Issue link: http://osercommunicationsgroup.uberflip.com/i/517299
O C G S h o w D a i l y 4 1 S u n d a y, J u n e 7 , 2 0 1 5 Free for All Kitchen line with the debut of its gluten-free crackers. Last year, Partners introduced a sweet addi- tion to the gluten-free line with its new Free for All Kitchen Brownie Thins. Crispy, crunchy and delectable, these gluten-free brownie thins are available in four ounce and 10 ounce cellophane bags in a Double Chocolate flavor. Unlike many sweets, Free for All Kitchen brownie thins feature a rich chocolate flavor without the added preservatives, artificial flavors and sweeteners. As with its gluten-free crackers, the Partners team focused its efforts on creat- ing a quality product that everyone can enjoy regardless of the gluten content. This effort resulted in a high quality fla- vorful snack that by virtue of its ingredi- ents also happens to be gluten-free, rather than creating a gluten-free substitute for a flavorful product. Partners is proud to announce that its Free for All Kitchen Brownie Thins have already received recognition as an inno- vative and creative product by being awarded the "Editors' Pick 2013" by Partners (Cont'd. from p. 1) "The Gourmet Retailer" and the "Selling Wellness Trailblazer Award 2014" by "Grocery Headquarters." They are an excellent snack on their own or a perfect pairing for ice cream or a tall glass of milk. Free Your Taste Buds ® and experi- ence what gluten-free snacking can be… Delicious for all to enjoy! About Partners Since 1992, Partners, A Tasteful Choice Company, has created delicious gourmet products using high quality ingredients while supporting the sustainability of the environment and fostering an atmos- phere of family, integrity, trust and com- passion in the community. All Partners products are non-GMO, Certified Kosher and contain no hydrogenated oils, artificial flavors or preservatives. Partners is also certified as a women- owned business enterprise by the Women's Business Enterprise National Council (WBENC). For more information, visit IDDBA booth #4252, www.partnerscrackers.com or contact Cara Figgins at 800.632.7477 or cfiggins@partnerscrackers.com. others. All of the flavor choices are kosher, cholesterol-free, contain 60 per- cent less fat than a traditional potato chip and 20 percent less fat than pita chips and have three grams of protein. Four flavors (excluding Alfredo) are also vegan. In addition to expanding the line, Bello has continued to improve his prod- uct by making it not only a healthier "skin- ny" snack but a GMO-free one to boot. "2014 was a banner year for Pasta Chips. We expanded our distribution, product line and gathered a lot of market research from our customer base," Bello said. "We felt it was important to respond to our con- sumers desire for a non-GMO product and lower sodium. We're pleased with the strides we have made and look forward to Vintage Italia Pasta Chips (Cont'd. from p. 4) a very prosperous 2015 as we have many notable customers coming on board over the next few months and expect to have over an 80 percent ACV by the end of the year in the grocery channel." Pasta Chips are available in-store at A&P, Ahold, Chamberlin's, DuaneReade, Harris Teeter, Hyvee, King Kullen, Kings, Mariano's Fresh Market, Meijer, Pick'n Save, Randalls, Roche Bros., Roundy's, Safeway, Schnucks, Shaws, Sendik's Food Market, The Fresh Market, Tops Friendly Markets, Vons, Walmart, WinCo Foods and other retailers nation- wide and at www.pastachips.com. For more information, visit booth #4223 or go online to www.pastachips.com. You can also call Chris Orland at 407.455.1772. consumer marketing materials to inform consumers about the high quality, low sodium, no MSG and gluten-free nature of Dietz & Watson deli meats. Meeting the Evolving Retailer's Deli Meat Needs As a business partner to retailers, Dietz & Watson conducts flavor-by-segment analyses to ensure the correct flavor assortments are in place at a retailer. Additionally, Dietz & Watson has worked with Nielsen Spectra to create custom consumer profiles for each of their retailer partners to match product assortment down to store level, to ensure Dietz & Watson offers each store the best assortment. Dietz & Watson also works with retailers to better understand what pro- motions are most effective. The company monitors product performance via point- of-sale data to determine week-by-week promotional efficiency, subsidization level and volume sold on promotion. This knowledge helps Dietz & Watson determine the most effective promotional strategies and tactics. To help grow suc- Dietz & Watson (Cont'd. from p. 4) cess of the deli meat category overall, Dietz & Watson developed a tool that details optimal price points based on uplift and promotional efficiency for any brand of deli meat. The tool shows week- ly information for a desired timeframe and is able to sort on many variables, such as promotional efficiency, uplift, retail price point or rate of subsidization, depending on the most important vari- able to the retail customer. Dietz & Watson also utilizes Market Track to monitor the weekly circular promotions at the retailer and the competitive market levels to understand the full scope and interaction of promotions. Look No Further Retailers looking for a true, trusted