Issue link: http://osercommunicationsgroup.uberflip.com/i/749520
PRIVATE 2016 www.gourmetnews.com n NOVEMBER 2016 n GOURMET NEWS P 2 2 JM: Our goal is to expand our market pres- ence throughout North America by growing our retail portfolio, and penetrating the food- service sector, as well as to connect with buyers to get feedback on their consumers' needs and demands. Private 2016: What is your company most proud of? JM: We're a high-volume manufacturer, but we pride ourselves on never compromising quality. We aim to bring a culinary-grade, low prep eating experience home to the con- sumer. Our R&D team works around the clock creating innovative recipes to satiate consumer demands, such as 'better-for-you' and 'on-the-go' options. Private 2016: Are you launching any new products this year? JM: This year, we'll be introducing our Dulce de Leche filled crepes, a creamy, but- tery sweet caramel filling paired with our de- liciously aromatic crêpes – a match made in heaven! This year at the PLMA in Chicago, we'll be unveiling some of our 'better-for- you' recipes we're working on. Private 2016: Who are your target cus- tomers? JM: Our customers are retail chains, food- service organizations and B2B companies. Private 2016: How do your products and services help your customers compete in the marketplace? JM: For more than 20 years, we've worked closely with our customers to help develop successful private label/store brands, whether through custom formulation or sim- ply product improvement. Our years in both the retail and foodservice industries allows us to tap into consumer feedback and in- sights, which we are then able to share with our partners. We work diligently to stay on the cusp of innovation, to produce unique products that distinguish our customers from their competitors and to deliver gourmet quality at affordable prices that can be passed on to the value-seeking consumer. For more information, stop by booth #F2000, go to www.creapan.com or call 312.836.3704 or 312.953.9099. Crêapan USA (Cont'd. from p. 1) percent Blue Agave Tequilana Weber, our only raw material. We are especially proud of our factory's commitment to the environment by recycling the raw material and water used in the processing of our products. Private 2016: What are you offering this year that is different than past years? DG: This year, we will be offering a verti- cally integrated way to buy organic agave products that are farmer owned-factory di- rect. The completion of our high speed bot- tling and stick pack lines were completed in the spring of 2016. This totally vertical sup- ply chain method results in lowering our car- bon footprint by eliminating excess packag- ing and transportation costs. Private 2016: What challenges do you face in the agave business? DG: The largest challenge we face selling pure organic agave syrup is competing with mislabeled adulterated agave syrup. A large segment of the agave syrup market has been adulterated for economic reasons with other sugars like high fructose corn syrup. Since our factory owns 100 percent of its own field, which is rare in this industry, we are able to restore trust and transparency with the products we produce under the highest certifications. Private 2016: What should retailers look for when purchasing agave syrup for a private label? DG: As private label products expand, re- tailers need to feel confidence in the qual- ity that represents their brand. Retailers should independently confirm the produc- tion and quality of the organic agave syrup they are purchasing and putting on their shelves. This is especially true with im- ported products, such as honey, agave syrup and olive oil, to name a few. High quality products with full traceability back to the grower should be the goal of any good private label program. Private 2016: Aside from factory direct, are you offering anything new in packaging? DG: In concert with our new packaging ca- pabilities, there are two new retail-packaging offerings. The first is a new bottle design that is unique to our Bluava ® organic agave syrup line. This new packaging comes in two sizes and will be on display in our booth. The sec- ond new item is stick packs that we are of- fering retailers for 2017 that will also be on display at this year's show. For more information, visit booth #F3534/3535 or go to www.thetierragroup.com. The Tierra Group (Cont'd. from p. 1) that make or break a product. If someone wants something done a little differently, in most cases, we can make it happen – some- times in just a matter of days, thanks to our on campus machine shop. We are flexible and ready and willing to adapt as we are highly skilled in this area. We don't out- source the development of products or equip- ment. It is our niche in the industry! Private 2016: What is your goal for the show? SB: In exhibiting at PLMA, we hope to bet- ter acquaint show attendees with Benzel's and our vast array of pretzel products while showcasing our innovation ability and our excellent service. Private 2016: What is your company most proud of? SB: We are extremely proud of our success in remaining family owned and