Oser Communications Group

OCG Show Daily IDDBA June 8, 2015

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O C G S h o w D a i l y 4 1 M o n d a y, J u n e 8 , 2 0 1 5 I take the opportunity to share the many accolades Legendary Baking has received over the years, from being declared as the "Powerhouse of Pie" by "The Food Network" to the hundreds of blue ribbons we've won over the years. Yes, you read that right, hundreds! Since 2003, we've won more than 500 blue rib- bons at the American Pie Council's National Pie Championships. Pies that won blue ribbons in 2014 include Southern Sun-ripened Peach Pie, Salted Caramel Chocolate Almond Pie, Blueberry Pomegranate Cream Cheese Pie, Creamy Crunchy Toasted Pecan Pie and Blueberry, Cherry and Rhubarb Pie. While blue ribbons are a notable accolade, it's our customers' loyalty that means the most. This past year, a large customer named us a "Vendor of the Year" for the second time in three years. Legendary Baking (Cont'd. from p. 1) This particular customer has thousands of companies that supply them with goods. For us to be given this honor is a significant accomplishment and speaks volumes to the quality, creativity and service provided by Legendary Baking. If your role includes buying desserts, stop by booth #2123 to learn more about our award-winning pies and other desserts. Together, we can elevate your status to a pie pundit, sweets superhero or overall dessert guru. Legendary Baking, a national bakery that specializes in the art of pie, also cre- ates many other decadent desserts includ- ing: galettes, dessert bars, tarts, brown- ies, specialty cakes, cream desserts, cob- blers, cookies, crusts and fillings. We hold ourselves to the highest quality stan- dards as evidenced by our SQF Level III achievement in all of our bakeries. For more information, visit booth #2123 or visit online at www.legendarybaking.com. category management for the deli depart- ment; one that is centrally managed, but customizable by store unit. So the first thing it does is understands the range of demographics and lifestyles of a particu- lar chain's consumer. It examines con- sumer sales indexing data from Nielsen Spectra. It looks at household income, education, average shopping trips per week, average basket size and more. This and a lot more data helps it identify vari- ous consumer profile categories based on demographics. Once these consumer pro- files are established, Dietz & Watson began to group individual stores into var- ious profiles. This allows it to identify deli consumer profiles not for the chain but for each individual unit and that allows it to develop the optimum product mix for each unit. This is a grocery chain store example, but it focuses on data and category management down to individual independent stores and mom-and-pop establishments as well. Dietz & Watson (Cont'd. from p. 1) Another crucial part of running prof- itable deli, possibly the most important, is deli associate training. The deli depart- ment is among the most highly interactive departments and it really benefits from quality customer interaction. Because of this, it has developed an extensive training program that includes off-site classroom training, shoulder-to-shoulder in store training, as well as video training. During these sessions, the focus is on product knowledge, customer interaction, product demos and sampling and a lot of sugges- tive selling. This extensive training is all part of its Diamond in the Deli program. It is multi-faceted and includes extensive classroom training, the ServSafe Food Handler Program course and certification along with plenty of Shoulder to Shoulder training. There is no better cure for shrink than educated, motivated deli associates selling more product. For more information, visit booth #2433 or www.dietzandwatson.com or call 800.333.1974. Klondike produces feta under the Odyssey ® brand and also packs private label. OCG: What makes your company unique? LB: We have a commitment to making great cheese, and truly have the knowl- edge and abilities to make the best feta cheese out there. This year my cousin Adam has received his Wisconsin Master Cheesemaker Certification, which is a program only available in the state of Wisconsin. We have consistently placed every year in cheese competitions, with this year is being no exception. It is that family tradition and dedica- tion that sets our products apart from other companies that may not have the same values. OCG: Are you introducing any new products this year? LB: We are excited the Odyssey Greek Yogurt that is currently available. We have a zero percent, two percent and 10 percent Plain. Flavors available are Blueberry, Strawberry, Raspberry, Peach, Black Cherry and Vanilla. With all the added health benefits of two times the protein and low fat, you can't go wrong with using our Greek Yogurt as a sour cream or mayonnaise substitute. We also have launched our new Odyssey design and feta packaging. It carries the same Klondike Cheese (Cont'd. from p. 1) great high quality recipe with a more up to date look that is designed for our target market and has already won first place in the 2015 United States Championship Cheese Contest. OCG: Where is your current