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O C G S h o w D a i l y M o n d a y, Ju n e 6 , 2 0 1 6 6 0 food processing equipment. From the 1971 introduction of the company's first meat saw to today's full line of the finest meat and food processing equipment on the market, Mainca has always taken the lead in product innovation, durability and value. "We are small enough to be respon- sive, yet have the support team and dis- tribution network that allows us the abil- ity to respond to the largest customer's needs," said company President Dale Schmidt. "We focus on quality at a com- petitive price and always put our cus- tomer's needs first." Mainca Manufacturing has distribu- tion in more than 60 countries, with Mainca USA Incorporated among the top two importers in the world. Founded in 2001, Mainca USA's office and ware- house are located in St. Louis, Missouri, and the company offers complete sales, service and distribution support from this centrally located facility. "Mainca USA currently has over 85 distributors throughout the United States and Canada, which makes us uniquely qualified to supply North America with the best equipment in the world," Schmidt said. "Our strategy has always been to offer extremely well built equip- ment with the local support provided by our dealer network. This program contin- ues to work well for us." This year, Mainca USA has hired a new national sales manager, Jim Gallagher, to work more closely with both distributors and end-user customers and is introducing the JEROS line of Bakery Tray Cleaners and Utensil Washing Equipment. "Introducing a new line of equip- ment is always exiting, and with JEROS terrific reputation worldwide, we are Mainca Manufacturing (C o nt'd. fro m p. 1 ) very confident that the JEROS line will be a great success here with our cus- tomers as well," Schmidt said. "The JEROS Bakery Tray Cleaner will clean and condition solid or perforated bakery trays at speeds starting at 14 trays per minute. It is a tremendous labor saver. With the JEROS tray cleaner in your facility, you can also eliminate the need for parchment paper, reduce water con- sumption and increase the lifespan of your bakery trays." The JEROS line also includes the JEROS Utensil Washing System, which can clean everything from deli trays to machine parts, to mixing bowls and even 55 gallon containers. The JEROS Utensil Washer utilizes a unique clean- ing system that uses high pressure spray jets on a moving wash frame. Unlike other units on the market, the JEROS Utensil Washer blasts the dirty items from all four sides, not just the top and bottom. Anything that can fit into the JEROS Utensil Washer will be washed, rinsed and sanitized (with 184 degree hot water) in as little as two minutes using less than two gallons of water per cycle. "It's really an 'everything' washer," Schmidt said. "Our unique four sided wash frame is far superior to the spin- ning bar dishwashing machines in the market. "We have been in business for over 15 years and have installed thousands of pieces of equipment in the USA and Canada," he continued. "Contact any of our existing customers, and they will tell you that the Mainca USA company and the equipment we provide are always top notch." Visit Mainca USA at booth #5301. For more information, call 314.351.4677 or visit www.maincausa.com. customers who want a healthy and con- venient snack in an easy-open package, and the Hand Rolled Butter is currently available in a variety of sizes. Quality is infused into every product made; farm to fork companies owned by the Knaus Family, a family with more than 100 years of cheese making experi- ence. As a fourth generation Wisconsin cheese making family, it is dedicated to producing cheese and dairy products that are worthy of the state of Wisconsin's long tradition of excellence in this field. The company specializes in cheese spreads, dips and snacks, including Cold Pack Cheese Food, Pasteurized Process Cheese, Cheese Dip Snack Cup, Beer Cheese, Fudge Cheese and Cheese Balls and Logs as well as a variety of Natural Cheese packaged conversions, including Parmesan, Romano, Asiago, Feta and Blue Cheese. The products are made with milk from family dairy farms in a SQF Level 2-certified plant supervised by Sco tt's o f W isco nsin (C o nt'd. fro m p. 1 ) dedicated QA technicians. When you buy Scott's of Wisconsin and Weyauwega Cheese products, you can taste the difference. The quality has been recognized with awards, including third place in the 2016 World Champion Cheese Contest for Chunky Blue Cheese Cold Pack Cheese Spread, first place in the World Dairy Expo Cheese Competition for Sharp Cheddar Cheese Dip and first place at the Wisconsin State Fair Blue Ribbon Cheese Contest for Creamy Sharp Cheddar Cold Pack. With more than 500 base recipes in its roster as well as a highly experienced staff of research and development profession- als, Scott's of Wisconsin and Weyauwega Cheese can create custom flavors that you can call your own. There is always More to Love with Scott's of Wisconsin and Weyauwega Cheese; Wisconsin's Finest. For more information, visit booth #4419, call 608.837.8020 or 608.837.8006 or visit www.scottsofwi.com or www.weyauwega cheese.com. is 48,000 square feet, SQF3 and Organic Certified. Its Taiwan-born founders uti- lize their vast knowledge of Asian cuisine when developing products – their flavor and authenticity as well as a tradition of quality. High-margin retailers know that an Asian component to their deli opera- tion pays dividends. Favorite items of customers include spring rolls, egg rolls, dumplings, potstickers, fried