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OCG Show Daily 5 1 Sunday, June 4, 2017 PRINCIPE DELIVERS TRUE ITALIAN TRADITION Founded in 1945, Principe is a third-gen- eration, family-owned Italian company with over 70 years of tradition, experi- ence and unique know-how. The compa- ny, famous for its innate ability to always move forward and constantly innovate while maintaining sacred respect for tra- dition, has quite an interesting history. After losing everything in WWII, the Dukcevich family was forced to flee its native home of Croatia and take refuge in Trieste, a multi-cultural port city in Northeastern Italy. This area, in the region of Friuli Venezia Giulia, is locat- ed on the Austro-Hungarian border and is enveloped by the Alps. Noticing the unique culture and eating habits of their new home city, the Dukcevich family began producing and selling traditional recipe frankfurters and cooked and roast- ed hams to the locals, and the rest, as they say, is history! But they didn't stop there … today Principe is the leading top quality producer of one of Italy's most prestigious food products, Prosciutto di San Daniele. Principe's ever-growing portfolio of products includes various agings of Prosciutto di San Daniele, Prosciutto di Parma and Prosciutto Italiano, an ample selection of cooked and roasted hams, Mortadella from Bologna, Roasted Porchetta and Pancetta, Speck IGP Alto- Adige, Bresaola, Cotechino and many other authentic regional Italian deli meats. Principe not only imposes higher restrictive standards on its products than most regulatory boards do, but also demands direct control over every step in the production process, from the devel- opment of free range natural farms to in- house de-boning and curing. This metic- ulous quest for perfection and constant innovation allows for dependable, consistent, top quality products and an exclusive, completely closed food safety system. With pro- prietary animal farms, six production plants, two slicing facilities and export to over 40 countries around the world, Principe has certainly become Italy's industry leader for premium deli meats. In 2016, Principe Foods announced a special collaboration in the U.S. with the Ventre family to introduce a new portfolio of domestically produced salu- mi. The Ventre family has generations of experience making salumi, from its labo- rious roots in Southern Italy, to the streets of Brooklyn working with family and friends in the pork industry. They grew up making traditional Italian-American recipes and transformed their style to include also regional Italian, global and modern fusion techniques and flavors. Just like the Dukcevich family, they too are pio- neers and leaders in their fields … the fit was natu- ral! The new domestic line, made in the metro New York area, complements the imported portfolio with a vast selection of top quality antibiotic- free, all natural, no nitrates/nitrites sala- mi, hams, sausages and unique specialty items. Convenient pre-sliced formats are coming soon. While the Dukcevich family was adamant to secure a solid future for gen- erations to come in their new Italian homeland, they could not have predicted just how successful they would be, both in Italy and around the world. Today the Principe brand is synonymous with best- in-class quality, passion, innovation, food safety and taste! For more information, stop by booth #4166 at the show, or at the Summer Fancy Food Show in NYC, booth #342. SNACK ON AMERICA! By JG Riley, Vice President of Media Formaggio Brand has a new rallying cry: "Snack On America!" Anthony Mongiello and his Formaggio team are known for their trendsetter status in the dairy case and deli, so why would this year be an exception? If customer trends are any indication, then they are on target again. Snacks are becoming huge. Formaggio Brand has responded with an array of snack lines that fit well into any size supermarket as well as club store and even C-stores. "Healthy Snacks to-Go" is the byline for these product offerings, as is the buzzword 'charcu- terie,' a term with which we're all becoming more familiar. At the top of the list are the Charcuterie Sticks & Dips which are six sticks of fresh mozzarella wrapped in charcuterie-style meats. These are accompanied by a dipping sauce special- ly paired for each meat option: Prosciutto/Balsamic Fig Dip, Soppressata/Balsamic Glaze, Genoa Salami/Whole Grain Mustard and finally Pepperoni/Ranch Dip. There is a two-stick version avail- able as well, Charcuterie Snacks, which features the same pairings as their bigger brothers and have created quite a sensa- tion in early focus groups due to their grab-and-go size, convenience and out- side-the-box approach by including the perfect dipping sauce as a complement. Trendsetting is par for the course where Formaggio is concerned and it appears Formaggio is hitting a bullseye. E-Z open Multivac packaging has been adopted by Formaggio