OCG Show Daily @ IDDBA • June 5, 2022

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Oser Communications Group

ATLANTA

JUNE 5, 2022

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA

Oser Communications Group

Norseland Contributes to the Good Life

Un-Brie-Lievable: Brie L’Indulgent Named World’s Best Brie BOOTH #2019

BOOTH #1420

Lactalis, the world’s leading dairy company, is no stranger to award-winning cheeses. At the prestigious international World Championship Cheese Contest®, its cheesemakers won 20 medals across a broad portfolio of products, with its premier global brands, Galbani® cheese and Président® cheese, receiving eight awards.

Perhaps most significant was Lactalis adding a gold medal as it was honored with a new title: World’s Best Brie.

Brie L’Indulgent™ finished ahead of 22 other entries at the 2022 World Championship Cheese Contest in Wisconsin, with a nearperfect score of 99.55.

Crafted in a plant in Raival, France, Brie L’Indulgent is a rich and surprisingly smooth cheese.

TINE, Norseland’s parent company, is owned by about 10,000 farmers; their agricultural traditions, knowledge and passion is the foundation of the business. Good food is the basis for many of life’s good moments. So for Norseland, it’s essential that its food is ethically produced with award-winning animal welfare standards, traditional recipes and healthy, clean ingredients.

Norseland represents a diverse portfolio of both owned and partner world-class specialty food brands with the goal of continuing to build a food ecosystem that spans continents and generations.

Norseland aims to cultivate a global mindset that connects families around the dinner table to its farmers and the animals they care for. From the pristine

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Foodie Engineers His Own Career with Smoked Seasonings

‘Thank You’ from The Big Cheese

Getting laid off from his Silicon Valley job might have been the best thing for Kirk Wells. He had followed his father into the world of engineering, but then took the path of his mother, a baker, although along a more savory route.

In 2014, Wells decided he needed to create a smoker for seasonings, which he manufactured in his garage. His smoked seasonings were soon in high demand from his circle of friends. Eventually, started selling his seasonings online and in farmers markets and built larger capacity smokers so he could produce his seasonings on a larger level.

Whiskey Oak Seasonings are created in small batches with high-quality ingredients, Wells says,

An interview with Anthony Mongiello, founder of Formaggio brand.

AM: The pandemic proved to be one of the toughest times in business I’ve ever been through. However, as the smoke cleared, we were able to continue our endeavor to produce the best specialty fresh mozzarella products we could. Working with the buyers who fought so diligently to keep the shelves filled with product, working hand-inhand with them, overcoming impossible obstacles – I applaud all of them for their efforts and their astonishing work. I don’t know where we would be without them.

What they did was to give Formaggio brand the opportunity to forge new

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BOOTH #5315

OSD: The pandemic was a time of doom for many businesses. Formaggio brand was able to thrive. How did that happen?

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Amoroso’s Baking Company: The Classic Philly Sandwich Roll Nothing says more about the quality of your restaurant, grocery store, supermarket, sports/entertainment venue or foodservice operation than the quality of the bread you sell and serve. That’s why Amoroso’s Baking Company is sure to enhance your company’s reputation and help attract new customers.

For more than 115 years, beginning in 1904 in Philadelphia, Amoroso’s Baking Company and its authentic Italian Hearth-Baked Bread and Rolls have been the stuff legendary Philly cheesesteaks, hoagies,

roast beef and roast pork sandwiches made their reputations on. Over the past 40 years, that reputation has spread across the country and around the world. Amoroso’s now offers its extended shelf-life items that have been inspired by Amoroso’s sandwich rolls in Philadelphia for commissaries and grab ’n’ go applications.

Amoroso’s is “Why Philly sandwiches are world-famous.”® With the resources and capacity to service both individual food retailers and large supermarket chains – even design custom products tailored to specific company needs – Amoroso’s is the local Philly bakery that’s become an international resource. Now the rolls that made Philly sandwiches worldfamous are available worldwide.

For more information, visit booth #3043, call 215.863.8815, email sales@amorosobaking .com or go to www.amorosobaking.com.

