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OCG at Dairy-Deli-Bake

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O C G S h o w D a i l y S u n d a y, Ju n e 5 , 2 0 1 6 1 4 THE SNACKING GENERATION By Mark Van Iwaarden, Director of Marketing, Legendary Baking You've undoubtedly heard that the Millennial generation has a penchant toward convenience and snacking, but also prefers wholesome food. However, you may not have heard that the Baby Boomers are even more likely to eat snack food than their kids. In fact, according to a recent study by the NPD group, Boomers consume ready-to-eat snack food 20 percent more than Millennials do. At Legendary Baking, we have taken this to heart with some new product lines, including single-serve pies in a cup, 6- inch and 5-inch mini-pies and small "sin- gle serve" tarts. Designed for one or two people, these tasty options provide the perfect snack or between-meal treat as well as a great dessert after a meal. The Millennials really brought this trend to the forefront, but it seems it's their parents that are truly fueling it and making it as big as it is. Consumers of all ages want convenience and choice in their dessert options, so small or single serve makes sense across multiple cat- egories – including pie! The Boomers and Millennials are doing a great job of really shak- ing up the culinary world. At Legendary Baking, we are thrilled when we can take a new approach to our classic favorites. So whether you are 18 or 88, there is undoubtedly a dessert that will cater to your desires. Legendary Baking, a national bakery that specializes in the art of pie, creates many other deca- dent desserts, including galettes, tarts, dessert bars, brownies, specialty cakes, cream desserts, cobblers, cookies, crusts and fillings. We hold ourselves to the highest quality standards, as evidenced by our SQF Level III achievement in all of our bakeries. Visit Legendary Baking at booth #4433. For more information, call 303.672.2512 or email mark.vaniwaarden@legendary baking.com. CAN'T MAKE IT TO PHILLY? AMOROSO'S BRINGS PHILLY TO YOU Nothing says more about the quality of your grocery store or supermarket than the quality of the bread you sell. That's why Amoroso's Baking Company is sure to enhance your company's reputation and help attract new customers. For more than 110 years, beginning in 1904 in Philadelphia, Amoroso's authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheese steaks, hoagies, roast beef and roast pork sandwiches are made of. In the past 40 years, that fame has spread across the country and around the world. Amoroso's is "Why Philly sandwiches are world-famous."™ State-of-the-art frozen facilities and a unique "Thaw & Sell" retail program for grocery stores and supermarkets have enabled customers in 50 states, as well as in Bermuda, Canada, the Dominican Republic, Guam, The Philippines and Puerto Rico to enjoy Amoroso's prod- ucts. "Thaw & Sell" includes Amoroso's Hearth-Baked Kaiser, Club and Italian Rolls, all made in strict adher- ence to the closely-guarded family recipe. Using only the finest ingredients, Amoroso's Bread and Rolls are baked from scratch 24 hours a day, seven days a week and flash-frozen for immediate shipping. The result is a superior product with a light, crisp crunch on the out- side and a soft, yet firm bite on the inside. Now the classic Philly sandwich roll, so ubiquitous in Philadelphia, is available anywhere in the United States or around the world. So high is the qual- ity of Amoroso's frozen products, Philadelphia expatriates immediately recognize Amoroso's unique taste. With the resources and capacity to service both individual food retailers and large super- market chains – even design custom products tailored to specific com- pany needs – Amoroso's is the local Philly bakery that's become an interna- tional resource. Now the roll that made Philly sandwiches world-famous is avail- able worldwide. Visit Amoroso's at booth #2637. For more information, contact Bob Rector at 215.863.8815 or brector@amorosobaking .com, or visit www.amorosobaking.com. BUMBLEBERRY FARMS: RICH, CREAMY SPREADS Inspired by the flavors of her Pennsylvania childhood – cinnamon rolls, hot cocoa, homemade caramels and maple hot cakes – Bumbleberry Farms Founder and Queen Beekeeper Karen Mosholder began preparing her rich, creamy spreads on her honey house stove, making just 18 jars at a time. "I think our strongest food memories are ones associated with people and experiences we loved as children. My grandmother kept honey butter on her kitchen table, and I always looked for- ward to a slice of toast served up with a dollop of cinnamon honey butter," she said. "I've tried to recreate those flavors with my honey spreads." Still locally crafted, Mosholder