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Table Talk Pies, Inc., located in Worcester, Massachusetts, was started in 1924 by two Greek immigrants who came to America to build a better life for themselves and their families. Through a combination of hard work and persever- ance, the two Founders of the company, Theodore Tonna and Angelo Cotsidas, managed to build the strong foundation of a business that is today one of the coun- try's leading pie companies. The secret of their success was their unwavering com- mitment to producing the highest quality High-Quality Pies from Table Talk Pies An interview with Matt Gase, Chief E x e c u t i v e Officer, Lantana Foods. OSD: Hummus seems to have come into its own in the past couple of years. Why do you suppose American consumers are suddenly all about hummus? MG: I think Americans are becoming more adventurous with their palates while also choosing better-for-you foods whenever they can. Hummus comes in a Ready. Chef. Go! ® steam cooking bags from Elkay ® Plastics make it easy for grocers to capitalize on growing consumer demand for fresh, healthy, convenient and minimally-processed meal options. Pre-packaged Ready. Chef. Go! meals and value-added produce enable cus- tomers to quickly cook tasty, healthy meals for their entire family with zero food preparation and minimal clean up. Grocers, in turn, can experience a signif- By Jason Katsuki, Chief Executive Officer, Pocino Foods Company Japanese-style meats are in demand from Millennials to main- stream America. We have created pre- cooked proteins that simply get reheated and are ready to serve on rice, ramen, pizza or as center of the plate. Our Hana Zen ® brand includes By J.G. Riley, Vice President Media, Formaggio Brand Having eaten Formaggio Brand products for about a decade and a half now, my foodie palate and artistic eye have been fully engaged at breakfast, lunch and dinner. Don't forget holiday get-togethers and parties. But what about snacks? When is Formaggio Brand going to get around to bringing its style of product excellence to Continued on Page 36 By Tom Ruvolo, National ISB Sales Manager Our pride in deliver- ing quality bread to our customers has been a tradition in our family for over 100 years. In the early 1900s, our ances- tors came from Sicily, bringing their 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 Continued on Page 41 Continued on Page 36 Colorful, Innovative Hummus from Lantana Packaging that Increases Profits Snack On America! Pre-cooked Proteins from Pocino Foods Company Cusano's: A History of Family Tradition Continued on Page 41 Continued on Page 41 Continued on Page 41 An interview with David Mafoud, Principal and third-generation Baker, Damascus B a k e r i e s , Brooklyn, New York, and Newark, New Jersey. OSD: Why the name Brooklyn Bred ® ? DM: Brooklyn is what we are, and who we are. Our company, Damascus Bakeries, was born in Brooklyn in 1930, J a r l s b e r g ® Cheese, the nationally rec- ognized brand of cheese, launched its biggest ever multi-faceted advertising campaign in over a decade. This campaign debuted in Jarlsberg's biggest market, the New York Metropolitan area, using a new commu- nication brand platform, "Life's Best Served With Jarlsberg." The campaign ran March through April 13, just in time Continued on Page 36 Damascus Bakeries Introduces Brooklyn Bred Jarlsberg Campaign Debuted in New York City Continued on Page 41 Oser Communications Group Sunday, June 10, 2018 AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA BOOTH #5807 BOOTH #5327 BOOTH #2940 BOOTH #2063 BOOTH #5627 BOOTH #1721 BOOTH #1116 New Orleans