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Wisconsin Milk Marketing Board Names Chad Vincent New CEO

The Wisconsin Milk Marketing Board of Directors has named Chad Vincent its new Chief Executive Officer after an extensive national search.

Vincent is a seasoned executive with experience successfully taking startups, turnarounds, family owned brands and Fortune 50 divisions to record levels of sales and profitability. He brings to WMMB extensive dairy marketing and branding experience as well, having served as chief marketing officer and senior vice president of strategic development at Sartori Cheese in Plymouth, Wisconsin, for the past seven years. Prior to joining Sartori, Vincent held executive positions with H.J. Heinz, Miller Brewing Company, Fiskars Brands and other consumer products and beverage companies.

He will begin his tenure at WMMB December 1.

“I am extremely excited about our new hire, Chad,” said WMMB Board Chair Connie Seefeldt of Coleman, Wisconsin. “The board is really impressed with his experience, and we are excited to see how he will improve upon the fantastic work our team has been doing.” Seefeldt said she believes Vincent will help WMMB enhance the already strong promotional work and help strengthen partnerships with processors, farmers, industry partners and consumers.

Seefeldt added that the search firm, Herd Freed Hartz of Seattle, Washington, did a tremendous job of fielding a distinguished group of candidates for the board’s consideration. “The outstanding slate of candidates is a testament to WMMB’s strong reputation around the country,” she said.

“The universal positive response I received during my national outreach to potential candidates during this executive search speaks volumes about the excellent reputation of the Wisconsin Milk Marketing Board and Wisconsin dairy products,” stated Fred Pabst, Dairy Industry Practice Leader for Herd Freed Hartz Executive Search Partners.

Vincent, a native of East Lansing, Michigan, received his undergraduate and MBA degrees from Michigan State University. A resident of Waunakee, Vincent and his wife Wendy are the parents of four children.

David Isenberg of Chex Finer Foods Passes Away

isenbergDavid Chaim Isenberg, 73, Co-founder of Chex Finer Foods, passed away Saturday, November 12, 2016. He was born in Providence, Rhode Island, the son of the late Jacob and Dorothy (Sherman) Isenberg.
David was a graduate of Hope High School in Providence and Boston University.
In 1965, David and his father Jay started Chex Finer Foods out of a small garage in Sharon, Massachusetts. David worked in all aspects of the business, serving as President for 25 years. One of David’s greatest accomplishments was seeing the family business successfully continue to the third generation of leadership, with his sons Jeremy and Michael.
David will be remembered for the family values and heritage he bestowed onto the business and its employees. David loved Chex, and worked tirelessly to deepen relationships with customers, build strong partnerships with vendors, and a dedicated extended Chex “family” of team members.
David was inducted in 2012 to the Griffin Report Food Industry Hall of Fame and in 2015 to the Specialty Food Association Hall of Fame.
David was a board member of: Temple Beth El, Temple Emanu-El, Providence Children’s Museum, Friends of Rochambeau Library, Miriam Hospital Board of Governors, Camp Jori and Providence Rotary. David cared deeply about and generously supported many community organizations and programs including: Jewish Alliance of Greater Rhode Island, Jewish Family Service, Temple Beth-El, The Wheeler School, Providence Public Library, and Dana Farber Cancer Institute.
He is survived by his children Michael Isenberg, Jeremy Isenberg, and Rachel Isenberg; former wife Dianne Isenberg; daughters-in-law Karen Isenberg and Amanda Isenberg; grandchildren Sophie, Caleb, Lily and Samantha; and companion Nancy Maloney.
Funeral services will be held Tuesday, November 15th at 12:30 p.m. at Temple Beth-El, 70 Orchard Ave, Providence with burial in Sons of Israel and David Cemetery. In lieu of flowers, contributions in his memory may be made to Jewish Family Service 959 North Main Street, Providence, RI 02904.
The Chex Finer Foods office will be in limited operation from 11 a.m. – 3 p.m. in honor of David so that employees can attend the funeral service. Shiva will be held at the residence of Amanda and Jeremy Isenberg. Tuesday following interment and 7-9 p.m.; Wednesday 3-5 p.m. and 7-9 p.m.; Thursday 3-5 p.m. and 7-9 p.m. and Friday 2-4 p.m.

Ariston Specialties Products Help Your Customers Craft the Perfect Gifts

The fall and the holidays are already upon us. Your customers will be cooking and baking up a storm. Ariston Specialties offers the best ingredients for them.

