Issue link: http://osercommunicationsgroup.uberflip.com/i/322704
O C G S h o w D a i l y 2 5 S u n d a y, J u n e 1 , 2 0 1 4 crackers in the marketplace that are heav- ily processed or rely on rice fillers," said Marian Harris. "Our new gluten-free crackers are made from cassava root flour and a blend of five ancient grains: amaranth, quinoa, millet, sorghum and teff. It's a flavorful cracker that by virtue of its ingredients, happens to also be gluten-free." It also happens to be an award-win- ning product. Free for All Kitchen gluten-free crackers have already received recognition as an innovative and creative product by The Gourmet Retailer (Editors' Pick 2013), Grocery Headquarters (Selling Wellness Trailblazer Awards 2014) and Seattle Business magazine's Washington Manufacturing Awards (Food Processor of the Year 2014, Silver). "Three years ago, Marian and the Partners family recognized the impor- tance of producing a gluten-free line and we have been diligently working ever since," said Cara Figgins, Vice President and daughter of Marian. "It took time, but we're proud to say we've developed a delicious, gluten-free alter- native that doesn't compromise on taste, nutrition or quality." Partners ( Cont'd. from p. 1) Free for All Kitchen gluten-free crackers are available in a hors d'oeuvre style cut in 5.5-ounce cellophane wrapped deli trays and 0.75-ounce clear packs, and in a snack cracker cut in 5.0- ounce cartons and 0.75-ounce bags. They are excellent for both worry-free enter- taining and snacking on the go. If you have a sweet tooth, Partners will also be expanding the Free for All Kitchen line this year to include some sweet, crispy, crunchy gluten-free treats. About Partners Since 1992, Partners, A Tasteful Choice Company, has created delicious gourmet products using all natural ingredients while supporting the sustainability of the environment and fostering an atmosphere of family, integrity, trust and compassion in the community. All Partners products are non-GMO, certified kosher and con- tain no hydrogenated oils, artificial fla- vors or preservatives. Partners is also cer- tified as a women-owned business enter- prise by the Women's Business Enterprise National Council (WBENC). For more information, visit booth #5519, partnerscrackers.com or contact Cara Figgins at 800-632-7477 or cfiggins@partnerscrackers.com. WS: We manufacture Gordo's ® Cheese Dip: the authentic Mexican restaurant-style cheese dip. It's made with real cheese and natural ingredi- ents. Our tagline, "The Real Taste Of Old Mexico," is a true testament to the six unique flavors we produce: Original, Mild, Hot, Cheese 'n Salsa, Chipotle and the newest Yellow Queso. It comes in 16-ounce, safe microwaveable containers. Gordo's has become a household name for par- ties and snacking. OSD: What distinguishes your product from the competition? WS: The quality, freshness, flavor and packaging. Our square containers are memorable and distinctive. OSD: What is your outlook in general for your product line? WS: We are very optimistic; our product line is ahead of the curve with more con- G ordo's Cheese Dip ( Cont'd. from p. 1) sumers looking to increase natural prod- ucts in their diets. While some people prefer to dip with chips, the health-con- scious consumer prefers dipping with fresh fruits or veggies. We're very focused on consumer needs and are always looking for opportunities to expand our lineup. OSD: How about your distribution? WS: We distribute our products through major retailers nationwide; we have availability gaps in some areas, but are working very hard to fill the holes in the distribution system. OSD: How can our readers find out more about your company? WS: They can visit our website gor- doscheesedip.com, or call Allen Lydick at 919-676-6920, or call us direct at 404- 366-4442. For more information, visit booth #1962, go online to www.gordoscheesedip.com or call 404-366-4442. schedules, where snacking is more fre- quent and demand for healthier options is high. All-natural and just 70 calories per mini, Jarlsberg Minis are a good source of calcium and protein. To encourage trial and purchase, it is offering a full in-store merchandis- ing and online digital marketing pro- gram to help capture incremental sales and enhance brand loyalty. Jarlsberg ( Cont'd. from p. 1) Norseland, Inc., is a wholly owned subsidiary of TINE SA, an exclusive importer and sales and mar- keting agent responsible for the con- tinued success of Jarlsberg in the United States and TINE's Norwegian Specialty Cheese products. For more information, contact Carter Califri, Executive General Manager – Sales and Marketing, at ccalifri@ norseland.com or stop by booth #3642. or frozen foods. OSD: What would you say makes your company unique? JC: Our mission is focused on small batch, locally