Oser Communications Group

GOURMET NEWS NOVEMBER 2015 www.gourmetnews.com PRIVATE 2015 2 0 every other touch point." Kohlhardt explains, "We really enjoy de- veloping creative approaches that speak to the quality, health benefits and delicious taste of the product" Digital Color also understands the im- portance of quality imagery in marketing food products. The 15,000 square foot Digital Color photo studio features a complete kitchen environment for pro- ducing any food photo imaginable. Kohlhardt also points out that three Dig- ital Color photographers each have over 15 years of food photography experi- ence. The innovative Digital Color video team brings specialty food stories to life. Many clients are collaborating with Digital Color to create both product marketing videos and recipe or how-to videos featuring best ideas for preparing entrees, snacks and meals. "We are visual storytellers with a focus on food," says Kohlhardt. "An effective video draws the consumer closer to the food producer and inspires trial and re- peated use of the product." The Digital Color creative team features writers, illustrators, videographers, music producers, voiceover talent, 3D artists and video editors working together to deliver the most engaging and inspiring message possible. For more information, visit PLMA booth F6631, visit www.digitalcolorinc.com, email info@digitalcolorinc.com or call 262.251.9021. GN Digital Color (Cont'd. from p. 17) Hertensen says. BOV Solutions has partnered with the world's largest coffee-brewing company, which is making the coffee concentrates that are packaged inside the BOV Solutions' bag-on-valve cans. The coffee concentrate itself is enclosed inside a bag so that it's in an oxygen-free environment and is never touched by propellants. Then the can is pressurized outside the bag, and that pres- sure provides the force that propels the cof- fee concentrate out of the can when the valve is opened. The can is made from 100 percent fully recyclable aluminum, so there's no landfill impact, and shelf-stability tests have shown no change in the coffee after three years without refrigeration. "The flavor is still there; the aromas, still there. It's exactly the way it was when it was put into the can," Hertensen said. Flavor stays the same because the sealed bag protects the coffee from the oxidation that changes the flavor of coffee as it sits in an open container. "Our coffee tastes the same from the first cup to the last cup with no changes whatsoever," Hertensen said. All the consumer has to do to prepare the beverage is to dispense a quarter of an ounce of the coffee concentrate into hot or cold water. "You absolutely need no equip- ment whatsoever. All you need is hot water or cold water or milk, whatever you use to make your coffee drink," Hertensen said. The coffee concentrate can also be used as a flavoring ingredient for foods like ice creams or baked goods. "It has no bitter- ness," Hertensen added. "All the bitterness has been removed." The same technology can also be used to package tea concentrates. At-home prepa- ration for those also requires just the dis- pensing of a quarter of an ounce of the con- centrate into a glass of ice water or a cup of hot water. "Tea is also a cold-brewed process," Hertensen said. "We get the pure flavor of the tea." The technology has patents pending around the world, Hertensen says. "What we actually patented was the ability to put a coffee or tea concentrate into a bag on valve. We also patented putting the bag-on- valve into a dispensing system." "This is the most exciting product I've ever had my fingers on by far," he added. "People are dying for us to get it onto the market." BOV Solutions' profits from sales of the coffee and tea packaging will be donated to a new veteran's organization that's provid- ing an outdoor recreational retreat area for disabled veterans and first responders. "It's a good cause. There are organizations help- ing these veterans get mobile, but there's no place they can go to enjoy outdoor sports that has equipment modified for them," Hertensen said. "It'll be totally free of charge to the veterans. This is drastically needed for those who serve and protect us and have been disabled doing so. It's a mar- velous thing because it will help them feel whole again." The recreational facility will also be avail- able to firefighters, police officers and other first responders who have become disabled through the performance of their duty as public servants, Hertensen said. "It's a great organization." For further information, visit booth # F1136 during the Private Label Show. After the show, visit www.bovsolutions.com or www.bestofbov.com. GN BOV Solutions (Cont'd. from p. 17) America offering for store brands is a com- mitment to emerging consumer preferences and demand in two areas. First: wholesome quality. Taste and nutrition still matter most. Today, "quality" is increasingly asso- ciated with clean-label options, natural and organic ingredients and elimination of en- hancers, fillers and preservatives from product formulations. No longer should store brand value or convenience bring to mind a perceived trade-off in quality or nu- trition. The second factor impacting brand initia- tives: convenience. Consumers have growing interest and expectations around "food-con- venience" at home, at work or wherever and whenever it's needed. Timesaving products requiring little to no prep or cleanup time are getting attention and offer new growth op- portunity at retail. Baxters North America stands for the idea that great taste and great convenience should work