OCG Show Daily @ IDDBA • June 6, 2023

Oser Communications Group

SHOW DAILY

Tofutti Introduces Smoked Vegan Cream Cheese

BOOTH #2326

First introduced in 1988, Tofutti Brands, Inc is adding a new flavor to its line of dairy-free cream cheeses Smoked Better Than Cream Cheese will hit store shelves this summer Smoked joins the brands plain and whipped cheese cream, and existing flavors garlic & herb and herbs & chive Debuting smoked is the first time in 25 years that Tofutti Brands, Inc , which began selling dairy-free products to the mass market in 1981, has added a new flavor to its signature product

A n u n l i k e l y f o o d - i n s p i r e d

Smoked Better Than Cream Cheese

“ J e r k y , ” s a y s G a b r i e l P a l m e r , Operations Manager “But not jerky We wanted to mimic that savory, smoky flavor, but without the meat, obviously ” All Tofutti products are v e g a n , m a k i n g m e a t a n d a n i m a l products a nonstarter “We use natur a l s m o k e f l a v o r s t o g i v e i t t h a t u m a m i f l a v o r ; c a l l i n g i t s m o k e d s e e m e d l i k e a n o b v i o u s c h o i c e , ” e x p l a i n s P a l m e r S m o k e d B e t t e r Than Cream Cheese also contains

Continued on Page 17

Dairy Runway Program Provides Support for Early-Stage Dairy Innovators

Cornell University’s Center for Regional Economic Advancement (CREA) and the Northeast Dairy Foods Research Center have launched the Dairy Runway program, an entrepreneurship curriculum for dairy innovators that focuses on product concept and consumer discovery This Cornell-based, virtual course will take program participants through a process to determine if their value-added dairy products are desirable, viable and feasible

Supported by a grant from Empire State Development with funding from the New York State Department of Agriculture and Markets, Dairy Promotion Order, the Dairy Runway program will provide entrepreneurial coaching and access to New York-based kitchen incubators for participants who complete the virtual course Graduates of the program will develop the skills and training to competitively apply for local and regional funding opportunities, like CREA’s Northeastern Dairy Product Innovation Competition

“New York is well known for producing high-quality milk, a premium ingredient for many value-added products Providing food innovators with critical entrepreneurial training will advance the state’s effort to introduce more value-added dairy products and increase the utilization and sales of milk and dairy ingredients produced in New York,” said Larry Bailey, chair of the New York State Dairy Promotion Advisory Board

505 Southwestern Hatches Novel Queso

505 Southwestern, the country’s leading Hatch Valley flame roasted green chile brand, has introduced its new line of queso made from highquality ingredients that will be t h e f i r s t a n d o n l y n a t i o n a l brand to feature green chile from the Hatch Valley in the recipe The Hatch Valley green chile queso will bring 505’s sign a t u r e b o l d f l a v o r s t o t h e sauce and is the perfect queso f o r t o r t i l l a c h i p s , h o t d o g s , nachos and more

“For 25 years, 505SW has been committed to creating the highest quality products using the best and most simple ingredients from the Hatch Valley, New Mexico Now we are excited to bring this level of quality to our queso,” said Sam Carson, President “Why settle for less? You deserve 505 Southwestern Queso, because it’s the only national brand made with authentic Hatch Valley Green Chile 505SW Queso is an amazing cheese sauce and it’s evident

Continued on Page 17

Izzio’s Artisan Bakery Introducing Industry Leading Artisan Sliced Breads into Foodservice

Izzio Artisan Bakery is launching their line of premium, hand-crafted, artisan breads in foodservice throughout the United States For nearly 30 years, izzio has been baking traditional sourdough breads using ancient techniques allowing each loaf to ferment slowly and flavors to develop naturally Each loaf of izzio bread is all-natural, non-GMO project verified, kosher, vegan and plant based In addition, izzio sources their flour from local farmers only; creating 100 percent traceability from grain to loaf

Now available to food service operators and distributors, izzio offers a mix of par-baked, traditional hearth-baked artisan breads such as baguettes, batards, focaccia, ciabatta, boules, sandwich rolls and dinner rolls perfect for a multitude of foodservice applications There is no thawing or proofing required, operators can simp l y b a k e - o f f w h a t t h e y n e e d a n d e n j o y fresh-baked bread from freezer-to-table in less than 30 minutes