Oser Communications Group

AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IDDBA Kimberly Oser Publisher Anthony Socci Vice President of Sales

Authentic Italian Cheeses with Monti Trentini Monti Trentini continues its mission to gather Italian cheese specialties and bring distinct and authentic Alpine Italian flavors to the United States. At the 2022 edition of the IDDBA, the company is looking for new partners and opportunities while strengthening the existing connections. Monti Trentini is ready to welcome its partners at booth #1435. Trade shows are coming back and so are many industry segments such as foodservice and catering. The Monti Trentini team is looking forward to presenting its wide

Yasmine Brown Production Manager/Art Director AJ Flick Senior Editor Jeanie Catron Associate Editor Heather Albrecht Customer Service Marcos Morhaim Senior Account Manager Alisha Dicochea Account Manager Tara Neal Director of Operations Iszac Saetieo Show Logistics & Distribution Enrico Cecchi European Sales OCG Show Daily is published by

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Oser Communications Group ©2022 All rights reserved.

Executive and editorial offices at:

Expanding the Boundaries of the Hummus Category In the past years, various dips, sauces and spreads have grown significantly due to the rising snacking trends among North American consumers, driven by an increasing shift of people toward the vegetarian/vegan diet and rising demand for plant-based foods.

One of the main dips where an increased demand was observed is hummus – known worldwide as the chickpea dip. The appealing health attributes of hummus, presence of various proteins, fiber and other nutritional claims have significantly driven its demand. While consumers are liking these healthy attributes, hummus offerings attracted more buyers for its con-

venience (easy to dip with chips) and also taste, as people started adopting the dip in their snacking routine, giving them the necessary indulgence while lowering their feeling of guilt to constitute one of the most perfect snacking offerings.

However, based on data from IRI, hummus sales were flat in 2021 and household penetration as well.

Manufacturers seem to struggle in engaging new consumers, innovate via flavor or disrupt at shelf.

Consumer behaviors and attitudes have changed over time, and events such as the COVID-19 pandemic that hit in the last few years enhance and ampli-

Junior’s Coffee from White Coffee White Coffee has added Junior’s coffee to its family of licenses.

In 1950, when the Dodgers ruled Brooklyn and Nat King Cole ruled the airwaves, Harry Rosen set out on a mission to create a new restaurant where families could enjoy comforting food, lively conversation and fabulous desserts. He believed that in order to be

a great restaurant in New York, you had to make a great cheesecake. So Mr. Rosen and his baker Eigel Petersen set to work perfecting “The World’s Most Fabulous Cheesecake,” a recipe that would later come to define the iconic “New York Cheesecake.” It wasn't long before the perfect pairing emerged: a slice of the world’s most fabulous

fy that change.

Younger generations start more and more to influence shopping behaviors in the marketplace, yet many product offerings do not align with these new and evolving consumer needs. In fact, Millennials and Gen Z, for example, use more technology to shop, browse and save. They are driven by speed, convenience and variety rather than brand or product loyalty. These two generations of consumers average the most grocery shopping trips each month across generations during the last year, with Gen Z making 4.5 routine grocery trips a month.

There are plenty of opportunities for hummus to increase sales, household penetration and demand. The challenge is to develop new products that are unique enough to meet the flavor expectations of these generations and create an exciting, meaningful taste experience for them.

The Lantana brand understood all that. Furthermore, they have put it as their mission: create a hummus that dances to a different drum, a hummus made around a tradition of boldly going where no bean has gone before and to challenge the hummus quo!

Lantana hummus is unique and cheesecake and a cup of Junior’s freshly brewed coffee!

As pioneers of the “bottomless cup,” the Junior’s philosophy has always been, “All you want, as you want it.”

Today, Junior’s is proud to offer its freshly ground coffee available in Brooklyn Blend,

1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com

Lee M. Oser Founder

one that inspires discovery. It is an attitude that embodies the foodie spirit, discovers unexpected flavor combinations, celebrates vibrant connections between people and calls everyone to become pioneers of the palate.

Going beyond the traditional use of chickpea for hummus, using beans more creatively is what drives the brand as they bring bold, unexpected ingredients to the party platter. Bringing family, friends and communities together through the most flavorful hummus in the world continues to define the Lantana brand.