Ariston’s Lemon infused Olive Oil can be used in cooking and baking. Your customer can use it with seafood, steamed vegetables and also baking a beautiful cake (recipe available from Ariston Specialties upon request).

ariston-pfAriston’s oils and vinegars are not only premium quality and a proven success with the company’s current retailers; they are also reasonably priced for both the retailer and for the consumer. Increase your sales this holiday season with Ariston’s suggested pairings of extra virgin olive oil, infused olive oils and balsamic vinegars. Help your customer create the perfect gift for the foodies on their list with Ariston Specialties’ recommended pairings.

When you call Ariston for a catalog, literature or Ariston’s pairing suggestions, your call and your general questions will be answered by a member of the family!

Ariston Specialties LLC

Pereg Natural Foods Introduces Kaniwa

Pereg Natural Foods will introduce kañiwa – also known as baby quinoa, at the upcoming Kosherfest trade show, November 15-16, 2016 at the Meadowlands Expo Center in Secaucus, New Jersey.

Kañiwa is an excellent source of complete protein and amino acids, is exceptionally high in iron and is gluten-free. It’s dark reddish-brown in color and about half the size of a tiny quinoa seed. It cooks up quickly to resemble a smaller version of red quinoa.

Unlike regular quinoa, kañiwa doesn’t have saponins, the coating that gives quinoa a somewhat soapy, slightly bitter flavor if not rinsed properly, so it’s actually easier to process. (Note that all quinoa from Pereg is pre-rinsed and ready to cook from the package.) Another advantage kañiwa has over quinoa is that it’s an even better source of iron.

According to Gill Schneider, CEO of Pereg Natural Foods, “This mighty little ancient grain cooks up with a crunchy texture, and offers a nutrient rich food for breakfast, lunch and dinner. We are excited to bring consumers yet another healthy choice to serve to friends and family, from our family-owned Pereg Natural Foods business.”

Kañiwa from Pereg Natural Foods is all natural, gluten-free, Non-GMO Project verified, vegan, OU and CRC kosher-certified, and produced in the USA. It is available in 5-ounce boxes ($3.57) and re-sealable 16-ounce bags ($5.50).

Seminar Line-up for Philly Candy Show Announced

The Retail Confectioners Association of Philadelphia (RCAP) has announced the full seminar line-up for the 135th Philadelphia National Candy, Gift & Gourmet Show, January 7-9, 2017, at the Greater Philadelphia Expo Center, Oaks, Pennsylvania. In addition to panel discussions with industry leaders, demos, sales, and branding sessions, retailers will also have the chance to enjoy special presentations and more from students of the Pennsylvania College of Technology Culinary Department.

As an added bonus, the 2017 edition will once again co-locate with the Philadelphia Gift Show (Jan. 6-9, 2017), increasing cross-over buying and selling opportunities for attendees and vendors alike.

Among the highlights is a new partnership between RCAP and the Pennsylvania College of Technology Culinary Department creating a “RCAP Scholarship Fund” for the students. As part of the program, “Chef Charles”, a.k.a. Charles R. Niedermyer II, Department Head | School of Business & Hospitality for the College, and his students will delight your senses with special presentations and tastings of chocolate products in the school’s booth on the show floor. Attendees and RCAP members are invited to stop by the booth on Saturday and Sunday, January 8-9, between 10 a.m. – 5 p.m., to talk to the students, donate to the fund and learn more about internship and employment programs, too.

To help buyers make the most of their time at the show, the first educational sessions on Saturday and Sunday have a new, earlier 8:30 a.m. start time. In addition, admission to all programs is free and pre-registration is recommended. Visit for details. The full schedule includes:


