First Bite Winter 2022 by Atalanta Corp.

AN ATALANTA CORPORATION PUBLICATION

WINTER/SPRING 2022 · ISSUE 1

B I T E FIRST ATALANTA HAS JOINED THE Podcast World!

Coping With

Labor Challenges

Creatively

Studies show training helps with employee retention

DeMedici’s E-comm

erce site

Gets a Refresh!

Boost Consumer Loyalty in Today’s

Challenging Landscape

need recipe ideas for this weekend’s gathering?

Table of Contents 3

A Note from Tom

4 -13

New Items

14-15

Creative Solutions Help Customers Battle Labor Challenges

16-17

Atalanta’s Innovation in Communication

18-19

The Key To Boosting Consumer Loyalty

20-21

Education Spotlight

20-23 Q&A

16 Unable to see us in person at one of our shows this year?

Check out our virtual booth!

A note from

Tom Gellert In the last two years, we hit a lot of obstacles that we could have never expected. Yet, at the same time, these challenges gave our teams time to refocus, shift gears and quickly adapt. This is how First Bite formed. When VP of Marketing Marissa DeMaio proposed a new editorial, digital magazine that encompasses trends, new products, training, and recipes for our customers, I responded instantly, “Yes, this is exactly what we need!” So welcome to our first edition of First Bite. Our goal is to introduce you to good food and quality ingredients. In these pages, you’ll get a glimpse of offerings from Atalanta, new product launches, recipes, and marketing ideas. We discuss 2022 trends with industry expert Denise Purcell from the SFA. We also explore the Po River region to learn more about our hard Italian cheeses with training videos hosted by Atalanta’s Chef Stephen Wilson, who shows us how to create costeffective, easy-to-develop recipes. Twice a year, we will release a new issue that will provide insights into the world of Atalanta offerings.

WE HOPE THAT WE HAVE SOMETHING FOR EVERYONE; READERS, FOLLOWERS, AND CLIENTS.

WELCOME TO OUR FOOD EXPERIENCE!

Tom Gellert

president of atalanta corporation

New itemS FROM DECADENT CHOCOLATE FONDUE BY THE PREMIER FONDUE MAKER, MIFROMA,

TO VINTAGE, CAVE AGED CHEESE BY THE DON JUAN AND SNOWDONIA BRANDS,

ATALANTA IS EXCITED TO PRESENT

THE LATEST COLLECTION OF INNOVATION

from our trusted suppliers. DISCOVER THE VAST VARIETY OF GOURMET TREATS AND EVERYDAY DELIGHTS PAGES 5 - 13

1. Royaal by Beemster Fit for a king! This cheese is so good, so rich, so flavorful that it’s literally destined for royalty. In that spirit Beemster developed this very special cheese, which is part of the selection served by the Royal Court of the Netherlands. Sweet and nutty with a creamy texture, Royaal by Beemster is a 4-month aged, PDO Gouda.

2. beemster

Porkchops withuda Sauce Apples & Go

| truffle Delectable! Our

rich, creamy and nutty Beemster cheese is speckled throughout with genuine truffles. No artificial flavors, aromas or perfumes.

3. beemster | garlic Our garlic-infused Gouda is fragrant and intense yet sweet and subtle all in one bite! It’s made using Beemster Mild and dotted with garlic throughout for a full and aromatic experience and just enough lingering flavor.

4. Beemster | MUSTARD Studded with mustard seeds throughout, this cheese is made with our creamy and soft Beemster cheese and aged just over 1 month to keep it fresh.

5. Beemster | LEYDEN Leyden is a traditional Dutch cheese. Inspired centuries ago by the spice trade, it’s made with cumin that imparts a fragrant aroma and zesty flavor. It’s mild with a buttery, semi-soft texture, and like all Beemster cheese, is made from the rich, creamy, sweet milk produced by our freeranging cows.

crispy paneer

bites

SCAN FOR RECIPE

paneer

Expertly handcrafted Royal Mahout Paneer uses only the highest quality milk for an authentic, creamy taste and firm texture. This popular Indian and South-Asian cheese does not melt and contains no rennet, making it an ideal protein choice for vegetarians. The addition of unique flavor profiles such as Chipotle Pepper, Jalapeno, Salted, and Turmeric & Black Pepper opens Royal Mahout Paneer up to culinary fusion through stir fry, tacos, or salads. Or create a fresh-and-flavorful take on traditional dishes like Palak Paneer, Paneer Kebab or Paneer Tikka Masala.