Lantana offers unique flavors, interesting textures, fun and creative combinations – all reflected in colorful impactful packaging, appealing to younger generations and to the consumers who are always seeking true innovations.

For more information, visit booth #2931 or go to www.lantanafoods.com.

French Vanilla, Salted Caramel, Hazelnut Torte and Pumpkin Pie in both 12-ounce ground coffee bags and single-serve cups, to cheesecake lovers around the world.

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

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Pamela’s Adds Grain-Free Graham Crackers to Its Gluten-Free Line

By A.J. Flick

Sigma Foodservice Offers Local, Favorite Foods Sigma Foodservice is a part of a global food company dedicated to bringing local, favorite foods to communities everywhere. In 18 countries worldwide, Sigma offers quality food at a range of price points and across diverse categories. Sigma Foodservice exists to be the indispensable go-to partner for customers across the food industry that consistently satisfies the cravings for their consumers.

Current top sellers range from Hispanic hand-rolled burritos, premium franks and sausages in a variety of flavor profiles and sizes and classic corn dogs. Sigma Foodservice offers

innovative, new product solutions such as plant-based alternative proteins in multiple formats for healthconscious consumers. New to the portfolio is a line of avocado pulp and guacamole products, perfect for applications in large batches or convenient, on-the-go formats.

Sigma Foodservice supports your business by leveraging its global capabilities, data-driven insights, cuttingedge technology and personalized expertise that you won’t find anywhere else.

For more information, visit booth #2529.

Years before most consumers knew what gluten was and what effect it had, Pamela’s offered baking mixes, snack bars, cookies and graham crackers as allergy-free alternatives to popular kitchen staples.

Now, Pamela’s is going grain-free, with one of the first grain-free graham crackers on the market.

“It’s a natural development, which is what Pamela’s is all about,” said Chris Murphy, vice president of sales and marketing. “Going grain free helps improve digestive health. Consumers who eliminate grains entirely from their diets are looking to reduce inflammation, improve digestive health or are on a weight-loss program, like the Paleo movement.

“Pamela’s has been a pioneer in the gluten-free space since 1988,” Murphy said. “It sprang out of the need and desire to offer more creative solutions to common foods people were eating, especially when a member of the family had certain allergen issues.”

Original products included pancake, cookie and cake mixes.

“From there, the business that started slowly in California was on the forefront of diet trends,” Murphy said.

“And Pamela’s stays true to its mission to offer more allergen free products for consumers who don't have alternatives to wheat products,” he said.

“Grain free is an evolution of gluten free and it comes from listening to indi-

viduals who are sensitive to different allergen ingredients in traditional categories such as graham crackers and baking mixes.”

In addition to the graham crackers, Pamela’s is relaunching a grain-free pancake mix it developed years ago.

The grain-free pancake mix will sport refreshed branding, he said, with visuals that convey the product’s assets, including taste.

Taste is as important to Pamela’s development team as the products’ health benefits, Murphy said.

“For years, gluten free had a bad rap with brands who come on the market with products that did not taste great,” he said. “What’s very important to Pamela’s is that the product has to taste great. We go through exhaustive lengths to choose high-quality ingredients and don’t compromise on taste.

“That’s why we’re able to stick around for a long time on the forefront of the gluten-free movement.”

Pamela’s found a grain-free blend that uses coconut flour and adjusted the sweetening agent to make it Paleofriendly by removing cane sugar and using coconut sugar and molasses.

Murphy said early feedback shows consumers like the grain-free graham cracker. The company believes the pandemic trend toward nostalgic foods will boost sales – grain-free s’mores, anyone?

The company is also developing other grain-free products including baking mixes and snack bars.

Ardagh Glass Packaging – North America BBQ Sauce Bottle Ardagh Glass Packaging – North America’s classic 17-ounce glass BBQ sauce bottle is the perfect complement to your brand’s sauces and dressings.

Proudly made in the United States, the bottle is made using high-quality flint (clear) glass with a 38mm continuous thread finish. This 100 percent and endlessly recyclable glass bottle is environmentally friendly and boasts an excellent shelf life.

The 17-ounce BBQ sauce bottle is offered in 12-pack cases available for purchase by contacting Ardagh directly.