Brand for a number of product lines over the last couple years and now snack lines will benefit from this as well. The packag- ing is absolutely transparent, so you can see how fresh the meats are wrapped around the white fresh moz- zarella and the incredibly unique addition of the dipping sauce compart- ment. But where Formaggio Brand really sets itself apart is the completely trans- parent seal with minimal graphics so you can see the product and the dipping sauce themselves; this is a product that treats the eyes as well as the palate. You will also be pleasantly surprised by the other charcuterie snack lines, such as Charcuterie Cups – another transpar- ent E-Z open Multivac package which offers a small bowl-shaped cup divided down the middle into two compartments – one for meat cubes like soppressata, Genoa salami, and another compartment for cheese cubes such as Pepper Jack and provolone. Do not miss Charcuterie Bites – miniature versions of Formaggio's famous prosciutto, basil and cheese rolls that are perfectly bite-size. They are pretty to look at and possibly more delicious than their big- ger predecessors. All of these offerings are incredibly convenient, exactly what I want in a modern grab-to-go snack and a low-carb way to go about it. There's a movement in America these days to rally for healthy snacks and Formaggio Brand is at the front lines with its 'we- have-arrived' snack pronouncement: Snack On America! How can we possi- bly do otherwise? For more information, visit booth #2591. A NEW LOOK FOR A FAVORITE Palmer Candy is pleased to reveal a new brand for its bakery candies in tubs and bowls at the IDDBA show. "While we have had the Bakery Delight brand avail- able in peg bags for a number of years, it made perfect sense to expand the brand to our long list of products available in bakery tubs and bowls," states Bob O'Neill, Vice President of Sales and Marketing. The Bakery Delight brand will include a long list of items that include brittles, toffees, barks, fudges, chocolates and coated pretzels packed in bakery tubs, and in some cases, bowls. "With the word 'Bakery' in the title, it lends these prod- ucts to be placed in the bakery depart- ments even more and will continue to be leaders in the category," added O'Neill. The Palmer Candy Company has operated in Sioux City, Iowa for nearly 139 years. In addition to an exceptional- ly long tradition of providing delicious, high quality confections, the company prides itself on a unique history that is highlighted by five generations of family ownership and management. The Palmer Candy Company operates today as one of the country's oldest candy compa- nies. It also has the longest span of family ownership of its size in the United States. The year 2003 saw the need to acquire and remodel a 200,000 square- foot plant in Sioux City to join an existing production facility and Palmer's Olde Tyme Candy Shoppe. Administrative offices, warehousing and additional candy production all are housed in a larger facili- ty. Today, after nearly 139 years of operation, the company is not showing any signs of slowing down. All of the candy is made in Sioux City in two modern factories totaling more than 300,000 square feet in size. Each year the Palmer Candy Company makes millions of pounds of fine choco- late items, terrific brittles, quality fudges and coated snacks that are shipped to the nation's largest retailers all over the country. For more information, stop by booth #1821 or go to www.palmercandy.com. NEED OMEGA-3S IN YOUR LIFE? Are you looking for the next buzzword or are you looking for healthy, clean label quality and value? The answer is simple. Omega Valley Farmers ® created the first cheese to have sustainable Omega-3 fatty acids naturally in every variety of its cheese line. Everyone snacks on cheese and everyone wants to develop healthy snacking habits. This clean label cheese contains 128mg of Omega-3 fatty acids in every ounce. No additives, no fish oil and no off taste or color – just a great, creamy, ready-to-snack cheese avail- able in nine varieties of Monterey Jack, cheddar, gouda, muenster and much more. Retail cuts range from one-ounce snack sticks in a variety of packaging to 40-pound blocks. Working with Master Cheese Makers, the product can be shred, sliced or cubed. If vari- ety is the "spice of life," Omega Valley Farmers has what you are looking for. Omega Valley Farmers cares about its farms in Central Wisconsin and works with a group of farmers dedicated to car- ing for their herds, the land and the envi- ronment. The natural flax-based feeding program allows healthy benefits to the dairy cow, giving the product a clean beginning that shows through in every ounce of cheese. When looking for great dairy products, people look to Wisconsin. When looking for "healthy for you" cheese, look to Omega Valley Farmers. For more information, go to www.omega valleyfarmers.com or stop by booth #2011.