new items

ROYAL MAHOUT PRODUCT OF USA 1. JALAPENO: 631976 | 4/5 lb | 0-7127039500-4 2. SALTED: 631978 | 4/5 lb | 0-7127039502-8 3. CHIPOTLE: 631979 | 4/5 lb | 0-7127039503-5 4. TUMERIC: 631980 | 4/5 lb | 0-7127039504-2

goat spread

Dense and creamy with a likeness to cream cheese, these spreads are tangy and distinctly goat without being overpowering. Made in Canada with 100% locally sourced goat’s milk, this new line from CelebrityTM is available in Original, Garlic Herb, and Everything Bagel flavors. These creamy spreads are perfect for spreading on toast or bagels, as a dip with veggies or pretzels, folded into scrambled eggs, or as an ingredient to stuff meats like chicken and pork. Use in sweet recipes like stuffed French toast or crepes for a delightfully creamy finish.

CELEBRITY: 1. ORIGINAL: 014090 | 9/7 oz | 0-7127046101-3 2. EVERYTHING BAGEL: 014090 | 9/7 oz | 0-7127046103-7 3. GARLIC HERB: 014090 | 9/7 oz | 0-7127046102-0 PRODUCT OF CANADA

CAVE AGED CHeESE brought to you by

scan for story

NEW LOOK, SAME GREAT

Quality!

Originally, Manchego was prepared and aged in wine cellars and caves. This rich history inspired Alimentias to leverage natural caves near their facility in Southern Spain to craft Manchego cheese using a hybrid of the Artesanos’ traditional methods and modern technology. The unique design of these caves allows for the temperature, humidity, air quality and other factors to be closely monitored to reflect the conditions in La Mancha, where Manchego is traditionally aged while ensuring the highest level of quality and food safety.

Did you

For centuries, underground caves have been used as an environment for aging cheese. Their consistent temperature, higher humidity and low barometric pressure create the ideal condition for cheese to mature. It also helps the cheese develop a distinctively rich flavor.

KNOW?

In 2020, Snowdonia’s expert cheesemakers set about developing a cheddar with the exceptional flavor that only cave-aging can achieve. They discovered the perfect setting – a former slate mine, surrounded by the mountains of Snowdonia National Park and the protected Dark Sky Reserve. The natural caves, nestled in a UNESCO World Heritage site, date back to 440 million years ago, and provide an exciting innovation opportunity for Snowdonia very close to their facility. Crafted by expert cheesemakers using a very special recipe and profile, only the finest cheese is selected to be aged. Once in the deep caves it completes its 18-month maturation in sealed slate chambers for the optimum development of the cheddar’s distinctive flavor and characteristics.

don juan cave aged manchego

This unique Cave Aged Manchego is crafted with carefully regulated milk with a higher fat and protein content than traditional PDO Manchego. The rind is formed naturally and brushed by hand without the use of oil. Its distinctly ashy color results from the cheese’s fatty acid content. Herbs like lavender and thyme are added to the cave’s atmosphere to infuse the Manchego with subtle, nuanced flavors while it ages.

Twice Baked Sweet Potatoes with Black Beans and Don Juan Cave-Aged Manchego Prep Time: 15 minutes · Cook Time: 60 minutes · Servings: 4

new items

ingredients

4 sweet potatoes, yellow or orange ½ lb. Spanish chorizo 1 Tbsp olive oil 2 scallions, white and green parts sliced 1 garlic clove, minced ½ cup black beans ¼ tsp cayenne pepper 4 oz Cave Aged Manchego, shredded Salt and pepper Cilantro and lime for serving

directions

1. Preheat oven to 425 degrees. Scrub potatoes and pierce with a fork on all sides. Place on a rimmed baking sheet and bake 45-60 minutes, or until tender. Allow to cool enough to handle.