A d d i t i o n a l l y , i z z i o i s i n t r o d u c i n g t h e i r l i n e o f h i g h - e n d t h a w a n d s e r v e a r t is a n s l i c e d b r e a d s t o m e e t t h e g r o w i n g c u s t o m e r d e m a n d i n t h e m a r k e t A v a i l a b l e i n t h r e e fl a v o r s ( S a n F r a n c i s c o

Chicago’s Tempesta Artisan Salumi Continues Growth and Embraces Even Greater Recognition

U p o n a r r i v i n g i n C h i c a g o f r o m h i s native home of Spilinga, Italy, Agostino Fiasche embarked on another journey: to rediscover the full-flavored, spreadable salami ‘nduja (en-DOO-ja) of his n a t i v e C a l a b r i a . T h e s e a r c h p r o v e d f r u i t l e s s . S o n a t u r a l l y , A g o s t i n o d i d what any other enterprising immigrant would do in making his own American Dream. With his son Tony, he created his own signature ‘nduja using only heritage Berkshire pork from midwestern producers.

That was over a decade ago.

It’s probably safe to say the first customers may not have realized just how much they longed for a traditional Calabrian salami. The fiery culmination of fresh pork, local peppers and sea salt r e n d e r s ‘ n d u j a i r r e s i s t i b l e , a f t e r a l l . Made to be spread like butter or added to sauces and other accompaniments, its versatility is nearly limitless

The Fiasches’ offerings have continued to grow along with its recognition Because the quality of each and every product gets better with every passing year

For Tempesta Artisan Salumi, this year has been particularly productive and equally as celebratory It started with the Good Food Awards bestowing praise upon the flagship product that started it all In doing so, Tempesta became the first (and only) company in the United States to receive an award for its ‘nduja It’s true what they say: being first really does feel good

S i n c e 2 0 1 6 , t h e c o m p a n y ’ s F i n o c c h i o n a , S p e c k , P i s t a c h i o M o r t a d e l l a , C u l a t e l l o a n d W a g y u

Bresaola have all received honors by the Good Food Awards, sofi™ Awards and Charcuterie Masters, to name a few Tempesta’s handmade salumi is often the “house-made” offering for

s o m e o f A m e r i c a ’ s m o s t c e l e b r a t e d restaurants Specialty retailers ranging f r o m Z i n g e r m a n ’ s t o W h o l e F o o d s , Eataly and Wegmans stock their cases with Tempesta Bon Appétit magazine r e f e r s t o T e m p e s t a ’ s o f f e r i n g s a s

“Legendary ”

“We are so grateful that the market has found our offerings as enjoyable as we have in providing them,” Tony Fiasche says “There is a place for old world craft to be reimagined It’s what keeps us motivated to make the very best And it’s especially fulfilling when retail and wholesale customers, as well as our colleagues in the industry, so clearly recognize the Tempesta difference ”

A s d e m a n d g r o w s , s o d o e s Tempesta’s footprint The company is constructing a new 20,000 square foot f a c i l i t y , g r e a t l y e x p a n d i n g c o o k i n g capacity for foodservice and retail, and for the first time, a dedicated slicing line. A focus on snacks marks greater expansion to Tempesta’s product roster in the new year. The company is on target to extend its streak of 25 percent growth year over year.

Named after the Roman goddess of storms and sudden weather (and a n o d t o T h e W i n d y C i t y ) T e m p e s t a Artisan Salumi is the culmination of more than 100 years of family expertise. Rooted in the rich Calabrian legacy of making unapologetically authentic a n d i n s p i r e d p r o d u c t s , T e m p e s t a embraces local relationships, exceptional quality and an uncompromising focus on artisanal craft. The Fiasche family commitment endures in producing a full range of traditional Italian salumi of the highest standard

F o r m o r e i n f o r m a t i o n , g o t o w w w tempestaartisansalumi com or stop by booth #4444