Ardagh is dedicated to the craft food market with capabilities and resources to grow with you every stage of the way. By the pallet or truckload, BOB and Ardagh have the ideal shapes and styles for craft

food producers like you. View Ardagh’s entire stock portfolio at ardaghgroup.com/food2022.

For more information, call 856.455.2137, email marketing.glass.na@ardaghgroup .com or go to www.ardaghgroup.com.

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Klondike Cheese Co. Places in the Top Three for Eight Different Classes at World Championship Cheese Contest

NE Organic Family Farm Partnership Aims to Save Family Farms After dozens of northeastern organic family farms received the bad news that two brands were canceling purchase contracts, the co-founder and former CEO of Stonyfield Organic has launched Northeast Organic Family Farm Partnership, a first-of-its kind partnership created to ease the crisis of disappearing family farms.

Last fall, 89 organic family farms across Maine, New Hampshire, Vermont and eastern New York received the news that Horizon, a brand owned by Danone North America, was terminating their purchase contracts, effective in early 2023. Then, Maple Hill Creamery announced the cancellation of contracts for an additional 46 farms.

This news put these farms, many of whom have been in business for generations, at serious risk of closure unless they find alternate outlets.

In January, Gary Hirshberg, longtime Stonyfield CEO and a co-founder, announced the launch of the Northeast Organic Family Farm Partnership, a collaboration of farmers, processors, activists and government agencies.

The partnership is inviting consumers to sign a pledge to purchase one-fourth of their weekly dairy purchases from 35 brands. These brands have committed to increase their purchases of northeast organic family farmers’ milk and thus increase demand and market stability to help save the 135 atrisk farms and so that all of the region’s organic family farms can be more secure.

The partnership is also inviting grocers, restaurants, cafeterias and any outlets that sell dairy products to also become licensed as partners. Licensed partners who have signed affidavits to grow their organic purchases may display the partnership logo at point of sale and also online to enable easy identification by consumers.

The partnership board includes a diverse group of leaders and individuals committed to saving all at-risk organic family farms across the northeast. They include Hirshberg, Peter Allison, Farm to Institution in Vermont; Diane

Bothfeld, Agency of Agriculture in Vermont; Leon and Abbie Corse, Vermont Organic Dairy Farmers; Claire Eaton, Maine Dept of Agriculture; Annie Watson, Maine Organic Milk Company and dairy farmer; and Eric Ziehm, New York organic dairy farmer. Advisers include Michael Brown, CROPP Cooperative in Maine; Rose Forrest, Sodexo Sustainability Coordinator in Rhode Island; Ed Maltby, Northeast Organic Dairy Producers Association in Massachusetts; Peter Miller, Miller Family Farm in Vermont; Britt Lundgren, Stonyfield Organic in New Hampshire and Albert Straus, Straus Organic Creamery in California.

“The Northeast Organic Family Farm Partnership celebrates the fact that when it comes to supporting our region’s organic family farmers, it really does take a village,” said Hirshberg.

“Everyone has a stake in the long-term financial health of these farms and farm families. The simple act of pledging to purchase one-quarter of dairy items from the brands, processors and farms who support these family farmers, can help to ensure that these farms will remain healthy, vibrant, financially viable, and environmentally and climate-positive parts of the northeast region for generations to come.”

The United States – especially the northeast – has seen drastic reductions in the number of both farms and acreage over the last decade. From 2012 to 2021, Vermont lost more than 390 individual dairy farms as food production has largely been ceded away from small families and into large, agribusiness operations.

However, organic family farmers are important contributors to a healthy environment and thriving rural life and are important players in the region’s food system. Organic farms promote sustainability, sequester more soil carbon, decrease harmful environmental impacts and have been shown to be more profitable and produce healthier livestock and higher milk quality, according to the partnership.

Klondike Cheese Company won big at the 2022 World Championship Cheese Contest taking three best in class titles, two second place awards and three third place honors.

Best of class honors went to Odyssey Traditional Feta, Peppercorn Feta and LowFat Feta. These flavors of feta cheeses are masterfully crafted from cow’s milk, with a creamy and soft mouthfeel, showcasing just the right amount of flavor for judges to give top honors as the best feta in their respective categories.

