Issue link: http://osercommunicationsgroup.uberflip.com/i/687906
O C G S h o w D a i l y 6 5 M o n d a y, Ju n e 6 , 2 0 1 6 constantly innovate while maintaining sacred respect for tradition, has quite an interesting history. After losing everything in WWII, the Dukcevich family was forced to flee its native home of Croatia and take refuge in Trieste, a multi-cultural port city in Northeastern Italy. This area, in the region of Friuli Venezia Giulia, is located on the Austro-Hungarian border and is enveloped by the Alps. Noticing the unique culture and eating habits of their new home city, the Dukcevich family began producing and selling traditional recipe frankfurters and cooked and roasted hams to the locals, and the rest, as they say, is history! But they didn't stop there. Today Principe is a leading top quality producer of one of Italy's most prestigious delicacies, Prosciutto di San Daniele! Principe's ever-growing portfolio of products includes various agings of Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Italiano; an ample selection of artisanal cooked and roasted hams, and many other authentic regional Italian deli meats. Principe not only imposes higher restrictive standards on its products than most regulatory boards do, but also demands direct control over every step in the production process, from the development of free range natu- ral farms to in-house de-boning and cur- ing. This meticulous quest for perfection and constant innovation allows for P rincipe (C o nt'd. fro m p. 1 ) dependable, consistent, top quality prod- ucts and an exclusive completely closed food safety system. And with proprietary animal farms, five production plants, two slicing facilities and export to more than 40 countries around the world, Principe has certainly become one of Italy's indus- try leaders for premium deli meats. In 2016, Principe Foods announced a special collaboration in the U.S. with the Ventre family to introduce a new portfolio of domestically produced salumi. The Ventre family has generations of experi- ence making salumi, from its laborious roots in Southern Italy to the streets of Brooklyn, working with family and friends in the pork industry. They grew up making traditional Italian-American recipes and transformed their style to include also regional Italian, global and modern fusion techniques and flavors. Just like the Principe family, they too are pioneers and leaders in their fields; the fit was natural! The new domestic Principe line will be completely certified Antibiotic Free and will complement the imported Italian Principe line with a vast selection of U.S. made, top quality salami, hams, fresh sausages and unique specialty items; available in convenient pre-sliced retail and foodservice formats as well. Visit Principe at booth #3552. For more information, call 310.680.5500, email info@principefoodusa.com or go to www.principefoodusa.com. "natural," other times called "free-from" or what we call "clean label," the basic idea is products that don't contain artifi- cial flavors or colors, no high fructose corn syrup and no partially hydrogenated oils. The Simply Legendary line adds a tremendous amount of new choices for you, the retailer, to meet your cus- tomers' expectations with regard to clean label items. Already crowned the "Powerhouse of Pie" by The Food Network, this adds a whole new dimension to that title and makes Legendary Baking a "must see" at this year's show. If that wasn't enough to convince you to check out Legendary Baking, con- sider the fact that we've won hundreds of blue ribbons over the years, and you sim- ply need to come and check us out. In fact, since 2003, we've won more than 600 blue ribbons at the American Pie Council's National Pie Championships – more than any other bakery. Pies that won blue ribbons in 2015 include: Chocolate Caramel Peanut Crunch Pie; Florida Key Lime Pie; Red, White and Blue 4th of July Berry Pie; Chocolate Peanut Butter Cup Pie; and L egendary B ak ing (C o nt'd. fro m p. 1 ) Triple Cherry Supreme Pie. While blue ribbons are a notable accolade, it's our customers' loyalty that means the most. In 2014, one of Legendary Baking's larger customers named us a Vendor of the Year for the second time in three years. This partic- ular customer has hundreds of vendors that supply them with products. So, 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, you need to stop by booth #4433 to learn more about our award-winning pies and desserts. Legendary Baking, a national bakery that specializes in the art of pie, also cre- ates many other decadent desserts, including galettes, dessert bars, tarts, 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 status in all of our bak- eries. Visit Legendary Baking at booth #4433. For more information, call 303.672.2512 or email mark.vaniwaarden@legendary baking.com. "Quality Above All Else." Lauren Eni, Vice President of Brand Strategy and great-granddaugh- ter of the company's founder, explains, "Being a family business, we've always been motivated by two basic principles: providing consumers quali- ty and choice. We strive to prepare the highest quality deli products, while also providing consumers with a vast assortment of options. We're the leader in deli, offering unique