product emphasis? LB: Greek Yogurt dips and spreads, along with Greek Yogurt distribution and recipes to include Greek Yogurt as an ingredient. We are seeing tremendous growth in our crumbled feta products across all categories. OCG: Compare the position of your products and their technology against the current market. LB: We built the Greek Yogurt plant to be very flexible so that we are able to cre- ate custom formulations that are avail- able to meet a customer's specific chal- lenge. We also have a pilot plant whose equipment mirrors the production plant just on a much smaller scale. In the pilot plant we are able to run small batches so we can work with our customers to develop a Greek Yogurt that meets their needs. On the feta side we have the new square packaging line for our crumbled product, which allows retailers to cube out their shelf space giving more room for more products. For more information, call 608.325.3021, visit www.klondikecheese.com or stop by booth #2701. cheese varieties are accounted for – fresh mozzarella with capicola, Genoa salami, pepperoni, prosciutto and soppressata. Alongside the individually packed spirals is a snack version of Formaggio Brand's uber-popular Artisan Wraps product. One-ounce finger size sticks of fresh mozzarella wrapped in a piece of delicious Italian style deli meat with the same flavors as with the spirals. Five in Formaggio (Cont'd. from p. 4) each pack making five ounces here. Put them in your refrigerator, in the kids' bags or lunchboxes for lunch, put them in your bag for lunch, but no matter what you do, if you want for you and your family – and your customers – to snack healthily, make tracks for Formaggio's new snacks. For more information, visit booth #4259, go online to www.formaggiocheese.com or call 845.436.4200. a gluten-free grain with a mild flavor. Kamut is known as the high energy wheat. It naturally contains a larger per- cent of protein and is higher in vitamin E. Combined, these four power grains set the standard for healthy breads in 2015. Each serving of Alpine's new Super Grains provides 16g of whole grains (18 ounces) and 22g of whole grains (24 ounces). Super Grains joins Alpine's full line of popular Organic Whole Grain sliced breads including Multi Grain with Omega 3, 21 Whole Grains, Sprouted Honey Wheat with Flaxseed, Nine Grain, 12 Grain with Omega 3, Honey Whole Wheat, Honey Chia, Honey Oat Bran and Country White as well as its Specialty Breads such as Apple Cinnamon, Raisin Cinnamon, Cranberry Spice and Low Sodium, along with the company's Hawaiian Rolls, Dinner Rolls, Alpine Valley Bread (Cont'd. from p. 4) Hot Dog and Hamburger Buns. About Alpine Valley Based in Mesa, Ariz., Alpine Valley Bread is recognized as a leading produc- er of Certified Organic and all-natural breads in the United States. Founded on the principles of God, family, health and lifestyle, Alpine Valley remains dedicat- ed to a high standard of excellence in quality and service. It is a hands-on full service bakery and it is confident that it has the right bakery product for you. Baking a Difference, one loaf at a time. Let Alpine Valley Bread be your baker. For more information, call President of Sales, Bruce Hutchinson, 480.528.0173 or Dave Hanke, V.P. Business Development, 480.694.1380. Stop by booth #3864 or visit www.alpinevalley bread.com to learn more. MANCHEGO CHEESE PDO EDUCATES AMERICAN CONSUMERS The Manchego Cheese P.D.O held 20 tasting sessions in New York City in March to educate consumers about how to identify authentic Manchego cheese and distinguish it from American-made cheeses labeled as Manchego-type cheese. The P.D.O.'s tasting sessions took place in 10 New York central markets, including Fairway Market, Whole Foods Market and Stinky Bkyln. The tasting sessions gave more than 5,000 U.S. consumers the opportunity to experience the distinctive flavor of the authentic P.D.O Manchego cheese. Along with the tastings, the P.D.O's Regulating Council provided information leaflets to teach consumers what they have to look for when selecting a P.D.O Manchego. How to identify this genuine product: Color & shape: From ivory to light brown, depending on aging. Cylindrical shape. Patterns & Lines: Braided basket weave design around the outside. Zigzag pattern on the rind of the cheese. Flat top and bottom with lines dividing the sur- face into four equal parts. Weight & Size: Maximum weight of 8.8 pounds. Maximum height and diame- ter of 5.5 inches and 22 8.7 inches respectively. The PDO label: Look for the Manchego Cheese P.D.O label, with its logo and serial number. The Brand label: Look for the state- ments "made of 100% Manchega ewe's milk," "Manchego" and, in cases when made with raw milk, the word "artesano." The Casein tab: A combination of five numbers and two letters, it's consid- ered as a Manchego Cheese ID number that's exclusive to every cheese. The US is one of the most apprecia- tive and growing markets for this cheese as the main destination for exports of P.D.O. Manchego cheese - according to recent 2014 figures. More than 8.4 mil- lion pounds were destined for the US market, representing almost half of the region's total exports.

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