Placing second in their classes were Odyssey vanilla yogurt and Buholzer Brothers Havarti. Third place awards went to Odyssey plain Greek yogurt 3.5%, Odyssey French Onion Greek Yogurt Dip and Buholzer Brothers Havarti.

“It is a great feeling to get the recognition and we hope that all our valued milk patrons and employees feel proud as everyone has an important hand in making this possible,” stated Adam Buholzer, VP of production and master cheesemaker at Klondike Cheese Co. The World Championship Cheese Contest was held March 1-3 in Madison, Wisconsin, and is the largest cheese contest of its kind. This is the 34th year of the biannual contest. There were a total of 2,919 entries competing in 141 classes of dairy products with entries from all over the world.

For more information about Klondike Cheese Company, Odyssey® and Buholzer Brothers® products, including recipes and detailed product information, visit www.klondikecheese.com.

About Klondike Cheese Company Klondike Cheese Company has been producing award-winning cheese at the same location since the late 1800s. Family-owned and operated in Monroe, Wisconsin, by the Buholzer family for four generations, the secret to Klondike’s quality is a combination of state-of-the-art equipment, its own special recipes and time-honored traditions of cheese making. Today, Klondike Cheese Company is proud to be home to six Wisconsin master cheesemakers. Klondike markets its Odyssey feta and Greek yogurt, as well as brick, muenster, havarti and Gouda under the Buholzer Brothers – all available for retail and foodservice label.

For more information, visit booth #2135, call 608.325.3021, or go to www.klondikecheese.com.

Everything Blend from Stonewall The fine food creators at Stonewall Kitchen took cues from everyone’s favorite bagel seasoning when they created their new Everything Blend. Sure to become a staple item on your customers’ shopping lists, this irresistible pick features a robust mixture of fantastic ingredients that truly goes great with, well … everything!

Made with a crunchy combination of sesame seeds, poppy seeds, dried onion, dried garlic and salt plus chili flakes for a little added zing, it’s the all-in-one choice for perking up any plate of food. Your customers can use it to bring extra flavor to dinner staples.

For more information, www.stonewallkitchen.com.

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Americans See ‘Serving Size,’ ‘Portion Size’ as Same, Survey Shows Results of a recent survey paint a picture of consumer confusion about portion and serving sizes. Despite having distinct definitions, many Americans use these terms interchangeably, highlighting an educational opportunity to help consumers better understand food choices.

The International Food Information Council recently conducted a survey to gauge how much consumers know – and whether they know the difference between “serving size” and “portion size.” The “Understanding Portion and Serving Sizes” survey of 1,000 U.S. adults first asked whether they had an understanding of the two terms.

Ninety-one percent said they had at least some understanding about “serving size,” while 90 percent said the same of “portion size.”

Respondents were then given a list of possible definitions that included the most accurate descriptions for both serving size and portion size and were asked to pick the two descriptions that best align with their understanding.

(Serving size is based on a standardized amount of a food or beverage that people typically consume in one sitting, while portion size is the amount of food or beverage someone chooses to eat in one sitting.)

Among those claiming knowledge of serving sizes, about half (48 percent) picked the correct definition (the amount typically consumed) and/or thought it was defined by the company that created the product (46 percent). Fewer (39 percent) believed that the term was defined by dietitians and health professionals, while 33 percent thought it was

defined by government agencies such as the FDA and 33 percent believed it was the amount one chooses to consume (portion size).

But out of those claiming at least some understanding of portion sizes, the most popular definition (“a standardized amount typically consumed”) was the same as the serving size – identical at 48 percent – indicating that consumers essentially conflate the two terms. Slightly behind, 45 percent correctly identified it as the amount one chooses to consume, which was followed by “defined by dietitians and health professionals” (44 percent).

Respondents were then shown complete definitions of both terms.

When asked how their understanding of portion and serving sizes had changed after reading the definitions, about one-third (34 percent) said they understood much more and nearly another third (30 percent) said they understood somewhat more. These results demonstrate a significant knowledge gap in the difference between portion and serving sizes, despite most people believing they have a cursory understanding of the terms.

