Issue link: http://osercommunicationsgroup.uberflip.com/i/831591
OCG Show Daily 7 3 Monday, June 5, 2017 trendy chiles that have been fire-roasted, peeled, chopped and added into two new, spicy offerings – Hatch Chile Turkey Breast and Hatch Chile Aged Cheddar Cheese. If you are lucky enough to visit New Mexico and Texas in late August or early September, you will see the grocery stores brimming with chile roasters in their parking lots roasting away load after load of Hatch chiles. But just what makes Hatch chiles so sought after? It's not just the short growing season – it is because they offer the perfect balance of flavor and heat. They are similar in look to an Anaheim chile and are named after the town of Hatch, New Mexico, the region where they are grown. It is clearly the combination of New Mexican soil and hot daytime and cool nighttime tempera- tures that makes them taste so unique. That's why Dietz & Watson chose them for these two new offerings. The Hatch Turkey Breast is made using whole muscle turkey breast and uses only real spices and flavors, includ- Dietz & Watson (Cont'd. from p. 1) ing real Hatch chiles from the Hatch Valley in New Mexico. The Hatch Chile Cheddar Cheese from Dietz & Watson's master cheese makers is tough to beat. Dietz cheese artisans are personally involved in all aspects of the cheese-making process, ensuring the quality, wholesomeness and flavor of each hand-turned small batch of cheese that is prepared. Dietz & Watson is also pleased to announce a treasure from the Far East. The Japanese have been crafting teriyaki dishes since the 17th century. Dietz & Watson decided to join the party, and the company is pleased to introduce the all new Teriyaki Chicken Breast. Made with real spices and authentic Japanese teriya- ki sauce, this savory, whole muscle chicken breast offering is available now. All three of these new items are bulk and made for slicing in service delis. Anyone interested in sampling these new items and speaking with a Dietz & Watson team member, visit booth #3141. For more information, go to www.dietz andwatson.com or stop by booth #3141. RA: Raymundos Food Group is a manu- facturer of ethnically inspired, refrigerated desserts, snacks and dairy products. Our portfolio of Raymundo's branded gelatins, flans, puddings, crème parfaits and other ready-to-eat products has strong connec- tivity to the growing Hispanic population with crossover appeal into the general mar- ket. Our Greek yogurts, drinkable yogurts and other specialty and ethnic dairy prod- ucts (made under the Noga brand) are made with no artificial colors, flavors or sweeteners. Our products provide a unique value proposition, and are distributed through mass retailers, conventional gro- cery retailers and local Hispanic retailers, as well as foodservice operators. OSD: Tell our readers how you've rede- fined the company this year. RA: We have redefined our identity based on four principles of our founda- tion: good taste, ethnic flavors, innova- tion and wholesome, feel-good food. Good taste showcases the breadth of our values in one simple statement. It means delicious, family-forward, classic and wholesome. Ethnic flavors means we focus on repositioning global traditions for a mod- ern, hectic world that still craves authen- ticity. When we talk about innovation, we mean that we are re-inventing the presen- tations of traditional flavors to bring con- venience to modern families. Being wholesome in our approach means that our brands are food choices that are reflective of a healthier, modern lifestyle. We make products that our cus- tomers feel good about feeding their fam- ilies. OSD: What new, on-trend products have you launched this year? Raymundos (Cont'd. from p. 1) RA: Aloe Vera Smoothies: This award- winning product is not only on-trend, but also appeals to a wide variety of con- sumers. The smoothies are available in three unique flavors – Guanabana, Mango and Strawberry. Fruit & Crème: Building on the success of Fruit & Gel (which is one of our best-selling products), we launched Fruit & Crème – a new con- cept that is a premium offering within the category and a better snacking option for consumers. Raymundo's Fruit & Crème line consists of three on-trend flavors: Mangos & Crème, Peaches & Crème and Strawberries & Crème. Coconut Rice Pudding: Coconut is on-trend and offers up something new to the Rice Pudding segment. It provides a value to consumers compared to other offerings within the segment. Aguas Frescas Gels: Designed to capture the essence of the authentic fla- vors sold by vendors in Mexico's outdoor markets, Aguas Frescas delivers with unique flavors such as Tamarind, Jamaica, Mandarin and Lime. Patriot Gels: Inspired by the veterans who have served our country, we are proud to offer red, white and blue Patriot Gels in strawberry, white watermelon and blue raspberry flavors. We will donate a portion of proceeds to "Operation No Person Left Behind Outdoors," which is a non-profit organi- zation helping veterans. Holiday Gels: This holiday season we are introducing our festive red, white and green gels in strawberry, white watermelon and lime flavors. We will donate