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Albertsons Companies Appoints Geoff White President, Own Brands

Albertsons Companies has appointed Geoff White to the new position of President of the company’s Own Brands organization. In this new role, White will lead the Own Brands team, including the Culinary Kitchen and Technical Center. He will be responsible for furthering the growth, development, and innovation of the company’s Own Brands products, including O Organics®, Lucerne®, Open Nature™ and the extensive line of Signature™ products.

“Geoff is a visionary merchant who understands the evolution of our company’s Own Brands and the significant role they play in our overall strategy,” said Shane Sampson, Executive Vice President and Chief Marketing & Merchandising Officer. “Our Own Brand items are integral to how we earn customer loyalty. We’ve developed a nimble process that responds quickly to consumer trends with popular products over the last two years, and I’m excited to see how our team and brands further their development under Geoff’s leadership.”

Dry Creek Vineyard Awarded U.S. Patent for Wine Cork Closures with Sustainable Sourcing Information

Dry Creek Vineyard announced the issuance of U.S. Patent No. D779,938, related to the design of printed sustainable sourcing information on its wine cork closures. This is the first patent issued to Dry Creek Vineyard, which is celebrating 45 years of family winemaking in Sonoma County, California.

The innovative closure is laser printed with ornamental and detailed information about the source of cork material, including the age of the cork forest, the harvest date of the trees and the sustainable habitat these remarkable forests provide to the Iberian Lynx and Spanish Imperial Hawk.

This revolutionary concept was introduced with the release of Dry Creek Vineyard 2013 Old Vine Zinfandel. President Kim Stare Wallace developed the idea in an effort to provide transparency and authenticity of the winery’s extensive portfolio.

“I wanted to provide valuable knowledge to consumers about our sustainability efforts and the benefits of cork closures,” said Stare Wallace. “Dry Creek Vineyard is one of the last truly private, family-owned, iconic wineries, and it is important to communicate our ‘no compromises’ philosophy on every aspect of our packaging.”

“We make wines with integrity and soul,” continued Stare Wallace. “No detail is overlooked, including when and from where our corks are harvested.”

Founded in 1972, Dry Creek Vineyard is 100 percent certified sustainable and a leader in the sustainability movement in the Dry Creek Valley American Viticultural Area (AVA) and the wine industry as a whole.

Nielsen-Massey Awarded (SQL) Level 3 Certification

Nielsen-Massey Vanillas has been awarded the SQF 7.2 – Level 3 Certification by the Safe Quality Food Institute (SQFI). SQFI is a globally trusted and recognized food safety and quality program. Level 3 certification recognizes suppliers that have implemented a Hazard Analysis Critical Control Point (HACCP) food quality plan in addition to a food safety plan and food safety fundamentals. It is the most stringent and highest-level certification awarded by SQFI.

The SQF program is administered by a division of Food Marketing Institute (FMI) and is one of several certification systems recognized by the Global Food Safe Initiative (GFSI), as well as retailers and foodservice providers around the world that require HACCP food safety and quality management systems by their suppliers. The Global Food Safety Initiative (GSFI) brings together food safety experts from throughout the industry to identify the best food safety management practices across the agri-food supply chain. Today, GFSI and its global partners audit and certify more than 100,000 food operations and facilities across 160 countries. Safe Quality Food (SQF) certification allows a company’s food safety and quality systems to be verified and validated, increasing brand protection, consumer confidence and loyalty.

Nielsen-Massey’s previous SQF Level 2 included food safety fundamentals and a hazard analysis and critical control points (HACCP) approach to managing risks and hazards; this level is recognized by the Global Food Safety Initiative (GFSI). The company’s new SQF Level 3 certification adds onto the Level 2 food safety requirements with additional quality requirements. To receive a Level 3 certification, Nielsen-Massey developed and implemented a quality management system that includes documented procedures, monitoring and measuring, corrective actions, internal audits and related processes.

“The awarding of the SQF Level III certification to Nielsen-Massey Vanillas is a demonstration of management commitment and our employees resolve to provide safe, healthy and high quality products for our customers,” said Terry Schindeldecker, SQF Practitioner.

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