Wisconsin Milk Marketing Board has promoted Marty Pullin to Senior Vice President Channel Management. He will lead WMMB’s channel management team, overseeing retail and foodservice program development and execution, technical services, market research and dairy company communications.
“Marty has successfully managed a variety of responsibilities and played a key role in developing and executing programs to increase the distribution and sales of Wisconsin dairy products,” said James Robson, Chief Executive Officer of WMMB. “His strategic planning and ability to analyze key dairy markets benefit the entire channel management team.”
Robson noted that Pullin’s strong leadership skills and business acumen have earned him multiple promotions, since joining WMMB in 2009.
Pullin is no stranger to the dairy industry. Before joining WMMB, he was national territory manager for Wisconsin Cheese Group, national account executive for Mexican Cheese Producers, Inc., both Monroe, Wisconsin-based cheese companies, and assistant store manager for SUPERVALU.
Amy’s Kitchen is sponsoring Farm Aid’s annual benefit concert on Saturday, Sept. 13, 2014, at the Walnut Creek Amphitheatre in Raleigh, North Carolina. Amy’s, a family-run company, will offer delicious food at Farm Aid’s HOMEGROWN Concessions® stands, as well as provide meals for the artists and backstage crew at this signature music concert. This is Amy’s third year as a Farm Aid sponsor.
In celebration of this partnership, Amy’s is offering a special Farm Aid sweepstakes. One lucky winner will receive an all-expenses-paid trip for two to the show. Details of the contest are at http://www.amys.com/farmaid. Amy’s is also sponsoring a free live stream of the concert so that everyone can enjoy the show. The webcast will be available at http://farmaid.org.
Farm Aid 2014 will feature Willie Nelson and fellow board members John Mellencamp, Neil Young and Dave Matthews — with Tim Reynolds — as well as Jack White, Preservation Hall Jazz Band, Jamey Johnson, North Carolina’s own Delta Rae, Lukas Nelson & Promise of the Real, Carlene Carter, Pegi Young & The Survivors, and Insects vs Robots.
“Amy’s has been committed to supporting family farmers, organic agriculture and labeling for all genetically engineered ingredients since its founding more than 25 years ago,” says Co-founder Andy Berliner. “Our vision and Farm Aid’s vision are closely aligned, and we’re confident that, together, we’ll continue to move the food industry in the right direction.”
Though foodservice will account for roughly three-fourths of the projected $48 billion in sales for the U.S. coffee industry in 2014, the retail segment is finding new ways to reach consumers and compete with the restaurant industry for market share. A driving trend in retail coffee innovation and marketing is bringing the coffee shop experience into the consumers’ homes, according to Coffee and Ready-to-Drink Coffee in the U.S.: Retail and Foodservice, 8th Edition, a report by market research publisher Packaged Facts.
A key factor in giving consumers a coffee shop experience at home involves bringing favorite coffeehouse and bakery brands into the retail sector. This type of co-branding is effective in garnering instant brand loyalty and recognition—a defining factor in a crowded market. For example, leading fast casual restaurant operator Panera Bread capitalized on its strong following with the brunch/lunch crowd to push its Panera Bread Bakery Blends brand, which offers a variety of flavored ground coffees and is positioned as a premium retail coffee product. Likewise, leading baked goods and coffee chain Dunkin Donuts has capitalized on its success in the coffee category to expand into the retail sector. Meanwhile, Caribou Coffee has made its signature brews available within the retail sector, in addition to providing products to foodservice providers such as hotels, entertainment venues, and e-commerce channels. Even fast food juggernaut McDonalds revealed plans to enter the fray through its McCafé-branded packaged coffees (in whole bean, ground coffee, and single-cup offerings).
On a grander scale, co-branding of retail coffee goes beyond coffee shop brands to align with other indulgent brand. The bold, rich flavor of coffee provides a natural balance to indulgent sweet notes—making partnerships with decadent, palette-pleasing brands a natural fit. Such partnerships create brand recognition and cross-merchandising opportunities, notes Packaged Facts research director David Sprinkle. As recently as February 2014, major moves such as doughnut company Krispy Kreme’s launch of ready-to-drink coffee beverages at more than 900 Walmart locations rippled across the retail landscape. Other recognizable foodservice brands—Godiva, Entenmann’s, Cold Stone Creamery—have capitalized on their reputations to launch retail coffee products with flavor-rich, decadent, and even premium positioning.
Building off coffeehouse expectations for a wide variety of options, retail coffee manufacturers are also embracing variety. Limited edition offerings or seasonal flavors are an easy way to satisfy the need for variety and keep consumers engaged with the brand.