Pine River Celebrates 60 Years of Cheese Spread Excellence

In 2023, Pine River Cheese Spread celebrates 60 years in the dairy industry in which the company earned its place as the World’s Most Awarded Cheese Spread through hard work and a dedication to making the best cheese spread

“Making cheese spread is an art,” said Phil A Lindemann, Pine River Chief Executive Officer “Our skill comes in the aging and blending of cheeses We know what combination of ages yields the best flavor and the recipe hasn’t c h a n g e d m u c h s i n c e t h e c o m p a n y started ”

Cheesemaking has been a tradition in the Lindemann family for five generations Phil’s father founded Pine River in 1963 as a cutting and wrapping business At that time, the company cut large cheddar blocks into smaller, retailfriendly sizes, resulting in trim cheese which was turned into cheese spread.

Since the beginning, Pine River has focused on using the highest-quality W i s c o n s i n d a i r y i n g r e d i e n t s . E v e r y

b a t c h i n c l u d e s G r a d e A W i s c o n s i n

Cheddar, graded and aged in-house by Licensed WI Cheese Graders, Grade A Butter from a neighboring dairy, and specifically formulated whey combining to form the delicious flavor and smooth texture Pine River spreads are known for.

“The cheddar we use to make our cheese spreads is sourced from a local plant that uses milk from farms mostly within a 50-mile radius.” Lindemann adds. “It takes great milk to make great cheese, so we are very thankful for t h e h a r d - w o r k i n g

Wisconsin dairy farmers ”

In honor of the 60th

A n n i v e r s a r y , P i n e R i v e r

c r e a t e d a n A n n i v e r s a r y C h e e s e S p r e a d , 6 0 - M o n t h C h e d d a r , made from 5-year-old Cheddar The n e w s p r e a d d e b u t e d a t t h e 2 0 2 3 Winter Fancy Food Show and will be available for a limited time

W i t h t h e a d d i t i o n o f 6 0 - M o n t h

Cheddar, Pine River offers 21 flavors of traditional Cold Pack Cheese Spread

The company also crafts Clean Label cheese spreads made without preservatives, added colors or flavors, and a shelf-stable Gourmet Snack Spread

Pine River Cheese Spreads continue to be recognized at contests around the world Most recently, they won a first and two second place awards at the U S Championship Cheese Contest f o r M a n g o H a b a n e r o , J a l a p e n o a n d Pimento To date, the company has earned more than 200 awards, totaling more than any other cheese spread

company in the industry.

“We’re so proud to be celebrating 60 years in the cheese business,” said Lindemann. “We’ve been fortunate to have amazing industry support, from the wonderful people at the Wisconsin C h e e s e M a k e r s A s s o c i a t i o n a n d t h e D a i r y F a r m e r s o f W i s c o n s i n , t o o u r employees, customers and partners

We’re grateful for the opportunities and connections this community has provided ”

Looking to the future, four longtime employees, Ian Behm, Chauncey Behm, Scott Caliebe and Cory Meyer will take ownership later this year The new partners have been running dayto-day operations, developing new flavors, driving sales at trade shows, leading the movement to automation and growing company culture

“I’m excited to see what the next 60 years bring,” said Lindemann “We have a great team in place to continue the success of Pine River ”

For more information, go to www pine r i v e r c o m , c a l l 8 0 0 7 2 2 4 2 1 7 , e m a i l p i n e r i v e r @ p i n e r i v e r c o m o r s t o p b y booth #3715

Food For Life: Do Something Good for Your Body Today

Food For Life Baking Co ® , makers of the i n c r e d i b l y d e l i c i o u s a n d n u t r i t i o u s

Ezekiel 4:9® Sprouted Grain Bread, is committed to the health of its customers since its inception over 50 years ago

The lineup includes: Ezekiel 4:9, 7 S p r o u t e d G r a i n a n d G e n e s i s 1 : 2 9 ® breads, English muffins, tortillas, buns, cereal and pocket bread

Sprouting maximizes digestibility a n d n u t r i t i o n w h i l e l o w e r i n g t h e

glycemic index in its flourless bakery products

Food For Life meticulously chooses its ingredients and refuses to use acidifying agents such as: cultured wheat s t a r c h , v i n e g a r , c a l c i u m p r o p i o n a t e and ascorbic acid – all preservatives This is why the company primarily sells Food For Life breads frozen

