AN ATALANTA CORPORATION PUBLICATION
SUMMER 2022 · ISSUE 2
B I T FIRST E BECOME A
scan for digital download
MASTER PG 10
ARD W A I F O S ers PG 26
LETS TALK ABOUT
INFLATION PG 22
ATTITUDE PG 18 1
Table of contents 6-9 New Items
Check out our range of new items launched in the past 6 months
10-`15 HOW TO BUILD A better CHEESEBOARD
Ever wonder where to begin with creating a cheeseboard. Here we teach you step by step on how to build one.
16-17 EDUCATION SPOTLIGHT
6 -9 New Items
Get educated by our chef’s on top foodservice categories
18-21 A CAN-do ATTITUDE
Learn about the latest updates in the tinned seafood market, including a new look for the Martel brand.
22-25 TAKE FOOD INFLATION OFF THE MENU
It’s no secret that prices are rising. Discover strategies to help you and your customers fight back against inflation.
26-27 SOFI WINNERS
Check out DeMedici’s GOLD SofiTM Winners from the 2022 Summer Fancy Food Show.
10 -15 how to build a cheeseboard
18 -21 a can-do Attitude
A note from
president of atalanta corporation
This year has marked the start of many exciting endeavors for Atalanta. It’s been a promising new season, full of transformation, growth, and fun! At the beginning of this year, we moved full swing into shows with the Winter Fancy Food Show and then The International Pizza Expo. It has been so wonderful to see our customers and suppliers in person once again, but we also provided a virtual booth for those who couldn’t attend live. We’ve embraced the return of inperson events while continuing our efforts to virtually serve our customers through resources like this First Bite publication. This edition of First Bite provides not only the latest innovations from our suppliers, but also tutorials on how to use our products in practical and creative ways. We’ll take a look at new items launched in the past six months, dive into how to build a better board, and press play on our new foodservice training videos. Plus, unlock strategies to ensure your business stays on trend and ahead of inflation. As always, we elevate our business to help yours grow too. We look forward to seeing you at IDDBA, Summer Fancy Food Show or ACS.
president of atalanta corporation
WELCOME TO OUR FOOD EXPERIENCE! 5
Innovation is one of our core values, so new products are always just around the corner. In this issue of First Bite, unlock the game-changingly tangy Table One Goat Cheddar, Snowdonia’s Truffle Trove made with real Italian truffles, and Mifroma’s all-in-one Raclette grilling kit— all launched within the past 6 months.
PAGES 6 - 9
TRUFFLE TROVE CHEDDAR Truffle Trove is the luxurious combination of exquisite Black Summer Truffles with expertly graded and carefully crafted Extra Mature Cheddar, produced in North Wales. The result is an unrivaled aroma which delivers a perfectly balanced flavor on the palate with undertones of wild mushroom, earthy hazelnut and notes of garlic. SNOWDONIA: TRUFFLE TROVE 202122| 6/5.3oz | 81249020440
A Barolo or a dry sparkling white wine such as Champagne
A star attraction on any cheeseboard. Serve with plain crackers or crusty sourdough bread.
GRILLING RACLETTE BOX Everyone’s favorite Raclette but now with a user guide. The package comes with the sliced Mifroma Traditional Raclette and a barbaclette for grilling and melting. The box itself tells some of the romance and history of this iconic cheese, and also how to best use and serve it! Great for consumers looking to be a bit more adventurous but without all the question marks. MIFROMA: GRILLING RACLETTE 032126 | 9/7 oz | 852230003418
MENU POMODORINA SAUCE, POUCH Everyone’s favorite pomodorina sauce is now available in new pouch packaging. From tomato vine to pouch in 2-4 hours, this sauce is always made with fresh, never frozen ingredients and can help save some time in the kitchen without compromising quality.
MENU: POMODORINA SAUCE POUCH 052121| 4/2.5KG
SMOKED CHEESE SLICES Smoked Processed Cheese Slices are easy to remove from the attractive pack by their shingled presentation. The unique recipe guarantees a creamy and soft melting consistency. The mild smoking over bench wood is responsible for the characteristic hearty smoke flavor and the edible smoking rind. The aromatic taste of smoked cheese unfolds particularly well if you let the cheese melt briefly on a slice of bread in the oven. DUTCH MILL DANCE: SMOKED CHEESE SLICES 024240 | 6/1KG |
GOAT CHEDDAR Table One Goat Cheddar is made with 100% pure goat’s milk by our partner Gay Lea Farmers owned coop using goat’s milk from Ontario Canada. This cheddar is aged 4-6 months and boasts a mild, tangy flavor. Made in the traditional Canadian Cheddar Style with a smoother, creamier texture as well a good balance of flavor and sharpness.
TABLE ONE: GOAT CHEDDAR 067757 | 12/6.35 OZ | 071270480519 · LOAF 067759 | 2/6 LB
how to build a
R E T T BE
Level up your cheese and charcuterie boards! Interest in boards has been growing dramatically, particularly over the past few years as snacking and small group entertaining have expanded. From catering-style grazing tables to grab & go boards in a box, balancing the mix of items, flavors and textures can be an art form. Our Trade Show & Event Manager, Laine Lane, shares her best practices for how to perfect your next cheese & charcuterie board.
Board 2 Items Eiffel Tower Brie Snowdonia Black Bomber Don Juan Iberico (shoot option with back of packaging) Beemster Classic Gouda, 18 mo Il Villaggio Gorgonzola (shoot option without label if you can remove one- even if it’s mostly
WATCH A CHEESE BOARD GET MADE
Here’s the list we sent Fisheye for reference! Board 1 Items Celebrity Goat log Collier’s Cheddar Don Juan Manchego (shoot option with back of packaging) IL Villaggio Parmigiano Reggiano (shoot option with back of packaging)
I like to choose from each category of the cheese family: Soft, Semi-soft, Firm, Aged, & Blue. Pick out 5 to 6 cheeses for a range of flavor and texture. SOME SUGGESTIONS INCLUDE:
SOFT Celebrity Goat log, Eiffel Tower Brie SEMI-SOFT Collier’s Cheddar, Snowdonia Black Bomber FIRM Don Juan 6-month Manchego, Don Juan Iberico Il Villaggio Parmigiano Reggiano AGED Beemster Classic Gouda BLUE Tuxford & Tebbutt Stilton, St. Clemens Blue, Il Villaggio Gorgonzola
SOME SUGGESTIONS INCLUDE:
Tanara Prosciutto Di Parma or another
Don Juan Serrano or Don Juan Chorizo
soft buttery meat like Piacenti Porchetta These will pair nicely with the
These will pair nicely with the Manchego selected.
Parmigiano Reggiano selected as they’re from the same terroir.
SALAMI Black Kassel Old Forest Salami
SPECK Recla Speck
SELECTION 3: ACCOMPANIMENTS
This is a fun step where you can choose a wide variety of flavorful items that pair nicely with the flavors of your cheese and charcuterie selection. Your accompaniments should anchor your board, adding balance and pops of color. SUGGESTIONS INCLUDE:
Dried apricots, dates, cranberries, kiwi, etc
Dalmatia Honey, Darbo Honey, 775 Honey
SPREADS & JAMS
Don Juan Quince Paste, Dalmatia Spreads,
Edmond Fallot Mustards- Mustard pairs well
Snowdonia Chutneys, Darbo Jams,
with bold charcuterie like Black Kassel Salami.
Quince paste and Fig spread pair especially
well with the Spanish items selected.
CHARCUTERIE Now that you have your cheese selected, the easiest way to select charcuterie items is to choose from the same terroir
as some of your cheeses. You can also balance flavors (spicy,
smokey or sweet) or texture (buttery prosciutto vs firm chorizo). I like to choose about 3 to 4 charcuterie items. Keep in mind
that with different textures of the charcuterie items selected
gives you options on shapes of how you would like to present
on the boards, so it’s important to balance accordingly.
CRACKERS & BREAD This is an important step as different breads and crackers provide the vessel for the delicious cheeses, meats, and accompaniments you have selected. These can be placed directly on the board, or for larger breads, off to the side.
Valley Produce Co. crackers, NuBake Phyllo Crisps, Il De France Mini Toasts, Torino Breadsticks
Sliced baguette, ciabatta, French bread
The final stage in your selection process is to decide what to sprinkle throughout the board. Select a variety that adds complimentary colors and textures to the board presentation. Greenery in particular can help a board feel finished.
Don Juan Marcona Almonds, Caramelized Walnuts or the nut-filled Don Juan Fig CakeMarcona almonds, for instance, pair nicely with the Spanish cheese & meats.
Apple slices, grapes, blackberries, raspberries, figs, kiwis, blood oranges, dragon fruit, etc. This is also great for board presentation. and for cleansing the palate
Rosemary, thyme, chives, edible flowers 13
SELECTION 5: TOPPINGS
THE BUILD STEP 1: CHOOSE A BOARD Pick out the board you would like to use, I prefer wood cutting boards as they add a rich contrast to lighter cheeses. But any large platter will work. Usually about a 9” X 13” to a 12” X 18” should be a good size for a party of 5 to 6.
STEP 2: PLAN OUT THE DISPLAY • CHEESE: Not all boards have cheeses individually cut, but most do as it is easier for guests to enjoy. If you are cutting your cheeses into individual shapes, there are so many different shapes you can choose from. Medallions, butter pats, picks, triangles, matchsticks, cubes, etc. For goat log cheese, medallions or half-moon shapes are a great option. Semi soft and firm cheeses are great for triangle cuts, matchstick cuts, butter pats, and cubes. Hard or Aged cheeses are a great option to chunk and crumble with a cheese pick.
• CHARCUTERIE: Decide on the shapes of your charcuterie items. Thinner-softer items like Prosciutto and Serrano lends itself to a folded river or a rosette shape, whereas thicker sliced meats like Chorizo and Salami lends itself to a ribbon or tight rose.
STEP 3: ACCOMPANIMENTS: Decide on bowls, ramekins and other fun containers you will be using for your accompaniments, and which ones will sit directly on the board.
INTERESTED IN TRAINING YOUR TEAM OR CUSTOMERS TO HONE THEIR CHEESEBOARD SKILLS? Reach out to your Atalanta representative on setting up a workshop with one of our cheese & charcuterie experts.
SEE THE BOARD-BUILDING PROCESS ON VIDEO!
1. PLACE THE CHEESES
3. ADD ACCOMPANIMENTS
2. PLACE THE MEATS
4 FILL IN WITH BREADS AND CRACKERS
• Estimate about 2 oz per person. Increase to 3-4 oz per person if serving as a main course. • Take cheese out of refrigeration 30 minutes before plating to reach room temperature. Cut soft cheeses first, then harder cheeses, then blue cheeses. • Thin-sliced meats are easier to handle when cold. • Provide separate knives or tongs for each cheese. charcuterie markers.
5 .FINISH WITH SMALLER TOPPINGS, SPREADING OUT SHAPES AND COLORS FOR INTRIGUE
•Identify your choices with cheese &
Education spotlight Atalanta regularly launches new items to ensure our customers have access to the latest and best from our partnered suppliers. But there’s something extra special about our portfolio’s classics that customers just can’t get enough of! To support your business’ training needs, we’ve developed several videos on our staple foodservice products.
PEPPERS ARE PICKED ON THE PERUVIAN FARM OF OUR TRUSTED SUPPLIER.
OF MILLENNIALS BELIEVE
learning and development
IN THE WORKPLACE IS
CHEF GUS CAICEDO AND CHEF KLAUS MUELLER DISCUSS PROSCIUTTO, SERRANO, SPECK AND MORE!
