Issue link: http://osercommunicationsgroup.uberflip.com/i/687909
O C G S h o w D a i l y 6 5 Tu e s d a y, Ju n e 7 , 2 0 1 6 or mesocarp of the palm oil fruit. Like olive oil, palm oil is fruit oil. Palm oil should not be mistaken for palm kernel oil, which is extracted from the kernel or seed of the palm fruit. Therefore, the oil palm fruit is unique. From the fruit, two distinct types of oils are produced: palm oil and palm kernel oil. Both are edible oils, but with very different chemical composition, physical properties and applications. Each palm fruit produces about 90 per- cent palm oil and 10 percent palm kernel oil. Palm oil has a balanced composition of both saturated and unsaturated fatty acids. Coupled with nature's gift of high vitamin E content, the oil is naturally very stable. Palm oil contains an equal propor- tion of saturated and unsaturated fatty acids. It's particularly rich in the saturat- ed palmitic acid (44 percent), with sub- stantial amounts of the monounsaturated oleic acid (40 percent) and smaller amounts of polyunsaturated fatty acids (10 percent). Palm oil has had a history of food use for more than 5,000 years in more than 130 countries worldwide. OSD: What food products contain palm oil? HH: Palm oil's semi-solid properties make it a favorite ingredient among the food processors. From palm oil you can have unlimited oil fractions for use of any kind of food applications. The oil could be incorporated into a wide variety of food products, which include cooking oils, margarines, noodles, shortenings, vegetable ghee, bakery products, choco- lates, hot beverages, coffee creamers and ice cream. Due to its excellent stability, it is the No. 1 choice in the world as frying oil for foods such as instant noodles, French fries, potato crisps, doughnuts and fried meats and snacks. The natural solid nature of palm MP O C ( C o nt'd. fro m p. 1 ) stearin make it most ideal for formulating solid fats such as vanaspati, margarine, shortenings and other bakery fats. More importantly, these palm fats are not hydrogenated and therefore are trans- fatty acids free. OSD: Is palm oil a trans fat? Will palm oil consumption raise blood cholesterol levels? HH: No. Palm oil's natural semi-solid properties and the versatility of blend- ing with its solid fraction, palm stearin, make hydrogenation of palm oil unnecessary. Therefore, food prod- ucts containing palm oil as its sole or main ingredient are essentially trans- free. A re-examination of the data of some early published western studies that included palm oil showed that when palm oil replaced the habitual fats of Western diets, blood cholesterol levels in the sub- jects did not go up, but instead were reduced. OSD: What's so special about red palm oil? HH: Red palm oil (RPO) is the only commercially available oil that contains substantial amounts of the natural plant pigments called 'carotenoids' (about 550 µg/g), as well as vitamin E (600 µg/g) comprising both tocotrienols (65 percent) and alpha-tocopherol (35 percent). Some of the carotenoids in RPO are converted to vitamin A in our body; the rest of the carotenoids, together with vitamin E (particularly tocotrienols), are reported to play a vital role in advanced nutrition – boost- ing the immune system, scavenging damaging reactive oxygen species in our body and are involved in complex mechanisms which have evolved to protect the body from chronic diseases such as heart disease and cancers of the breast and skin. For more information, visit www.mpoc .org.my or stop by booth #5222. Raspberry Cream Cheese and Lemon Cream Cheese. These items are a multi- ple deposit product made with farm fresh cream cheese and all natural ingredients. Café Valley uses Madagascar vanilla, whole eggs, butter, natural raspberry fill- ing, natural lemon curd filling, white streusel topping, European style butter and just a hint of sea salt to ensure an incredible tasting product. Rick Wolf, Vice President of Culinary Innovation and Research and Development, worked diligently on this very special lineup of products, which are unlike all other products in the mar- ket. "We want to offer our customers a custom bite size product in a variety of flavors that will appeal to everyone," said Wolf. The multiple layers of cinnamon, filled raspberry and lemon curd along with the cream cheese and streusel top- ping offer an incredible eating experience with a moist and sweet crunch in every bite. Brett Morrison, Vice President of Sales for Café Valley, is very excited C afé Valley (C o nt'd. fro m p. 1 ) about the new Café Valley Cream Cheese Coffee Cakes. "These products are a great opportunity for our retail cus- tomers to offer their customers a very nice, upscale custom product that will generate incremental sales and profits for the in-store bakery," said Morrison. There are many other bite size products in the market, but none that compare with the custom look and taste of Café Valley. Café Valley, based in Phoenix, Arizona, is committed to developing high quality, upscale products to meet the needs of its customers. Ron Ogan, Chief Executive Officer of Café Valley, said, "In addition to our Phoenix facility, with our new 300,000 square foot manufacturing plant in Marion, Indiana, we are now positioned to support our customers efficiently on a national scope. We will continue to re- invest in our company to ensure we can meet the needs of our customers