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SNACKING NEWS SAVORY SEE PAGE 10-11 n Bobo's Poised to Break Out from Boulder n La Panzanella Introduces Gluten-Free Oat Thins Crackers www.snackingnews.com June 2018 Volume 2 • Issue 3 BY LORRIE BAUMANN Sophisticated flavors, clean labels and high-quality ingredients are persuading Millennial foodies that ice cream isn't a pleasure they need to leave behind with their childhoods. At this year's Interna- tional Dairy Foods Association's annual Innovative Ice Cream Flavor Competition in Fort Myers, Florida, it was fun and fruity flavors that took top prizes. Signature RESERVE Brazilian Guava Cheesecake Ice Cream, entered by Albert- sons Companies; Spicy Mango Raspberry Fiesta Ice Cream, submitted by Sensory- Effects Flavor Systems; and the Pome- granate and Sweet Potato Medley Bar, Shared Values Create Customer Loyalty BY LORRIE BAUMANN There's a dollars and cents case to be made in favor of talking to your customers about issues of social justice, food safety, animal welfare and environmental sustainability. Grocers who know how to do that well are in better position to build relationships with shoppers that they want to meet at the checkstands. Consumers are no longer asking just the simple questions about price, taste and convenience to preface their grocery pur- chasing decisions, according to David Fikes, Food Marketing Institute Vice Pres- ident for Communications and Con- sumer/Community Affairs. They're now often bringing more complicated questions with them on their shopping trips, includ- ing broad concerns about where a food product was produced, whether the animal Continued on Page 8 And the sofi Award Goes to... BY LORRIE BAUMANN The two best cheeses entered into this year's sofi Awards competition were made by Rogue Creamery and Vermont Cream- ery. Rogue Creamery won a gold sofi Award for Organic Rogue River Blue, which won from among 68 entries in the category for cow milk cheeses, while Ver- mont Creamery's Cremont, an aged mixed-milk cheese, won from among 65 entries in the category for non-cow milk and mixed-milk cheeses. Vermont Creamery also won the best new product award in the non-cow milk category for its Fresh Goat Cheese Log with Clover Blossom Honey and a silver award in the dairy and dairy alternative category for its Creme Fraiche. Medlee Foods, LLC, won the gold award for the best dairy or dairy alternative product with its Red Chile Seasoned Butter. Nduja Artisans Co. won the gold award Continued on Page 7 Continued on Page 6 Continued on Page 8 BY LORRIE BAUMANN The International Dairy-Deli-Bakery As- sociation is bringing celebrities, proven leaders and outstanding entrepreneurs to New Orleans June 10 through 12 for this year's IDDBA 18 trade show and confer- ence. More than 10,000 industry profes- sionals and 800 exhibitors will gather at one of the food industry's most thoughtful and inspirational events. Events begin with a welcome party on Saturday, June 9. IDDBA Chairman of the Board of Di- rectors Erik Waterkotte will lead off the general sessions of the conference at 8 a.m. on Sunday, June 10. Following him to the stage at 8:30 will be Ginger Hardage, former senior vice president of culture and communications for South- west Airlines and now the Founder of Un- stoppable Cultures, a brand "designed to help organizations create and sustain cul- tures of enduring greatness." She will dis- cuss building blocks for improving company culture and enhancing commu- nication skills. Christina Tosi will also speak on Sun- day. The CEO and Founder of Milk Bar, the twice-named James Beard Award win- ner, also serves on the board of Hot Bread Kitchen, a non-profit social enterprise that envisions a food system that equitably re- wards talent and sustains a diverse work force, and on the board of Cookies for Kids' Cancer, an organization that funds research into pediatric cancer through cookie sales and local events. She is also a judge on the "MasterChef" and "Mas- terChef Junior" television programs. Aaron Rodgers, Quarterback of the Green Bay Packers will be the final speaker for IDDBA Show Offers Fame, Intelligence and Leadership Indulgent Ice Creams Sport Sophisticated Flavors SWEET SEE PAGE 13 n Willy Wonka Rides Again n Creative Chill from Coolhaus SWEET SHOTS: Runamok Maple SEE PAGE 14 SUPPLEMENT: Innovations & Flavors SEE PAGE 15 SAVORY SHOTS: Norseland SEE PAGE 12 was humanely treated, whether workers were treated fairly and had safe working conditions and where the ingredients came from. Not every consumer asks all of these questions, but most of them are asking at least one or two."What's interesting is that, if you look at animal welfare, some of them are coming at it from health and

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