2. Cut potatoes in half. Using a spoon, scoop flesh from center,

leaving ¼ inch around outside. Place flesh inside medium bowl. Using a potato masher, mash until smooth. Set aside.

3. Place chorizo and olive oil in a skillet over medium heat. Cook

for 5 minutes, or until slightly crisp. Add scallions, garlic, and beans. Cook 1 minute longer.

4. Add chorizo mixture to sweet potato; combine well. Season with salt and cayenne pepper. Spoon sweet potato mixture into shells, mounding mixture slightly. Bake for 10-15 minutes.

5. Sprinkle with shredded Cave-Aged Manchego cheese crumbles, if desired, and bake 5 minutes more or until cheese has melted.

Garnish with fresh cilantro and lime.

DON JUAN: 1. 4 MONTH: 568154 |2/7 lb | 8-1195102295-5 · 4 MONTH: 568151 | 12/5.3 oz | 8-1195102302-0 wedge 2. 6 MONTH: 568153 | 2/7 lb | 8-1195102294-8 3. 10 MONTH: 568152 | 2/7 lb | 8-1195102293-1 PRODUCT OF SPAIN

Vintage Cave-Aged Cheddar

And don’t miss our new chutney! snowdonia rockstar wedge

Rock Star is a distinctively rich vintage cave-aged Cheddar. It has a rich, savory aroma, while its texture is irresistibly smooth with the occasional crunchy crystal. On the palate, its complex umami flavors are as deep as the caverns in which it is aged. Sweet caramel notes then lead to a long finish with a savory tang.

Zingy rhubarb meets aromatic London dry gin in Snowdonia’s new Rhubarb & Gin Chutney. Fruity and sweet with botanical notes and just a hint of warm stem ginger, it compliments Snowdonia Black Bomber, Red Storm, and Bouncing Berry. It can also be served with charcuterie or used as an ingredient in recipes. 206649 | 12/4 oz | 8-1246902046-4 PRODUCT OF ENGLAND 9

202057 | 8/5.3 oz | 8-12469-02050-1 PRODUCT OF ENGLAND

snowdonia rhubarb & Gin Chutney

1. oaxaca A stretchy, semi-hard cheese with a mild, milky flavor and slightly salty tang. This cheese shreds like mozzarella and melts smoothly. Delicious in sandwiches, croquettes, tapas, and lasagnas.

new items

2. asadero the king of melted cheese dishes, Asadero is softer and slightly less dry than its cousin Oaxaca. Stretchy like string cheese and closest in taste to Monterey Jack, this incredibly versatile cheese is excellent in gratins, choriquesos, and melts. Made with pasteurized milk, its mild and creamy flavor balances spice and melts beautifully in baked dishes.

3. spiced Cheese cavero MARINATED IN BEER A flavorful cow’s milk cheese marinated in beer and seasoned in chili adobo. The mixture of chili peppers, an essential flavorbuilding element in Mexican cuisine, offers a slightly smoky kick which is balanced by the beer’s aged barley aroma. This flavor combination melts homogenously into the mild, firm Cavero cheese, making it a delicious addition to a cheese plate or grated on top of a potato casserole.

4. spiced Cheese cavero MARINATED IN MEZCAL A marinade of smoky, fruity mezcal and bright, tangy grasshopper salt infuses San Jacinto’s whole cow’s milk Cavero cheese with a complex yet balanced flavor. Grasshopper salt, made from a mixture of roasted red grasshoppers (known as Chapulines), chilies, lime, and sea salt. It originates from Oaxaca, Mexico, and adds a citrusy kick to each bite. Ideal grated over any savory cheese dish as well as cubed on a cheese plate. consume directly.