sourced and farm fresh products. We invite our customers to work personally with our world-class chefs and food technologists to devel- op custom recipes to fit specific con- sumer needs. We currently have the capacity to produce 100 million pounds of finished product between our two Pacific Northwest manufac- turing plants. Even with this capacity, we are able to stay nimble and cus- tomer centric. Our kettle-side cooks add each ingredient just as a chef would in the back of the house for high-quality, con- sistent products every time. Our pastas and vegetables are always al dente and with our unique "Hot Fill, Quick Chill" manufacturing process, we can deliver product with a minimum of 60 day refrig- erated shelf life. We currently offer gluten-free, organic, vegan and vegetarian products to fulfill the needs of the health-con- scious consumer. OSD: What is your outlook in general for Harry's Fresh Foods ( Cont'd. from p. 1) this product line? JC: With us, it's all about the food! That is our business – start with fresh ingredients, develop recipes that today's deli consumer demands and work with our retailers to ensure they receive the product in a package that works for their store's format. It's the recipe for success. As the deli operator continues to expand its fresh departments, we are here to provide solutions that are not only of the highest quality but can be customized to fit any retailer's needs, whether it's grab and go, cold case or service deli hot case. We value a commitment to produc- ing the highest quality products and delivering exceptional customer service. OSD: How can readers find out more about your company? JC: Visit us at booth #3954 at today's show! Sample our soups, entrées, sauces and desserts and talk to one of our Harry's or Cuizina sales representatives to find out how we can help solve your need for fresh or frozen prepared dishes in your deli department! For more information, visit www .harrysfresh.com, call 503-946-5015 or stop by booth #3954. LEGENDARY BAKING TALKS PIE TRENDS By Mark Van Iwaarden, Director of Marketing, Legendary Baking When it comes to trends and pie, there are many different avenues – there are trends in crusts, different types of fill- ings, different flavors in familiar fillings and lastly, format such as size and shape. Of course, we at Legendary Baking fol- low all of these and develop products that fit as many as possible. One flavor trend that isn't necessari- ly new but seems to have longevity is salted caramel. Everyone is wondering how long people will still be interested in the salty and sweet goodness of salted caramel. Most sources think it will last and if interest in Legendary Baking's Salted Caramel Chocolate Almond pie is any indicator, they're right. Salted Caramel Chocolate Almond won a blue ribbon at the 2014 National Pie Championships and starts with our famous flaky pastry crust. To that we add a layer of toasted almonds enrobed in salted caramel underneath rich chocolate French silk. It's all topped with a gener- ous layer of whipped topping, more toasted almonds, chocolate ganache and caramel sauce striping to give it that great visual appeal. Another trend we see is the com- bining of different but complementary fruits in one pie. The beverage industry really started getting people interested in fruit combinations and that made its way into pies. A great example of the fruit combi- nation trend is Legendary Baking's Peach Raspberry Galette – both a new flavor and form. Like our pies, our galette starts with our flaky pastry crust but isn't baked in a traditional pie pan. We add juicy, sweet peaches and tart raspberries for a flavorful taste experience. Then, the crust is folded over on the edges to cre- ate a rustic and unique presentation. The uniqueness of our galettes makes them very popular as party gifts. In terms of format, the consumer trend having probably the greatest impact is the desire for single serve or individual serving desserts. Consumers want convenience and choice in their dessert options so, single serve makes a lot of sense across multiple categories, including pie. Legendary Baking is making new smaller for- mat pies like 6" in a vari- ety of flavors. We invite you to stop by our booth #6031 to see how we can help you meet consumer trends head on and turn you into a hero. Legendary Baking, a national bakery that specializes in the art of pie, creates many other decadent desserts as well, including galettes, dessert bars, brownies, specialty cakes, cream desserts, cobblers, cookies, crusts and fillings. We hold ourselves to the highest quality standards as evidenced by our SQF Level III achievement in all of our bakeries. For more information, contact Legendary Baking at 400 W. 48th Ave., Denver, CO 80216, call 303-672-2512 or stop by booth #6031.