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OCG Daily June 4 2013 IDDBA

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O C G S h o w D a i l y Tu e s d a y, J u n e 4 , 2 0 1 3 3 4 PARTNERS CRACKERS, COOKIES AND GRANOLA: FAMILY OWNED, SIMPLY DELICIOUS The PARTNERS story began in 1992. Shortly after retiring from the restaurant business, Marian Harris realized her all- natural, handmade crackers were a hit. She perfected her recipes, bagged her creations, and hit the streets. Marian vis- ited eight stores that day and all eight fol- lowed up with an order. What was once an accompaniment to her homemade soups and salads blossomed into a full- fledged successful business. To keep up with the company's growth, Marian recruited her son, Greg Maestretti, and daughter, Cara Figgins, for help. In the '90s, the family trio worked together to cover all aspects of the business, including human resources, production planning, shipping, product development, sales and marketing, and financial oversight. Eventually, each family member took on a specific role in the company. Marian remains the President and specializes in product development, still creating new recipes and perfecting old favorites. Greg is the Executive Vice President of Production, ensuring all products are made to the high-quality and standards that PARTNERS and its fans are accustomed to. Cara is the Executive Vice President of Sales, monitoring transactions, marketing, and distribution across all channels of trade so that high- quality products make it into the hands of the consumers who seek them. Since its inception, PARTNERS has won multiple awards for its all-natural specialty food items. The compa- ny has increased staff to more than 90 employ- ees and increased pro- duction and warehouse space to more than 100,000 square feet. Distribution has grown from a local to regional, to national, to international level, with sales in the millions. When questioned about PARTNERS success as a company, Cara chops it up to consistency. "Patience, persistence, and commit- ment to quality do pay off. We have relied on our core value of providing an original, high-quality, all natural product line, and we have built very strong con- sumer loyalty. Staying true to what we do best has moved us for- ward," Cara said. In addition to being mindful of what goes into its all-natural products, the family trio is also commit- ted to being environmen- tally friendly and responsi- ble. 100 percent of the company's purchased energy comes from green power sources and is safe, clean, and renewable. Product cartons are made using sustain- able paperboard material, food waste is sent to a local chicken feed producer, and nearly all material waste is recycled. For more information about PARTNERS, A Tasteful Choice Company, please visit www.partnerscrackers.com, call 800- 632-7477, or email service@partner- scrackers.com. You may also find PART- NERS on facebook or at Dairy-Deli-Bake booth 3820. HOUSE OF CASTELLO LAUNCHES ALPS SELECTION OF SMALL-BATCH ARTISAN CHEESES The venerable House of Castello, long renowned for crafting award-winning cheeses launched three of the smallest batch artisan cheeses still made in Germany, with plans to make each cheeses available in the United States. The cheeses of the new Castello Alps Selection, made with cow's milk from tiny, picturesque mountain farms with less than 20 cows each, are made from original recipes handed down through generations. Each is crafted in the Allgau Region, one of the oldest areas of Germany, located in the southernmost region of Bavaria, bordering on the Alps Mountain range. "When you bite into these cheeses, you won't be able to miss the distinct taste of care and attention―from the cows grazing in the Alpine pastures, to the care each farmer takes with the milk, to the artistry of the cheesemaker," said Adam Criscione, Product Manager of Arla Foods. "These cheeses are simply irresistible." The new Castello Alps Selection includes three variations: Bergkase is crafted from unpasteur- ized milk from cows grazing nearly 3,000 feet above sea level, the cheese's firm texture and smooth consistency of features a slightly smoky aroma, like a fine smoked ham. Smeared with mountain herbs and spices during the ripening process, aged at least five months. Perfect with a load of freshly baked bread and full-bodied red wine. Hirten is made with pasteurized milk of the same Alpine cows, Hirten is aged at least seven months and develops a deep orange color. Its crumbly, dry tex- ture features flavor crystals, lending to a slightly sweet caramel taste with hints of pine. Enjoy with figs and a favorite stout beer. Weissbier is a soft, smooth and but- tery cheese is made from Alpine cow's pasteurized milk and washed