Bagels is a family-owned and operated business for more than 25 years and is committed to excellence. With locations in New York and Pennsylvania, Always Bagels is equipped to handle the largest demand and create the best valued products possible not only in the East, but across the country. For more information, visit booth 2148 at the Dairy-Deli-Bake Show, go online to www.alwaysbagels.com, call 508-971-8895 or email mike.yarmaloff@alwaysbagels.com or joe.holovach@alwaysbagels.com. Continued on Page 18 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Lee M. Oser CEO and Editor-in-Chief Lyle Sapp Senior Associate Publisher Director of Sales Kate Seymour Senior Associate Publisher Kim Forrester Associate Publisher Lorrie Baumann Editorial Director Hayden Neeley Jazmine Woodberry Associate Editors Yasmine Brown Graphic Designer Ruth Haltiwanger Nicholas Travassos Traffic Managers Benjamin Bunting David Chavez David Lopez Account Managers Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2013. All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.oser.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy