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OCG Show Daily 7 3 Sunday, June 4, 2017 DS: Jarlsberg Cheese debuts Jarlsberg Cheese Snacks. We took the same deli- cious, characteristic mild, mellow and nutty taste and created the perfect portable snack with only 70 calories and 5 grams of protein per snack. Each Jarlsberg Cheese Snack is individually wrapped, and offers the perfect on-the-go wholesome option. Back by popular demand, Jarlsberg Cheese Fondue will be available for the upcoming 2017 holiday season. An already pre-made fondue in a terracotta ceramic dish, ready for use – just heat in microwave or oven. Another exciting new product is Jarlsberg Cheese Crisps. These incredi- ble savory, crunchy baked crackers are handcrafted in small batches, and made with freshly shredded Jarlsberg Cheese that is put on top of the crunchy crackers just prior to being baked. They are avail- able in four flavors: Chipotle, Rosemary & Olive Oil, Garlic & Herb and Mediterranean Sea Salt. OSD: Any new Jarlsberg cheese digital promotions? DS: We host promotions and giveaways ongoing on social media. This past month we ran a contest inspired by Norway Day, May 17. Fans posted to our contest via social media and one lucky winner received a trip for two to Norway! Kicking off this summer, we are launch- ing our new promotion – Jarlsberg Cheese Summer Grilling Giveaway Series on www.jarlsbergusa.com. Enter to win weekly prizes and grand prizes Jarlsberg (Cont'd. from p. 1) throughout the entire summer season. OSD: Norway is home to so many won- derful Norwegian specialty products. Can you discuss the Brunost Collection and Snofrisk products? DS: The story of a Norwegian delicacy and Norway's "national" cheese, Brunost has a special place in every Norwegian's heart. With hundreds of years of heritage and traditions that span the generations, it is crafted from the finest Norwegian dairy with a rich, smooth, caramel taste. Made from whey rather than curd, the natural sugars within the milk and cream are caramelized – giving the Brunost a special taste and color. Over the last 150 years, other brunosts made from a perfect blend of cow and goat's milk, as well as cow's cream, are a part of the Norwegian her- itage. Now available in the U.S., Ekte Geitost (100 percent goat's milk and cream), Ski Queen and Caramore (both a blend of goat and cow's milk & cream) are available in 250-gram/8.8-ounce blocks. Snofrisk is a fresh spreadable cheese that is a collection of Norwegian cheeses with goat's milk as its main base plus 20 percent cow's milk cream. Snofrisk has no artificial additives, preservatives or colorants. Its creamy consistency makes it perfect for use on a cracker, bread or as a snack with fresh cut vegetables, nuts or honey. Snofrisk is perfect in cooking, with a pure taste for you to enjoy! They are available in Original, Dill, Ramson Garlic, Red Onion & Thyme and Horseradish in 4.4-ounce cups. For more information, visit www.norse land.com or stop by booth #3263. European baking recipes and traditions to New York City. Michael and Rosalie baked bread daily and their sons deliv- ered the loaves by horse and wagon. After baking in New York for over a half century, the family brought their tra- ditions to Florida. Since 1966, Cusano's Bakery has carried the same pride in delivering quality bread, daily, to its cus- tomers. The sounds of clanking horse- shoes on cobblestone streets may be gone, but the Greco family tradition of baking fresh, artisan breads lives on after five generations. With the construction of Cusano Bakery (Cont'd. from p. 1) a new 275,000 square-foot bakery plant in Florida, completed and open for busi- ness, the family tradition lives on. The state-of-the-art manufacturing facility will produce all natural artisan breads and rolls, boules, ciabatta breads, baguettes, breakfast breads, holiday breads, French breads, Italian breads, whole wheat, whole grain and multigrain breads, assorted dinner rolls, hamburger rolls, hot dog rolls, hoagie and sub rolls, Kaiser rolls, Pullman breads sliced 3/8, or 5/8 sliced for Texas Toast and 2-pound free form artisan breads in multiple flavor profiles. Learn more at www.cusanos.com. beginnings in 1924, Table Talk Pies' goal is simple and remains the same as it was almost 100 years ago – to manufacture the highest quality pies. Table Talk Pies uses only the finest ingredients, such as Maine wild blueberries, New York apples, Georgia peaches, pumpkins from the Amish farmlands of Pennsylvania, sweet potatoes grown in the rich soils of North and South Carolina and pecans from Texas. Table Talk pies are available in a wide variety of flavors, and they are all made with that famous Table Talk "Old Fashioned" recipe that is sure to delight. This year, Table Talk should see many new and exciting items such as Mango and Chocolate Pecan pies to name a few, in addition to filled pastry shells. Table Talk also has a size to meet everyone's appetite, whether it is the No. 1 selling 4- inch line of Fresh Table Talk Snack Pies in the trademark Red & White Box in the northeast or the 4-inch Old Fashioned Snack Pies that are sold throughout the U.S. Table Talk offers exclusive branding on its 4-inch, 6-inch, 8-inch, 9-inch and Table Talk Pies (Cont'd. from p. 1) 10-inch pies. Table Talk Pies are avail- able for sale fresh in the northeast, frozen or packaged for sale in the frozen food case. Pies are sold both in baked and unbaked formats, and in a variety of packaging styles. Table Talk continues to grow with a third plant opening in Worcester, Massachusetts in the summer of 2017 to provide new and innovative products. All Table Talk Pies are made daily and fresh to order with only the best ingredients. Table Talk's goal is to give customers the same consistent high quality, week in and week out. Table Talk Pies are available in all 50 states as well as Mexico and the Caribbean. They are available for order- ing through Dot Foods (www.dotfoods.com) and numerous other wholesalers and distributors across the U.S. Over 200 million of the 4-inch Snack Pies were sold last year. No matter which variety of pie you purchase, Table Talk knows that you will be delighted and look forward to your next Table Talk Pie. For more information, visit booth #3273 or visit www.tabletalkpie.com. Since 1930, this third generation family-owned bakery has planted its roots in Brooklyn and baked award-win- ning pitas, lavash and flatbreads, first for its own community, and now for many others. Like many proud parents, Damascus Bakeries has chosen the name "Brooklyn" for its newest baby, Brooklyn Bred ® Bistro Breads – a truly artisanal, naturally fermented line of specialty and innovative flat- breads. "We've been "Bred in Brooklyn since 1930, so the name Brooklyn Bred was a natural for us," said David Mafoud, co-Owner and third-generation Baker. First out of the ovens have been award-winning pizza crusts, formulated with specialty "00" pizza flour and olive oil; fermented extensively in a control environment for an authentic texture and more pronounced flavor. Says Mafoud: "Pizza is all about the bite, and in Brooklyn, that could be the difference between life and death. Okay, I'm exag- gerating – a bit! But, without exception, in Brooklyn, the success of every great pizza starts and finishes with its crust." In addition to a line of these Brooklyn Bred Pizza Crusts – which can be customized to your favorite shape, size, thickness and formula, includ- ing 'Neapolitan' – Damascus has recent- Damascus Bakeries (Cont'd. from p. 1) ly introduced its delicious and low calo- rie Bistro Buns, which are "naturally fer- mented and outspoken on the outside, soft and savory inside – just like a real Brooklynite!" Like the crusts, these square shaped Bistro Buns are offered in varieties – including Country Potato, Sprouted Grains, Olive Oil & Sea Salt – and can be customized to your pre- ferred thickness and size, including the 'Slider' size, or the 20-inch long, pre- perforated Party Size, which are also ideal for commissaries looking to make multiple finger sandwiches with the least effort and time. Says Mafoud: "Our job is to provide our customers with sandwich carriers that are creative, culinary, con- venient and, if needed, customized. All of us love a well-bred sandwich, and the first bite into that sandwich starts with an equally well-bred loaf of bread!" What's next? "For sure, something else. Breads are part of everyone's dialog these days, and we are all about the bred. For almost a century, we have been rolling up our sleeves, going back to the basics and creating fresh, outspoken and edgy breads that will speak out to all – preferably with a Brooklyn accent!" For more information, visit booth #1956, go to www.brooklynbred.com or contact David Mafoud at dmafoud@damascus bakery.com. Lifestyle items remain some of the best- selling ones, especially Gourmet Lite Turkey Breast, a flagship item. ABF and organic is just the latest step in this direc- tion. Dietz & Watson is keenly aware of the public's concern about the large scale use of antibiotics in farm animals, so Dietz & Watson is committed to doing its part to begin limiting the use of antibi- otics in animal agriculture everywhere with its full line of no antibiotics ever products called "Originals." With this product line, there can be no confusion. Dietz & Watson (Cont'd. from p. 4) The raw materials used in the crafting of Originals received no antibiotics ever. Moving forward, Dietz will only work with responsible suppliers who limit the use of human antibiotics except in the case of humane, therapeutic treat- ment of illness. By 2016, Dietz will no longer work with suppliers who routinely use antibiotics to promote growth. Now consumers have even more choice at the deli if they are looking for ABF and organic deli items. They can look no further than Dietz & Watson. For more information, go to www.dietz andwatson.com or stop by booth #3141. straight from freezer to oven to customer in a matter of minutes, allowing retailers to minimize waste and maximize sales. 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 Lantmännen Unibake (Cont'd. from p. 4) 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 .schulstadusa.com, call 630.963.4781 or stop by booth #4456.