5. spiced Cheese cavero MARINATED IN RED WINE This handcrafted, incredibly smooth whole pasteurized cow’s milk cheese is marinated in red wine and sprinkled with chocolate and coarse grain salt. The aromatic and fresh notes of the grape must give this cheese an intense yet versatile flavor that works wonderfully in sweet dishes like tiramisu as well as sprinkled on top of a savory mole sauce. SAN JACINTO: 1. OAXACA 571986 | 2/6 lb | 75-0300589896-0 2. ASADERO 571987 | 12/6 lb | 75-0300589895-3 3. CHEESE CAVERO MARINATED IN BEER 571988 | 12/8 oz | 75-0302425952-0 4. SPICED CHEESE CAVERO MARINATED IN BEER 571989 | 12/8 oz |75-0302425953-7 5. SPICED CHEESE CAVERO RED WINE 571990 | 12/8 oz | 75-0302425954-4 PRODUCT OF MEXICO

smoked tuna

From our Table One brand of globally inspired food comes a unique line of smoked tunas from Greece. Table One Smoked Tuna is smoked in a real wood fire oven using natural beech wood. The natural aromas of tuna and the addition of carefully selected oils & spices create a unique product for the tuna lovers. Expanding beyond traditional shelf stable tuna, three items in this unique line blend Table One tuna and plant based ingredients to capitalize on consumer demand for plant-forward proteins. The natural aromas of beech wood smoked tuna combined with lentils beans or quinoa along with various selected vegetables create a distinctive, nutritional and wholesome meal for any tuna lover.

TABLE ONE: 1. LEMON & OREGANO 184159 | 12/5.6 oz | 0-7127040119-4- 2. VEGETABLE OIL 184160 | 12/5.6 oz | 0-7127040120-0 3. LENTILS 184161 | 12/5.6 oz | 0-7127040121-7 4. WHITE BEANS 184162 |12/5.6 oz | 0-7127040122-4 5. QUINOA 184163 |12/5.6 oz | 0-7127040123-1 PRODUCT OF GREECE

new item

Spaghetti alla Carbonara, CLASSIC ITALIAN PASTA WITH GUANCIALE

Muselli 79 · GUanciale

Guanciale Muselli is the first authentic Italian Guanciale to be imported into the USA. A high-quality cured Italian meat, Guanciale is crafted with traditional methods and aged for 3 months. Starting with a breed of exclusively Italian pigs, extreme care is taken throughout the entire process to create the intense, unique flavor and delicate texture. Guanciale is covered with pepper to create a crust that adds a rich flavor base to many pasta recipes such as Carbonara and Amatriciana or a bold addition to a charcuterie board. 056180 | 2/2.65 lbs | 0-0852420161-3 PRODUCT OF ITALY

Bellota · tapas tray

Enjoy balanced aromas, intense flavors, and marbled, premium juicy texture with this Esenciaunia Ibérico Sampler. The three exclusive Ibérico pork products—Ham, Salami and Chorizo— start with 100% Ibérico-breed pigs, raised free-range in Southern Spain, with a diet based on acorns and natural grasses. Acorn-fed 100% Ibérico Pork Ham has been aged for more than 36 months. The Ibérico Salami and Chorizo are 100% natural products, free of nitrifying agents, hormones and antibiotics. 566559 | 3/4.5 oz | 8-1593801269-4 PRODUCT OF SPAIN

bellota · sliced iberico ham tray

The Esenciaúnica dry-cured, 100% Ibérico Bellota Ham offers a unique flavor with an astounding combination of intense sweet and savory notes that evoke acorns, honey, damp earth, and truffle. This exquisite product comes from 100% Ibérico-breed pigs, raised free-range on helm-grove pastures, eating fresh grass, and most importantly fallen acorns that impart extraordinary flavor on this rich, thinly sliced ham. 566570 | 3/3 oz | 8-1593801270-0 PRODUCT OF SPAIN

Made With 100% Swiss Dark Chocolate READY IN 2 MINUTES

Mifroma · Chocolate fondue

Mifroma Premium Swiss Chocolate Fondue is made with the highest quality dark chocolate produced in Aarau, Switzerland, utilizing a Bean to Bar method. They treat their farmers fairly and with respect, implementing fair trade and sustainable farming processes. Mifroma Premium Swiss Chocolate Fondue is a delicious dessert or snack, which comes ready to heat, going from box to tabletop in minutes, with no baking, boiling, or refrigeration required. 636646| 12/7 oz | 8-0009336500-6 Product of USA 13

Creative Solutions Help

Customers Battle Labor Challenges

For years, labor has been a major challenge to the food industry. In early 2021, the Great Resignation hit foodservice and retail particularly hard, with a wave of departures from lowwage workers coupled with pent up demand from consumers intensifying the labor deficit. Burnt out workers who experienced furloughs and unpredictable work schedules in 2020 have joined older employees near retirement age and those strapped for childcare in the group of workers who have sought higher paying jobs or have left the workforce entirely. According to Technomic, total job vacancies in the US hit 11 million in October, with job vacancies in foodservices increasing more than any other industry.