with Bavarian Weissbier from a local brewery two or three times per week. The result is a cheese that melts in the mouth with a hint of nutty sweetness. Serve with a favorite white wine and grilled vegetables. The Alps Selection cheeses are the newest addition to the House of Castello line, founded in 1893 in Copenhagen. Only the best cheeses in the world are marketed under the famous brand, with Castello cheeses winning generations of awards, including numer- ous gold medals at international contests. East Castekki Akos Selection cheese is crafted in approximately 15-pound wheels and is available for sale in retail size cuts. For more information about the Castello Alps Selection, contact Criscione at 908-917-2790 or email AdamCriscione@arlafoods.com. RESER'S INNOVATION WITH HIDDEN VALLEY ORIGINAL RANCH MIX America's favorite ranch dressing joined forces with America's favorite deli salad in 2012. Reser's American Classics® launched a new co-branded Reser's Ranch Potato Salad made with Hidden Valley ® Original Ranch ® seasoning just in time for summer and tailgate merchandising. Reser's Ranch Potato Salad is available nationwide in one-pound, three-pound and eight-pound packages, with suggested retails of $2.99, $6.99 and $2.99/pound, respective- ly. "We're very excited to bring this latest growth engine to our customers' deli salad category," noted David Lakey, Reser's Vice President of Marketing. "We spent months with the Hidden Valley innovation team to develop the perfect rendition of ranch fla- vorings that consumers will love." Consumer insights indicate strong interest in Hidden Valley ranch potato salad. "Our research showed that ranch- flavoring was among the top variations of deli salads prepared at home," said Teresa Carter, Reser's Category Manager. "Customers depend on us to bring meaningful product news to the category, in order to drive traffic. This was a perfect fit for those needs." The ranch item continues to round out the Reser's American Classics deli salad line. Everyday favorites include Original Potato Salad (the same recipe that started the company in 1950), Cole Slaw, Macaroni Salad and protein salads with higher meat content than most alter- native brands. Specialty items include Red Skin Potato Salad and the fast-grow- ing Deviled Egg Potato Salad. Every fla- vor features bright-red brand graphics emphasizing product quality and brings attention to what can otherwise be a monochromatic category offering. For more information on Reser's Fine Foods, visit www.resers.com, email at info@resers.com or call 503-643-6431. STONEMILL KITCHENS GOURMET DIPS USE ALL-NATURAL GREEK YOGURT A lighter, healthier savory dip sailed into stores last spring from Stonemill Kitchens ® . Three new eight-ounce refrigerated dips became available nationwide in Kalamata Olive & Peppers, Dill & Cucumber & Feta and Fire-Roasted Red Pepper flavors, with a $4.99 suggested retail price. All fea- ture a base of delicious all-natural Greek yogurt. The on-trend items expand the existing Stonemill Kitchens gourmet line of Parmesan cheese and sour cream-based dips. Growth of Greek-style yogurt is a national phenomenon, according to Chef Bronwen Jones-Broderick, Reser's Culinary Development expert. "We teamed up with our brand managers to brainstorm all the variations that might be interesting to the savvy entertainer consumer," she explained. "Just because something tastes good doesn't mean it will sell, so we looked at purchase inter- est as well as the recipes. We're excited that our customers can stock Stonemill Kitchens with confidence they'll get trial and repeat sales." According to a recent "USA Today" article, Greek-style yogurt now represents $1.1 billion of the more than $4 billion retail-yogurt category. Driven by newer brands like Chobani and Fage, shoppers, particularly adult females, are highly aware of the taste profile and often prefer it. A nutrition expert explains the Greek difference from traditional yogurt where- by, in roughly the same amount of calo- ries, it can pack up to double the protein while cutting sugar content by half. Those are "two things dietitians love," said Dawn Jackson Blatner, a registered dietitian and author of The Flexitarian Diet. "For someone who wants the creamier texture, a little bit of a protein edge, and a sugar decrease, going Greek is definitely an advantage." Lower sugar and a better sensory experience is a perfect match for Stonemill Kitchens' savory profile. Jones agrees: "We sampled all the current com- peting yogurt-based dips across the store and these three flavors beat the competi- tion hands-down." Learn more about Stonemill Kitchens by visiting www.stonemillkitchens.com or call toll-free at 800-333-6431.

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