  • Candy 101: For Beginners To All Levels Of Shops, Confectioners, & Startup Companies
    8:30 – 9:15 a.m.
    Open discussion by a panel of industry leaders
    Bring your questions for the candy industry leaders and learn from their experience. The value of this seminar is to bring challenging questions to the panel so all in attendance can learn and grow together.
  • Creating a Memorable Brand
    9:30 – 10:30 a.m.
    Presented by Tammy Shapiro, President/Owner, Talk of the Town Gourmet Gifts And More
    Back by popular demand, Tammy Shapiro returns to our seminar schedule to share her branding insights with attending retailers. Calling upon 23-plus years running her own business and more than 16 years as a professional speaker at events around the country, including the Fancy Food Shows, gift shows and others, Tammy will help you answer this important question: Is the product walking out the front door of your store a true reflection of your brand? Standing out from your competition is so important, but often can be challenging. In this session we will explore the importance of a solid, yet consistent, brand and how to make the product you sell a true reflection of your company image. We will explore creative ways to get the client in the door and keep them coming back time and time again. Other highlights include the standard elevator speech, logo design, internet presence and determining who your targeted market is.
  • Art of Making Bows
    4 – 5 p.m.
    Presented by Kandy Hughes, Kelly’s Kandy
    How often you wondered how to make that perfect bow? Calling upon years of bow-making experience in her own shop, Hughes will demonstrate how you can take the frustration out of bow-making and show why and how bows can make the package complete.


  • Starting A Small Candy Business
    8:30 a.m.- 9:45 a.m.
    Presented by Joe Crevino, Consultant with Chocovision Corp. and Co-owner with wife Mary of Sweet Mary’s Chocolates
    Learn all about zoning and dealing with local government, space limitations, controlling temperature and humidity, neighborhood reaction, insurance issues, privacy, parking, delivery issues, board of health, safety and fire and much more.
  • Packaging 101: Why Packaging Finishes Your Presentation
    9:30 a.m. – 10:30 a.m.
    Panel discussion presented by packaging industry leaders
    This seminar will focus on creative packaging techniques to best present your products in all aspects of your business. We will explore the “Evolution of Packaging” — how to change your packaging as your business grows and changes. Topics will include personalization, corporate gifts, and customization. From the new confectioner just starting in the industry to the seasoned veteran, there are creative solutions for all of your packaging needs. Bring your questions!
  • Chocolate Demo: Unique Perspective of the Future Creations of Chocolatiers
    4- 5 p.m.
    Presented by Frederic Loraschi, Master Chocolatier
    Come watch and taste the finished bonbons! In this demo, Loraschi, whose home base is at his shop in Harrisburg, Pennsylvania, brings his unique perspective as world class chocolatier to the show floor. He was voted one of the “Top 10 Chocolatiers in North America” in 2011. Former ambassador for Barry Callebaut, and instructor at the chocolate academy in Chicago, he also did a demo of savory recipes at the Chicago Chocolate and Dessert Show and won Mexico City’s “Best Restaurant Dessert” recipe in 2014. He has appeared on TLC and the Food Network.


  • Candy 101: For Beginners To All Levels Of Shops, Confectioners & Startups Companies
    9 – 10 a.m.
    Open discussion by a panel of industry leaders
    Bring your questions for the candy industry leaders and learn from their experience. The value of this seminar is to bring challenging questions to the panel so all in attendance can learn and grow together.


Presented by Dona Peters, Master Chocolatier & Confection Consultant
Booth TBA
Saturday/ Sunday 10:00 a.m. – 12:00 p.m. and 1- 5 p.m.
Monday 10:00 a.m. – Noon and 1:00 – 3:00 p.m.
See how Peters uses centers of pops, and other figures, plus pre-made products with crispy rice cereal bars and more to cut expenses and offer a product with less chocolate than a solid piece. Some parents do not want their children to eat a lot of chocolate, so this gives them another option. And, you don’t have to be an artist to be creative with this.

WHEN: Saturday, January 7 – Monday, January 9
HOURS: Saturday- Sunday, 10 a.m. – 5 p.m.; Monday, 10 a.m. – 3 p.m.
WHERE: Greater Philadelphia Expo Center, Oaks, Pennsylvania
MORE INFO: | 800.318.2238

Home Meal Solution Kits from Stouffer’s

stouffersEighty-four percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day per week. New Stouffer’s Home Meal Solution Kits cater to today’s busy lifestyles with simple, delicious take-and-bake meals. Operators can maximize margins by repurposing extra protein to cut down waste and create familiar, restaurant-quality favorites.