2.8%

decrease in resignations in October.1

Take a peek at some of

our labor saving items Technomic “Roadblock to Recovery” 2021 Forbes “2021 Brought Us The ‘Great Resignation’...” 12/14/21 https://www.forbes.com/sites/jenamcgregor/2021/12/14/2021-brought-us-the-great-resignation-no-one-can-agree-what-to-call-it/?sh=467e66c2509c

“Demand for workers is actually significantly higher than what we would normally expect during an economic recovery,” says Daniel Zhao, senior economist at Glassdoor, “So the recovery in some sense has been faster than we’ve expected, and that has pushed up the demand for workers, but the supply of workers hasn’t kept up because of the pandemic.”

In the retail sector, labor shortages have greatly impacted shipment fulfillment. Grocery chains were hit particularly hard this past year with logistics challenges including warehouse labor shortages as well as increased fuel and operating costs. Seeing these challenges develop, Atalanta worked with several regional retailers to develop a cross-dock program that would mitigate these concerns.

Atalanta’s vision to be a part of every food experience extends to supporting our customers through any challenges they Traditional order fulfillment for retail grocery chains entails may face. Our goal is to find creative loading single-item pallets, leaving the solutions to labor shortages, whether responsibility of breaking down the that’s through labor-saving products, pallets and building individual store cross-dock warehousing, or displayorders to the retailer. Cross-docking shifts ready packaging. this responsibility to the supplier, who preconfigures the pallets to individual store Recently, a growing regional fast-casual orders before loading the truck. In this restaurant chain with a focus on healthy manner, cross-docking affords the retailer cuisine and natural ingredients, looked significant savings in both time and labor. to Atalanta to help find labor-saving opportunities in its operations. Atalanta Cross-docking is more complex than sources a variety of ingredients for the traditional order fulfillment. Therefore, chain’s salads, bowls, and wraps, and Atalanta has proactively made investments sought to take on this challenge at the in systems, technology, and managers with product level. technical expertise to enable seamless execution of cross-docking for eligible The operator was using a bulk loaf of customers. Turnaround time from receipt Ammerlander Smoked Gouda on their of order to delivery at the customer’s sandwiches. While the customer was very regional distribution center, and then satisfied with the quality of the smoked subsequently to individual stores, is German gouda, significant labor was typically seven days or less. A MASSIVE REBOUND FROM required to manually slice the blocks. To cut down on these labor costs, Atalanta’s While recent figures show the industry APRIL 2020.1 culinary team proposed switching to a could bounce back soon, Atalanta is here ready-to-use pre-sliced Ammerlander Smoked Gouda. Though to support our customers’ businesses whatever the future incrementally more expensive than the block, the reduction in holds. Atalanta’s collaborative approach and strong supplier labor costs was more than enough to offset the price increase. relationships give us the ability to innovate in the face of From this product switch, the fast-casual chain was able to keep challenge. Reach out to your Atalanta Sales Representative to the same all-natural flavorful German gouda on several items see what solutions make sense for your business. throughout their menu with a fraction of the labor.

3.9%

DECEMBER’S UNEMPLOYMENT RATE

10.8

million

EMPLOYED BY RESTAURANTS,

1. U.S. Bureau of Labor Statistics “Employee Situation Summary” January 2022

Business Insider “Why It’s Not Really a Labor Shortage” 12/12/2021 https://www.businessinsider.com/why-labor-shortage-not-actually-glassdoor-daniel-zhao-labor-market-2021-12

Atalanta's Innovation in Communication

The world is ever evolving, but nothing has been quite as evident as the advancement in digital communication over the past few years. From zoom calls to sharing in the feta craze caused by viral Tik Tok recipes in early 2021, Atalanta has also been changing the ways we communicate. Our Marketing department has been hard at work exploring new content mediums and platforms to share our food experiences with our valued customers. Unlock all the gourmet goodness that De Medici has to offer through their new e-commerce website, discover your next favorite Weekend Dish through delicious 30 second recipe videos, and learn more about suppliers in our new Meet the Maker Podcast.