F o r m o r e i n f o r m a t i o n , g o t o w w w foodforlife com

Rotella’s Italian Bakery: Honoring the Past, Empowering the Future

Rotella’s Italian Bakery has never been afraid of progress For more than 100 years now, the family-owned operation has been growing, evolving and innovating – without sacrificing quality and customer service

Once a regional wholesale operation, Rotella’s is now one of the country’s premiere high-speed bakeries Its more than 500 employees work to offer about 500 fresh and frozen bread products to retail and foodservice accounts

n a t i o n w i d e , i n c l u d i n g r e s t a u r a n t s , national chains and commercial assemblers Company and family pillar Louis

R o t e l l a S r , w h o d i e d i n 2 0 0 9 , w a s r e c e n t l y i n d u c t e d into The American Society of Baking’s

B a k i n g H a l l o f

F a m e a l o n g w i t h h i s s o n L o u i s Rotella Jr., the bake r y ’ s c u r r e n t

P r e s i d e n t a n d

C h i e f E x e c u t i v e Officer. They were h o n o r e d f o r t h e i r v i s i o n , h a r d w o r k a n d l e a d e r s h i p that helped transf o r m t h e b a k e r y t h a t A l e s s a n d r o Rotella founded in 1921.

Louis Jr. said his father’s dream has come true, “because he’s being honored for having one of the best bakeries in the country, and I’m so glad that I’ve gotten to be a part of it ”

Once Again Peanut Butter –Taste the Difference

Once Again’s 100 percent natural, nonGMO, organic peanut butter is an industry standard. It provides the healthy fats and added protein customers are cravi n g . A s t h e i n d u s t r y l e a d e r s i n N u t Butter, Once Again takes the production of classic peanut butter seriously. Once Again produced the first certified organic peanut butter in 1979 by develo p i n g g r o w i n g s t a n d a r d s f o r f i e l d crops. Ten years later, it was the first company in the nation to introduce organic Valencia peanut butter and in 2007, the company received patents in both the United States and Canada for the first ever “no-stir” organic peanut butter This delicious product requires little to no stirring and is made with

Responsibly Sourced Palm Oil (RSPO) –certified organic palm fruit oil sourced

from sustainable orchards where animal habitats are protected.

M a d e f r o m o n l y t h e f i n e s t d r y roasted peanuts, Once Again prides itself on offering a wide selection of p r o d u c t s g u a r a n t e e d t o s u i t e v e r y taste, giving you a clean and natural option for all of your menu items.

Peanut Butter Products

• Natural/non-GMO or Organic

• Creamy or Crunchy

• Salted or Unsalted

• Stabilized – with or without sugar and salt

Packaging: 5-pound pail, 9-pound pail, 35-pound pail

F o r m o r e i n f o r m a t i o n , g o t o w w w onceagainnutbutter com

The two began partnering after Louis Jr graduated from college in 1 9 7 2 B y 1 9 8 0 , t h e y w e r e l o o k i n g beyond Omaha Louis Jr credits his father’s support with Rotella’s success i n e x p a n d i n g – f i r s t t o L i n c o l n , Nebraska, then to Des Moines, Iowa, and beyond

“He always would say, ‘If you have a good horse, he’ll take you where you need to go, and that’s what I have in you,’” said Louis Jr

A l s o i n t h e 1 9 8 0 s , R o t e l l a ’ s launched a national campaign to sell fresh, frozen bread; steadily increased route distribution; and entered into sales agreements with regional and national restaurant chains

