Issue link: http://osercommunicationsgroup.uberflip.com/i/261697
1 5 Tu e s d a y, J u n e 4 , 2 0 1 3 O C G S h o w D a i l y HOW DO YOU SAY CHEESE IN ITALIAN? THE SIMPLE ANSWER: FORMAGGIO By James G. Riley Mangia! There is no language barrier when it comes to flavor. It's either deli- cious or it's not. Delicioso! And if you're a fan of Italian Cheese then you know what makes a great fresh mozzarella. I didn't say good mozzarella, I said great. Its buttery creamy flavor, it's the texture—not too firm but not soft—and just the right amount of salt. Slice me off a piece of that Formaggio® brand fresh mozzarella please. Per favore! When the good fellas of Formaggio are asked what sets their fresh mozzarel- la apart from others in just the sheer amount of awards let alone their interna- tional foodie following, founder, Anthony Mongiello, The Big Cheese, answered me with a simple question: "How do you say cheese in Italian? Formaggio. That's who we are." The Big Cheese has a point. Formaggio does fresh mozzarella the right way. After all, Brooklyn is where Formaggio Italian Cheese Specialties was born. And that's one of the keys to Formaggio's success. The Formaggio fel- las are Italian in heritage and have been around absolutely authentic, genuine Italian food for their entire lives. It's no secret that Mongiello's trade- marked nickname is The Big Cheese and that he's the inventor of the cultural icon Stuffed Crust Pizza TM . But did you know that Anthony's dad was the guy who cre- ated the Polly-O String Cheese snack stick and that he invented the first-ever mozzarella machine in the United States? And that Anthony's grandfather pio- neered the design of the now-antique but then-standard, tin ricotta cheese cups? Now you do! There's a lot of authentic Italian food history here. Fresh mozzarella hand-wraps, twice hickory smoked mozzarella, deli- cious Italian-style deli meats wrapped around the creamy mozzarella chubs and sticks ready to melt in your mouth. Can you say old-world and old-fash- ioned? Seasoned cilliegine salads made with roasted garlic, fresh basil, mari- nated in delicious seasonings, and more: This is the authentic old-world result of the artisans at Formaggio Italian Cheese. This is the core essence of Formaggio Family of products and the Formaggio's team invites you to stop at booth 1348 to make that deter- mination for yourself. "Italian" and "Brooklyn" are some- times seen as synonymous. And in terms of real, authentic, old-world, genuine fresh mozzarella products, there are no mincing words, Fuggetaboutit! When it comes to flavor and quality, Anthony Mongiello, The Big Cheese has a rather simple question: How do you say Cheese in Italian? Simple answer: Formaggio. For more information stop by booth 1348 at the 2013 Dairy-Deli-Bake. COOLIO: A BRAND MARKETER'S SOLUTION TO IN-STORE OBSCURITY Coolio is a unique promotional refrigera- tion display unit that showcases chilled products in a hot new way. As more products crowd the cooler sections of retail stores, new products are falling into a not-so-cool obscurity. It has become harder and harder to for brand marketers and retailers to reach con- sumers with any kind of impact from inside the over-crowed store coolers. Retailers are also faced with a customer base that not only spends less time in store, but has become oblivious to the clutter and relative ineffectiveness of retail marketing. Coolio is the solution to all these challenges and more. Coolio units are stand-alone promotional marketing vehi- cles that can be placed anywhere in-store. This gets your brands out of stores' peripheries and into high-traffic areas and aisles where customers can actually see them and buy them. Coolio units can be completely customized by shape and graphics to bring true punch to any com- pany's retail marketing efforts. The Coolio can actually become the brand with the right customization. Marketers can develop promotional programs using exciting graphics. Finally, Coolio solves space issues. Out-of-stock continues to be one of the key challenges brand marketers and retail- ers face when promoting refrigerated goods. Real estate in existing refrigerated sections is limited, and stock can run out quickly, especially during its launch or a promotion. Coolio not only gets products noticed, but it allows for additional selling space that customers will actually notice. Coolio is a one-of-a-kind game- changer in the North American retail environment. For more information, contact Coolio North America at 905-331-9497/1-866- 864-5273, www.coolio-international.com or visit booth 3343. ENTHUSIASM FOR BARRY'S GOURMET BROWNIES SWEEPS THE NATION Barry's Gourmet Brownies is making its Dairy-Deli-Bake debut this year with a 5- ounce double chocolate chunk brownie that's the fudgiest brownie ever. It's moist as it can be, and all you have to do is bite into it to see why it just sells itself once people have had a taste. New on the market, the recipe for Barry's Gourmet Brownies was creat- ed 40 years ago by the real Barry, who kept his recipe a secret. He made the brownies for charity events, but other than that, they weren't really available to the public. Then in 2009, Barry decided to expand and introduce his creation to the world. Since then, Barry-s Gourmet Brownies has exhib- ited at some Florida trade shows, and based on the tremendous response there, the company is now going national. Barry's Gourmet Brownies is back- ing its introduction to the market with a strong marketing effort that includes more of the industry trade shows, where the product has already been wowing attendees. Find Barry's Gourmet Brownies at booth # 2963 at the IBIE October 6-9 show in Las Vegas and in the National Chocolate and Dessert Show in Chicago October 18-22, where Barry's Gourmet Brownies will be in booth # 908. The company is also exploring options for television market- ing of the product, which will take place in July. And in June, Barry's Gourmet Brownies will move into a new plant at its St. Petersburg, Fla. headquarters. The 20,000 square-foot-bakery that will be completely automated, and that will give the capacity to produce enough product to meet the demands of the market, which are expected to be huge. Barry's G o u r m e t Brownies is already negotiating with a number of hotels that are showing strong interest, and the response from retail chains has also been great. "It's going viral on us!" exclaims Doug Byrd, Barry's Gourmet Brownies President. New products to extend the line are also on the drawing board. Expect to see introductions in the future for additional flavors and brownie bites for people who want a smaller snack. For more information, visit Barry's Gourmet Brownies in booth #1575 at Dairy-Deli-Bake. After the show, visit www.barrysgourmetbrownies.com or call 800.989.9098.