Consumers who were more likely to say that they understood “much more” after reading the definitions included men (41 percent vs. 27 percent of women), those earning more than $80,000 (47 percent vs. 26 percent earning less than $40,000), those under age 45 (43 percent vs. 26 percent aged 45-64 and 25 percent aged 65 and older) and those with college degrees (40 percent vs. 28 percent no college

Ardagh Group Awarded Energy Star Building Certification Indianapolis-based Ardagh Group was awarded an Energy Star building certification for superior energy performance from the Environmental Protection Agency for its distribution center in Fairfield, Calif.

The Fairfield distribution center primarily serves Ardagh’s packaging distribution needs in the West Coast to better service the wine industry.

“As a leading global supplier of infinitely recyclable, sustainable glass packaging, we closely monitor our energy consumption and strive to reduce environmental impact in the communities in which we operate,” said John Sadlier, chief sustainability officer at Ardagh.

Energy Star certified buildings and plants are verified to perform in the top

25 percent of buildings nationwide, based on weather-normalized source energy use that takes into account

occupancy, hours of operation and other key metrics. Energy Star is the only energy efficiency certification in the United States that is based on actual, verified energy performance.

degree).

By definition, serving sizes are not explicit recommendations for how much to eat. Yet, it appears that most people use them for that purpose, regardless of type of food. For example, 57 percent try to eat the designated serving size for dairy products at least sometimes, while 22 percent rarely or never do.

Focusing next on portion sizes, respondents were asked about why they pay attention to them. “Helping to control weight” ranked in the top two reasons for 36 percent, followed by “helping to avoid eating too much of certain foods” (30 percent) and “helping to know how much they should be eating or drinking” (26 percent).

The ways people control their portion sizes vary: Similar numbers said they try to eat more slowly (34 percent), stop eating once they feel full, even if there’s still food on their plate (34 percent), use smaller plates/bowls to reduce portion size (32 percent) and choose single-serve portions (31 percent).

In contrast, 1 in 6 (17 percent) say they don’t pay any attention to portion sizes, with people over the age of 45 and those that make less than $40,000 per year are more likely to belong to this group. Of them, the vast majority (71 percent) chose “don’t want to be too restrictive on how much they eat or drink” among their top two reasons.

One-third (33 percent) said it is more important not to waste food than to have the right portion size.

Results were derived from an online survey of 1,000 U.S. adults, ages 18 and older, by Lincoln Park Strategies. It was conducted from Nov. 4-9 and results were weighted to ensure proportional representation of the population.

“Improving the energy efficiency of our nation’s buildings is critical to protecting our environment,” said Jean Lupinacci, chief of the Energy Star Commercial & Industrial Branch. “From the boiler room to the board room, organizations are leading the way by making their buildings more efficient and earning EPA’s Energy Star certification.”

On average, Energy Star certified buildings and plants use 35 percent less energy, cause 35 percent fewer greenhouse gas emissions, and are less expensive to operate than their peers.

In 2021, Ardagh Glass Packaging – North America’s two glass manufacturing facilities, located in Bridgeton, N.J.; and Madera, Calif.; were awarded Energy Star plant certifications.

In addition to the Energy Star certifications, 13 of AGP – NA’s facilities are ISO 14001 certified, making Ardagh an environmental leader in the packaging industry.

Enhanced ABB Ability Sugar Library Boosts Monitoring, Control Flexibility Global technology company ABB has launched its latest release of ABB Ability Sugar Library, enhanced with functionalities to serve as a control engineering inventory for sugar manufacturers. It will help to reduce engineering costs and development timelines, simplify expansions and eliminate errors in engineering and improve quality and reliability in operational use, according to the company.

The release features a range of specifically designed templates for sugar process applications in beet and cane sugar industries. It fulfills all process area requirements, including raw material handling, purification, crystallization and sugar handling, and now evaporation and filtration.

Customizable templates will result in engineering efficiencies. For operators, efficient monitoring of process helps to optimize resources and energy usage.

A high-performance humanmachine interface has been designed for fast detection and resolution of process disturbances, with alarm messages. In maintenance, teams will gain the right information at the right time, with tracking and trends visually available.