I n 1 9 8 9 , R o t e l l a ’ s m o v e d t o i t s

4 0 - a c r e c a m p u s i n L a V i s t a , w h i c h

i n c l u d e s 5 0 0 , 0 0 0 s q u a r e f e e t o f p r o -

d u c t i o n s p a c e T h e S o u t h b a k e r y p r o -

d u c e s b u n s , r o l l s , h o a g i e s , c i a b a t t a

a n d b r e a d T h e E a s t f a c i l i t y h o u s e s a

b u n a n d r o l l l i n e ; t h e s e g r e g a t e d

g l u t e n - f r e e b a k e r y ; a n d a t e s t

k i t c h e n w h e r e c u s t o m e r s c a n d e v e l -

o p n e w p r o d u c t s w i t h R o t e l l a ’ s c o r -

p o r a t e R & D c h e f R o t e l l a ’ s p l a n s t o

a d d a n o t h e r c i a b a t t a l i n e t o i t s E a s t

f a c i l i t y t h i s y e a r “ F r o m t h e t i m e I w a s a k i d t o w h a t t h e b a k e r y i s t o d a y , y o u s i t b a c k a n d t h i n k , ‘ T h i s i s u n b e l i e v a b l e ’ T h a t ’ s w h a t m a k e s y o u p r o u d , ” s a i d L o u i s J r

As Chief Executive Officer, Louis Jr p r i o r i t i z e d p r o d u c t i n n o v a t i o n a n d automation, allowing the century-old company to grow into the national leader his father envisioned He is now empowering the future Louis Rotella Jr has passed on day-to-day operations to the fourth generation, includi n g h i s s o n s L o u R o t e l l a I I I , C h i e f Operating Officer; and John Rotella, General Manager

For all the growth and change the b a k e r y h a s e x p e r i e n c e d o v e r t h e decades, Louis Jr. said success comes down to two things: quality product a n d e x c e l l e n t c u s t o m e r s e r v i c e :

“Quality and service is everything; if you skimp on that, you’re losing ” F o r m o r e i n f o r m a t i o n , g o t o w w w rotellasbakery com

Umami Meats and Steakholder Foods Produce World’s First Cultivated Fish Fillet

Umami Meats, a Singapore-headquart e r e d T e c h B i o c o m p a n y d e v e l o p i n g the operating system for producing cultivated seafood, announced that it has achieved a major milestone in its collaboration with Steakholder Foods by successfully producing the world’s first cultivated whole fillet of fish

U m a m i M e a t s a n d S t e a k h o l d e r Foods Ltd an international deep tech food company at the forefront of the cultivated meat industry, initiated their partnership in Q4 2022 to combine Umami Meats technology for producing cultivated fish with Steakholder Foods’ expertise in industrial 3D bioprinting The collaboration, which is backed by a grant from the SingaporeI s r a e l I n d u s t r i a l R & D F o u n d a t i o n ( S I I R D ) , a i m s t o d e v e l o p a s c a l a b l e process for producing structured cultiv a t e d f i s h p r o d u c t s u s i n g U m a m i Meats’ automated, modular production platform and Steakholder Foods’ proprietary 3D bio-printing technology and customized bio-inks

T o c e l e b r a t e t h i s a c h i e v e m e n t , S t e a k h o l d e r F o o d s h o s t e d M i h i r P e r s h a d ( C h i e f E x e c u t i v e O f f i c e r o f

Tofutti Cont’d from p 1)

bits of textured vegetable protein, an ingredient used in vegan meat products, that add a salty-sweet taste

“It’s been a long time since we came out with a new cream cheese,” reminisces Palmer “It’s different than anything we’ve done in the past, and

Umami Meats), Arik Kaufman (Chief E x e c u t i v e O f f i c e r o f S t e a k h o l d e r F o o d s ) , M e g u m i A v i g a i l Y o s h i t o m i

( J a p a n A s s o c i a t i o n f o r C e l l u l a r Agriculture), and Adele Li (Chargée d’ Affaires at the Embassy of the Republic of Singapore in Israel) at a tasting event in its Israel facilities The tasting included a “grouper fish chef’s table,” with p i s c i n e d e l i c a c i e s p r e p a r e d b y Steakholder Foods’ Chef, Moran Lidor, i n c l u d i n g S i n g a p o r e a n - s t y l e a n d Israeli-style signature fish dishes

Umami Meats selected grouper as a first showcase species due to its cultural importance as a fish commonly s e r v e d a t w e d d i n g s , b a n q u e t s a n d Lunar New Year gatherings in Asia

Several species of grouper are also listed as “Vulnerable” by the International U n i o n f o r C o n s e r v a t i o n o f N a t u r e (IUCN), indicating a significant risk of extinction for the species in the wild and groupers have limited potential to be farm-raised on aquaculture operations Cell cultivation presents a viable alternative supply to declining wild populations for this prized fish