New

DE MEDICI’S E-COMMERCE SITE GETS A REFRESH The newly designed and re-imagined site offers an

upgraded shopping experience, more promotional options, and rich, detailed information about De Medici’s fine products. Re-investing in the De Medici e-commerce site was essential to reach consumers with discerning tastes. The experience will lead to more return traffic to the site and nurture the customer experience and loyalty.

scan

to vis

the

bsi e w w ne

E-COMMERCE *PRICING SUBJECT TO CHANGE

Our in-house marketing team partnered with sales to

create a weekly email campaign highlighting Atalanta's wide range of product offerings, targeting over 1,000 foodservice professionals throughout the country. Each week’s recipe features one of our products, showcasing its values and usage. The marketing team also collaborates with photography duo and influencer Fish.Eye Design to expand Atalanta’s social reach. Look for more upcoming content from the Weekend Dish including videos, recipes and an upcoming blog.

SOCIAL M

EMAIL BLAST

EDIA

Listen to our suppliers tell their stories about their companies, families, and experiences producing some of the best quality products in the world. Interviewed by Chris Campbell of the Food Institute, the series is broadcast monthly on Spotify, Apple Podcasts, SoundCloud, and social media outlets. It's a great platform to get to know the people behind the products. From Peru to Galicia, Spain, we share some fascinating stories.

scan to sign up

ATALANTA PARTNERS WITH THE FOOD INSTITUTE FOR "MEET THE MAKER" Podcast Series

39% THE KEY TO

of consumers, mainly

Gen Z and Millennials, deserted trusted brands in the past 2 years.1

BOOSTING CONSUMER lty Loya

IN A COMPETITIVE MARKETPLACE, no advantage is more powerful than consumer loyalty. But with supply chain shortages across all industries, customers are increasingly trading their go-to brands for whatever is easily accessible. According to McKinsey, nearly 40% of consumers have tried a new product or brand since 2020. In this challenging new climate, how can retailers, distributors and operators ensure they stand out from the crowd and capture new business?

The answer goes beyond competing solely on price. Customization through private label branding, innovative products, and storytelling marketing has proven vital to attracting new customers. According to McKinsey, “Retailers that seize this moment to reset their private-label strategies can translate short-term switching behavior into long-term customer loyalty.” The same advice also holds true for distributor private label and foodservice operators as customers strive not only for accessibility but also traceability and unique global flavors. Differentiating your products through customization can boost customer loyalty.

McKinsey "Turning Private Labels Into Powerhouse Brands" 10/30/2020

1. McKinsey & Company “Emerging consumer trends in a post COVID 19 world” 2021

While Atalanta offers over 4,000 products to suit our customers’ needs, we also have the expertise, resources, and close supplier relationships to create custom offerings in retail and foodservice for something truly unique.