part- ner and category manager in deli should look no further than Dietz & Watson. The company will develop the right program, the right item assortment and the shoul- der to shoulder training deli associates need to take your deli profits to the next level. For more information, visit booth #2433 or www.dietzandwatson.com or call 800.333.1974. customers in more than 100 countries, providing specialized ingredients and finished products. It's heritage bakery brands include some of the industry's most trusted names such as BakeMark, Brill, Meister Marken, Westco, Multifoods and Waldkom. CSM is proud to participate in the 2015 International Dairy-Deli-Bakery Association (IDDBA) seminar and Expo. The company's business has been grow- ing and its excited to talk about the new and updated products and services with colleagues and industry leaders. IDDBA attendees will have an opportunity to sample CSM's bakery expertise, including a new line of clean label Simplicious™ muffins. The compa- ny will also be making warm donuts fea- turing CSM's new Superior Glaze that will be served fresh off of a Thermoglazer which thaws, heats and glazes frozen donuts. Its popular "Cake Case" display has been updated for 2015 and will feature filling and icing ingredi- ents with an array of delicious cakes and parfaits, decorated cakes with butter- cream and fondant and cupcakes and CSM Bakery Solutions (Cont'd. from p. 1) cakes with flavored icings. CSM is proud to welcome its new Director of Global Culinary, internation- ally-acclaimed chef Morgan Larsson. Chef Larsson, one of the most respected and sought-after executive pastry chefs in New York City, will be in booth #2205 for daily live demonstrations and tast- ings. Chef Morgan will show participants how to create garnishes, decorations and different applications for pastries, cup- cakes, cakes and other desserts using chocolate couverture and wafers from CSM's C'est Vivant product line. The chef will also demonstrate the prepara- tions of three wonderful desserts, using various ingredients from the portfolio. He will even support one the company's talented cake decorators as participants are shown how to use simple, on-trend cake decorating techniques, demonstrat- ing proper usage and workability of CSM's buttercream icings on ¼ sheet cakes. These tips can be used to elevate the look of retail-ready cakes and attract more customers to the in-store showcase. For more information, visit booth #2205 or go online to www.csmbakerysolutions.com. Yorkers have known for almost 65 years – that you haven't really lived before you've tried Junior's Cheesecake," says Alan Rosen, the company's third-genera- tion owner. "We're pretty excited about it, to say the least." New York has voted Junior's cheesecakes the best their city has to offer every year since the early 1970s, and Junior's is still using the same cheesecake recipe developed by Rosen's grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior's was going to be a great New York restaurant, it needed to serve great cheesecake. It took him a few years to perfect a recipe so good that there's been no need to change it in 65 years. "That recipe hasn't changed one ounce," Rosen says. Junior's still operates four restau- rants as well as the bakery. Three are in Junior's Cheesecake (Cont'd. from p. 1) New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth resides in Foxwoods, Conn. Junior's also has satel- lites in South Korea and in the Barclay's Center in Brooklyn. "The Devil's food cheesecake is actually a 10-inch cheesecake inside a chocolate/chocolate layer cake. It weighs 12 pounds," Rosen says, "We also do those in smaller sizes for retail." In fact, the chocolate mousse version is then enrobed in chocolate ganache. In addition to cheesecakes, Junior's Cheesecake and Desserts also offer layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. "We are a full line bakery. We even customize items for special customers," Rosen says. For more information, visit booth #5042 or go online after the show and visit www.juniorscheesecake.com. brand, Gordo's is made in the U.S.A. with 100 percent real cheese and natural ingre- dients. Gordo's Cheese Dip is available in six delicious flavors – Original, Mild, Hot, Cheese 'n Salsa, Chipotle and the newest Yellow Queso – sure to please anyone's taste buds. With Gordo's cost-conscious con- sumers looking to reduce their family meal costs, real Mexican taste can be enjoyed and loved in the convenience of their own homes. Gordo's Cheese Dip is ready to dip in less than two minutes from a household microwave and is the perfect addition to a family favorite dish or for everyday snacking with chips. Gordo's Cheese Dip (Cont'd. from p. 1) Gordo's is available in safe, microwavable and convenient 16-ounce containers. Sale coupons can also be found on the website so shoppers can save by going online. The company is very focused on consumer needs and is always looking for opportunities to expand its lineup. Kachwa Food Group recently purchased a 170,000 square foot USDA production facility to expand the Gordo's line of Mexican products and now has the abili- ty to custom process meat, cheese and other dairy products to custom specifica- tions. For more information, visit booth #4917 or go online to www.gordoscheesedip.com.