The companies are now working

it’s such a recognizable flavor ” Smoked cream cheese is trendy, too, having gone viral on TikTok last year

T o f u t t i g a v e c u s t o m e r s a f i r s t g l i m p s e a t t h e n e w s m o k e d c r e a m cheese in January, as part of Veganuary – Tofutti’s first involvement in the global movement to encourage more plantb a s e d e a t i n g U n t i l S m o k e d B e t t e r

to optimize the nutritional profile to achieve the same amino acid, omega-3 f a t t y a c i d a n d m i c r o n u t r i e n t p r o f i l e that consumers expect from high quality fish products Umami Meats and Steakholder Foods are also working to scale production, preparing for first regulatory submission and are engaging with traditional food producers to develop Asia-focused applications for first market launch Further commercial guidance will be shared in the coming months

A r i k K a u f m a n , C h i e f E x e c u t i v e Officer of Steakholder Foods: “We’re e x c i t e d t o b e w o r k i n g w i t h U m a m i

M e a t s t o d e v e l o p 3 D - p r i n t e d s t r u ctured fish products that have the same great taste and texture as traditionally caught fish, without harming the environment With an estimated size of $110 billion and projected growth of three to four percent annually in the near future, the seafood and fish market is a long-time part of our vision for introducing sustainable solutions that increase food security ”

M i h i r P e r s h a d , C h i e f E x e c u t i v e O f f i c e r o f U m a m i M e a t s : “ W e a r e d e l i g h t e d t o h a v e p r o d u c e d t h e world’s first whole fillet cultivated fish in partnership with Steakholder Foods. In this first tasting, we showcased a cultivated product that flakes, tastes, and melts in your mouth exactly like excellent fish should. In the coming months,

Than Cream Cheese has widespread placement in stores, Tofutti is working on arrangements with Web retailers to make Smoked available for online purchases

“ D e v e l o p i n g n e w p r o d u c t s i s a lengthy process, filled with trial and error,” added Palmer “When you finally get it right and see the finished prod-

we intend to announce our plans for bringing this world-class cultivated fish to the market ”

About Umami Meats

U m a m i M e a t s i s a S i n g a p o r e - h e a dquartered TechBio company pioneering a modular, standardized, automated production platform for cultivating

‘ n o t c a u g h t ’ s e a f o o d I t i s b r i n g i n g novel stem cell biology, machine learning and automation together to create the “Intel Inside” cultivated seafood p r o d u c t i o n , e m p o w e r i n g t r a d i t i o n a l seafood suppliers to produce a stable, resilient, local supply of culturally relevant seafood products free from merc u r y , a n t i b i o t i c s , m i c r o p l a s t i c s a n d ocean pollutants

F o r m o r e i n f o r m a t i o n , v i s i t w w w umamimeats com

About Steakholder Foods

S t e a k h o l d e r F o o d s L t d , f o r m e r l y MeaTech 3D Ltd , is an international deep-tech food company at the forefront of the cultured meat revolution T h e c o m p a n y - i n i t i a t e d a c t i v i t i e s i n 2 0 1 9 a n d i s l i s t e d o n t h e N a s d a q Capital Market under the ticker “STKH” (formerly MITC), with headquarters in Rehovot, Israel.

F o r m o r e i n f o r m a t i o n , v i s i t w w w .steakholderfoods.com.

uct, it’s an awesome feeling ” Palmer says that Tofutti is working on other new products too, but those won’t be announced until 2024 “For 40 years, Tofutti has been inventing products, no reason to stop now ”

1)

A d d i t i o n a l i n g r e d i e n t s i n t h e q u e s o i n c l u d e M o n t e r e y J a c k c h e e s e , j a l a p e ñ o s , H a t c h V a l l e y g r e e n c h i l e a n d t o m a t o e s . T h e n e w l i n e o f q u e s o i s s o l d i n 1 2 - o u n c e g l a s s j a r s t h r o u g h -