The incrementally sharper taste endured through cooking, giving the final pizza a more complex flavor profile. The rising interest in complex, unique flavors inspired Atalanta to create its Table One brand, which offers global flavors paired with inclusive messaging and modern A privately held supermarket chain based in the Southwest packaging that appeal to younger demographics. Increased partnered with Atalanta last year to revitalize its sales globalization and social media videos of international street of Parmigiano Reggiano. Thanks to strong supplier food only increase this rising interest. relationships, Atalanta was able to develop a new custom brand and sourced the cheese exclusively from a small Interested in capitalizing on growing demand for unique producer in the Italian countryside. This single-source dairy global flavors that could help them differentiate, a provides the traceability and transparency that consumers multinational membership-only club store partnered with demand, transforming a product that’s been around since Atalanta to source ready-to-heat and ready-to-eat products the Middle Ages. Atalanta not only for their frozen section. Collaborating sourced the Parmigiano Reggiano, with Atalanta’s robust network of but also crafted the promotional story, trusted suppliers, the club store designed the label, and provided intested a variety of options that could store shopper marketing to support the help their frozen offering stand out, launch. By featuring the customized eventually landing on Table One single-source dairy cheese in their Jackfruit Bao Buns. The frozen vegan OF CONSUMERS, WHO STARTED stores, the chain was able to increase handhelds were introduced into a sales of its Parmigiano Reggiano USING A PRIVATE BRAND test market in the Southeast with category by 20%. results. Consumers reacted during the pandemic indicate positive positively to the brand overall, and 2 Customization also allows brands THEY INTENT TO CONTINUE USING IT. the box store is now looking to to address specific issues with their expand their Table One offering with products. An award-winning take-home items like Fish in Chips, an all-in-one pizza chain that sources a variety of their handheld version of the popular ingredients from Atalanta expressed a SWITCHING AND AVAILABILITY! British meal, and ready-to-eat, shelf desire for more flavor from their feta. stable Pasta Cups. 16% OF THOSE SWITCHING In particular, they believed that the domestic feta they were currently using CITE QUALITY AS A TOP REASON.2 Atalanta seeks to be a part of every lost its robust flavor after cooking. They food experience, and increasingly came to Atalanta for our unparalleled cheese expertise. that means being a part of every customized food experience. Whether through private label collaborations, Atalanta identified a high-quality Bulgarian feta cheese custom blended cheeses, or innovations from Table One, with a distinctive taste that could be blended with the Atalanta can make crafting a customized food experience domestic feta to achieve a bold flavor while staying on easier and more accessible for all. Connect with your budget. Atalanta worked with Tipico, our cheese processing Atalanta Sales Representative to see what solutions could facility, leveraging their extensive production capabilities in help you stand out from your competitors. blending shredded, grated, and crumbled cheeses. The resulting custom cheese blend provided the signature bite of an imported feta while still retaining the milder taste profile that has broad appeal to the customer base.

80%

It’s not just price

2. McKinsey & Company “The great consumer shift: Ten charts that show how US shopping behavior is changing” 8/4/2020

Education spotlight ITALIAN CHEESE TRAININGS

Atalanta’s vision is to be a part of every food experience. With that goal in mind, we’ve created a short video series to help our customers experience our products from every angle (short of actually tasting them!). This limited series on Italian hard cheeses takes viewers across the picturesque Italian countryside, into the lush valley of the Po River, and through the rugged terrain of the Dolomite mountains to discover our cheeses in their natural origins.

Spotlighting the trifecta of Parmigiano Reggiano, Grana Padano and Piave, each respective video explores the cheese’s flavor and texture, vast history, production, pairings, and trends. Atalanta’s very own Chef Stephen Wilson then demonstrates how to best highlight each cheese’s unique flavor in an original recipe. These delicious and cost-effective dishes are an easy way to bring a little gourmet into your everyday.

RETENTION RATES

RISE 30-50% FOR COMPANIES WITH

STRONG

CHEF STEPHEN WILSON EXPLAINS THE HISTORY BEHIND PARMIGIANO REGGIANO.

Learning Cultures.*

INTERESTED IN SHARING THESE TRAININGS WITH YOUR TEAM? SCAN THE QR CODE and talk to your Atalanta Representative about how we can support more of your training needs.

RECIPES

s sharp and it r o f n w o n k eggiano is re. Parmigiano R d hard flaky crystal textu n rich flavors a

Piave is high

lighted for it and grainy t s rich flavors exture.

The final dish is showcased with cost per plate, providing key insight into how these premium hard Italian cheeses can fit into any dish. 21

*Lorman.com “39 Statistics that Prove the Value of Employee Training” 9/01/2021

BITE-SIZED BANTER:

Q&A with Industry Expert Denise Purcell

Trends are ever evolving, and this evolution has only been heightened as our industry has transformed dramatically over the past two years. We sat down with Denise Purcell from Specialty Food Association to better understand how those shifts are continuing to revolutionize the food and beverage industry. Denise Purcell is Vice President, Content & Education for the Specialty Food Association, the leading trade association and source of information about the $170.4 billion specialty food industry.