uses clover and wildflower honeys, local, fair-trade organic cocoa, creamery butter and other premium ingredients to create a collection of four decadent flavors: Lovers' Leap Sea Salt Caramel, Sticky Buns Cinnamon, Squirrel Crazy Maple and Molten Lava Chocolate, all beautifully packaged for gifting singly or in a four-pack. The versatility of these spreads make them perfect additions to bakery, cheese and gourmet food departments because they pair well with salty cheeses. Slather easily on artisanal bread, or use them as as glaze for meat or fish. For more information, go to www.bumbleberryfarms.com or email karen@bumbleberryfarms.com. WISCONSIN MILK MARKETING BOARD PREDICTS 2016 CHEESE TRENDS Convenience, flavor, authenticity and freshness. These key factors will drive consumer cheese purchases in 2016, according to the Wisconsin Milk Marketing Board. Americans' passion for cheese con- tinues to be at an all-time high. According to recent reports from the U.S. Department of Agriculture, the average American consumes 34 pounds of cheese annually, a growth of 43 percent over the past 25 years. Per capita spending on cheese has also increased 37 percent since 2008 as more U.S. consumers are enjoying cheese not only for its flavor, but also for its nutritional benefits. Cheesemakers are meeting these demands with new introductions that go beyond convenience, taking flavor and performance to innovative new heights for both home cooks and on-the-go snackers. The seven things cheese consumers will look for in 2016 are: Authenticity According to Technomic, 62 percent of consumers are more likely to purchase foods produced locally. They want to know how it was made, by whom, and if sustainable practices were used to do so. The Millennial generation is a driv- ing force behind this trend. Not only have they come to expect transparency in the food they purchase and consume, they are also willing to pay a premium for it. This includes specialty cheeses which, in Wisconsin, have doubled in production over the past decade. Bold Flavor Bold and uniquely flavored cheeses are expected to outperform in both volume and dollar sales as consumers look for ways to diversify their palates. Year-to- date 2015 data from IRI finds flavored cheeses up by 4.5 percent in volume sales while unflavored cheeses are up by only half a percent. Cheeses with hints of jalapeño, herbs, garlic and even berry are anticipated to entice consumers whether they are browsing menus or deli cases. Snack Sophistication According to the Wisconsin Milk Marketing Board's custom IRI database, snacks are outperforming the consumer packaged goods category as a whole in all channels. Americans continue to eat on the go, but they know they don't have to sacrifice taste or nutrition to do so. In fact, more consumers are looking for convenient ways to add high-quality proteins to their diets, with Mintel reporting sales of protein-rich snacks increasing by 89 percent between 2012 and 2014. New items such as snack sticks with notes of parmesan and zesty teriyaki beef, fresh mozzarella ball snack packs and aged cheddar cracker cuts offer nutritional value and grown- up flavor appeal to the growing snack sector. Info to Go With a smartphone or tablet in hand, con- sumers are searching, planning, sharing and purchasing food online, including cheese. In fact, according to Nielsen data, more than 80 percent of Millennials rely on their mobile devices when shopping. Mobile apps like Wisconsin Cheese Cupid help shoppers pair cheeses with their favorite beer, wine or spirit, while the new Google app now provides in- depth information on hundreds of vari- eties of cheeses. Freshness Cheese curds continue to excite con- sumers as they look for ways to enjoy more fresh cheeses. Data from IRI shows sales of curds are up 17.3 percent at retail and seven percent at foodservice. Specifically, menu mentions of Wisconsin Cheese Curds have also increased 13 percent. Tradition Cheesemakers are perfecting the aging process and returning to more traditional ways of doing so. Many affineurs are tap- ping into the historical tradition of under- ground aging caves with high humidity and moderate temperature, moving away from standard walk-in coolers and finding ways to create their own caves on site. Performance Shredded cheese is going beyond basic convenience with new blends for specif- ic applications such as homemade flat- breads and macaroni and cheese. With blends created for optimal flavor and meltability, consumers can easily and cost-effectively achieve restaurant-quali- ty results at home. Other new shred prod- ucts include flavorful additions such as rosemary and roasted garlic to easily build flavor into homemade meals.

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