PLMA Week Provides Opportunities to Explore Private Label Potential
Coming up during the first week of February, the Private Label Manufacturing Association will be presenting a virtual version of its annual PLMA Private Label Trade Show that will give grocers the opportunity to find products that are available for a grocer’s private label line as well as manufacturers who may be able to help a grocer turn a proprietary product into the beginning of a private label line. A few grocers, like New Seasons Market in the Pacific Northwest and Chicago’s Southport Grocery & Cafe have been successful in developing private label programs that drive business for their stores and help distinguish them from the competition.
If you’re thinking about whether that might be an option for you, there are several things to consider, including whether you’re going to make the products in-house or contract that to a manufacturer, said Peggy Davies, President of the Private Label Manufacturers Association. Key to that decision will be whether you’re going to be able to offer the manufacturer sufficient volume to be worthwhile. “The manufacturer will want to make sure that the volume they’re doing is going to be economical from the time they turn on the machines,” she said. That, in turn, will depend on whether you want to keep your recipe as proprietary to your store or if the manufacturer may be able to offer that product to others, which could produce demand that would drive economies of scale, she added.
A first step to guide your thinking might be with a visit to PLMA’s new Private Label Week, a virtual trade show coming up the first week of February. The week is divided into mini-shows, each with a couple of days to feature particular product categories. Home and household products will be exhibited February 1 and 2; beverages and center store foods will be exhibited February 2 and 3; and health and beauty and OTC pharmaceuticals will be featured on February 3 and 4. Fresh, frozen and refrigerated products will be exhibited February 4 and 5, and February 5 is also designated as a special show day.
From this list, we have shortlisted 10 of http://appalachianmagazine.com/2017/11/09/the-wapiti-appalachias-extinct-and-huge-deer/ tadalafil viagra our favorites (in no particular order). Get more relax- Your body may not be getting pfizer viagra online enough power and your computer stops functioning correctly. Some experts suggest that 25%-40% buy viagra pill of kidney transplant patients will present renal function decline, proteinuria, progressive anemia gradually. Manufacture of sports nutrition today become a very lucrative business, however, as the manufacturer of products for weight loss: there is demand, there is also an offer! So do not even waste time on sites viagra sales online for bodybuilders or sports nutrition sellers learning about the potential dangers of fat burners, gainers or protein shakes, you will be assured of their complete safety, there are no contraindications. The trade show will be open each day from 10 a.m. to 6 p.m. Eastern Time, when visitors will be able to visit with exhibitors via live video conferencing. Other content on the show’s platform will be available around the clock, both for the show’s duration and for another 90 days afterwards. Those opportunities include the exhibitors’ video presentations as well as the chance to send an email, exchange business cards or request meetings with the exhibitors. “We know this platform works because we used it at our international show the first week of December,” Davies said., adding that 15,000 business cards were exchanged at that show in its inaugural presentation.
The virtual platform that’s being used is unique to PLMA, which began developing it a few years ago. Fortunately, it was nearly ready to be deployed when the pandemic forced the suspension of live trade shows, so the organization was able to make some rapid adjustments to adapt it for an unexpected reality, Davies said.
Registration for the event is now open and additional information, including an informative short video, is also offered on the association’s website for the event.
Matrix Meats Completes Seed Stage Round
Matrix Meats, Inc., the leader in the development of industry enabling nanofiber scaffolds for the cultivating of meat products has reported the completion of its seed stage round. This funding, which was oversubscribed, will allow the company to expand its scientific, manufacturing and business development teams, intensify the acquisition of customer/partners and further develop key strategic relationships within the cultivated meat market.
“We believe that our technology is an integral part of allowing the cultivated meat market to mature. Our innovative and programmable electro-spun nano-fiber scaffolds which replicate the extra cellular matrix of living organisms is backed by 50 awarded and pending patents. We will be expanding our efforts to assist our client/partners with accelerating their path to market,” said Eric Jenkusky, Matrix Meats’ Chief Executive Officer.
“Our technology allows us to control a number of variables in the manufacturing of the scaffolds such as fiber diameter, alignment, porosity, degradation rates as well as the addition of flavor, vitamins, minerals or growth factors,” added Dr. Jed Johnson, Chief Technology Officer, Matrix Meats, Inc.
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The seed stage round was led by Unovis Asset Management and further supported by CPT Capital, Siddhi Capital, Clear Current Capital and a special purpose vehicle (SPV) led by the Ikove Startup Nursery Fund. Matrix Meats was born of a joint venture partnership between the Ikove Startup Nursery and Nanofiber Solutions and has active development relationships with 14 cultivated meat producers from seven countries.