especially of maintaining longevity in the pretzel baking business. We have been hard at it for more than 105 years. Private 2016: Who are your target cus- tomers? SB: We cater to any and all bakery and retail related companies, from the traditional to the non-traditional. Private 2016: How do your products and services help your customers compete in the marketplace? SB: Bretzel's constantly enhances exist- ing designs and creates new products based on ever-changing customer require- ments. Our goal is to find profits and prosperity while assuring low price, high availability, high performance, and of course, high quality – our primary focus. There is certainly evidence that the public has shifted to a healthier state of mind. I don't believe there is a substitute for the pretzel because most are low fat or fat free anyhow. Pretzels exemplify a healthy snack. They have even become popular in markets where they were not once well received. Pretzels offer a longer shelf life than most other snacks. Our customers find a wide variety of great tasting pretzel products to choose from, all with great price points. For more information, stop by booth #F1115/1116, go to www.benzels.com, call 814.942.5062 ext. 425 or email sales@ benzels.com. Benzel's Bretzel Bakery (Cont'd. from p. 1) "We're delivering quality at a level be- yond national brand equivalent because we don't settle for the easier, less expensive in- gredients and methods," explains Mertz. "We achieve flavor targets, for example, by carefully layering natural ingredients that offer flavor depth and complexity, while re- ducing or eliminating the salt and sugar. We're using more native starches from rice, potatoes and corn for color and texture, and reducing use of modified starches. It all con- tributes to a great taste experience and the difference we want to offer," she adds. About Baxters North America Created from Baxters Food Group's (Scot- land) 2015 acquisition of Wornick Foods (Cincinnati, Ohio), Baxters North America combines great tasting, naturally formulated foods and leading packaging technology, such as microwaveable pouches, trays and bowls, into one comprehensive development resource. The company stands for the idea that great taste and great convenience should work together, delivering the ease, nutrition and enjoyment consumers seek. They feature a diverse offering of ready-for-the-aisle for- mulations – from soups and stews to baby foods to ancient grains – all meeting what consumers want and what retail food brands need. Customization to a retailer's desired specifications within the basic product plat- forms is also offered. For more information, contact Ken Waller, Director of Business Development – Store Brands by calling 269.364.7206 or emailing ken.waller@wornick.com. Baxters (Cont'd. from p. 4) the most extensive and highest quality His- panic dairy products portfolio. Our prod- ucts are widely recognized as the best in the U.S., winning 15 medals in cheese in- dustry competitions since 2011. We make our cheeses with great care and artisanship, using the most authentic Hispanic cheese recipes from the key regions in Latin America. Our rBST-free milk is sourced from local farmers who, like we do, care deeply about the well being of the cows. These are some of the reasons why top retailers like Whole Foods, Mariano's, Jewel and Sam's Club, among many others, have chosen to carry Nuestro Queso in their stores. Many top retailers and brands have also selected Nuestro Queso as their co-packing partner, not only for the quality of our prod- ucts, but also for our deep consumer insights and our ability to leverage our experience as brand owners. We make Hispanic dairy co-packing easy for our private label customers. We offer them everything they need to launch their Hispanic dairy products brand successfully: the highest quality and most extensive line of Hispanic dairy products, consumer in- sights, product innovation, packaging de- sign, service and customization, research and development. Customers don't have any- thing to worry about, as we are an SQF 2.0 certified safe and trusted dairy products sup- plier. Private 2016: What are you bringing to PLMA this year? AN: We are bringing our full lineup of Mex- ican, Caribbean and Central American cheeses, creams and yogurts. Customers that visit the booth will be able to experience our delicious and award-winning Queso Fresco, Panela, Quesadilla, Mexican Manchego, Oaxaca, Cotija, Blanco, Para Freir, Colom- biano, Duro Seco, Duro Blando, Mexican Sour Cream, Salvadorean/Central American Sour Cream, drinkable yogurts and more. We offer our cheeses and creams in different for- mats and packaging for retail and in bulk for deli and foodservice. This year we are very excited about the new product innovation that we will be bringing to the marketplace. I invite all the cheese lovers at PLMA to swing by our booth to discover these innovations and taste our delicious cheeses, creams and yogurts – you'll be delighted. Visit Nuestro Queso at booth #F4510/4511. For more information, go to www.nuestro queso.com or call 224.366.4320. Nuestro Queso (Cont'd. from p. 1)