INTERESTED IN SHARING THESE TRAININGS WITH YOUR TEAM? SCAN THE QR CODE and talk to your Atalanta representative about how we can support more of your training needs. 16
CHEF STEPHEN WILSON
CHEF GUSTAVO CAICEDO
CHEF KLAUS MUELLER
JOIN CHEF KLAUS MUELLER, CHEF GUS CAICEDO AND CHEF STEPHEN WILSON AS THEY EXPLORE THE HISTORY, FLAVORS, AND USAGE OF SOME OF OUR TOP SELLING ITEMS IN DIFFERENT CATEGORIES:
CHEESE • PROTEINS • FRUITS & VEGETABLES • GRAINS & PASTA SAUCES, SPREADS & OILS • DESSERTS
THE FINAL DISH IS SHOWCASED WITH COST PER PLATE, PROVIDING KEY INSIGHT INTO HOW THESE PREMIUM INGREDIENTS CAN FIT INTO ANY DISH. *Lorman.com “39 Statistics that Prove the Value of Employee Training” 9/01/2021 17
A Can-Do Attitude
Consumer interest in seafood continues to rise, resulting in increased sales of shelf-stable seafood options. We partnered with our De Medici division to learn more about how the combination of our portfolios can provide simple solutions to help your business catch the wave.
1 in 4 consumers are eating more fish/shellfish than they did a year ago1 36% of adults are eating more seafood in place of meat2 Sales of shelf-stable seafood grew 21.3% last year.3
“Whether you call it canned fish or canned seafood or canned shellfish or tinned shellfish or tins of seafood or fish, this category seems to have no ceiling for growth.” - steve kaufman, executive vice president, de medici imports
Sources: 1 “Consumers Catch the Seafood Wave” IFT.org 9/1/2021 | 2 Technomic 2021 Center of the Plate: Seafood & Vegetarian Consumer Trend Report.| 3 “Consumers Catch the Seafood Wave” IFT.org 9/1/2021
THE EXPANSIVE VARIETY OF CANNED SEAFOOD AT
ATALANTA & DE MEDICI
provides options at a
RANGE OF PRICE POINTS:
Did you notice? LYNN GRIFFIN, Senior Graphic Designer at Atalanta, explains more: “I was very excited when given the opportunity to completely redesign our Martel seafood line. Redesigning keeps a brand contemporary, attracts new customers, and shows an active investment in a product line. I wanted to give Martel a fighting chance against the competition and gave a lot of thought on to how to improve brand image. I saw two main ways to dramatically improve label communications. The first was clarifying some product names (such as adding ‘Minced’ to better describe the Martel Crabmeat). The second was to identify health claims, like protein content, to attract new consumers. After color exploration and careful design decisions, a fresh modern ocean approach was established by leveraging simple line illustrations, modern fonts and bold color contrast. I also reinvigorated the Martel logo with a fresh look incorporating waves. Overall, a strong brand presence was created by implementing one consistent look across the entire product line.”
HAS A NEW LOOK! 74% OF SEAFOOD
consumers want more knowledge ABOUT THE NUTRITIONAL BENEFITS OF SEAFOOD.
Look for these changes coming Fall, 2022!
(source “Power of Seafood 2021” The Food Industry Association)
Unsure of how shelf stable seafood
can be used in
Ortiz Sardine Toasts with Edmond Fallot IGP Burgundy Dijon Mustard
Salmorejo with Ortiz Tuna
Mixed ortiz tuna Salad from Liguria THE CATEGORY HAS EXPANDED PAST GRANDMA’S TUNA CASSEROLE AND ANCHOVIES ON PIZZA. EXPLORE ALL RECIPES ON DEMEDICI.COM
LISTEN TO OUR PORTOMAR PODCAST
The COVID-19 pandemic has had a tremendous impact on the everyday lives of Americans. The effects on foodservice and retail have been particularly significant, with consumers shifting from shopping in store and dining out to shopping online and ordering in. As with life in general, shopping and dining behavior in the US has resumed its march towards normalcy. But as consumers eagerly return to their favorite retailers and restaurants, they now face an alarming new challenge: pervasive food inflation. Across America, food inflation has hit an alltime high. Initially born from the consequences of the COVID-19 pandemic, the food inflation we see today is further amplified by the war in Ukraine and skyrocketing oil prices.
“As a result of the unfortunate trifecta of geopolitical crises, supply chain complications, and labor issues, we find ourselves in the midst of an inflationary cycle.” says Brian Choi, CEO and Managing Partner of the Food Institute,
“But it’s important to keep perspective and have an understanding of the foundations of inflation and how it works its way into the system. Doing so will help suppliers, food service providers and retailers think about their product strategy more effectively.”
Faced with meaningful food inflation, a significant portion of consumers will seek to decrease their spending by patronizing lower cost food outlets and purchasing bargain brands. Traditionally, private label was seen as belonging to this group of bargain brands. Store and distributor brands once had an inverse relationship with inflation, increasing in sales when customers started to feel the tides of an economic downturn. However, the private label value equation has shifted in today’s food industry. To compete with national brands, many foodservice distributors and retailers have worked to advance the quality and branding of their owned brand programs. As a result of these competitive improvements, private label has experienced unprecedented growth over the past several years – without the traditional inflation impetus. Shoppers will continue to remain loyal to private label brands if the products are priced competitively with national brands and the quality is consistent and trustworthy. To help you capture these sales, Atalanta is well positioned to assist in private label development, with a successful track record of collaborating on hugely popular, one-of-a-kind products. If your business is already poised to capture sales through competitive owned brands, there are additional actions that both foodservice professionals and retailers alike can take to continue to mitigate the loss of top-line revenue. SEE MORE ON THE NEXT PAGE
ACTION 1- LABOR SAVING SOLUTIONS
ACTION 2- CONSUMER APPEAL
promotional purchases, but fewer pursue cost savings in labor
retailers, foodservice establishments, and brands promise high
Many businesses take advantage of volume discounts and
or logistics and warehousing operations. In our debut issue of
First Bite, we showcased a few ways in which Atalanta can assist our customers with incremental costs savings including crossdocking warehouse programs, Tipico cheese processing, and labor-saving products for restaurants and retailers.
Other consumers will resist “trading down” if their favored value. These price-agnostic consumers can be appealed to
outside of competitive pricing via the quality of their products and standout claims such as natural, organic, sustainable,
and high nutrition. These elevated attributes are especially
coveted by the younger echelon of consumers who are willing to pay up for healthy and socially responsible products. While
considering your strategy on capturing economical consumers that may be trading down, be sure to also review plans to Missed the first issue? SCAN HERE
retain these brand loyalists through differentiation and value through quality. Ensure you optimize opportunities to give
high-end consumers a reason to spend more.
ACTION 3- TIERED PORTFOLIO
ACTION 4- EXPERIENTIAL INNOVATION
purchase behavior. As food prices rise and price sensitivities
the face of inflation is to offer your customers more unique
Price is undeniably the most important driver of customer remain, customers may favor alternative, less expensive
products to their traditional favorites. However, businesses must ensure that they are not losing sales from high-end
consumers still willing to pay full price. To optimize for sales
in an inflationary market, companies should consider offering items that hit multiple price points. By taking a classic Good-
Better-Best (G-B-B) portfolio approach, business can help their
An alternative approach to maintaining pricing power in
food experiences. The pace of change in consumer taste is
accelerating faster than ever. Today’s consumer is extremely
tech savvy and highly attuned to social media, on which they are introduced to, and drive, food trends. These consumers
prioritize innovation— and are willing to pay for unique food experiences.
customers adopt a Goldilocks mentality to find a product that
An excellent example of this is the Brooklyn Dumpling Shop.
offering just two tiers, a better and a best, can help encourage
deli style dumplings in unique flavors, but also serves them
feels like the right quality at the right price for them. Even sales for uncertain customers.
By leveraging our broad base of suppliers and expansive
product portfolio, Atalanta can offer many of our items at Good-
Not only does this establishment provide its customers with
up via a highly innovative, smile-inducing, 24-hour autovmate
that is reminiscent of school lockers but temperature-controlled for freshness.
