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O C G S h o w D a i l y Tu e s d a y, J u n e 9 , 2 0 1 5 4 TAKING A CUE FROM MILLENNIALS: WHOLESOME CONVENIENCE By Mark Van Iwaarden, Director of Marketing, Legendary Baking You've undoubtedly heard about the gen- eration called Millennials, sometimes called Gen-Y or Echo Boomers because they are the children of Baby Boomers. As touted by many, including the IDDBA's Mary Kay O'Connor, Millennials are self-defined "foodies" with a penchant toward convenience and snacking, but who also prefer wholesome food. At Legendary Baking, we have taken these "Millennial Cravings" to heart with some new product lines, including single-serve pies in a cup and six-inch and five-inch mini-pies. Designed for one or two people, these tasty options provide the perfect snack or between-meals treat. Although the Millennials were the group who really got us thinking about smaller portions, this ties into a broad and global trend. Consumers of all ages want convenience and choice in their dessert options, so small or single serve makes sense across multiple categories – even pie! To answer the Millennials' call for more whole- some choices, Legendary Baking is also offering a new line of clean label pies. Appealing to the desire for less complicated foods, these pies meet the ingredient specifications of Whole Foods Market. Clean label pies combine whole- some ingredients with great flavors that are sure to delight even the most discrim- inating palates. Varieties and flavors vary by season, so please contact Legendary Baking for the latest available choices. This foodie generation is doing a MINDFUL MUNCHING JUST GOT BETTER WITH NEW PARMCRISP MINI FLAVORS Kitchen Table Bakers, makers of the original, premium, hand-made 100 percent Parmesan cheese crisp, has introduced its ParmCrisp™ Minis in two new varieties, Sesame Parmesan and Jalapeño Parmesan. Packaged in the familiar upscale resealable pouch, Jalapeño and Sesame ParmCrisps Minis join the line of premium, gour- met mini crisps that started with the classic Original Aged Parmesan Mini Crisps, recipient of the 2009 Gold sofi (specialty outstanding food innova- tion) for "Most Outstanding Diet and Lifestyle" product. Since 2003, Kitchen Table Bakers' all-natural, oven baked Parmesan Crisps have been hand-made in small batches, winning a loyal following with foodies and discerning consumers who crave the savory, salty, umami wonderfulness and rich golden color that is unique to Kitchen Table Bakers' products. Kitchen T a b l e B a k e r s r e c e n t l y moved pro- duction to its own ded- i c a t e d , gluten-free, nut-free and allergy- friendly production facility, with increased baking capacity and added flexibility to meet the growing demand for their gourmet snacks. "This move into our own facility is game changing for us. We've experi- mented over the years using alternative methods to create our Parmesan crisps. 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