1. How has specialty food changed over the past 10 years? Specialty foods are now a $170.4 billion market at retail and foodservice, according to SFA’s most recent State of the Specialty Food Industry research. Over the years, consumers have increasingly sought out foods and beverages made with high-quality, fewer, and cleaner ingredients, which offer out-of-the-ordinary taste experiences, and that are made by companies that have people and a story and compelling values behind the product. All that fits the definition of specialty foods. The category has grown to encompass everything from chocolate truffles and triple crème cheeses to plant-based snacks and functional teas, satisfying consumers needs for indulgence and better-for-you options.

opening fulfillment centers instead of stores in some areas, allowing them to deliver online orders and grow ecommerce into a bigger part of their business.

2. What are your food trend predictions for 2022? Our SFA Trendspotter Panel works with us each year to select the top trends of the year and to trend spot at Fancy Food Shows and our other events. The panel is made up of retail and foodservice buyers, chefs, food writers, educators, R&D professionals, and market researchers.

4. How do you predict foodservice has permanently changed? Delivery and takeout are going to continue to play a big role in the future. With foodservice hit so hard during the pandemic and thousands of restaurants closing, opportunity has emerged with ghost kitchens to support delivery or pick-up business with lower operational costs.

For 2022, they see comfort food as an overriding theme. As the pandemic lingers on, consumers are seeking out familiar and comforting foods and beverages. Pasta is a great example. Slowed in recent years by keto and low-carb diets, pasta has made a comeback with shapes that are less familiar to the U.S. market and gluten-free and alternative-grain options like red lentils, black rice, and purple carrots. Plant-based comfort food options are growing as well. Plantbased nuggets, crumbles to use in tacos, bolognese pasta sauces are examples that are making comfort food accessible to those who follow alternative diets. Other 2022 trends include global flavors, especially in snack foods. Since the early surges of Covid, with people cooking more home and not traveling as much as they used to, consumers are looking for products that satisfy a craving for adventure through their tastebud. Foods and beverages high in antioxidants or anti-inflammatory properties are increasingly appealing too, especially as consumers are taking immune system health more seriously. 3. How do you predict the retail landscape will permanently changed? We’ll see more of a balance of people shopping in brick-andmortar and online channels than we did early in the pandemic. But ecommerce and delivery have become more ingrained in shoppers’ habits than ever and that will continue. Retailers are acting on this, increasing their ecommerce, delivery, and curbside pickup capabilities. Large supermarket chains like Kroger, for example, are

PASTA: BENEDETTO CAVALIERI PASTA

5. How is Gen Z shaping the future of specialty food? Gen Z is very experimental with foods and beverages and many of them have been their whole lives. This generation has been exposed to travel and dining more than many that came before it and they grew up in an internet-based world that made everything accessible. They are interested in plant-based foods as well as those that are sustainable and made with ethical practices. According to our annual consumer research, they are very supportive of foods and beverages made by diverse owners such as Black-, BIPOC-, women-, or LGBTQowned. They also are driven to support smaller and local/regional companies. Products that use upcycled ingredients, byproducts that would otherwise go to waste, are another continuing trend in 2022, in no small part because of interest from younger consumers. 6. We’ve seen a big rise in cheeseboards and charcuterie platters in the past 2 years. How do you see this trend evolving long term? Stay-at-home mandates had a lot to do with this rise. Having every meal at home for months had people craving ways to jazz up daily menu planning and incorporate a little fun and joy into their lives. Cheese and charcuterie boards helped make the everyday a little more special. Some specialty retailers even offered online courses during stay-at-home, teaching people how to assemble the perfect platters. That opened the doors to new customers and now, with in-person entertaining and holidays coming back, there’s even more opportunity for platters like these.

BLACK RICE: CAMPANINI BLACK VENUS RICE

PLANT-BASED BOLOGNESE PASTA SAUCE: DEL DESTINO VEGAN BOLOGNESE

PLANT-BASED SNACKS: DREAM PRETZELS PROTEIN PRESSELS

Consumers are shopping in more channels as well. Convenience and drug store chains are increasing their specialty and perishable selections, discounters are adding more specialty items. This is likely to increase as more Gen Zers reach adulthood. According to our annual research, Today’s Specialty Food Consumer, research popular retail channels for this group include convenience stores and home stores among others whereas older generations prioritized natural supermarkets, supermarkets, mass outlets.

Frutiger LT Std

Baskerville Italic

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