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O C G S h o w D a i l y S u n d a y, J u n e 7 , 2 0 1 5 4 VINTAGE ITALIA PASTA CHIPS ARE NOW GMO FREE, DEBUTS NEW VEGGIE FLAVOR Consumers these days expect a lot out of their snack. They want it to be health conscious and low in calories, fat, sodi- um and cholesterol — but without sacri- ficing the delicious taste that snackers crave. When Vintage Italia Pasta Chips hit the market, they brought all that to the table along with a rich Italian heritage steeped in the hills of Tuscany. Pasta Chips are the brainchild of Founder and CEO Jerry Bello, whose discovery of the popular dish of fresh pasta dough lightly baked then topped with a drizzle of olive oil and a sprinkle of sea salt during a trip to the Tuscan Countryside of Italy inspired him to recreate the dish into a crunchy snack for health-conscious consumers the world over. Bello honors Pasta Chips' Italian heritage by using the very same semolina flour, ancient grains and Italian herbs that were celebrated more than 800 years ago. Bello truly understands the impor- tance of giving healthier snackers many tempting options. To that end, in addition to the signature Vintage Italia Pasta Chips original fla- vor, as well as the other popular classic Italian flavors including Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil and Mediterranean Sea Salt, the Vintage Italia Pasta Chips line welcomed its newest addition, Veggie, now available for order. This chip is infused with actual vegetables that include spinach, broccoli and kale. Bello anticipates this new vegetable- infused chip to be just as popular as the DIETZ & WATSON: HELPING TO MAXIMIZE DELI DEPARTMENT PROFIT THROUGH RESEARCH AND CATEGORY MANAGEMENT Today's retail environment is more dynamic than ever. When it comes to deli, Dietz & Watson takes a specialized category management approach with each retail partner in each market to cater to the needs of targeted consumers. Through a variety of analytical tools, Dietz & Watson tailors protein assort- ments, deli meat display size and promo- tional strategies to best fit with a store's shoppers, thereby maximizing sales and profits in the deli category. Meeting the Evolving Consumer's Deli Meat Needs Different consumers in different mar- kets and demographics demand a wide range of nutritionals, flavor profiles and pricing levels, so retailers are challeng- ing suppliers to meet their specific cus- tomers' needs. It is imperative that retailers and sup- pliers work together to iden- tify and provide the ideal products at the proper price points and with the optimal promotional strategies. Dietz & Watson excels in this area. Consumers are seeking out retailers that help meet their dietary needs through clear labeling and coding systems for quick and easy shopping. Dietz & Watson takes the extra step to educate consumers about the health attributes of their products. They provide retailers with deli case signage and compelling Continued on Page 41 Continued on Page 41 A GOURMET NEWS SPECIAL PUBLICATION NOT AFFILIATED WITH IDDBA Lee M. Oser CEO and Editor-in-Chief Kim Forrester Jules Denton Paul Harris Associate Publishers Lorrie Baumann Editorial Director Richard Thompson Jeanie Catron JoEllen Lowry Associate Editors Yasmine Brown Andre Gressieux Graphic Designers Caitlyn Roach Sarah Glenn Customer Service Managers Heather Canale Stacy Davis Jamie Green Savannah Green Tara Neal Show Logistics & Distribution Elyssa Edwards Lynn Hilton Cathy Neuman Carlos Velasquez Account Managers Enrico Cecchi European Sales OCG Show Daily is published by Oser Communications Group ©2015 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 www.osercommunicationsgroup.com European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy