OCG Show Daily @ IDDBA • June 4, 2019

Oser Communications Group

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA

In the Age of Charcuterie, Principe Foods is ‘True Italian’

From salami to prosciutto, Principe Foods is your answer for “True Italian” here in the United States. It imports almost all of its product line directly from Italy for that true Italian quality and flare. In 1999, the company entered into an exclusive agreement with Principe in Italy, which has been operating as a family-owned business since 1945 and is still run by its third generation. The Italian company’s meat standards have always been all natural, ABF and no MSG. Principe was the only company to bring the very first Parma and San Daniele DOP ABF into the U.S market.

With the overwhelming day-to-day activities of all consumers, Principe Foods USA recognizes the challenges of time and how today’s consumer is looking for fast and easy solutions of obtaining high-end, high standards in charcuterie. It is now investing heavily into the retail market with sliced packaged “True Italian” meats.

BOOTH #5941

Continued on Page 33

Elevate Your Senses with Award-Winning Cheese from the Italian Alps

Orlando Tuesday, June 4, 2019

Lacerta Keeps It Fresh with Innovative Packaging

An interview with Ali Lotfi, President and co-Owner of Lacerta Group, Inc.

OSD: Tell our readers about Lacerta.

AL: We are a family-owned business, started over 25 years ago.

We manufacture thermoformed packaging with a focus on food and custom packaging. We have three facilities: one in Massachusetts with design, mold-making and thermoforming capabilities; we just added California with thermoforming capabilities; and one in Mexico with thermoforming and injection molding capabilities.

OSD: Adding a facility in California? Any other expansions?

AL: Yes, we’re really excited to open a West Coast facility. We bought seven machines

BOOTH #1663

Continued on Page 33

Parmacotto a New Player in the American Food Market

Monti Trentini has been a family dairy since 1925. Cheese is part of the mountains’ heritage where the family lives and breathes and where its cows walk free around a valley of pristine pastures, clear rivers and clean air.

Through the years and with each new generation, Monti Trentini is committed to combining the introduction of new technological innovations with ancient knowledge and wisdom in the production of genuine, high quality products, because the art of cheese making is at the center of its production and ageing processes. The cheesemaker’s ability to make the right decisions, such as assessing the environmental factors of where the milk comes from and seasonal influence, the characteristics of the cheese and checking the temperature and humidity, is of the utmost importance.

During IDDBA, Monti Trentini is highlighting Lagorai cheese at booth #5006.

Lagorai, made exclusively with Italian mountain milk, has a soft, delicate texture with

An interview with Andrea Schivazappa, Chief Executive Officer of Parmacotto, SpA.

BOOTH #5006

BOOTH #5719

Continued on Page 33

OSD: Why did Parmacotto decide to join forces with Cibo Italia, LLC?

AS: We studied the U.S. market in detail and we realized that Cibo Italia represented the best and most pragmatic opportunity to launch our brand in the United States. The American consumer is very well prepared to appreciate the efforts and quality we put into the preparation of our products.

With this operation, our goal is to capitalize and take advantage of the strong presence that the Cibo Italia brand has established in the U.S. market to further commercialize our traditional products (cooked and roasted ham).

OSD: When did Parmacotto decide to launch in the U.S. market? Why is the U.S. market imperative for the brand?

Continued on Page 33

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Tuesday, June 4, 2019

OCG Show Daily

Dietz & Watson’s ‘Originals’ Line Continues to Grow Dietz & Watson of Philadelphia has become a national leader in the production of premium no antibiotics ever and organic franks and sausages, deli meats and rBGH-free cheeses with the Dietz & Watson Originals line.

The company remains true to its original old-world recipes and the founder’s commitment to “quality above all else,” by crafting the finest premium meats that are never frozen, handtrimmed and seasoned by master butchers. Dietz & Watson’s deli meats and cheeses are always free of artificial flavors, colors, fillers, extenders and MSG. The company has always been a pioneer in deli, especially in the healthy-eating category. Back in the ‘70s it introduced its Gourmet Lite line, featuring lower sodium, low fat, low cholesterol turkey breast and deli ham, as well as a no-salt added turkey breast. Today, its Healthier Lifestyle items remain some of

its best-selling products, especially Gourmet Lite Turkey Breast, its flagship item. ABF and organic is just the latest step in this direction.

“The best part of the Originals line is that it certainly doesn’t compromise taste,” said Lauren Eni, Vice President of Brand Strategy and granddaughter of the company founder. “When my grandfather talked about quality, the most important aspect of quality was in our ingredients, so we cut no corners when it comes to that – ever.”

Last year, Dietz & Watson expanded the Originals line with a large assortment of snacking items, including high protein charcuterie snacks and organic beef jerky, rBGH-free cheese snacks and more. This “better for you” Originals snacking line positions the company for growth in this category for years to come.

“One of the main reasons for our success over the past 80 years has been

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA

our ability to not only react to consumer demands, but to anticipate them,” said Louis Eni, President and Chief Executive Officer of Dietz & Watson and grandson of company Founder Gottlieb Dietz.

“We’re constantly expanding the Originals product line for consumer choice.”

One new item in the Originals snacking line has been making a splash since the company featured them in a Super Bowl ad this January. Dietz Nuts, which are protein-packed savory sausage bite-sized snacks, were promoted in an ad featuring Craig Robinson of The Office and his real-life brother Chris.

These delicious snacks come in two flavors: Honey Maple and Original Smoked. New flavors are in the works and will be released soon.

To learn more, visit booth #2124.

Horseradish, Dill and Wild Garlic. The launch will be supported with digital media, influencer content, new press and more. With 57 percent of Millennials agreeing that imported cheese is worth paying more for, and more than half labeling themselves as “foodies,” Norseland sees a market opportunity for imported, “better-for-you” products like Snøfrisk. Health has become a key purchase driver for cheese as consumers seek out its high protein content and simple, clean ingredients.

In order to grow this distinct brand in the U.S., Norseland took a balanced approach: keep the Scandinavian roots of a clean, premium design, but also make the packaging more approachable for a U.S. audience. The new design kept the

Theater Chain Eliminates Lines, Saves on Labor with Apex Despite complete disruption from streaming entertainment services, the movie industry thrives as successful theaters reinvent the guest experience by upgrading amenities, including seating, ticketing and concessions.

Now guests can reserve seats before coming to the theater and they’re more likely to explore expanded concession options. But they’re not willing to wait for their order. Luckily, technology ensures guests don’t have to wait in line to get what they want.

Santikos Entertainment®, a San Antonio-based movie theater chain, relies on self-serve automated solutions from Apex Supply Chain Technologies® to eliminate the wait at concessions while reducing labor-intensive order handling.

Streamlining Order Pick-Up Helps Guests and Employees Santikos knows order pick-up can negatively impact the guest experience and

frustrate employees.

Previously, as concession employees ran hot orders from the kitchen to warming units, guests were notified by text to pick up their orders. Two more employees helped guests find their order as quickly as possible.

But during peak hours, it was common to see more than a dozen guests hovering around the busy warming station as orders spilled out onto the counters. This confusion was creating an operational bottleneck.

“We saw a clear opportunity to streamline the order pick-up experience,” says Rob Lehman, Santikos Entertainment’s Chief Operating Officer.

“We began working with Apex to make order pick-up as seamless as the rest of our guest experience.”

Differentiating the Guest Experience with Technology Apex worked closely with Santikos,

Jules Denton-Card Senior Associate Publisher Lorrie Baumann Editorial Director Anthony Socci Associate Publisher JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Susan Stein Customer Service Managers Marcos Morhaim Senior Account Manager Beth Painter • Bo Robinson Account Managers Tara Neal Director of Operations Jay Watson • Hannah Stefanovich Show Logistics & Distribution Enrico Cecchi European Sales

Snøfrisk Spreadable Cheese Debuts U.S. Package Redesign Norway is known for its iconic fjords and towering mountains, with free-roaming goats and cows across the pristine countryside. A small, western Norwegian town is responsible for producing Snøfrisk® – a fresh blend of goat’s milk and cow’s cream, with a sprinkle of salt.

There is no use of stabilizers or additives, so the cheese remains pure and mild.

Translated as ‘snow fresh,’ Snøfrisk is one of the world’s most exquisite dairy products. Enjoy the pure taste on its own or blended with Scandinavian ingredients like dill, horseradish, thyme and wild garlic; spread on fresh bread, crackers or tea sandwiches.

New Snøfrisk packaging launches Summer 2019, including Original Snøfrisk, Red Onion & Thyme,

Kimberly Oser Publisher

triangular shaped package, inspired by the Norwegian mountains. The original packaging had no usage photo and small, difficult to read fonts. In order to clarify the product position, the new design features a prominent description (“Fresh Spreadable Cheese”) with goat and cow icons to visually reinforce the 80 percent goat/20 percent cow’s milk blend; a large usage photo which showcases the smooth, creamy consistency of the spread; and a flavor profile indication (“creamy, mild & smooth”).

In focus groups, Norseland learned which claims matter most to Snøfrisk target consumers: “imported from Norway”

deploying two banks of Apex Flow-Thru™ 10,000 lockers across two locations.

Now when orders are delivered from the kitchen, they’re placed in a locker compartment. This automatically triggers a guest notification, alerting them their order is ready and giving them a unique pick-up code.

Once a guest enters their code, the secure compartment containing their order opens automatically. The guest takes their order and shuts the compartment door. The entire transaction takes just seconds and doesn’t require them to wait in a line.

“Implementation and training went really smoothly,” says Lehman. “Once the managers saw it in action, they were all in. Line employees picked up on the workflows quickly and enjoy the new process.”

Guests also picked up the new process quickly. The Apex technology is

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and “hormone and GMO free.” The initial, unaided associations with the new design were nearly universally positive – including “high quality,” “modern,” “tasty” and “stands out.” This was a huge improvement from the unaided associations with the original packaging, where respondents were confused about what exactly the product was, and how to use it.

For more information, and to sample all of the flavors and to see the new packages, visit booth #2156. easy for them to use and the lockers’ LED lighting attracts everyone’s attention.

Order Sizes Increase, Labor Plummets The lockers easily handled more than 44,000 orders in the first few months across both locations, and Santikos has seen order size increase with customers using the lockers.

Labor has seen an even bigger impact, dropping from three order pickup employees to one – regardless of peak ordering periods.

Based on these results, the Santikos team is expanding its use of the solution to other locations and also adding the AXCESS 2000.H Pick-Up Station. It’s the industry’s first heated, self-service order pick-up station and received the 2019 Kitchen Innovations Award from the National Restaurant Association.

For more information, go to www.apex supplychain.com/foodservice.

Tuesday, June 4, 2019

OCG Show Daily

Snack On America!

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 the snacking category?

Formaggio Brand President and Founder Anthony Mongiello, “The Big Cheese™” discusses expanding Formaggio’s line into the snack category.

“Snack On America is my new slogan!

It’s all about us as a community, as a country. All of us being together and realizing how busy we are. Let’s talk about snacking. This is a category that’s been blowing up for the last few 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 can truly savor and enjoy. A snack that is a combination of flavor profiles that will not lead someone to deny themselves or false-think, ‘Oh, I’ve just had a couple peanuts and I’m satisfied,’ or, ‘I’ve just eaten a single piece of

Garden Fresh Gourmet Introduces New Hummus Variations Garden Fresh Gourmet, founded in 1997, ignited a salsa revolution when founders Jack and Annette Aronson made their first batch of salsa in a fivegallon bucket. Today, Garden Fresh Gourmet makes America’s No. 1 refrigerated salsa brand as well as fantastic chips, hummus and dips. The company’s mission is to gather the world’s finest ingredients, craft them into delicious, high-quality products and offer them at a reasonable price. Garden Fresh excels in delivering gourmet-tasting products

every time. As a category leader in refrigerated salsa, it is expanding that success and growing the brand into more categories. As the name so clearly indicates, Garden Fresh Gourmet uses only the freshest of all-natural ingredients in its products. It pairs these delightfully fresh products with culinary-inspired recipes.

Trisha Miller, Vice President Central and National Accounts, noted that the goal for the show is to expand business in both branded and private

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 profile. 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 balsamic fig glaze. We call this new line Sticks & Dips, which features our Artisan Wraps™ style cheese sticks wrapped in deli meat, and Cheese Bites, which are our award-winning fresh mozzarella ciliegine in a package that includes a compartment for a dip. Something that will take snacking to

label products. The company is especially proud of the quality of its products, as it uses the freshest ingredients available to deliver a delicious product each time. Miller added that the company was launching a number of new products at the show. These are: new topped organic hummus; new “other beans” hummus such as black bean, white bean, lentil, edamame, etc.; sweet hummus; and salads.

Garden Fresh is interested in deli and produce buyers who are looking to optimize sales in their dips and spreads

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the next level. We also have a version of the stick-based snack called Deli Wraps that come without the dip, for new traditionalists. With and without dip, because we all deserve a choice in 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’s new snacking products, visit Anthony Mongiello and the Formaggio Brand team at booth #1148.

category. The company uses a highpressure pasteurization process when producing salsa, which gives customers an extended shelf life while reducing spoils. It also has a state-ofthe-art manufacturing process that enables the company to make dips without the use of preservatives or HPP, giving the product up to 80-days of shelf life.

For more information, stop by booth #4903 or go to www.gardenfreshgourmet.com.

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Tuesday, June 4, 2019

OCG Show Daily

Mona Lisa: The Essential Palette for Holiday Magic Deck the halls with chocolate decorations this holiday season! You can feed your inner artist and delight your patrons with whimsical chocolate decorations from Mona Lisa.

From snowflakes and Santas to colored shavings, gingerbread men and more, the full palette of iconic elements lets you incorporate exceptional taste, texture, color and shape into your holiday desserts.

Created by a pastry chef with visionary dreams, Mona Lisa decorations inspire culinary artists everywhere with finely crafted elements that are ripe for flights of fancy. Imagine Santa seated atop a cupcake on a bed of fresh-fallen snow, or a classic candy cane in a bed of red and ivory marbled curls. Think of a

chocolate gingerbread man nestled in the creamy swirled top of a chocolate mugshaped dessert cup. Let your own holiday dreams take form.

Mona Lisa works together with leading trend agencies and influential chefs to lead the way in culinary creation. The easy-to-use Mona Lisa collection includes an artfully designed variety of chocolate molded decorations, shavings and curls, along with dessert cups, chocolattos (pencils) and seasonal specialties.

Perfect for Pastry Chefs, Bakers, Caterers and More Transforming your holiday desserts from ordinary to extraordinary makes your customers happier and the holi-

Pitco’s Latest in Integrated Oil Management As technology in our personal lives becomes faster and more efficient, the need for instant gratification and technical adaptation grows in tandem. More output with less effort is quickly changing from a luxury to a necessity, especially in commercial kitchens. From restaurants to catering companies and convenience to grocery stores, needs are changing, and if they don’t adapt to add more variety to suit their crowd levels, either someone else will or their profit remains stagnant at best.

All of Pitco’s innovations are geared towards management needs and user needs alike. Nothing is a better example of that the latest roll out of its ROV Rack Fryer. This fryer uses almost 20 percent less oil than standard rack fryers, easing the financial burden management faces to supply oil for operations. The ROV Rack Fryer features a newly designed filtration system that not only features a wider drain for faster filtration, but also features many automated processes. No one has to stand over the fryer waiting for

The Mighty Story: A Grand Distribution A large restaurant chain was looking to refresh its brand image. With approximately 170 locations and 5,100 employees, it needed a cost effective, professional and customized solution that would showcase its brand and help staff connect with guests.

The Challenge Rolling out brand new uniforms was costly and unsustainable. With numerous locations, the brand must be represented consistently and professionally for all employees. The franchise was looking

for a tool that would create a connection between employees and customers. In the midst of a busy season, it required a timely execution of four weeks to design, manufacture, package and distribute to each location across the USA. The Mighty Badge accepted the challenge, and was the perfect solution to reach all locations quickly.

The Solution The easy to use, reusable Mighty Badge name badge kits allowed each store to personalize and assemble the badges

Lemon & Vine: Greek Traditions with a Modern Twist

By Alethia Erotas, President and Owner, Lemon & Vine

Lemon & Vine is a family owned and certified woman owned company dedicated to the art of food with true quality, taste and visual appeal that is made with the best, premium ingredients.

The inspiration for the products at Lemon & Vine came from our Yaya (Greek for Grandma). It was 1930 when Angelique came to America from Greece – a young woman with her husband and children. Times were hard, but she held her family together with her boundless

love and the wonderful food she prepared. She knew that the dinner table was the center of family life. Just serving their favorite meals was her way of saying “I love you” every day.

Today, Mediterranean flavors, especially Greek, are gaining popularity at a rapid rate. Discriminating consumers are looking for Greek food products that are amazingly authentic and make the consumer feel good about eating and sharing with family and friends. Lemon & Vine’s soul is based in Mediterranean ingredients and classic recipes as well as a creative modern spin on the traditional.

days merrier. Stand out from your competition, boost your sales and generate buzz this holiday season with your own unique photo-worthy creations customers will want to share. The taste, textures, colors and shapes of Mona Lisa combine to help you weave your own holiday magic.

Mona Lisa decorations are used by pastry chefs, bakers, caterers and expressive chefs across the globe. For retail or foodservice applications, single treats or a holiday array, Mona Lisa helps you deliver a memorable experience.

Sustainability All Mona Lisa chocolate decorations are made with Horizons sustainable cocoa under the Cocoa Horizons program. For more information on this program, visit

one tank to fill up in order to start the next filtration process. Not only that, but this fryer contains a unique in-tank sensor that is the safest solution to prevent the fryer from heating without oil in the tank, which is the number one cause of fryer fires. The sensor is also used to help the fryer know when to kick on its Auto-Top Off feature, in that any oil that is lost through the cooking and filtration process is safely administered with fresh oil to keep safe and optimum cooking levels. This fryer is equipped to manage those operations all on its own to keep oil standards at opti-

www.cocoahorizons.org.

For the Artist in Every Chef Your imagination is the limit when crafting chocolates, pastries and desserts. Your intricate attention to detail drives the company to apply the same attention to the design, production and finishing of decorations, and it packs and ships them with the same great care.

Holiday Pre-Sell Information Select items are available. Visit wvw.barry-callebaut.com/MLwinter2019.

For more information, contact your local distributor. Order by August 30. Products are available October 25.

Explore the full product line at www.mona lisadecorations.com. For more information, email infomonalisa@barry-callebaut .com or stop by booth #3159. mum levels for the best food quality and to get the highest output of product possible.

These fryers can handle the most demanding crowds, cooking racks full of bone-in chicken perfectly every time. The unit can fry up to 64 pieces of bonein (eight piece cut) chicken or 60 chicken strips on four racks.

Fried chicken is an incredible value add to any menu, and with the Pitco ROV Rack Fryer you’ll see a return on investment faster than ever before.

For more information, go to www.pitco.com, call 603.225.6684 or email orderpitco@pitco.com.

quickly and easily. Because supplies were stocked on-site, franchises did not need to order new badges for new or seasonal staff, or misplaced badges. In order to maintain a consistent look and feel throughout the locations, design templates were pre-made and locked in by head office. On-site staff only needed to add employee names and titles using a custom drop-down list, and had the option to include information about their favorite product, which allowed customers to connect on a personal level. In addition, the name badges were competitively priced, and the reusability made them extremely cost effective.

The kits were delivered on time to each restaurant chain, ensuring the brand was presented consistently in every store.

Further, employees were able to share a bit of themselves with customers by identifying their favorite meal combos.

Lemon & Vine takes great pride in working very closely with our co-packers to ensure that only the best ingredients and time-honored techniques are used in our products. We order custom made pasta and only use fresh Fillo dough made onsite. Every Lemon & Vine product is handmade to ensure the visual of the food you are eating is as beautiful as the taste is amazing.

You will think they were made by YaYa herself – they are that good. We accept nothing less and neither should our customer.

We are 100 percent dedicated to making truly great food you will be proud to serve your customers. At Lemon & Vine we are continuing to create new

and interesting products to bring to the market.

Today’s diners are more interested in the health, quality and taste of their food than ever before. It is important to many of our customers to support family owned businesses whose values in food quality and production equal their own.

More and more new products are coming on the market that are better quality. The frozen food world is changing, and Lemon & Vine will be at the forefront of these changes – the go-to brand for the best Mediterranean food.

The Results The Mighty Badge provided a strategic solution that exceeded all expectations.

The customer received exceptional value, customer service and a long-term partnership.

For more information, go to www.imprint plus.com, call 800.563.2464 or email customerservice@imprintplus.com.

For more information, go to www.lemon andvine.com or email info@lemonand vine.com.

Tuesday, June 4, 2019

OCG Show Daily

Introducing Seviroli Foods’ New Signature Reserve Line Seviroli Foods searches the world for the best spices, herbs and other premium ingredients that make up its delicious filled pastas. The pasta dough is made with whole fresh eggs and enriched semolina flour. Seviroli uses real imported cheese and its fillings are generous.

So much so that each Seviroli ravioli is more than two-thirds filling. You will never taste empty fillers. The company guarantees that each bite will fill your mouth with a burst of flavor. Seviroli’s new Signature Reserve Line is no exception. It is proud to introduce this new premium line of ravioli that includes the following items.

Porcini Truffle Ravioli These luxurious ravioli are nutty with a strong, earthy flavor and aroma. Toss in a brown butter and sage sauce or white wine, garlic and butter. The options are endless with these delicious, sunflowershaped ravioli.

Burrata Ravioli A twist on traditional, cheese-filled ravioli, Seviroli’s Burrata Ravioli are stuffed with handmade Burrata cheese and Ricotta, creating a unique and flavorful taste with every bite. It uses a double belly die, which creates an extra-large pocket for the filling.

Astra Manufacturing Acquired by Cornerstone Foodservice Group Cornerstone Foodservice Group, of ShoreView Industries, is pleased to announce that it has acquired assets of Astra Manufacturing, Inc.®, a designer and manufacturer of premium coffee equipment for both the commercial and home segments. This is the group’s third acquisition. It acquired Spring USA in September 2016 and LloydPans in July 2017.

“Cornerstone is a family of innovative and trusted brands,” said Kristine Holtz, Chief Executive Officer of Cornerstone Food Service Group. “We believe Astra’s thoughtful approach to the art of coffee provides a highly profitable solution for our customers in the fast-paced, rapidly growing premium coffee segment.”

“I am excited to be joining forces with Cornerstone Foodservice Group,” said Richard Hourizadeh, President and Founder of Astra Manufacturing, Inc. “Cornerstone’s vast customer and distribution channels will allow us to bring our products to new markets and help fuel Astra’s long-term growth.”

About Astra Manufacturing, Inc. Since 1993, Astra has produced premium, professional espresso machines, steamers, grinders and accessories with the goal to exceed customer expectations every time. Designed with aerospace engineering and manufactured within the USA, these reliable and efficient machines provide gourmet coffee selections to a wide range of commercial and

United Food Group Introduces New Products United Food Group (UFG), is a premier developer and manufacturer of specialty dry powder mixes. Its philosophy is not to profit from selling equipment, but to utilize the equipment to enhance the excellent reputation of its product lines.

United Food Group’s brands are ideal for high volume, high traffic areas such as restaurants, fast food, c-stores, bars, selfservice and cafeterias.

Introducing New Perfect Servings® Hot Beverage Dispenser Perfect Servings Hot Beverage Dispenser features on-demand coffee by the cup or carafe. The dispenser delivers the highest quality microground coffee with a better flavor profile at 20-30 percent less than the cost of liquid coffee. The hot beverage dispenser features five custom selections, including coffee, tea, hot chocolate, hot liquid creamer and cappuccino, all from one machine. Each selection offers digitally programmed portion control as well as a manual press and hold options.

Benefits include: coffee and tea dispenses in under 8 seconds for a 10-12 ounce cup; hot chocolate and cappuccino

dispenses in under 15 seconds for a 10-12 ounce cup; the hot liquid creamer selection has an option for one, two or three creamers; the dispenser makes one 60 ounce pot of coffee in under 45 seconds; the dispenser is programmable for any size carafe; optional advertising video or backlight front; and state-of-the-art touchscreen.

Perfect Servings Coffee Condiment Dispenser The Perfect Servings Coffee Condiment program supplies a no charge dispenser for the exclusive use of United Food Group’s premium products. The dispenser requires minimal maintenance, but the company’s knowledgeable service staff is always there to answer any questions you may have. The powder dispenser keeps your beverage area neat, eliminates pilferage, reduces cleanup and product stocking time. Save time and money with the push of a button.

Perfect Servings has over 21 premium quality product offerings, including sugar, sweeteners, creamer, flavored creamer, cappuccino, cocoas, hot beverages and oatmeal.

Artichoke Pesto Ravioli Creamy pesto with bright and tender artichokes make for a perfect pairing. Seviroli blended these together to create a delicious ravioli with a velvety bite.

Pancetta & Pea Ravioli Seviroli’s pasta is rolled very thin and tender, yet with the perfect al dente texture. The pancetta and pea filling is an excellent juxtaposition to the delicate pasta, adding a salty, savory and smoky flavor.

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a rich blend of Parmesan and Ricotta cheese.

With each of Seviroli’s pastas, it uses an advanced IQF (Instantly Quick Frozen) method that locks in freshness, with its new so Signature Reserve Line, you can serve premium ravioli that tastes like it was made from scratch in your kitchen, only in minutes. The company’s commitment to high quality, authentic ingredients is a difference you can taste.

Sausage & Broccoli Ravioli Seviroli fills each round ravioli with mild Italian sausage, fresh broccoli and

For more information, go to www.seviroli .com, call 516.222.6220 or email customerservice@seviroli.com.

residential consumers.

and warming equipment, buffetware, mobile cooking stations and custom-built tables with hidden induction and cooling elements. Spring USA is chosen by industry professionals worldwide for its performance and quality.

About LloydPans®/ Lloyd Industries, LLC LloydPans is an industry leading manufacturer of commercial grade baking, pizza and restaurant equipment made in the USA. The company designs and manufactures commercial pizza pans and pizza tools, commercial bakeware and commercial and consumer restaurant equipment in its 80,000-square foot facility in Spokane Valley, Washington.

LloydPans distributes its products around the world through multiple sales channels.

About Spring USA® Spring USA is a foodservice industry leader, first to introduce countertop induction to the United States. Known for the innovation and design of reliable, durable and beautiful products, Spring USA specializes in induction cooking

To enhance your brand, United Food Group includes custom private labeled backlight fronts on all its dispensers. The Perfect Servings Powder Dispenser has the capabilities of an optional video screen to further market and brand your upcoming entertainment events, contests and specials.

Komoniwana™ Shakes, Smoothies, Frappés and Granitas Komoniwana currently has 14 high-quality product offerings. Classics like Chocolate Malt and Strawberry Shake and new favorites such as Madagascar Vanilla Bean Shake and Frozen Coffee Bean Frappé are just some of the flavors available with many more to come.

Komoniwana is simple to prepare.

Just add 4 ounces of water, one singleserve packet, 16 ounces of ice and blend until smooth utilizing the Blendtec® Stealth 885 Blender that United Food Group provides through its program with your initial order. Each packet makes one 16 ounce finished beverage. Flavor offerings are conveniently packed in 25 count cases including Komoniwana branded cups with dome lids. This eliminates the

About Cornerstone Foodservice Group Cornerstone Foodservice Group is a family of leading and groundbreaking brands trusted by industry professionals worldwide for providing innovative, high quality products and creative business solutions.

About ShoreView Industries Founded in 2002 in Minneapolis, Minnesota, ShoreView Industries manages three funds totaling $900 million.

ShoreView has partnered with family or entrepreneurial-owned companies across many sectors, including engineered products, distribution, industrial services, business services and niche consumer products.

need for additional SKUs and inventory space.

For more information, go to www.united foodgroup.net.

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Tuesday, June 4, 2019

OCG Show Daily

Le Macaron French Pastries Sets Eyes on New York Le Macaron French Pastries, an elegant French patisserie that offers guests the finest, authentic French macarons and pastries, recently announced plans to introduce more than 20 locations in targeted communities throughout New York. The community-focused brand will ignite growth through strategic franchise partnerships and aims to open the new locations within the next five years.

Le Macaron French Pastries currently has more than 50 locations across the nation and is looking to ramp up growth through a selective strategy, focusing on a solid foundation of smart franchise partnerships and tactical site selection.

Already finding success in the market is

franchisee Frank Kelly, whose Yonkers location has been in operation since April 2017.

“New York has proven to be the perfect market for Le Macaron French Pastries – the community has been incredibly supportive and the community appreciates the elevated flavors our pastries have to offer,” stated Kelly. “From the locals to the millions of visitors that flock to the city every year, we’ve developed a loyal-fan base with our authentic macarons that are unparalleled in the market. I look forward to watching Le Macaron French Pastries further expand its presence throughout New York.”

Founded by France natives and

Organic, Full Fat Yogurt from Bellwether Farms Bellwether Farms offers organic, full fat yogurt, made with milk from pastured Jersey cows. Jersey cows have more digestible A2 protein than the Holstein breed. This higher quality milk produces a richer, creamier

yogurt, without straining, added thickeners or added cream. Naturally creamier. Naturally more protein.

Naturally more digestible.

This yogurt is the perfect snack.

Bellwether Farms is introducing this

Seasonal Sweets from Sunflower Bakery

By Lorrie Baumann

People with intellectual disabilities are more than twice as likely as those in the general population to be unemployed.

The jobs they do find are likely to be part-time and for less then the minimum wage. This is according to a 2014 survey commissioned by Special Olympics and conducted by the Center for Social Development and Education at the University of Massachusetts Boston.

Social worker Sara Portman Milner saw that as she was working on inclusion programs for people with disabilities at a very large community center in the Washington, D.C. area. She also had a friend, Laurie Wexler, who had experience at nonprofit start-ups, and the two of them decided to do something about the employment problem for members of the community with learning differences.

Wexler knew about the Sugar Plum Bakery in Virginia Beach, Virginia, which has provided training and employment for people with intellectual disabilities since 1987, and Milner had always loved to bake, so the two of them decided they’d do something similar to the Sugar Plum Bakery in their Washington, D.C. area, except that they’d focus on job training for students who would then be prepared to land jobs in the community – sometimes as bakers, sometimes in supermarkets or foodservice, sometimes in a local coffee shop. “The point is to give people the opportunity to be able to grow and thrive with whatever they are willing to try,” Milner said. “We have some people who are totally nonverbal who can pipe beautifully and who can follow a recipe. Once they know they can

do it, they can decide if they want to do more of it.”

The two started their bakery in 2010 in a 1,200 square foot space in Gaithersburg, Maryland, that was recommended chiefly by its affordability. Five years later, they opened a tiny cafe in a Rockville, Maryland, office building, where they have space for three tables in the cafe plus another two outside in the building’s lobby area. The cafe’s students are trained to interact with customers, and they learn how to do barista duties and to operate the point of sale system.

“We hadn’t counted on how much customers love coming to the cafe for a great start to their day,” Milner said. “They get good service, and they’re learning what people can do. The students with disabilities are providing a valuable service....

It’s a very loyal clientele in and around that office building.”

Particularly popular items include mandel bread, lemon bars, lemon bundt cakes and macarons. In the fall, there are apple cakes and apple pies, and a pumpkin pecan coffee cake with maple frosting is a Thanksgiving favorite. All of it’s baked in that 1,200 square-foot kitchen that doubles as both training area and production facility. Sunflower is a kosher bakery, so none of the recipes call for either butter or cream or for any other animal products other than eggs. “Every single egg we use has to be cracked and checked for blood,” Milner said. “If there’s a blood spot, it’s not kosher.”

Later this spring, Sunflower Bakery will move into a 5,000 square foot space with room for a small training kitchen as well as a bigger production kitchen and

mother-daughter team Rosalie Guillem and Audrey Saba, Le Macaron French Pastries provides an authentic French experience for Americans nationwide.

Upon entering, guests are greeted with brilliant colors and a modern interior complemented with traditional music playing throughout the café. Offering more than 20 flavors of macarons, as well as seasonal flavors, the menu extends to include pastries, gelato, coffee, cakes, éclairs, and more. Known for providing guests with a light dessert with lesser calories, the French patisserie has grown to over 50 locations through strategic franchise partnerships.

“New York draws many parallels to our native area of France, being rich in culture with a thriving economy,” said Rosalie Guillem, Chief Executive Officer and co-Founder of Le Macaron

French Pastries. “As a prime state for expansion, especially with our versatile mobile cart franchise opportunity, we look forward to increasing our footprint through the downtown Manhattan area, as well as Williamsburg and Staten Island, with franchise partners to help give all New York residents access to our little bites of heaven known as macarons.”

In larger metropolitan cities, like New York, Le Macaron French Pastries offers a new franchise opportunity which aims to lean into the growing quick-serve and snack brand trend of kiosks, mobile carts, and express locations. As consumers’ on-the-go lifestyle continues to accelerate, Le Macaron French Pastries seeks to capitalize on these captive audiences at malls, airports, sporting events, festivals and other gatherings.

delicious snack as a four-pack of 3.75ounce cups. The yogurt is available in plain, vanilla, strawberry, blueberry, blackberry and spiced apple. It looks beautiful on the shelf and customers will love it.

Bellwether Farms is a family

owned farm and creamery located in western Sonoma County. Since 1990, it has been producing awardwinning whole milk dairy products.

For more information, call 707.763.0993, email info@bellwetherfarms.com or go to www.bellwetherfarms.com.

even a counter where they’ll be able to do some sales of pastries, cookies, cakes, bars and muffins, pies and tarts as well as the breads they don’t have the space to make in their current kitchen.

The small training kitchen will allow Sunflower Bakery to open up its ServSafe classes to members of the community, to offer inclusive baking classes for children, where the bakery’s youngest clients will be able to take lessons along with children who do not have learning disabilities. “We will spread the positive image for what people can do,” Milner said. “They’re already getting plenty of attention for what they can’t do.”

In the new bakery, as at the current facility, two new students will start training every five weeks throughout the year, with the goal of giving them the skills to find a job elsewhere when they’ve graduated at the end of 26 weeks. “By training them and moving them out, lots of people get jobs,” Milner said. “They don’t all get jobs as bakers – they’ve got the basics, and they can be brought along to do so much more.”

The first 10 weeks of instruction focus on the basics, with the pair of new students working with a professional chef for five weeks and then moving on to instruction with another chef for another five weeks to work on fluency with mise en place and working efficiently. After that 10 weeks of basic training, they get eight weeks of on-the-job training, in which they spend 15 hours in the cafe to be exposed to waiting on customers and how to use the point of sale system, and they get their ServSafe food handler training in addition to time in the bakery practicing the skills they learned in their first 10 weeks of the program.

By the end of their first 18 weeks of their training, they can walk into the

bakery for their shift, check the production board to see what they’re making that day, and they know where the recipes are and where to find the ingredients and the pans. They review quantities with the supervising chef and get to work. They’re still being supervised, but they’re actually working independently.

Their final eight weeks of training is a paid internship in which they become part of the bakery’s production team.

They start earning a paycheck, and they start understanding how to bake on a commercial scale. They receive help with resume-writing and the job search, and they participate in mock interviews.

“During the on-the-job training and internship phases, students receive employee development training: how to call out, how to manage time, how to ask questions, how to solve problems with peers,” Milner said. “They might get a job, but they won’t keep the job unless they can explain how they can learn.

They have to learn to advocate for themselves.”

Sunflower Bakery gains a little more than half of its operating funds through sales of its products. Some of the students pay a tuition fee for the weeks of their instruction, and some students are funded for the program by Maryland or Virginia, depending on where they live.

A few students who don’t qualify for state funding on the basis of need but who also can’t afford tuition pay for their program through a work-study arrangement with some of the pay they start getting when they become part of the production team in the last eight weeks. “It builds their confidence, and as they build their competence, we have seen their lives change,” Milner said. “We have seen families’ lives change.”

Tuesday, June 4, 2019

OCG Show Daily

Plant to Plate: Simple Food Make way for a new line of plant-based pastas, grains and “coming soon” pestos – all with clean labels and exceptional taste, crafted by culinary artists with a mind for using the only freshest and responsibly sourced ingredients nature has to offer. These dishes not only taste amazing, but you can feel good about what you’re eating, too.

In retail, four delicious offerings have already hit the shelves, including two hearty ravioli, with roasted vegeta-

bles and cauliflower, a half-moon shaped pasta with tofu and edamame, and a robust barley risotto with tomatoes and sweet corn, trend setters in the plantbased space.

In foodservice, the varieties provide a unique and on-trend canvas for you to get creative with your own sauces.

Butternut squash and kale and roasted vegetable raviolis are made with 100 percent stone ground whole wheat, organic avocado and sweet potato infused dough.

SBT Bin Tipper from Power Knot The SBT™ bin tipper lifts garbage bins to deposit the contents into a container.

The machine is made of stainless steel so that it can be used safely in kitchens and other places that demand cleanliness and hygiene. The tipping mechanism is driven by a low pressure hydraulic mechanism that assures safety and quiet operation. The tipper is battery operated and is easily moved through any standard door.

The entire tipper is waterproof and can be washed down with a hose pipe to maintain cleanliness.

The charge on the batteries will typically last for a week with the built-in

battery meter indicating when charging is needed. A waterproof charger is incorporated, which will typically recharge the batteries in five hours. All that is needed is to plug the SBT bin tipper into any standard AC outlet.

The SBT bin tipper is sold to handle American (ANSI Z245 type B) or European and Asian (EN 840) style of bins. These bins can be sized from 60 litre to 140 litre (international) or 32 gallon and 35 gallon (USA). The bin lifter can lift up to 70 kilograms (150 pounds).

Safety features include dual switches that require the operator to have hands on

Forbes Industries Celebrates 100th Year Anniversary Forbes Industries was founded in 1919.

Longevity in a business is not a given.

Each year can test a company’s value and relevance. A commitment to its customers’ success has helped Forbes Industries thrive as a provider of mobile bars, buffet systems, lecterns and a wide variety of solutions for hospitality operations such as luggage carts, bellman’s equipment and housekeeping carts.

Every product is designed with the customers’ needs in mind.

The company’s iconic birdcage luggage cart, first introduced in 1983, exemplifies the company’s focus on creating memorable experiences for hoteliers and their guests. Forbes’ birdcage luggage cart was innovative in its use of materials and design. It was the first brass cart on the market, priced higher than competitive models to accommodate a more luxurious look and feel.

Innovations also evolve from recognizing a need. Storage has become a big

Sleepers Offers a Taste of California

By Lorrie Baumann

On the eve of 2008’s financial meltdown, Mark Sleeper was a mortgage banker in the commercial real estate market. His wife, Christina, was getting gigs as a television actor, mostly for commercials, and the couple was raising a teenage daughter. Then came the financial meltdown that started them looking around for other options.

Among their assets were Mark’s previous experience as a manager in a fourstar hotel and Christina’s background in catering and event planning. “We had always been very mindful in health and what we eat,” Christina said.

The couple also had a recipe for a seasoning mix that they’d been making and giving away, especially at the holiday season, since 1990. “My husband said, ‘What if we tried to sell it?’”

Christina said. “We didn’t have the cushion of finance, the ability to get a loan. We just decided, let’s do it any-

way.”

They packaged up their seasoning mix, labeled it Sleepers Magic Rub, and launched a website. “It sounded like a fun little play. We launched the website in 2009, and we’ve been growing ever since,” Christina said. “I can see now, from 10 years ahead, that the instinct to start the company was a way to signal a whole new evolution in gourmet and artisanal food. When we started in 2008, nobody had websites. The industry was dominated by bigger companies and bigger players.”

“All of these things that we’re seeing now, with the palates of everyone really expanding and flavors coming into the arena that are much more diverse than they were 10 years ago,” she continued.

“I feel like we kind of caught a little break – it didn’t do much for us, but we caught a little break coming into the gourmet food business when we did because we brought an understanding of diverse palates.”

23

Simply delicious, with nutritionals unparalleled in the industry.

Each culinary masterpiece was carefully curated to inspire the flexitarian community. This shift toward plant-based eating was driven by Millennials, who are more likely to consider the food source, animal welfare and environmental impact when navigating their purchase options. Growth in this sector will continue with the 70 million Gen Z consumers on the same path, shaping the future of the food landscape over the next several years.

These chef-inspired recipes have been developed using ingredients that you can actually recognize, are always proteinenriched and a good source of fiber. Simple food with “no artificial anything,” minimal added sugars, whole grains, plant-based protein, driven by taste – a refreshing addition to the marketplace.

Plant to Plate is a brand extension of Carla’s Pasta. Carla’s Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978.

them at all times for operation, a red light on the opposite side to warn other personnel, a safety cutout switch with a removable key and solid lockable wheels. Further, at all times the center of mass of the bin and its contents are within the footprint of the SBT bin tipper, ensuring that the bin tipper cannot tip over. The tipper can be equipped with optional side panels with a mesh screen and an interlocking door.

The SBT bin tipper can be used in a variety of applications where mobility and cleanliness are required. The machine is ideal for lifting waste food

and depositing it into a Power Knot LFC-300 or LFC-500 biodigester.

As a profitable company with installations globally, Power Knot is a market leader in products to process waste food. Power Knot’s SBT bin tippers are the most technologically advanced machines available and the company offers a three-year warranty. Power Knot designs, develops and manufacture all its products at its headquarters in the capital of Silicon Valley, California.

issue for hotels and several Forbes products address this concern. The SlimFold bar is completely mobile and folds to half its size. Forbes Mystique Bar has removable and interchangeable front and side panels, making it possible to change the look of the bar in minutes. Other products like mobile nesting tables can be stored in public spaces.

Inspiration for new products often comes from customers. Forbes spent three years working with a major theme park designing an in-room housekeeping cart that keeps bulky linens out of hallways, creating a more pleasant environment for guests. The streamlined cart also improves ergonomics and worker safety.

Forbes’ New Product Development Committee takes feedback from the field and brainstorms new offerings.

Renderings of new ideas are engineered in house and are shared with the field sales team and key hoteliers. The most promising ideas move to prototypes, then functional, durable products. In every category, Forbes offers good, better and best solutions. Having a broad range of products with multiple price points allows Forbes to provide affordable solutions to properties of 3 star to 5 star ratings.

Since those early days as Sleepers Magic Rub, the couple’s flagship product has become The Original, and the company has gone from being known as Sleepers Gourmet to Sleepers. “It’s our name – it’s not anything associated with sleeping – it’s just Sleepers people,” Christina said.

The product line has also expanded with the addition of more seasoning blends – there are now eight in the line – along with jams, salts and teas. “Our jams have really taken off,” Christina said. “There is a really distinct flavor – things just taste so fresh. It really is fresh; it’s fresh from the farm.”

Sleepers’ signature jam is Jalapeno Madness, which is made from fresh California jalapeno. “We can’t seem to keep it in stock. It is probably our number one-selling jam all year long,” Christina said. “This one is pure jalapeno, which appeals to the much more adventurous palates that we’re seeing in the younger consumers who have become our customers. They want things to be bold.”

The Sleepers seasoning mixes are

For more information, go to www .powerknot.com.

For more information, go to www .forbesindustries.com, call 800.832.5427 or email sales@forbesindustries.com.

sold in 2.5-ounce glass bottles that retail for $10. “That price point is a nice bottle for most home kitchens,” Christina said. “All of the seasonings are also available in bulk.” Only one of the seasonings includes any sugar at all, and that’s pure cane sugar. Two of them are salt free, and the others have low salt content. “Customers say the flavor comes through like nothing else, and it’s because salt is not our numberone ingredient – the peppers are the number-one ingredient,” Christina said. “It really enhances the flavors of the meats, vegetables and fish without overpowering it. We want our customers to have a wonderful homecooked meal experience without the stress.”

Sleepers jams, marmalades and butters are sold in jars of roughly 7 ounces that retail for $12. Distribution is from Los Angeles, California, where the company is based, and shipping is available to all 50 states and Canada.

For more information, visit www.sleepers gourmet.com.

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Tuesday, June 4, 2019

OCG Show Daily

Lillie’s Q Adds Zero-Sugar Carolina Barbecue Sauce to Lineup of Artisan Sauces Lillie’s Q, purveyors of authentic Southern barbeque, has launched its popular Carolina Barbeque Sauce in a zerosugar variety. Recognizing the increased demand for low or no-sugar eating options, Lillie’s Q creator and Chef Charlie Mckenna has eliminated sugar from his tangy Western Carolina style sauce, without sacrificing taste. The new Carolina Zero Sugar Barbeque Sauce is sweetened only with sucralose, combined with the iconic flavors of Western Carolina barbeque traditions like apple, lime and other secret family ingredients.

According to Mintel, 33 percent of American adults are limiting sugar more than they did last year, citing future health concerns and weight loss as key

motivators.

Additional consumer research by Lillie’s Q unveiled that nearly 40 percent of consumers are following a carb-restricted diet, and almost onequarter follow the ketogenic diet, the extremely low-carb and high-fat diet designed to burn fat for energy. Mintel’s “Sugar and Alternative Sweeteners Report” cites that 22 percent of American adults are buying items specifically labeled low/no/reduced sugar more than they did last year, with 19 percent claiming that high levels of sugar have caused them to stop buying a savory food product, such as a cooking sauce. Data by Lillie’s Q reinforces these sentiments, with consumers selecting taste, sugar content, protein content and then the

Product Labels Promote Clarity for Consumers

By Lorrie Baumann

Consumers are seeking more answers about what’s in the food they’re buying and, sometimes more importantly, what’s not in the food, and they’re looking for clarity about the value of what they’re getting in terms of their environmental and social values as well as product quality. Retailers, in turn, are demanding products that supply consumers with all that information at a glance, which means that food producers are racing to comply.

“It’s a tough balance between not cluttering the label and making sure that elements of differentiations and disqualifiers stand out,” said Norm Petersen, Director of Natural Foods for Stonewall Kitchen. Today’s consumers are a lot more savvy about their food than their parents were, and many of them are more conscious of disqualifiers for the food they’ll bring home to feed their children or themselves. “Either it’s that they have dietary restrictions or that they won’t feed their kids genetically modified food,” Petersen said, adding that Stonewall Kitchen, for instance, has taken preservatives out of most of its products to eliminate that disqualifier for those items at the behest of retailers who’d begun asking that question. “It’s consumer-driven, but it’s also retailerdriven,” Petersen said.

Across the exhibit hall at this year’s Winter Fancy Food Show, buyers were greeted with tens of thousands of products, both the new and the familiar, and many, many of them were sporting distinctive new garb to show off their attributes for today’s more discerning consumers. “All of our disclosure is smack on the front of the label and not in tiny print on the back,” said Gilbert Quiles, Eastern Sales Manager for De Nigris, which offers a range of balsamic and cider vinegars and balsamic glazes. The front of each bottle of balsamic vinegar is clearly labeled with its percentage of grape must, notes on its flavor profile and a recommendation for the type of dish in which the vinegar might be best used.

The extensive information on the

label is designed to help American consumers, many of whom might not be very familiar with balsamic vinegar, with all the knowledge they need to choose the right vinegar, Quiles said. “I think consumers want clarity,” he said. “They want information.”

De Nigris’ wide selection of vinegars at various price points also gives retailers a range of options that will fit their particular market, he added. Quiles usually recommends to the retailers that he speaks with that they should choose the balsamic vinegar with the quality and price point that will satisfy their customers, but they should also include at least one glaze and a cider vinegar as well, since some consumers are looking for vinegars less as condiments than as functional elements of their dietary regimen. “We have something to offer in all these sections,” he said. “Some consumers are buying vinegars for betterfor-you purposes.”

Some consumers are choosing their chocolate bars because they perceive that the brand is better for the farmers who produce its ingredients, and creating that perception for its brand is behind the call-outs on Chuao bar packaging that list both essential ingredients and the inclusion of Fair Trade-certified ingredients. Chuao introduced a new line of vegan chocolate bars called Moon Bark at this year’s Winter Fancy Food Show. They’re made with coconut sugar, and all three varieties are organic and Fair Trade-certified. “We want to be sustainable throughout the process and be conscious of workers as well as the environment,” said Chef Chris Vonk.

Similarly, Fabrique Delices has just redesigned the packaging on its line of traditional French-style charcuterie products in a new modern design that features a bright color palette that catches the eye.

Each label is printed with vivid colors and with the product name written on a chalkboard to emphasize the authentic and traditional aspect of the products and to stand out in the deli case. Fabrique Délices sleeves provide easy-to-understand instructions: within the sleeve, drawings detail how to build a charcu-

presence of carbohydrates as the most important attributes in packaged foods, respectively.

“It’s simply not true that barbecue can’t be healthy,” said Lillie’s Q Founder and Chef Charlie Mckenna. “Grilling and smoking meat naturally brings out the natural flavors of the protein and fat, while tried-andtrue Southern spices and flavors enhance that. We design every product so that it complements and adds to the flavor of the food, rather than covering it up – which is often the culprit of unnecessary calories and sugar in packaged foods.”

Labeled #40 on the bottle, the flavor was inspired by Charlie’s regular pilgrimages on Route 40 from the barbecue havens of Memphis eastward to Shelby, Greensboro and Asheville, North Carolina. Here he learned the nuances of

North Carolina’s “sauce divide,” where a slightly sweeter tomatobased vinegar sauce is favored westward of Raleigh-Durham, which made its way into his Carolina variety. The Zero-Sugar sauce is available online in the Lillie’s Q store, in Lillie’s Q restaurants as a sauce option and will roll into retailers throughout the year, in addition to making its way into lighter Lillie’s Q restaurant side dishes.

The brand is the fastest growing premium barbecue sauce in America and is rapidly growing its retail presence to stores, including national roll outs at Sprouts and Whole Foods, and recent regional additions such as Target, Albertson’s, Safeway, Kroger, Wegman’s and Fresh Thyme.

terie board, how to unmold pâtés, how to store the products and more.

Clarifying the quality of the product inside the package was a goal behind Emmi Roth’s recent redesign of the packaging for its line of imported Swiss cheeses aged in Emmi’s Kaltbach caves.

The new film packaging depicts the Kaltbach cave with its racks of cheese wheels, and each label calls out the age of the cheese and offers a pairing idea – all designed to communicate to shoppers that this is a premium product that justifies the $7.99 suggested retail price for five ounces of Alpine-style Gouda cheese that was aged for six months in the Kaltbach cave.

Likewise, Schuman Cheese has redesigned its packaging for its Cello cheeses to clarify for consumers that the cheese inside has the kind of quality one would expect from a line that has more than 100 awards to his credit and that comes from a master cheesemaking team with combined experience of more than 600 years, said Jim Low, the company’s Executive Vice President of Sales, Marketing & Customer Service. “We finally have the new packaging and the new positioning that gives them credit for the work they do,” he said. “I think we’ve given it the right image for the quality it is.”

The Cello Copper Kitchen line is the crown jewel of the brand, and Schuman is offering it in 6-ounce wedges that retail for $5.99 and in 5-ounce cups of Shredded or Shaved Cheese as well as Chisels, a new matchstick-type cut designed for snacking. The copper-colored cups retail for $4.99, and they’re ergonomic, designed to be held comfortably, with a flat side that allows the cups to be displayed in the case either on their bases or on their sides. Each label carries the image of a cello that’s intended to communicate to consumers that the cheese inside is as carefully fine-tuned as the cello in an orchestra. and to suggest that it’s an affordable luxury that also offers them the opportunity for creative expression. That creative expression is frequently part of the consumer’s motivation for seeking out specialty foods, according to research presented by David Lockwood, Director of Mintel Consulting, in the review of the “State of the Specialty Food Industry” that he offered during the show.

DelGrosso Foods takes another approach to providing consumers with

the information they need to make confident buying decisions: the company’s packaging for its line of seven pasta sauces, a pizza sauce and a sloppy joe sauce includes, in addition to information about the ingredients inside the jar, a story about the specific member of the DelGrosso family who’s memorialized by that sauce’s recipe, said Michael DelGrosso, Vice President for Global Sales & Marketing and a third-generation member of the family.

The label on Uncle Fred’s Fireworks Sauce tells a short story about DelGrosso’s father, who inspired the eponymous sauce, which offers a burst of flavor along with a little heat from crushed red pepper and white pepper.

“People want to know the stories behind the brands. We have a clean story, and you can meet the people by reading the stories on the labels,” DelGrosso said.

“People are looking for clean labels and low sugar, and we can offer that as well.”

PARTNERS’ packaging for its Wisecrackers line also appeals to those customers who are looking for clean labels and assurances that the food inside the packages will help them meet their nutritional goals. Roasted Garlic with Rosemary Wisecrackers, for instance, have front-of-package labeling to inform consumers that the crackers are low fat and contain no hydrogenated oils.

Everything & More Wisecrackers labels offer the information that they have no sugar added and offer 340 mg of Omega3 per serving as well as no hydrogenated oils. The Wisecrackers line includes four varieties of snack-size crackers plus three varieties of larger Flatbread Crackers.

Nuovo Pastas also have the characteristics for their ingredients that will be important to many consumers listed on the front of their packages. For instance, Nuovo’s Classic Italian Beef Ravioli notes on the front of the package that the beef that’s used in them was vegetarianfed and has no antibiotics and no added hormones. “They want gluten free, better-for-you. They want to know if it’s plant-based,” said Jessica Roberts, who handles western regional sales for Nuovo. “Meat needs to be grass-fed, no antibiotics, non-GMO.... Absolutely, customers want to know all that information.

Additionally, they want to know where it was sourced.”

For more information, www.lilliesq.com.

visit

Tuesday, June 4, 2019

OCG Show Daily

TransAct Technologies Introduces BOHA! TransAct® Technologies Incorporated, a global leader in software-driven technology and printing solutions for highgrowth markets, announced the launch of BOHA!™, a comprehensive ecosystem of cloud-based SaaS apps and hardware solutions that will revolutionize how restaurant and food service companies manage their back-of-house operations. BOHA! is the first single-vendor solution to combine applications for inventory management, temperature monitoring of food and equipment, food safety labeling, food recalls, checklists and procedures, equipment service management and delivery management in a single platform. Each BOHA! solution combines cloud-based SaaS applicaParmacotto (Cont’d. from p. 1)

AS: During the Summer 2018 Fancy Food Show, we met our U.S. partners, Alessandro Sitá and Larry Saia and decided an investment in the U.S. market would be great for Parmacotto.

OSD: How will the marketing strategy differ from Italy versus the United States?

AS: In Italy, Parmacotto is one of the most recognized brands, making us a benchmark in the cured meat sector. In the United States, we must convey our brand and its value to new consumers by focusing all of our marketing and promotional efforts on this goal.

OSD: What can buyers and press expect from Parmacotto at the show?

How will Parmacotto stand out among other cured meat product lines on the market?

Monti Trentini (Cont’d. from p. 1)

a white or light straw-like color and is made with full-fat milk.

In addition, Monti Trentini is featurPrincipe Foods (Cont’d. from p. 1)

From salami to imported prosciutto, Italian hams, mortadella, porchetta and pancetta options, it has the most extensive, consumer-friendly items that everyone will be asking for. Products range from the 1-ounce grab-and-go, to 3ounce, 4-ounce to as much as 1-3-pound Lacerta (Cont’d. from p. 1)

and moved them to a building with 100,000 square feet, allowing extra space for inventory and whatever comes next.

California offers an opportunity to reach more food companies and expand our reach for our customers.

We are constantly adding new equipment to keep up with demand and maintain our speed to market, cost competitiveness and flexibility.

Our Massachusetts campus has been very busy; in 2018, we added five new thermoformers, including a high-speed dedicated K Cup line for high barrier, polypropylene recyclable cups. We also added another PET extrusion line, a cup

tions with hardware and accessories to deliver superior results for critical backof-house operations. BOHA! offers a one-stop solution for restaurants and foodservice companies to address their current back-of-house operating requirements while providing a futureready platform capable of addressing back-of-house operations as they continue to evolve.

Bart C. Shuldman, Chairman and Chief Executive Officer of TransAct Technologies, said, “The launch of our new BOHA! SaaS-based software and hardware ecosystem marks a significant milestone for TransAct and the restaurant and foodservice industry.

For the first time, operators can deploy AS: Buyers will have the chance to see and taste products characterized by carefully selected raw materials, unparalleled quality and a unique production technology. We are planning for a very strong brand introduction using vital communication investments.

OSD: How do you plan on securing your estimated sales goal of $20 million by 2020?

AS: Cibo Italia already had a turnover of almost $12 million dollars in 2018 with a growth budget of $16 million in 2019.

Thanks to the partnership with Parmacotto and the opportunities to increase the lineup of products offered (cooked and roasted ham), the American company, renamed Parmacotto, LLC, will easily reach the target of $20 million by the end of 2020.

OSD: Where will the Parmacotto product line be available to purchase?

ing some of the most acclaimed cheeses that it produces: Caciotta’s in various flavors, Le Malghe di Vezzena – a unique delicacy for cheese experts and gourmets, exclusively from the Trentino val-

party packages.

In addition, these items come in the unique European packaging of the 3ounce vertical oval and 1-ounce mini oval. Both products come with an interleave, which allows the product to be straight without falling. The 3-ounce also has a removable interleave, which makes it easier for the consumer to present the

sleeving line and an additional 45,000 square feet. 2019 is also going to be a big year for us, adding four more thermoformers, a labeling line and an additional K Cup line.

OSD: What would you say makes your business unique?

AL: Our ability to help our customers get to market much faster than our competitors, with a lower capital investment. Customers are often surprised at how quickly we can get their product to shelves. Our flexibility and ease of doing business makes us unique.

Customer service is core to our culture.

Our customers can be dependent on us;

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a full, singlevendor suite of integrated software applications and hardware solutions to automate their back-of-house operations. Given the priority placed on having employees deliver the best customer experience in an environment with rising food and labor costs, all restaurant and food service companies are focused on adding automation and reducing administrative tasks in their back-ofhouse operations to increase efficiency and lower costs.

“Over the last several years, we have spent considerable time working with operators across the industry, including in their kitchens, to determine how best to help them address these critical needs. One of our key

learnings was that restaurant and foodservice operators want to simplify their processes with a single platform, single portal solution that provides the highest level of relevant features and functionality while eliminating the complexity of managing multiple software and hardware products from multiple vendors. The result of our tireless efforts is the development of BOHA!, an innovative range of products that can address what we believe is a large opportunity to offer automated solutions that streamline critical back-of-house processes. With BOHA!, TransAct is uniquely positioned to deliver a comprehensive ecosystem of cloud-based SaaS apps, hardware and accessories.”

OSD: What is your strategy to secure retailers in the U.S. market?

OSD: What are your plans for the holiday season (Q4), the most popular quarter in the U.S. market for food-based products?

AS: Our products will be available in both specialty stores and national retailers. We will also be present in the foodservice category.

AS: A direct approach and close attention to the efficiency in the supply chain, as well as investments in trade marketing and joint promotional activities will be our strategy when working with U.S. retailers.

OSD: Once in stores, what is Parmacotto’s marketing strategy to ensure retail sales in this competitive market?

AS: We will focus mainly on promotional activities including in-store demos. We will also execute a social media marketing campaign to establish a strong digital presence to convey the value of our

ley of Vezzena in the Dolomites. It is also displaying its famous and award-winning cheeses: asiago, grana padano, provolone and others.

Monti Trentini is also presenting its

product in its true form.

It has become clear in the last decade that there are a lot of retailers that just aren’t able to keep up with the high demand of the deli consumer. We see number tags, computer automated deli ordering and even apps to try and speed up the process of obtaining your deli order quicker.

Already sliced products, with the

we go to extremes to get things done for them and will do whatever we can if possible.

OSD: Are you introducing any new products this season?

AL: Yes, a lot of new tamper-evident containers from our Fresh n’ Sealed line.

We are focused on unique containers with sleek lines. We have added more snacking containers, handheld multicompartment packages and smaller sizes for a quick snack. We’re also adding more sandwich packaging for pinwheels and wraps.

OSD: What products do you see as being

brand, while connecting with our new customers.

AS: We plan on sustaining the brand by dedicating our efforts to marketing and communications activities, plus specialized holiday programs and promotions.

OSD: Anything additional you would like to add?

AS: For the U.S. market, Parmacotto will focus on clean, healthy and sustainable products with a strong focus on R&D in relation to these important topics.

Parmacotto is presenting at the IDDBA event in booth #5719. To learn more about Parmacotto and the U.S. launch, visit www.parmacotto.com. line of organic cheese: asiago, grana padano, provolone and pecorino romano.

For more information, stop by booth #5006.

same quality as it was just sliced on the slicer? That’s right! Principe nailed it!

It’s all about convenience and the highend quality deli meats to satisfy today’s consumer.

For more information, go to www .principefood.com or stop by booth #5941. hottest this year?

AL: Prepared food options. We think our ultra-clear microwavable tamper-evident containers are the perfect fit. Food security offers peace of mind with improved clarity. Customers trust and enjoy being able to see the product. A container should enhance the customer’s experience and show off the product. We also see grab n’ go containers to continue to grow. Snacking is very popular, and with everyone’s busy schedules convenience is key.

For more information, stop by booth #1663, visit www.lacerta.com, call 508.339.3312 or email sales@lacerta.com.