Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2017 n GOURMET NEWS 1 4 4 more than 25 years. Throughout that time, our primary focus has been to provide label- ing solutions for grocery stores, food produc- ers and manufacturers. We have tried to always stay on the leading edge of technol- ogy with our printing systems. We also strive to manufacture the highest quality of labels that work well for their intended application. GN: What would you say makes your com- pany unique? CA: We consult with our customers about their challenges with labeling, and then pro- vide a working solution. This includes label design, data management and customized software. Then we follow through with in- stallation, training and technical support. GN: What was the most significant event or series of events affecting your company in the past year? CA: Establishing a Bay Area office and bringing in-house the software development and programming that fully addresses our customers' needs and demands. This allowed us to create the 'Labeler.' GN: Are you introducing any new products? CA: Yes. The 'Labeler' is our new system that is very user friendly. It simplifies the label-making process in bakeries, delis and produce and meat departments, as well for food manufacturers. GN: What distinguishes your products from the competition? CA: We develop complete labeling solu- tions for our customers. Our systems have many features and capabilities that help our clients label and market their in-store products. This gives the 'Labeler' many benefits not seen in our competitors' prod- ucts. In this Internet age, most of our com- petitors like to ship boxes of software and printers, and then say, 'Good luck.' They don't want to make the investment neces- sary to provide full technical support, but at Lone Peak we make a commitment to providing full technical support to our cus- tomers. GN: Compare the position of your products and their technology against the current mar- ket. CA: We feel the 'Labeler' is the most ad- vanced, dependable and cost-effective label printing solution available for the grocery and food industry. GN: What is your outlook in general for this product line? CA: We have had a tremendous response to the 'Labeler' system. It has generated inter- est all over the country. Each new client brings needs and ideas that help us contin- ually grow and develop our products. Every market that has a bakery and/or deli will benefit greatly by installing the 'Labeler' in their store. GN: To what do you attribute your com- pany's success? CA: We listen to our customers' needs. Being a small, independent company, we can be more nimble and quickly adapt to new technology. We have always had a commitment to providing full technical sup- port, and we stand by our slogan, 'We serv- ice what we sell.' This approach makes our customers' businesses run more efficiently while helping them market and sell their products. Visit Lone Peak Labeling Systems at booth #701. For more information, call 800.658.8599 or 801.243.9500, email sales@lonepeaklabeling.com or go to www.lonepeaklabeling.com. Lone Peak Labeling (Cont'd. from p. 1) Meyer Lemon and Key Lime as some of the top spring and summer sellers. As affluent consumers have added more fresh fruits in their diet, they've developed a preference for these flavors when they in- dulge in sweets as well. Salem Baking's newest Moravian Cookie flavor, Clementine, will be available for spring in 2017. Baked with cold pressed Clementine oil and other simple ingredients such as whole eggs and pure cane sugar, these crisp and thin cookies pack an abun- dance of citrus flavor into every bite. "Varietal fruits have become more popular as shoppers show more interest in the nu- ances of their food, and Clementines are a fa- vorite type of orange across a broad spec- trum of consumer demographics," said Vincent Pellegrino, Vice President of Re- search and Development at Salem Baking Company. Wild Blueberry Shortbread Cookies are another flavor that has been well-received in the marketplace. "Wild blueberries have a stronger flavor, and these cookies have visible bits of blueberry baked into the dough so consumers know that the flavor is authentic," Pellegrino said. The com- pany's Raspberry Shortbread also contains real fruit pieces. The citrus flavors, including Meyer Lemon, Key Lime, and Blood Orange as well as Clementine, are baked with cold pressed citrus oils for maximum flavor. "We search the world for the highest-quality cold pressed oils," said Scott Livengood, Chief Executive Officer of Salem Baking Com- pany. "Each recipe contains only the most essential, simple ingredients to allow the cit- rus flavor to truly shine." Cold pressed oils are produced by press- ing or grinding fruit at a low temperature, which allows the oil to retain the full fla- vor and nutrients of the fruit. "Although we've been using cold pressed oils for years, the recent popularity of cold pressed juices has resulted in greater consumer awareness of this technique and just how important it is to create a flavorful cookie," Pellegrino said. About Salem Baking Company Salem Baking Company has been cultivating the art of Moravian baking for generations, and has become known for crafting every product with care using classic recipes and coveted in- gredients. Over the years, the company's de- voted bakers have perfected a traditional baking style that