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At Dairy Deli Bake GOURMET NEWS JUNE 2015 www.gourmetnews.com AT DAIRY DELI BAKE 3 0 Queso Campensino is a minority-owned au- thentic Hispanic cheese company. It is lead- ing the way in servicing the crossover market between foodservice and retail accounts. Its products include Fresco, Panela Asadero, Quesadilla Oaxaca, Muenster Enchilado, Menonita and Crema Mexicana, Menonita. Visit booth #5006 during Dairy-Deli-Bake. Queso Campensino 303.316.4251 www.quesocampesino.com Cafe Valley Bakery is launching its new Gourmet Loaf Cakes. These new loaf cakes are a great opportu- nity for retailers to increase sales and profits in-store. These items exem- plify small batch, handcrafted baked goods of premium quality and great taste. This line of products will have a custom "in-store" look and innova- tive packaging. For more informa- tion, visit Cafe Valley at booth #2809 during Dairy-Deli-Bake. Cafe Valley Bakery www.cafevalley.com Sugar Bowl Bakery is launch its exciting new product called Batter Crisps ® during Dairy-Deli-Bake. These buttery, melty thin crisps capture the flavors of great cakes and that feeling we all had as kids licking the bowl after the cake went into the oven. Sugar Bowl Bakery pete_thomsen@sugarbowlbakery.com www.sugarbowlbakery.com Elevate your specialty cheese offering with Sweden's most famous cheese: Västerbottensost. Matured for more than 14 months, Västerbottensost has been handmade and loved since 1872. Västerbottensost has a unique, com- plex flavor and hard, granular texture that is increasingly in demand with American consumers. Visit A.V. Olsson Trading Company at booth #5501. A.V. Olsson Trading Company 877.929.3999 www.avolsson.com Today's consumers are showing greater interest in learning about the origin and different varieties of cheeses, as well as trying new local cheeses, prompting many retailers to expand their cheese departments beyond the classic product types like Cheddar and Swiss. This and dozens more food industry and retail trends within the dairy, deli, cheese, and bakery sectors are highlighted in "What's in Store 2015," the annual trends publication by the International Dairy-Deli- Bakery Association™. The report documents that consumers are seeking bold, aged flavors, but they also want to know where their cheese is coming from. The cheese category is positioned to grow 25 percent through 2018 in the U.S., with 2018 sales projected at more than $27 billion. Globally, the retail cheese market is expected to grow to more than $138 billion by 2018. Millennials in particular are an important demographic within the cheese industry, as they're increasingly looking for cheeses that incorporate a wide spectrum of flavors, according to Mary Kay O'Connor, IDDBA's Vice President for Education. "They're also more likely to visit the specialty cheese department than Baby Boomers and the Silent Generation," she said. "Given the rise in snacking as a prominent eating occasion and the interest in consuming more protein, specialty cheese is well- aligned to position itself as a unique snack category that's both healthy and indulgent." More Cheese, Please Chef Shamy Gourmet Butters are the only all-natural gourmet butters that contain no oils, no rbST, are non-GMO and both kosher and halal certified. The Garlic with Parmesan and Cinnamon Honey Butter options are leading the way with the new space-saving packaging. Chef Shamy Gourmet Butters 801.938.0909 info@chefshamy.com www.chefshamy.com Voted best in New York for decades, Ju- nior's Cheesecake and Desserts bakes six-inch, eight-inch and 10-inch cheese- cakes as well as individual cheesecakes in flavors including Raspberry Swirl, Chocolate Swirl, Pumpkin, Key Lime and many more. Junior's also offers cheese- cakes layered with Devil's food cake, carrot cake or chocolate mousse. Junior's Cheesecake and Desserts www.juniorscheesecake.com