Issue link: http://osercommunicationsgroup.uberflip.com/i/985106
OCG Show Daily 4 1 Sunday, June 10, 2018 the snacking category? I sat down with Formaggio Brand President and Founder Anthony Mongiello, "The Big Cheese™," and asked him when the snack will be coming. Turns out the answer is sooner than I thought. "I eat Formaggio Brand fresh moz- zarella cheese products all the time, but sometimes an entire salad cup or meat/cheese roll is too much for me to carry, let alone eat. Does Formaggio Brand have any plans to expand its line into the snack category?" I asked him. "Of course! Snack On, America is my new slogan!" he said. "It's all about us as a community, as a country. Being together and realizing how busy we are." Snacking is a category that's been blowing up for the last two years. There are some truly incredible snack options currently out there. "But at Formaggio, our goal is to take snacking to the next level – to make it a culinary experience, to create a way for people to eat a product that is a snack – not more than that – which they truly savor and enjoy," he said. "A snack that is a combination of flavor profiles that will not lead someone Formaggio (Cont'd. from p. 1) to deny themselves or try to persuade themselves: 'Oh, I've just had a couple peanuts and I'm satisfied,' or 'I've just eaten a single piece of cheese and I'm satisfied.' Sorry, that doesn't work either. That's not enough for Americans to snack on." "First, it's all about the flavor pro- file," he continued. "I'm talking about some really fresh cheese such as fresh mozzarella combined with Italian meat – but to add a new dimension of flavor. In this case, a condiment – a dip! A fruit sauce, a mustard, a savory glaze. We call this new line Sticks & Dips. Something that will take that snack to the next level. We also have a version named Deli Wraps that come without the dip, for tra- ditionalists. With and without, because we deserve choice and the best snacks our money can buy. And remember, it's all about the culinary experience. It's all about the flavor profile even if we're just talking about snacks. Because we all snack, but we at Formaggio want you to snack better." To find out more about Formaggio Brand, visit Anthony Mongiello and the Formaggio Brand team at booth #5807. pie possible. It is this commitment, cou- pled with an emphasis on customer serv- ice, which has allowed the company to prosper for over 90 years. The second- generation management and now the third generation has carried on this tradition. It is the company's emphasis on quality that continues to fuel its growth. Table Talk Pies are available in a wide variety of flavors that any customer would want, and they are all made with that famous Table Talk old fashioned recipe that is sure to delight. Table Talk uses the finest of ingredients: wild blue- berries from Maine, New York apples, Georgia peaches, pumpkins from the Amish farmlands of Pennsylvania, sweet potatoes grown in the rich soils of California and pecans from Texas and Georgia, to manufacture the highest- quality pies. Table Talk is one of the leading full line producers of pies, providing its cus- tomers with a wide range of sizes and formats. It specializes in 4-inch snack pies, selling more than 3 million per week. It also has significant business in larger dessert pies, particularly 8-inch. It is currently selling more than 400,000 larger pies per week, and this number continues to grow. Table Talk's 4-inch pies are sold in both fresh and thaw-and-sell formats. The company participates in all major retail channels, including supermarkets, convenience stores and mass merchan- disers. Its pies are available nationwide through wholesalers and distributors Table Talk Pies (Cont'd. from p. 1) across the U.S. Sales for fresh pies are focused on the Northeast, while the thaw- and-sell pies are sold nationwide.. Table Talk offers exclusive branding in its 4-inch, 6-inch, 8-inch, 9-inch and 10- inch pies. It sells pies in both baked and unbaked formats, and in a variety of pack- aging styles. Its goal is to provide cus- tomers with products that meet their needs. Table Talk produces pies in three facilities. Two plants are located in Worcester, Massachusetts, and a third is located in Shrewsbury, Massachusetts. Its corporate headquarters is located at its plant on Washington Street in Worcester, opened in 1942. This plant is 150,000 square feet and has four main pie lines, with three tunnel ovens and three spiral freezers. The Shrewsbury plant, which opened in 2015, is 40,000 square feet and has two main pie lines with two tunnel ovens and two spiral freezers. In September 2017, Table Talk opened its third facility (50,000 square feet) on Southgate Street in Worcester. This plant, which is focused on 4-inch pie produc- tion, has two main pie lines, capable of producing more than 1 million 4-inch pies per week. The company's total production capacity is more than 4 million 4-inch, and close to 600,000 8-inch pies per week. Whatever pie you purchase, the company knows that you will be delight- ed and look forward to your next Table Talk Pie. For more information, visit booth #2063 at the IDDBA 2018 Show. icant lift in sales of perishable products and an opportunity to further differentiate themselves in the marketplace. The Ready. Chef. Go! program offers multiple steam cooking bag options: microwave steam bags, dual oven and microwave bags, and bags for grill and oven use that grocers can use to create pre-packaged meals that feature fresh, raw ingredients that customers can cook themselves at home in as little as three minutes. "Both products provide a high level of convenience to consumers," said Matthew Banghart, Director of the Ready. Chef. Go! brand. This year, Elkay Plastics is introduc- ing two new exciting bags to the Ready. Chef. Go! line for the produce depart- ment. First, a microwaveable and oven- able stand-up pouch with a self-seal tape closure. "The stand-up pouch will allow grocers to provide consumers a more visually attractive product that will enhance its merchandising capabilities as well as realize higher profits through higher retail price points," Banghart said. Additionally, the company will be offer- ing two sizes of a microwaveable-only steam pouch that is more value priced. Both pouches feature a laser-perf film which provides extended shelf life and enhanced appearance of produce. "The extended shelf life bags will offer both retailers and processors a product that will reduce spoilage and provide greater product appearance adding to the convenience brought by Ready. Chef. Go! bags," Banghart said. Ready. Chef. Go! (Cont'd. from p. 1) This product line also offers grocers the opportunity to differentiate them- selves from competitors through enhanced merchandising, and that's going to produce results in higher sales volume and profit margins for meat, seafood and produce departments. "With our vast experience in implementing suc- cessful Ready. Chef. Go! programs, we can deliver solutions to customers that will increase their sales and profit mar- gins while reducing their total procure- ment costs," Banghart said. Elkay Plastics is a leading U.S. supplier of flexible packaging for the foodservice, healthcare and industrial markets. Founded in 1968 and head- quartered in Los Angeles, California, Elkay Plastics has eight strategically- located divisions that stock almost 3,000 items. Elkay Plastics sells prima- rily through wholesale distributors and offers the broadest line of flexible pack- aging solutions available anywhere. "Our goal is to help our distributor cus- tomers deliver the best possible solu- tions to the end user. We are able to achieve this by utilizing one of the industry's few direct sales teams that are continually trained and educated on technical and industry issues," Banghart said. "Our innovation stems from the solutions we develop directly through our continuous interaction with our customers." For more information, visit booth #5627 at the IDDBA 2018 Show, call 810.772.9488 or go to www.elkayplastics .com or www.readychefgobags.com. for the busy Easter, Spring and Summer seasons, with potential to expand nation- wide and even globally. The "Life" in "Life's Best Served with Jarlsberg" is meant to be adaptable, made relevant to local life – the customs, celebrations and recipes that matter most to people – all around the world. The campaign, targeted toward older Millennials and Baby Boomers, brings Jarlsberg Cheese to life by highlighting the powerful memories people build around Jarlsberg. From the romantic to the fun, from the memorable to the mun- dane, Jarlsberg transforms meals into cherished moments. "As millennials and echo booms – aka older millennials – enter the peak ages where rituals around family life and cuisine are reestablished, we want to ensure they're reminded of Jarlsberg; its great taste, and the pleasant memories they associate with it ... after all ... Life's Best Served with Jarlsberg," explained Valerie Liu, Marketing Manager. The refreshed brand platform is Jarlsberg (Cont'd. from p. 1) leveraged across digital ads, brand ambassadors/influencers, in-store mobile, digital coupons and more to accelerate awareness, brand interest and opportunities for purchase that translates into revenue. The new platform positions Jarlsberg as a premium quality, versatile cheese and fosters lasting emotional con- nections with both new and existing con- sumers. Additionally, Jarlsberg debuted a first ever Dynamic Out-Of-Home Times Square Digital Billboard in New York City. A new microsite (www.jarlsberg.com/ lifes-best-served) serves as the heart of the campaign, where shoppers can find coupons, recipes and inspiration. Traffic is driven and supported by campaign media that touches all points of the consumer journey: from awareness and education to engagement and purchase intent. "We are dedicated to long-term brand building to inspire shoppers nationwide ... which ultimately translates to shoppers buying more Jarlsberg and making more memories," added Liu. For more information, visit booth #1721. half century, our family brought their tra- ditions to Florida. Since 1966, Cusano's Baking Company has carried the same pride in delivering quality bread daily to our customers. The sounds of clanking horseshoes 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 our new 275,000 square-foot bakery in South Florida, our family tradition continues. Our state-of-the-art manufacturing facility produces all-natural artisan breads, clean label items such as brioche, ciabatta, chal- lah, breakfast breads, holiday breads and Cusano's (Cont'd. from p. 1) various varieties of traditional hearth and pan breads and rolls in a multitude of fla- vors and pack sizes to service the needs of your instore bakery and deli programs. In 2018, Cusano's has added a fami- ly of thaw-and-serve brioche items, along with slider buns, hearth baked 1 pound pre-sliced and packaged splits in rye, pumpernickel, sourdough and multigrain as well as a family of freezer-to-oven authentic Danish pastries imported from Denmark to its product offerings. Our products are available in both retail ready and back of the house pack sizes. Visit Cusano's at booth #1116. For more information, go to www.cusanos.com.