celebrates the use of only the finest, most essential ingredients to convey the rich natural flavors in each and every product. Visit Salem Baking Company at booth #530. For more information, call 800.274.2994, email orders@salembaking.com or visit www.salembaking.com. Salem Baking Company (Cont'd. from p. 1) growth and innovation in the United States, particularly driven by consumer interest and demand for specialty cheese. It's an exciting community to be part of, and I'm positive you'll see that from the cheese companies you visit here at the show. You'll also get a feel for what continues to be on trend in the cheese industry. Here's what we're seeing: Bold Flavors The demand for heat has dominated the food scene for a number of years, and is still going strong. New and innovative cheeses with bold flavors continue to emerge and grow in popu- larity. Our new Sriracha Gouda merges the mellow and mild flavor of Gouda with the spicy, tangy-sweet, savory kick that is Sriracha – appealing to consumers' appetite for heat. American Originals Traditional concepts and old world cheese- making techniques that originated elsewhere are taking on a new life and character when reinvented with American ingredients and in- genuity. If you're looking inside the specialty cheese case, you can't miss our new Roth Prairie Sunset ® . It has a bright orange hue and is sweet with undertones of butterscotch. Authenticity Transparency remains a key purchasing fac- tor, especially for Millennials, who are will- ing to pay more for specialty foods that are sustainable and organic. Our new Organics line features many of our award-winning Roth cheese varieties – Grand Cru ® Original, Havarti, Van Gough ® Gouda and Sharp Cheddar – made using fresh organic milk. Easy Entertaining From individually-wrapped snacking cheeses to pre-cut entertaining packs, con- sumers continue to buy cheese on conven- ience. The latest? Ready-made cheese for entertaining, like fondue and raclette. With our pre-made and easy to use Emmi Fondü, consumers can choose an original, Swiss cheese variety or family-friendly alcohol- free version. Indulgence Once snubbed, whole milk real butter and other dairy products are making their way back into our diets. Consumers armed with ev- idence that real dairy products are good for you are seeking new indulgences of their fa- vorite foods. New Emmi Kaltbach Le Crémeux debuted here at the show fits the bill. It's is a semi-hard cheese that's matured for four to five months in the Kaltbach caves near Lucerne, Switzerland, to give it creamy buttery taste with a strong, complex aromatic flavor. Visit Emmi Roth USA at booth #4911. For more information, go to us.emmi.com, call 608.285.9919 or email heather.engwall@ emmirothusa.com. Emmi Roth (Cont'd. from p. 1) and multi-national companies, what advan- tages does a family-owned business pro- vide that others do not? LR: I think it can make all the difference. When Pierre and I started this company, we had a vision to be hard candy purveyors of the highest quality, both in product and in customer service. Often this original vision and sentiment can get lost in a P&L or in- come statement. Original ownership ensures our ability to adhere to that vision, and curate it as we see fit. GN: What would you say is Quality Candy's greatest strength? LR: It's really hard to say when you have so many fantastic components comprising the organization, but I would have to say our greatest strength is our highly adaptable business model. A blend of automation and hand crafting allows us to take full advantage of various economies of scale, resulting in a wide variety of distinct products and a unique ability to take on new and exciting projects. Put simply, we can make just about anything out of sugar! GN: When you look back at the history of Quality Candy, what are you most proud of? LR: You know, the biggest thing for me is food safety. A company can have the best looking and best tasting products out there, but if that same product isn't safe or clean, it counts for nothing. That is why I am proud to be able to boast that in 30 years we have never had a single product recall or food safety issue. 2016 was a big year for us in this regard, as we secured a Safe Quality Foods (SQF) Level 3 certificate, the most prestigious certification offered. Knowing that the products we sell are flawless with re- gards to health and safety makes my job that much easier. GN: With more than 100 years of combined candy making experience, Quality Candy and its brands King Leo ® and Gilliam ® ob- viously have a strong rooting in tradition. How do you plan to tackle the future of the industry and what are you most excited about for Quality Candy's future? LR: We are very excited about the future. As a manufacturer of traditional and classic brands, we are very eager to merge our time- tested methods with new opportunities and products. We now offer organic, non-GMO and gluten-free candies, but what I am most excited about is our crushed candy and Bev- erage Brims™. They are great for baking, toppings and drink rims for specialty cock- tails. Give them a try and be sure to send us pictures of your creations! For more information, visit booth #3609, call 702.565.4711 or visit www.qcandy.com. To email a sales inquiry, contact sales@qcandy.com. Quality Candy (Cont'd. from p. 1)

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