a portion of the proceeds to chil- dren's charities. For more information, visit www .raymundos.com, call 708.344.8400, email contactus@raymundos.com or stop by booths #2346 and #2348. Whether you're looking for bakery prod- ucts in a European style with an American flair or American style with a European flair, Lantmännen Unibake has spent generations crafting a product to perfectly suit your needs. "Lantmännen Unibake has a long heritage of artisan bakery methods," said Scott Rosenberg, Director of Marketing for Lantmännen Unibake USA. "For many years, we've crafted good morn- ings with time-honored European baking techniques. We take great pride in all of our products and are always looking for new ways to delight our customers as well as their customers." Lantmännen Unibake offers a wide variety of sweet, gourmet pastries like delicious Danishes, and high-quality croissants featuring flavors like Multigrain, Oat & Honey and Pain Au Chocolat. Pre-proofed, pre-glazed and pre-filled, these pastries can go straight from freezer to oven to customer in a matter of minutes, allowing retailers to minimize waste and maximize sales. Lantmännen Unibake also offers incredi- bly rich and flavorful breads that can come in anything from baguettes and loafs to rolls and petit pains. In fact, because sandwiches have been on-trend for so many years, there Lantmännen Unibake (Cont'd. from p. 1) have recently been an explosion of cre- ative recipes and gourmet products for customers to choose from. After all, delivering a great tasting sandwich takes more than just quality ingredients – it takes the knowledge and expertise to know how well those ingredients go together. That's why Lantmännen Unibake has a number of experts on staff who can help "grocerants" and deli departments with new recipe develop- ment using the many Euro-Bake ® breads, which come in a variety of different shapes, sizes and flavors to meet each retailer's unique needs. Lantmännen Unibake USA is a wholly owned subsidiary of Lantmännen Unibake. Lantmännen operates 36 bak- eries in 21 countries and has been operat- ing for over 150 years in Europe. In 1995, Lantmännen Unibake USA began importing Schulstad premium frozen pastries for North American restaurants, bakeries, cafés and upscale stores. Lantmännen Unibake USA also produces Euro-Bake, a line of artisan breads and rolls in the U.S., and has distribution throughout North America to provide customers with consistent, quality prod- ucts. For more information, visit www.unibake usa.com, call 630.963.4781 or stop by booth #4456. pizza aficionado. The Thin Crusts are formulated a bit differently from our Traditional Crust, with the aim to give the consumer more of a Neapolitan 'soft- er' bite to the mouth, especially when baked quickly on a hot stone. We expect consumers will also enjoy using these crusts to make delicious panini-styled sandwiches as well. OSD: You have introduced a 3-foot long version of the Bistro Buns? DM: Our 3.5-inch, 100 (delicious) calorie bun has morphed into many other sizes – from the 2.5-inch Slider size to even a 3-foot long Party size. We introduced both for the Super Bowl and people loved them. The Party size is a fresh and leaner alternative to the heavier, tired 6-foot hero. We are now selling several shorter service deli ver- sions so that stores and commissaries can fill with meats, cheese, salads and spreads, then cut into platters of small- er finger sandwiches. Our bred, your imagination! Damascus Bakeries (Cont'd. from p. 4) OSD: Finally, tell our readers about the house that is depicted on your packaging. DM: That house, a Brooklyn brown- stone, had belonged to my grandfather, Hassan, who was our bakery's founding father. It is the house where my mother first enjoyed talking about bread with her father; the house where my mother grew from a wholesome, young girl into a lovely and beautiful woman. OSD: The house is a tribute to your pred- ecessors? DM: Yes. It's homage to the first and sec- ond generations. Perhaps it's even a mes- sage to the next, fourth, generation. OSD: What message is that? DM: That no matter what you do with your life, no matter where you may go in your life, there's no bred like home! For more information, visit booth #1956, go to www.brooklynbred.com or email David Mafoud at david@brooklynbred.com. accounted for – fresh mozzarella with capicola, Genoa salami, pepperoni, pro- sciutto, applewood smoked prosciutto and soppressata. Alongside the individually packed spirals are a snack version of Formaggio Brand's uber-popular afore- mentioned Artisan Wraps product appropriately named Stick-Ups™. They are finger-size sticks of fresh mozzarella wrapped in a piece of deli- cious Italian style deli meat. They have Formaggio (Cont'd. from p. 4) the same flavors as with the spirals, with six in each pack, making 4.5 ounces here. Put Formaggio's Roll-Ups and Stick-Ups in your refrigerator, in the kids bags or lunchboxes for lunch, put them in your bag for lunch, but no mat- ter what you do, if you want for you and your family – and your customers – to snack healthily, make tracks for Formaggio's new snacks at booth #2591. Learn more at booth #2591.