together, delivering the ease, nutrition and enjoyment consumers seek. Their diverse offering of ready-for-the- aisle formulations, from soups and stews to ancient grains, meet what consumers want and what retail food brands need. Customiza- tion to a retailer's desired specifications within the basic product platforms is also offered. Baxters North America, originating from a family tradition of quality, is redefining food convenience and quality for retailers and their customers. It's about knowledge and innovation creating new opportunity for retailers, accelerating branding success with clean-label simplicity, great taste and unsurpassed convenience. For more information, contact Ken Waller, Di- rector of Business Development - Store Brands, at 269.364.7206 or by emailing ken.waller@wornick.com. GN Baxters North America (Cont'd. from p. 17) we ventured on a new Odyssey producing Greek yogurt. It has been a great addition to our existing customers and has forged new relationships for us with others. This creamy thick and tasty Greek yogurt is available in foodservice, industrial and retail under the Odyssey brand and private label. We have been confident that the same high quality standards and care will be carried over into our Greek yogurt, as it has already won first place in the 2015 United States Champi- onship Cheese Contest and the 2015 Amer- ican Cheese Society Competition. Private 2015 What makes your company unique? LB: We have a commitment to making great cheese, and truly have the knowledge and abilities to make the best feta cheese out there. This year my cousin Adam, a fourth-generation family cheesemaker, has received his Wisconsin Master Cheese- maker Certification, which is a program only available in the state of Wisconsin. We have consistently placed every year in cheese competitions, and this year is no ex- ception. By diversifying into Greek yogurt, we can encompass the Mediterranean cuisine, which will make us unique to some cus- tomers. For the industrial ingredient cus- tomer, we have developed a few unique recipes that change the nutrition and body of the yogurt to adapt it for many different processes. It is that family tradition and dedication that sets our products apart from other companies that may not have the same val- ues. Private 2015 Are you introducing any new products this year? LB: Our latest excitement is of course the Odyssey Greek Yogurt that is currently available. We have a 0 percent and two percent and 10 percent Plain. Flavors available are Blueberry, Strawberry, Rasp- berry, Peach, Black Cherry, and Vanilla. We are moving forward with a Mango and a Pomegranate Acai which will be avail- able first quarter 2016. With all the added health benefits of twice the protein and low fat you can't go wrong with using our plain Greek yogurt as a sour cream or mayonnaise substitute. We also have mas- tered an amazing Feta-Greek Yogurt Spread available in Mediterranean Herb and Olive Blend flavors. As of the second quarter of 2015, we launched our new Odyssey design and feta packaging. It car- ries the same great high-quality recipe with a more up-to-date look in square containers to help maximize important shelf space in stores. GN Klondike Cheese (Cont'd. from p. 17) that help grab the consumers' attention. If our products are noticed and tasted, it is clear that Cucina di Carla is different from the competition. Our 37 years in the food- service industry has given us the knowl- edge of what our customers like. Now we are bringing to the retail market products that have a proven record of acceptable, in- teresting, different pastas and pestos that are found in restaurants across the country. In addition, our line of pastas brings an ease of preparation. Some of our products are complete with sauce and microwave- able. Even though our products are easy to prepare, they are full of flavor, making a perfect meal. Now more than ever, we find our lives to be frantic and chaotic, especially dur- ing the week, when many of us juggle time between work and family. However, with our pasta steambags, it is easy to go home and prepare a good-tasting meal fast without making use of pots and pans. Just add a tasty salad, and pronto – your meal is complete. So if you have to go to a sporting event, you do not have to eat a roller hotdog or popcorn, but you can have instead a satisfying, easy, good meal, even if the sports event was taking your son to swimming or your daughter to dance class. Private 2015 What is an important cause that you are passionate about? CS: Organic. I'm convinced that too much interference with the natural genes in prod- ucts eliminates the wholesomeness and the goodness of that product. Also, it is proven that crops sprayed with pesticides and treated with certain chemicals is not good for our overall health. Private 2015: Are you introducing any new products? What distinguishes this new product from others on the market? CS: Yes, we are introducing new products and new shapes of pasta. Additionally, we have come out with Gluten Free Penne. Over the past year, many consumers began to ask us if we offered a gluten-free option. Over several months, we tried different grains and did a lot of research. We finally settled on a corn and rice base for our Gluten Free Penne. Our gluten-free pasta is special because it is egg- and dairy-free as well. For more information, visit Carla's Pasta Inc. in booth # F6419/6420 at Private Label 2015. After the show, visit www.cucinadicarla.com or call 860.436.4042. GN Carla's Pasta (Cont'd. from p. 17)

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