rice, noo- dles and Asian soup. Consumers are increasingly gravitat- ing to Asian cuisine. Millennials espe- cially enjoy the foodie experience when enjoying high-quality ethnic cuisine. A good Asian hot bar can really draw those consumers to your store. Water Lilies has developed unique flavors and clean label products that appeal to today's consumer. When the Lee family emigrated to the U.S. from Taiwan, it brought generations of Asian food experience. The Lee fami- ly originally set up a vegetarian gour- W ater L ilies (C o nt'd. fro m p. 1 ) met food business in 1988 and is still well known in the Asian markets for the Water Lilies brand lineup of tofu products. In 1995, the company estab- lished a facility in Brooklyn and soon became USDA-approved. It has been in its current facility in Astoria, New York since 2006. Along the way, Water Lilies has developed business and relationships with major supermar- kets, club stores and restaurants around the country. "The relationships we have built are particularly gratifying to me," says Peter Lee, Chief Executive Officer. "It has been fun to be part of the surge in inter- est for Asian food. Because of our expe- rience, we have been able to help our customers put together winning hot bar and grab and go programs." For more information, visit booths #2150 and #2152. For more information, go to www.waterliliesfood.com, call 718.777.8899 or email sales@waterlilies food.com. about what they are eating, Old World Provisions has found the solution. "We pride ourselves for developing products that are ahead of the curve while produc- ing them with an authentic old school style that would make our predecessors proud," says Ross Shuket, Vice President at Old World Provisions. "That is why after years of development and a long road to source the best materials, we are proud to have successfully launched our 100 Percent Grass Fed-Beef: Deli Meats from Old World Provisions." This product line and effort is sup- ported by the Shuket family, which comes with four generations of experi- ence in the trade. The Shuket's have been crafting some the finest New York Deli cured and smoked products over the last number of decades. This 100 percent U.S.A.-based supply chain supports this program from start to finish and in turn supports the agriculture community, the skilled butchers, chefs and deli profes- sionals across the United States. Shuket continued, "Our product O ld W o rld P rovisio ns (C o nt'd. fro m p. 1 ) focus always has and always will be con- sumer driven. We believe in giving our customers what they want. That often means being adaptable and working hand in hand with each customer to achieve their goals. Right now, that means cus- tomers wanting to know more about what they are eating and where it comes from. In our mind, it is not a trend that will be going away." The Old World Provisions Grass Fed Beef line, taking into account what was seen in the market and with help from customers across the United States, Canada, Mexico and as far as the Middle East, contains roast beef, pastrami, corned beef, salamis and hot dogs. "It is an exciting time to be in the food business, we have the opportunity to make our customers excited about what they are eating and feel good about where it comes from," says Mark Shuket, President and Founder of Old World Provisions. Visit Old World Provisions in booth #3349. For more information, call 800.BRISKET or visit www.oldworld provisions.com. Coconut Flan and Tropical Fruit & Gel in booths #3825 and #3827. Come and find out why Raymundo's refrigerated desserts and snacks and yogurt products offer "A Smile in Every Spoonful." These are just the newest products in a line that includes gelatins, parfaits, pud- dings, Greek yogurt, drinkable yogurt, yogurt dips and specialty yogurts as well as other refrigerated desserts and snacks sold under both the Raymundo's and Noga brands. Patriot Gels are sugar-free fruit-fla- vored gelatins packaged in single-serving cups and sold in a convenient 12-pack. Ten percent of the profits of the sales of Patriot Gels are donated to Veterans organizations. The Deli Rice Pudding with Cinnamon and Deli Tapioca Pudding are made with milk as their first ingredient, which gives them a smooth- ness and creaminess that's almost magi- cal as well as real homemade taste. Mocha Coconut Flan is Raymundo's newest flavor of the classic dessert – a smooth, creamy blend of wholesome ingredients, that like all of Raymundo's desserts, is offered at a value price as R aymundo 's (C o nt'd. fro m p. 1 ) well as in convenient single-serve pack- aging so it can be enjoyed anywhere and at any time. The Noga brand of yogurt products contain the finest ingredients, using only real fruit puree and natural fla- vors. All products are an excellent source of vitamins and minerals and contain live/active probiotic cultures, no preserv- atives, no artificial flavors and no artifi- cial sweeteners. All of Raymundo's ready-to-eat products are made in small carefully crafted kettle batches with consistent quality and the classic and unique ethnic flavors that will take your customers right back to their childhoods. "We are very proud of our great-tast- ing products, our quality and great serv- ice," said Raymundo's Chief Executive Officer, Ricardo (Ric) Alvarez, Ph.D. "We offer great-tasting, value products to the shoppers – some great, unique flavors in both singles and multi pack." Raymundo's plants are located in Bedford Park, Illinois and Farmingdale, New York. For more information, visit booths #3825 and #3827. For more information, call 708.344.8400 or visit www.raymundos.com.