long- term." For more information, visit booth #1633 or go online to www.cafevalley.com. and interest in more unique varieties of salami in traditional grocery. While demand is still high for the classic vari- eties like our Italian Dry, we are seeing that artisan salami are growing even faster. To respond to this trend, we just launched a new line of pre-sliced artisan salami in March leading with our award- winning Finnochiona, Hot Sopressata and Crespone. We also introduced a Charcuterie Sampler with four different varieties of salami – an easy entertaining solution. OSD: Are sales going up? What are you seeing? Where has the salami market been and how it is evolving? JH: The Italian Deli segment grew at almost two times the rate of the total deli category in 2015, driven by salami sales. Columbus is in a fortunate position to have a wide selection of Italian deli prod- ucts that have helped us become the No. 1 Italian deli company in the U.S. and the second fastest growing of the top 10 deli brands overall. With this increased demand, retailers are looking for new ways to make salami more accessible. We are working with a couple of retailers on 'fresh-sliced-to-go' programs, which makes it more convenient for shoppers because they don't have to wait in long lines at the deli counter. OSD: Who is the biggest consumer opportunity for salami and charcuterie? JH: Salami products definitely have a multi-cultural appeal, but where we see the biggest interest is among Millennials who are much more inclined to spend money on artisanal products because they see food as a means of self-expres- sion and entertainment, more likely to enjoy entertaining/cooking at home, and more open to trying different flavors. OSD: How is salami being merchandised and cross-merchandised? JH: Retailers that are creating dedicated charcuterie stations in their premium stores are seeing strong results. C o lumbus (C o nt'd. fro m p. 1 ) Merchandising fiore products by hanging or displaying them draws shoppers in, and actively merchandising with other charcuterie accoutrement also helps drive rings up, from adding mustards or spe- cialty cheeses, to wine and beer. From a target market perspective, we are really seeing Millennials driving the food and flavor trends. They are very interested in trying and sharing new foods, and also index high for entertain- ing at home, so you really see nice bumps on salami and other charcuterie during the key three-day weekend holidays through- out the year. Charcuterie is about enter- taining with friends at small and large gatherings. Retailers offering premium entertaining solutions leading into those key holiday weekends are really winning. OSD: Do most consumers purchase whole pieces of salami or sliced? JH: It's a personal preference, which is why we offer both. Some consumers pre- fer salami sliced fresh at the deli counter. Others appreciate the convenience of having salami pre-sliced. This is a key reason for introducing our line of sliced artisan salamis that have historically been sold exclusively at the deli counter. OSD: Any new packaging trends? JH: The newest packaging trends we're seeing are designed to solve for enter- taining and snacking needs. We are see- ing great success with our charcuterie sampler that provides a variety of pre- sliced salami in a single package. This allows consumers to easily create a beau- tiful charcuterie plate for guests. On the snacking side, we are seeing packaging that allows for grab 'n go con- sumption. Snacking occasions have grown to as much as 35 percent of a per- son's daily consumption – particularly among Millennials. Retailers are asking for more packages that harness this trend, and salami is a perfect high-protein snack. To meet this demand, Columbus is testing a new line of paninos designed for this specific need, and we expect to launch them more broadly later this year. Visit Columbus at booth #2433. our Odyssey Greek yogurt packaging to appeal to that demographic." Klondike's all-natural, gluten-free, rBST-free Odyssey Greek yogurt is thick and creamy with the perfect amount of tang, and lower sugar than other leading brands. Its unique flavor pairs well with all types of food, from parfaits to sauces, and it is a great substitute for mayonnaise and sour cream. Or, eat it for a nutritious snack that is packed with protein. Klondike has mastered the craft of Greek yogurt with accolades to prove it: Odyssey Peach Greek Yogurt took third place this year in the World Championship Cheese Contest, and has received first and third for Odyssey plain Greek yogurt at the United States Cheese Championship. It is available for retail in 5.3-ounce and 24-ounce containers, as K lo ndik e C heese (C o nt'd. fro m p. 4 ) well as foodservice bulk pails and indus- trial barrels and totes. About Klondike Cheese Company Klondike Cheese Company has been producing award-winning cheese at the same location since the late 1800s. Family-owned and operated in Monroe, Wisconsin, by the Buholzer family for four generations, the secret to Klondike's quality is a combination of state-of-the-art equipment, its own spe- cial recipes and time-honored tradi- tions of cheese making. Klondike, which markets about 80 percent of its feta for foodservice, also sells its feta at retail using the Odyssey Feta Cheese brand name. Visit Klondike Cheese Company at booth #4525. For more information, visit www.odysseygreekyogurt.com.