Better-Best tiers of price and quality. For example, Atalanta can
IDDBA’s Director of Education, Heather Prach, recalled a
lb. thanks to our diverse assortment. Each gruyere item has
where “members of the deli department came out to do the
offer a tiered model for gruyere at $6.00, $8.00 or $12.00/
a unique character and taste and is sourced from a different
supplier, imported from a different European country, and sold at a different price point to appeal to an array of operators and consumers.
Another benefit of diversifying with tiers? Outlining your
similarly memorable food experience at Lowe’s Markets,
chicken dance before putting out more rotisserie chickens.
Experiences like this give shoppers a reason to come into the
store to explore instead of shopping online. Plus, it generates a memorable experience that can translate to increased store loyalty and sales.”
portfolio with several direct alternatives helps improve sub-
To generate memorable, in-store experiences, Atalanta
recently worked with a regional retailer to provide an alternate
charcuterie kiosks that helped upsell sliced imported meats
category shortages due to lingering container delays. Atalanta
Canadian Brie to the French Brie they currently carried. Adding the Canadian brie as a backup resulted in shorter lead times,
greater available shelf life upon receipt, and a significantly less expensive product with only a marginal difference in product quality and taste. Thanks to Atalanta’s broad base of high-
partnered with a key retailer to developed temporary
while creating in-store opportunities for shopper engagement and training. These kiosks are a medium that allows our
suppliers to engage with customers at store level, sharing their authentic storylines and expertise.
quality international and domestic food suppliers, we can assist
Food inflation is a pervasive problem that requires creative
countries of origin.
storytelling ability and experiential marketing resources
our customers if they wish to pursue items with alternative
solutions. Atalanta has the labor-saving solutions, elevated to assist you in the development of an omnichannel sales
strategy to fight back against inflation. Together, we can create actionable, sustainable programs that capture the attention of
De Medici Imports, a division of Atalanta Corporation, is celebrating multiple first-place wins from The Specialty Food Association’s prestigious sofi™ Awards. The 50th annual competition took place at the Rutgers Food Innovation Center, where nearly 2,000 pre-qualified products were judged on criteria including flavor, appearance, texture, aroma, ingredient quality, and creativity. “We are so honored to be recognized with three Gold sofi™ awards this year. It is an unbelievable and incredible honor for us,” says Steve Kaufman, Executive Vice President of De Medici. After first introducing Tuscan extra-virgin olive oil to United States retail in 1979, De Medici has become a leader in taste education for the specialty food community. In 2015, De Medici officially became a part of Atalanta, complementing our portfolio of artisan suppliers from around the world and supporting our mission to be a part of every food experience.
SOFI GOLD WINNERS
in generous amounts of fresh and flavorsome plants used for the infusion. Lavender gives this olive oil an authentic, Provençal flavor. AL515 · 6/150 ML
776 Deluxe Foods’ beekeepers pride themselves on producing only the highest quality honey that is not heated or filtered, so all the goodness remains. This is a unique combination of local raw honey with a dash of oil of Mastiha. Mastiha, the resin from the Mastic tree, adds a
GOLD AWARD NUTS & OTHER OILS
The secret behind A L’Olivier infused oils lies
776 DELUXE HONEY WITH MASTIC
pleasant herbal pine aroma. GRK 300 · 6/250 ML
EXPLORE DE MEDICI products and recipes using these award winners
GOLD AWARD OLIVE OIL
GOLD AWARD SWEETENERS
A L’OLIVER LAVENDER INFUSED EXTRA VIRGIN OLIVE OIL
MELCHIORRI L’INTENDITORE DOP UMBRIA EXTRA VIRGIN OLIVE OIL A true reflection of the extraordinary terroir of the hills extending from Spoleto to Assissi, Moraiolo olives are hand-harvested and milled the same day for an intense, fruity, and full-bodied taste with a pleasant bitterness and spice. 050670 · 12/500 ML 27
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