flavors as well as healthier options. Now we're prepar- ing to be the leader in the ABF and Organic deli market." Recognizing the changing consumer definition for 'better-for-you' foods, Originals features No Antibiotics Ever ham, turkey breast, roast beef, all beef hot dogs, Italian specialties, organic D ietz & W atso n (C o nt'd. fro m p. 1 ) chicken, turkey and hot dogs, and rBGH- free cheeses. Dietz & Watson only works with responsible supply partners. Its supply is humanely raised on farms without the use of hormones and from partners who limit their use of antibiotics to only at the time of illness. The new Originals line is unique from Dietz & Watson legacy products, in that they have partnered with farms that provide raw material that never receive antibiotics – ever. "When my great grandfather talked about quality, he believed the most important aspect of superior taste was in the raw materials and ingredients. We are proud that the Originals line continues this tradition," says Eni. Visit Dietz & Watson at booth #2733. For more information, go to www.dietzand watson.com. LB: Klondike Cheese Company is a fam- ily-owned business that is operated by the third and fourth generations of the Buholzer Family. Ron, Dave and Steve Buholzer are the owners, and all three are certified Wisconsin Master Cheese Makers in Feta Cheese. Traditional Greek-style feta is Klondike's main line of cheese. Klondike produces feta in pails, vacuum packed loaves and pre- crumbled forms in various retail and foodservice sizes. Klondike produces feta under the Odyssey ® brand and also packs private label. In addition to Odyssey Feta Cheese, we ventured on a new Odyssey producing Greek yogurt. It has been a great addition to our existing customers and forged new relationships 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 stan- dards and care will be carried over into our Greek yogurt, as it has already won awards both in the World Cheese Championship Contest and the United States Championship Cheese Contest. OSD: 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. Our continued commit- ment to our quality of products we man- ufacture have been recognized, as we have consistently placed every year in cheese competitions, with this year is being no exception. By diversifying into Greek yogurt, K lo ndik e C heese (C o nt'd. fro m p. 1 ) we can encompass the Mediterranean cuisine which will make us unique to some customers. For the industrial ingre- dient customer, 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 dedica- tion that sets our products apart from other companies that may not have the same values. OSD: Are you introducing any new products this year? LB: Our latest excitement is the Odyssey Greek yogurt that is currently available. We have a zero percent and two percent and 10 percent Plain. We added Pomegranate Acai and Mango flavors this year. Other flavors available are Blueberry, Strawberry, Raspberry, Peach, Black Cherry and Vanilla. With all the added health benefits of the pro- tein and low fat and lower sugar, you can't go wrong with using our Greek yogurt as a sour cream or mayonnaise substitute. Newer to our product line is a Feta- Greek Yogurt Spread. It has two flavors available: a Mediterranean Herb and Kalamata Olive. It has paired well with vegetable and crackers used in wraps, and for burgers it gives a unique blend of flavor. We also have launched our new Odyssey design for our Greek yogurt. It carries the same great high quality recipe with a more up to date look that is designed for our target market. To learn more about Klondike Cheese Company, call 608.325.3021, visit www.klondikecheese.com or stop by booth #4525. or cutting board. Couldn't be easier. In terms of appearance, slicing the Formaggio Brand pepperoni and cheese roll wasn't ever really an issue and the soppressata and cheese and capicola and cheese flavors were never a problem either. But the prosciutto and cheese roll could get a little messy when slicing because of the nature of the meat. The appearance, now, is perfection. The taste is classically, traditionally Formaggio Brand, which means award- winning flavor and texture, so the pre- sliced, shingled aspect just makes this Formaggio Brand product offering that much more prefect an item. Well done, Formaggio Brand. Luckily, this is not nearly the end of this story. In fact it's really only the beginning, because among the now pre- Fo rmaggio (C o nt'd. fro m p. 4 ) sliced meat and cheese rolls is a brand new flavor: Applewood Smoked Prosciutto with Fresh Mozzarella. I've had the opportunity to taste this product and it is utterly delectable. Another out-of-the-park homerun for this artisan cheese company. Formaggio Brand has taken its gold-award-status cheese-smoking skills and applied them to a high quality prosciutto, wrapped said prosciutto around a mattress of their award-winning fresh mozzarella and the results are truly stunning. Your mouth is about to thank you. Check out the pre- sliced Applewood Smoked Prosciutto & Fresh Mozzarella Roll and all Formaggio Brand's now pre-sliced meat and cheese rolls. Convenience has a new reason to thank Anthony Mongiello and his inno- vative team at Formaggio Brand Cheese. Visit Formaggio at booth #3315.