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New Leadership Team at Laura Chenel, Marin French Cheese, St. Benoit Creamery
Laura Chenel Chevre, Inc., parent company to the brands Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery, announces changes to its leadership team including the introduction of Chief Executive Officer Laure Chatard. Chatard has devoted her career to the specialty food industry and joins the trio of companies after eight years as the North American director of sales and marketing for Donsuemor, Inc., a division of St Michel North America, the U.S. office of France’s most popular cookie company. Chatard takes over from General Manager Philippe Chevrollier, who has been named North America Area Manager for Laiteries H. Triballat, parent company of Laura Chenel Chevre, Inc. and its trio of brands. In his new role, Chevrollier will work with Chatard to ensure a smooth transition and successful development of Laura Chenel, Marin French Cheese Co., and St. Benoit Creamery activities.
Laura Chenel Chevre, Inc.’s new executive team also includes the promotion of Manon Servouse to Director of Marketing; BJ Frank to Eastern Director of Sales; and Caroline DiGiusto to Marin French Cheese Co. Creamery Manager. New additions to the team include Felice Thorpe as Western Director of Sales and Francois Challet as Laura Chenel and St. Benoit Creamery Manager.
Laiteries H. Triballat purchased Laura Chenel Chevre, Inc. and its brand Laura Chenel in 2006, Marin French Cheese Co. in 2011 and St. Benoit Creamery in 2016. Its state-of-the-art creamery in Sonoma is the first LEED Gold-certified creamery in the country and reflects a shared commitment to crafting the best quality cheese in a sustainably conscious manner with the freshest milk from a network of family-owned farms. The award-winning cheeses, yogurts and dairy desserts produced by Laura Chenel, Marin French Cheese Co. and St. Benoit Creamery are rooted in French tradition but reflect the unique terroir of northern California.
Chevrollier says Laura Chenel Chevre, Inc. has been fortunate to attract passionate individuals who are dedicating their lives to the cheese and dairy world and the success of their unique brands. “I am a firm believer that what makes a team work is the individual commitment to the group effort. And I can tell you that, today, we have the right individuals for that. The Laura Chenel Chevre, Inc. team is today a good example of what a multicultural team of dedicated experts can achieve,“ he says.
Chief Executive Officer Laure Chatard spent eight years as the director of sales and marketing, North America of Donsuemor, Inc, a division of St Michel North America (Group St Michel Biscuits). Laure earned a Master of Business Administration (MBA) from California State University.
She has lived in the San Francisco Bay area for almost 20 years and has spent her entire professional career in the specialty food industry. Laure started her career as a West Coast sales representative at Fabrique Délices, a charcuterie and specialty meat manufacturer. She then took over direction of sales operations at Galaxy Desserts, part of Groupe Brioche Pasquier, and five years later at FullBloom Baking Co., now part of Aryzta North America.
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Director of Marketing Manon Servouse is originally from the Bordeaux region in France. Her interest in wine, specialty foods and cheese took her on a global journey working for notable brands such as Remy-Cointreau, Piper & Charles Heidsieck Champagne in France and a large British multinational food manufacturer, United Biscuits, makers of McVities biscuits and Jacob’s Cream Crackers. Manon’s love of cheese led her to Laiteries H. Triballat, working initially in France as the Rians cheese brand manager and then moving to the United States in 2016. Servouse has been a part of the Laiteries H. Triballat team for seven years, defining marketing brand strategy, innovation, and positioning.
Western Director of Sales Felice Thorpe grew up on a farm in Bolinas, California, and has strong roots in California agriculture. She is the current President of the California Artisan Cheese Guild and passionate about handcrafted foods. She graduated from Mons Academie Opus Caseus and is a former cheese judge for the Good Food Foundation.
Eastern Director of Sales BJ Frank has lived and worked in Washington, D.C., for more than 20 years and entered the specialty foods industry after a long and distinguished career in federal government including eight years as director of operations for the First Lady’s Office at the White House.
Laura Chenel and St. Benoit Creamery Manager Francois Challet joins Laura Chenel Chevre, Inc. with more than 35 years’ experience in the cheese and dairy industry, most recently as production manager at Fromageries Des Chaumes. Among his previous jobs, he worked for Savencia Cheese & Dairy in Japan and Alta Dena Dairy in California. Challet will oversee all facets of production for Laura Chenel’s award-winning cheeses and St. Benoit Creamery’s yogurts and dairy desserts.
Marin French Cheese Co. Creamery Manager Caroline DiGiusto has spent the last three years managing research and development for Laura Chenel fresh and aged goat cheeses, Marin French Cheese Co. soft-ripened cow’s milk cheeses and St. Benoit Creamery’s milk, yogurt, and desserts. Driven by a passion for science and food, she studied for three years at a specialized French dairy school, the “Ecole Nationale Industrie Laitiere,” learning all facets of microbiology, cheese cultures, chemistry, and processes required to make traditional artisan cheeses. Following this experience, she went on to gain her engineering degree in Food Science & Technology. In her new role DiGiusto will oversee all aspects of Marin French Cheese Co. operations.
