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OCG Show Daily 6 9 Monday, June 5, 2017 is 48,000 square feet, SQF3 and Organic Certified. Taiwan-born founders utilize their vast knowledge of Asian cuisine when developing products – their flavor and their authenticity, as well as a tradi- tion of quality. High-margin retailers know that an Asian component to their deli operation pays dividends. Favorite items of Water Lilies' customers include spring rolls, egg rolls, dumplings, potstickers, fried rice, noodles and Asian soup. Consumers are increasingly grav- itating to Asian cuisine. Millennials especially enjoy the foodie experience when enjoying high-quality ethnic cui- sine. 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, they brought gen- erations of Asian food experience with Water Lilies (Cont'd. from p. 1) them. They originally set up a vegetarian gourmet food business in 1988. Water Lilies is still well known in the Asian markets for the Water Lilies brand lineup of tofu products. In 1995, Water Lilies established a facility in Brooklyn and soon became USDA-approved. Water Lilies has been in the 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 cus- tomers put together winning hot bar and grab and go programs." For more information, stop by booth #4282, visit www.waterliliesfood.com, call 718.777.8899 or email sales@waterliliesfood.com. flavorful spices for a one-of-a-kind taste that could only come from Gordo's, it's available in Mild and Medium for that extra kick, in 16-ounce containers. Don't wait! Give your customers the take home salsa they can enjoy again and again. Stack up and watch your sales grow. Gordo's Salsa is the perfect com- panion to the No. 1 selling Gordo's Cheese Dip ® brand. Made with real cheese and natural ingredients, it is made in the USA, providing healthier alternatives for families that love to party and snack with cheese dip and don't want imitations with artificial ingredients and phony taste. That is why Gordo's is the original Authentic Mexican Restaurant Style Cheese Dip and has been the leading brand for over a decade. Gordo's is "The New Taste of Old Mexico." It's healthier and tastier when served with fresh fruits Gordo's (Cont'd. from p. 1) or veggies. Gordo's Cheese Dip is versatile, too. Your customers like to use it in various recipes like nachos, fajitas, fondues, que- sadillas and many other delicious dishes. Kids love it as an after-school snack, and it's a favorite at parties. Gordo's Cheese Dip is available in six unique flavors: Original, Mild, Hot, Cheese'n Salsa, Cheese'n Chipotle and Queso Dip, in 16-ounce microwaveable containers. KACHWA Food Group is aggres- sively supporting you with radio, maga- zine and social media advertising, coupons, point-of-sale materials and store sampling, as well as concerts and the highly successful sport contest "Gordo's Ultimate Tailgater." KACHWA Food Group is known for its innovative manufacturing techniques, high quality ingredients and strong con- sumer support. For more information, visit www.gordos dips.com or stop by booth #3283. company. What's your main line of business? LB: Klondike Cheese Company is a family-owned business that is operated by the third and fourth generations of the Buholzer Family. There are four certified Wisconsin Master Cheese Makers – at least one Master for every type of cheese that we make. Traditional Greek-style feta is Klondike's main line of cheese. Odyssey Feta took first place in the U.S. Championship Cheese Contests for 2017, so you know you are getting the best in the U.S. Klondike produces feta in pails, vacuum-packed loaves and pre-crumbled forms in various retail and foodservice sizes. Klondike pro- duces feta under the Odyssey ® brand and also packs private label. In addition to Odyssey Feta Cheese, we ventured on a new journey producing Greek yogurt. It has been a great addition for 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 pri- vate label. We have been confident that the same high quality standards 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, sweeping the Greek yogurt flavored category this year. 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 has been recognized as we have consistently placed every year in cheese competitions, with this year being no Klondike Cheese (Cont'd. from p. 1) exception. By diversifying into Greek yogurt, 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. We continue to grow as we are in the process of building another expansion of our current factory to automate our Muenster, Brick and Havarti cheese man- ufacturing, which should be ready by summer of 2018. It is that family tradi- tion and dedication to grow 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 Reduced Fat Greek Sour Cream. With all the added health bene- fits of twice the protein and 40 percent lower fat, 33 percent less calories and 50 percent less cholesterol, you can't go wrong with using our Greek sour cream. You will not even notice less flavor than a full fat sour cream, as our Greek sour cream is thick and creamy and will only enhance the flavor of any dish that you use it on. We also have launched our new Odyssey 4-ounce Feta Crumble line. It has the same flavor line-up as our 6- ounce, but will now give stores a better price point and customers more options of how much they would like to purchase based on their usage of feta cheese. We see the trend to smaller serving sizes and packaging for ready-to-go meals. Consumers want convenience applica- tions. The flavors include Traditional, Mediterranean Herb, Peppercorn, Sweet Heat, Tomato and Basil, Reduced Fat and Fat Free crumbles. For more information, visit www.klondikecheese.com, call 608.325.3021 or stop by booth #2315. 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 percent 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, mar- garines, noodles, shortenings, vegetable ghee, bakery products, chocolates, 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 stearin make it most ideal for formulating solid fats such as vanaspati, margarine, Malaysian Palm Oil Council (Cont'd. from p. 1) 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 blending with its solid fraction, palm stearin, make hydrogenation of palm oil unnecessary. Therefore, food products 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 per- cent) and alpha-tocopherol (35 percent). Some of the carotenoids in RPO are converted to vitamins 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 boosting 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 can- cers of the breast and skin. For more information, stop by booth #4148, or go to mpoc.org.my and www.mpoc.us. Like on Facebook @MalaysianPalmOilCouncilUS, follow on Twitter @mpoc_us and Instagram @mpoc_us.