Rustic Crust, a manufacturer of organic and all-natural pizza crust and sauce, today honored the New Hampshire Police, Fire & EMS Foundation, a non-profit organization committed to supporting firefighters, police officers and emergency medical service personnel, for its statewide contributions. The event coincided with the ground-breaking of a new Rustic Crust and American Flatbread frozen pizza facility soon to be erected on the site of its former factory in Pittsfield, New Hampshire, which burned to the ground earlier this year. The new two-story 27,000 square-foot facility, 30 percent larger than the original structure, will be in operation this fall. After the fire, Rustic Crust’s President and CEO Brad Sterl kept more than 100 workers on payroll while he began to rebuild the company.
Sterl and Governor Maggie Hassan recognized first responders as unsung heroes who risk their lives daily to protect the communities they serve, just as they did during the company’s devastating fire. The event marks the start of a national campaign, The Rustic Crust First Responders Recognition program, to support and acknowledge these service workers across the nation. In New Hampshire and in states across the U.S., Rustic Crust and American Flatbread frozen pizzas will donate product to state first responder organizations assisting with fundraisers and other events. The company will also continue to send its mobile pizza truck to natural disaster sites to feed fatigued workers.
“As a result of the fire at our production facility, we know firsthand the courage and sacrifice displayed by first responders,” Sterl said. “We are launching this national program to honor the extraordinary work of these brave men and women – fire, police, and emergency rescue people – in their times of need.”
Rustic Crust was founded in 1996 and is the number one U.S. national brand of natural prepared, ready-made pizza crusts. American Flatbread is a market leader in natural frozen flatbread pizzas which are available in supermarkets, health and gourmet stores nationwide. The company is Pittsfield, New Hampshire’s second largest employer.
Sartori Cheese is excited to announce a fourth year partnership with Mason Crosby and the Packers Radio Network to support the Wisconsin Make-A-Wish Foundation during the 2014 NFL season. Sartori will contribute $1,000 to the Make-A-Wish Foundation for every field goal Crosby makes during the 2014 football season including pre- and postseason. To date, Sartori has donated over $60,000 to Make-A-Wish Wisconsin.
“We are excited to start this partnership again for the 2014 season. Both Mason and the Packers Radio Network have been great to work with. It’s important for those who are fortunate enough to give back, to do so. We have close ties with the Make-A-Wish Foundation and support what they do for children with life-threatening medical conditions. We’re able to help a child’s dream come true and that is bigger than any of us,” stated Sartori CEO and Owner Jim Sartori.
Last year alone, Sartori contributed $42,000 to the Make-A-Wish Wisconsin Foundation. Mason Crosby had a stand-out 2013 football season, successfully completing 39 field goals in the pre- and regular season and an additional 2 successful conversions in the postseason. Sartori increased their contribution to $1,500 for each completed field goal in the postseason.
Sartori Cheese will have weekly updates on the contribution amount via its Facebook and Twitter social sites. The company will also be hosting giveaways and special offers during the entire 2014 football season.
The Wisconsin Make-A-Wish Foundation is an organization dedicated to granting the wishes of seriously ill children. Since the Wisconsin chapter founding in 1984, nearly 5,000 children and their families throughout the state have experienced the transformative power of a wish. Last year alone, Make-A-Wish Wisconsin granted a record-breaking 340 wishes. The charity is near and dear to Jim Sartori and his wife Jan, as their family has been involved in donations and fundraising for years.
Land O’Lakes, Inc. donated 40,000 pounds of LAND O LAKES® Macaroni & Cheese to the Food Lifeline.
This is the Land O’Lakes First Run Program’s 74th donation since it was established in 2010. The program is committed to donating truckloads of fresh product year round, made specifically for food banks to help alleviate hunger nationwide. As part of the First Run Program, Land O’Lakes has donated more than 2.8 million pounds of product.
“Food Lifeline provides 30 percent of the meals being served by food banks, meal programs and shelters across western Washington,” said Food Lifeline President and CEO Linda Nageotte. “So donations like this mac & cheese make a huge difference in stopping hunger.”
“As a national, farmer-owned cooperative, Land O’Lakes is committed to help the growing number of people who struggle to put food on their table,” said Land O’Lakes Foundation Executive Director Lydia Botham. “The First Run Program provides a unique opportunity for Land O’Lakes to provide a fresh, nutritious product to families that can enjoy it.”
The First Run Program is part of Land O’Lakes’ Feeding Our Communities initiative. For more information on any of these programs, visit the Land O’Lakes Foundation web page at www.landolakesinc.com.
If you’re a fan of snack mixes based on breakfast cereals and pretzels, but you’ve been thinking that snack mix just doesn’t seem decadent enough to serve your friends at your next party, Red Rocker Candy has a thought for you. Rocking Chair Mix is the company’s crunchy mix of cereals, pretzels and roasted almonds, all covered in white chocolate. Or, as one of my colleagues put it, “It’s not that unsatisfying yogurt coating.”