Home Meal Solution Kits include: Chipotle Macaroni and Cheese, Stroganoff and Tuscan Style Cavatappi. To cater to all customers, operators can choose to portion into single or family size meals. For more information, call 1.800.288.8682 or visit

Empowering Farmers, Growing Sustainably & Staying True to Organic

Founded by an organic farmer 20 years ago, ecoLife® was established by passion to empower and improve the daily lives of farming families. ecoLife provides farming communities with assistance and free education in current social, economic and environmental best practices. It’s a relationship and a way of doing business that truly sets the company apart.

ecoLife offers over 20 items across four food categories, including aromatic basmati rice, high-protein quinoa, freekeh, chickpeas and many other nutrient-rich items. An exceptional item in the line is the Quick Cook Brown Basmati Rice. What differentiates this organic brown rice is its reduced cooking time of just 12 minutes, a convenient alternative to the 40 minutes normally required to prepare brown rice.

The full range of authentic rice, ancient grains, pulses, and beans – are all USDA organic and non-GMO verified products. With a farm to fork approach, ecoLife partners with more than 75,000 registered organic farming families to offer sustainably grown, cultivated and harvested products from their country of origin.


Dream Non-Dairy Yogurts Non-GMO Project Verified

All flavors of Dream® Non-Dairy Yogurt have earned verification from the Non-GMO Project. These products include Almond Dream® and Coconut Dream™ refrigerated non-dairy yogurts that contain live and active cultures. Available in a wide range of flavors including Vanilla, Strawberry and Mixed Berry, they provide a solution for consumers seeking a dairy-, gluten- and/or soy- free lifestyle or for those who just want to enjoy these delicious flavored yogurts.

“Dream Non-Dairy Yogurts have always been made with high quality ingredients, and the verification from the Non-GMO Project provides an additional level of assurance to our consumers and customers,” said Basel Nassar, Chief Operating Officer of Hain Refrigerated Foods Division. “The Non-GMO Project is such a trusted organization and provides a rigorous approval process from ingredient sourcing through manufacturing to ensure that genetically modified organisms (GMOs) are not intentionally added to products. We are proud to carry their seal on our products.”

Widmer’s Aged Brick Cheese

Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss-born cheesemaker.

widmers-pfAs Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parchment paper and foil.

It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.

Suggested retail price is $12.99 to $15.99/pound.

Widmer’s Cheese Cellars

Former FDA Director Discusses Need for Foreign Supplier Verification Plan

Food importers have precious little time to design, test and implement a Foreign Supplier Verification Plan, warned the FDA’s former Director of Import Operations Domenic J. Veneziano. Speaking at a November 4, 2016, Town Hall Meeting sponsored by the Association of Food Industries (AFI) in Newark, New Jersey, Veneziano, who now serves as Independent FDA Regulatory and Strategic Consultant for global trade law firm Sandler, Travis & Rosenberg, explained that waiting to create a comprehensive FSVP could result in disruption of your supply chain, delays in entry processing, and in some cases, the exclusion of your products from the U.S. marketplace.

Veneziano offered several tips to help food industry professionals meet the May 2017 FSVP compliance deadline and avoid costly disruptions to their business operations.

First, Veneziano explained, know if your company or facility is covered by the FSVP requirements. “Many people are under the impression that only the U.S. Customs importer of record is required to comply, “Veneziano said. “But the definition of ‘importer’ under the Food Safety Modernization Act is much broader and can include the actual CBP importer, as well as the owner or consignee of food being offered for import, and even the U.S. agent of the importer. All are at risk if FSVP requirements are not met.”

Another common misconception is that only large food importers are required to create a foreign supplier verification program, but nothing could be further from the truth,” Veneziano said. “The statute does make some concessions for smaller companies, but there are still requirements to be met. So the rule is unless you meet a specific exemption, your company must create a foreign supplier plan.”

In order to create a plan that meets government requirements, it is important to understand the purpose of a FSVP. “Under the Food Safety Modernization Act, importers have explicit responsibility to ensure the safety of imported food,” Veneziano explains. “Foreign suppliers are expected to produce food using the same standards of processing and procedures required by domestic producers. What you want to show the FDA is that you are taking steps to ensure that foreign-produced food is safe and that the food entering the commerce of the United States is not adulterated or misbranded,” he said.

Veneziano also emphasized the importance of selecting a qualified individual to perform required FSVP activities.

“The individual creating the Foreign Supplier Verification Program must have the education, training and/or experience necessary to conduct a sophisticated review of all the records associated with an activity under review,” Veneziano said. “You need an expert who can not only develop the actual program, but conduct hazard analyses, evaluate risks specific to the food being imported, verify supplier activities, monitor corrective actions and maintain records,” he added. “It’s a major undertaking and requires a high level of expertise.”

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