The auto-reconfigurable dynamic, high-performance HMI visualizations provided in the library for selected operations will greatly reduce the commissioning time and will also help plant engineers and operators focus on continuous improvement.

Among sustainability advantages, ABB Ability Sugar Library features a steam economy mode that ensures no more steam than required is generated during the evaporation phase. It is also collected and reused for the crystallization phase, saving any fuel used to make the steam and therefore reducing production costs.

The solution is built from knowledge attained through collaboration with major process and equipment suppliers and sugar manufacturers. This ensures that the latest process control philosophies are incorporated within the library.

It comprises components for control and supervision, with each a complete functional unit ready for use and able to be adapted to specific user needs.

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Bellwether Farms Creamery, located in Sonoma County, California, is excited to announce that both of its whole milk yogurts are now 100% A2 protein. Its line of sheep milk yogurts have always been naturally A2 protein.

The company has repeatedly heard

from its customers over the years that the digestibility of sheep milk is an important reason they buy Bellwether Farms yogurt. Bellwether Farms wanted to offer customers a more digestible option made from cows milk. Its organic cow yogurt has always been made from

Jersey cow milk, known to be naturally higher in A2 protein. However, it has recently completed the necessary DNA testing to confirm that the Jersey cows produce only the A2 protein variant.

Consumers are now more interested than ever in their gut health and are seeking out foods that make them feel good. A2 protein is a part of that solution for many people that don’t have a milk allergy, but do have problems enjoying traditional dairy products.

Brie (Cont’d. from p. 1)

best,” she said with a smile. “That’s what we aim for every time. With each batch, we want to create a taste that’s supreme no matter what. That way, you get that same fresh, creamy taste whether you’re at home, at a restaurant, or even a judge in a cheese contest.”

Agnes has the highest regard for the cheeses she creates, and she’s not alone. Some of the cheese industry’s most discerning experts agree.

Recently, at the Concours Général Agricole 2022 in France, she won a gold

medal for Brie de Meaux, a raw-milk cheese that’s not yet available in the U.S. Agnes laughs when asked about her secret weapon in cheesemaking.

“We create cheese using only the finest ingredients. So it’s really no secret.”

Whether or not she wants to disclose all of her industry secrets, Agnes does continually share her knowledge and skills with other Lactalis cheesemakers. So, the tradition of great cheesemaking she has started will con-

tinue long after her retirement later this year. While solidifying the legacy she will leave behind at Lactalis, Agnes is confident of what’s to come next.

“There’s a lot to be proud of here and a lot of people who work hard to make really good cheese,” she said. “I’m just happy we’re able to share what we do with the world.”

Jarlsberg cheese has been exported to the U.S. for more than 50 years, achieving the highest level of awareness among American consumers.

Jarlsberg is one of America’s favorite iconic cheese brands, famous around the world for its characteristic mild, mellow, nutty flavor and large, round holes.

In the past year, Norseland focused on Integrated Marketing and Communication programs through influencers, public relations, social

media, digital coupons, on-pack coupons and promotional support. “We are dedicated to building brands with an integrated communication plan that touches all points of the consumer journey – from increasing awareness online to education on pairings to in-store coupons that drive purchase,” says Valerie Liu, manager, Brand Strategy and Communications.

This year, Norseland’s partner companies won a variety of awards internationally at the World Championship

Cheese Contest in 2022.

Hudson Valley Creamery, a wholly owned subsidiary of Eurial, a French Dairy Cooperative, won best in class for Couturier Vanilla Bean Goat Log and Couturier Cranberry Fresh Goat Cheese Crumbles. Old Amsterdam brand won best in class for its Old Amsterdam Mild Gouda, receiving the highest score among 40 cheeses entered from more than four different nations.

AM: There are some items that actually doubled of a specific category when the sales were a Formaggio brand product versus a brand that was stocked previously. The buyers paid attention and realized we were a good company with good people and great product. So, the relationships that have been forged with the major supermarkets and club stores and giants in the supermarket industry across the country – we did so well

through the pandemic right up until this very moment that they gave us the opportunity to introduce more winning items. And now, instead of having one or two items on the shelves, we have four or five items.

excellent work and their compassion.