The letter that Jennifer Monges, a Manager at Red Rocker Candy, enclosed with the samples she sent our way says that the Rocking Chair Mix is often described as addictive, and Kitchenware News Associate Editor Amber Gallegos, the colleague who appreciated the white chocolate coating agrees. “Yeah, oh yeah,” she says. “Pretty bombalicious.” Rocking Chair Mix is offered in 7-ounce and 21-ounce cans.
Red Rocker Candy also offers Peppermint Bark from October through December. It’s a seasonal favorite that’s a feast for the eyes with white chocolate swirls and crushed peppermint candy on dark chocolate. The bark is sold in 8-ounce and 16-ounce boxes.
Cashew Toffee with White Chocolate is a classical buttery toffee topped with white chocolate and cashew bits. The company also offers Peanut Brittle and Pecan Brittle and promises that Pistachio Brittle will be available at the end of the year. The Cashew Toffee is offered in an 8-ounce bag and 16-ounce box. The brittles are offered in 8-ounce bags. Peanut Brittle also comes in a 16-ounce box, and Pecan Brittle comes in a 14-ounce box.
Red Rocker Candy was founded in 2002 and is based in Troy, Virginia. For more information, visit www.redrockercandy.com.
– Lorrie Baumann
I cut short lunch today, and found myself standing at the counter of an always-busy local bread and sandwich shop, mulling what seemed like a good dozen and a half varieties of delicious-looking whole wheat loaves. The stakes were high. The occasion? I had promised my coworkers a “booth-style” tasting of a collection of extra-virgin olive oils from Tunisian olive oil producer CHO, that brought this North African country’s first branded oils to the world market two and a half years ago. While you have probably tasted Tunisian olive oil many times – as the world’s second largest net exporter of EVOO, the country’s bulk olive oils have long been rebranded or used in mixes from leading exporters Spain and Italy among others – we took a little test drive of CHO’s attractively-bottled EVOOs to give you a heads up on oils that are found in 4,000 retailers nationwide.
As my booth guests picked bread slice quarters and dipped into a selection of oils, I decided to start my taste excursion midstream, opting for the lemon-infused EVOO that gave plenty of citrus essence against a hearty, viscous golden oil. After cleansing my palate a bit with CHO’s original organic EVOO, which all agreed would make for fine cooking use, I finished my tour with the basil and garlic-infused oils. The basil was quite strong, enjoyable and definitely for the consumer with a dipping-type purpose in mind. The garlic also firmly announced its infusion and was quite tasty.
CHO is one of a growing number of producers world-wide that have been making inroads to the U.S. market; Tunisia accounts for nearly 11% of U.S. EVOO imports, behind only Spain and Italy. Nearby Morocco also registers in the top 10 suppliers of U.S.-consumed EVOO. Along with award-winning producers in Chile, Argentina and Uruguay, as well as Australia and a number of countries in and around the Mediterranean, these “second-tier” producing countries are giving an increasingly discerning American gourmet food consumer more and more EVOO choices at their local Whole Foods or specialty food shop.
Until our next selection of freshly-baked artisan bread and tasting session (unofficial word out of the newsroom has chocolate spreads leading slightly over tapenades as the next product category in the tasting booth), may all of your olive oil choices be infused with flavor and enjoyment.
I used Pendleton© Brown Sugar+Molasses Barbecue Sauce the other night to make a batch of baked beans that turned out fabulous! I started with a couple of cups of cooked Anasazi beans. I put that in a pot with about half an onion that I chopped finely and browned in the fat I rendered out of a couple of strips of bacon. I drained the grease and added the browned onion and chopped bacon bits to the beans, then added enough of the barbecue sauce to moisten it well — probably about 3/4 cup. Then I just let it simmer for about 45 minutes while I baked some chicken and dressed some cole slaw. And the best thing is that I managed to stop eating while I still had some leftover beans and cole slaw for today’s lunch!
The Anasazi beans are a Southwest heritage variety that I bought at my local farmers market. They’re a gorgeous bean with cranberry and cream speckles, and they have a creamy texture when cooked. The Brown Sugar + Molasses sauce is one of a pair of new flavors from Pendleton, which also makes new Hot+Spicy flavor and Original and Mesquite flavors. The sauces are made by Oregon Growers & Shippers in partnership with Hood River Distillers. The Brown Sugar + Molasses Sauce was created for consumers looking for a sweeter flavor profile and is made from premium quality molasses and dark brown sugar for a caramel flavor accented with hints of citrus from coriander and some mild heat from black and chipotle peppers and a backdrop of hickory smoke that add some spicy tang to that sweetness for a result that didn’t taste anything like candied beans.
– Lorrie Baumann