Sometimes, things were out of our control – like it was everywhere – but you stood by us. And we at Formaggio stand proud to be on all the store shelves across this great country because of you and your work, faith and belief in us and what we can do together. The Formaggio Family and I thank you.

AM: I thank them. I thank them for their intelligence, their due diligence, their

For more information, visit booth #5315.

smell,” says Wells, who posts blogs on his website with recipes. “This smokiness is not intended to overwhelm your taste buds, but rather kick the flavors up a notch.”

Whiskey Oak Seasonings come in six blends: Smoked Sugar, Smoked Salt,

Smoked Steak, Smoked Pork & Poultry, Smoked Sea Salt, and Salty Sweet N’ Smokin’.

The Whiskey Oak Sampler allows cooks to try a little bit of each of these distinctive smoked seasonings.

Whiskey Oak Seasonings comple-

ment savory (steak, roast, burger, chick, ribs, etc.) and sweet dishes and have a long shelf life.

Whiskey Oak Seasonings are sold in all Northern California Whole Foods Market stores, select regional stores and online.

time is exciting. We are also seeking new business opportunities especially now that the restaurant segment is flourishing again and open to new products. People have been locked in their houses and kitchens for quite some time, but now they are ready to go out again, discovering new tastes and recipes.”

Monti Trentini has developed cheese formats that are perfectly suited for the foodservice segment. They are easy to cut and to store, providing

clients with a wide range of tasty products in a convenient format. The cheeses for foodservice come in different tastes, from truffle to red chili pepper, from mild cheeses to more sharp and defined ones.

Monti Trentini is a family-owned company whose journey started in 1925 when the great-grandfather first started to produce cheese in a small mountain hut. Through the years, the company has grown thanks to constant innovation and investment in technolo-

gy. Since the early 1990s, the company has developed a strong sense of responsibility toward the environment.

In fact, the company has reduced water consumption and it is equipped with a purification plant, a photovoltaic system and a trigeneration plant that has been able to save 4,103 tons of CO2 from entering the atmosphere.

Bellwether Farms Yogurts Now 100% A2 Protein

Under its white, downy rind is a creamy paste that melts in your mouth for an incomparable fresh taste.

Leading the Raival plant is Agnes Mailhac, who has been a cheesemaker at Lactalis for 38 years. As her talents and techniques have evolved, her accolades have increased, yet she remains humble and determined with every one of her recipes.

“I always think our cheese is the Norseland (Cont’d. from p. 1)

Norwegian countryside to the mineralrich pastures of Spain and green fields of Ireland, Norseland is creating a thriving community that takes on social and environmental responsibilities. The company understands that its contribution impacts current and all future generations; it is committed to doing the right thing today and tomorrow.

Norseland doesn’t just live life: it contributes to the Good Life.

Formaggio (Cont’d. from p. 1)

relationships and to show how Formaggio brand is a good vendor and partner who produces great products their customer base will buy week after week.

Once we had the opportunity to put the product on the shelves – the sales told the story.

OSD: Tell our readers that story.

Whiskey Oak (Cont’d. from p. 1)

which takes meals to the next level. The seasoning blends are slowly smoked using natural hardwoods.

“This process creates a smokiness that will tease your palate and sense of Monti Trentini (Cont’d. from p. 4)

range of cheeses with different tastes and formats to the public.

“We are thrilled to participate in the 2022 edition of IDDBA after this long period of uncertainty and closure. We cannot wait to meet everyone in the industry in Atlanta,” said Federica Finco, president of the company. “This year we are focusing on strengthening our existing connections, seeing our partners in person again after such a long

OSD: Is there anything specific you’d like to say about these relationships?

More digestible dairy is the fastest growing segment of the dairy category.

Bellwether Farms is proud to be at the forefront of this trend with two lines of gut friendly whole milk yogurt – one featuring pure sheep milk and now a second featuring A2 organic Jersey cow milk as well.

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

For more information, visit booth #2019, go to www.lactalisamericangroup.com or call 212.758.6666.

For more information, visit booth #1420.

For more information, visit booth #1435, go to www.montitrentini.com, or follow the company on social media.