Dairy Runway Program (Cont’d. from p. 1)

i n a v i r t u a l c o u r s e t h a t c o m b i n e s s e l fd i r e c t e d o n l i n e l e a r n i n g a c t i v i t i e s w i t h Z o o m - b a s e d c l a s s m e e t i n g s a n d o n e - o n - o n e i n s t r u c t o r c h e c k - i n s T h r o u g h o u t t h e p r o g r a m , p a r t i c ip a n t s w i l l h a v e a c c e s s t o a s e l e c t g r o u p o f C R E A ’ s E n t r e p r e n e u r s i n R e s i d e n c e t o p r o v i d e s u p p o r t i n

Izzio (Cont’d from p 1)

S o u r d o u g h , M u l t i g r a i n , R u s t i c I t a l i a n ) , i z z i o a r t i s a n s l i c e d b r e a d s e l e v a t e a n y e x i s t i n g b r e a d p r o g r a m

b y p r o v i d i n g a l a b o r - f r i e n d l y , z e r o

w a s t e s o l u t i o n t h a t d e l i v e r s p e r f e c t -

o u t t h e W e s t e r n U n i t e d S t a t e s a n d s e l e c t m a r k e t s n a t i o n w i d e i n a v a r i e t y o f g r o c e r s i n c l u d i n g W a l m a r t , S a f e w a y , A l b e r t s o n s , B a s h a s ’ a n d K r o g e r .

5 0 5 S W s t a r t e d i n 1 9 9 7 w h e n A l b u q u e r q u e r e s i d e n t R o y S o l o m o n began bottling and selling his recipes f o r g r e e n c h i l e s a u c e a n d s a l s a .

c o u r s e w o r k a n d p r o d u c t d e v e l o pm e n t “Too often entrepreneurs struggle to successfully identify their product consumer group, which can lead to p r o d u c t f a i l u r e , ” s a i d J e n n S m i t h ,

C R E A ’ s D i r e c t o r o f F o o d a n d A g Startup Programs “We want to provide dairy entrepreneurs a head start by teaching them the fundamentals of

l y s l i c e d a r t i s a n b r e a d t o i t s c u st o m e r s

L e a d i n g t h e f o o d s e r v i c e s a l e s efforts for izzio is David Alcott David has 20-plus years of foodservice bakery experience building best-in-class sales organizations “I am thrilled to embark

Honoring his local area code to develop the brand, Solomon’s “magic ingredient” was fire-roasted, Hatch Valley green chiles.

With humble beginnings as a local f a v o r i t e , t h e b r a n d h a s g r o w n t o become the largest nationally distributed jarred green chile sauce brand. 505SW is sold in every U.S. state and

c o n s u m e r d i s c o v e r y a n d d e l i v e r i n g t h e i r p r o d u c t t o t h a t t a r g e t g r o u p

C R E A i s w e l l k n o w n f o r p r o d u c i n g e x c e p t i o n a l a n d e a s i l y a c c e s s i b l e entrepreneurship curricula, and we’re thrilled to extend this resource to New York’s dairy community ”

Engaged teams will also be offered f u l l y - f u n d e d a c c e s s t o C o r n e l l ’ s

P r o t o t y p i n g K i t c h e n o r a n o t h e r

on this journey of bringing izzio artisan breads to foodservice The industry is ready for something new and fresh We have a unique opportunity to fill a glaring void in the category with our artisan sliced program Operators are looking for high-end bread options that

internationally.

F o r m o r e i n f o r m a t i o n , g o t o w w w tofutti com or stop by booth #2326 in the flavor, texture and quality of the product. Reward your taste buds!”

505SW’s parent company, Flagship Food Group, operates multiple facilities in New Mexico throughout the state and created the 505SW – New Mexico True Scholars program in 2017 to support local New Mexico high school students interested in studying agriculture in college.

approved incubation kitchen in New York state, and will receive support from Cornell Food Science technical experts, in order to bring their innovative ideas to the prototype stage after coursework concludes

To learn more about the Dairy Runway p r o g r a m a n d a p p l y , v i s i t w w w d a i r y innovation org/dairy-runway-program

address the growing expectations of the customer Our artisan sliced program takes the ordinary to extraordinary ”

F o r m o r e i n f o r m a t i o n , c o n t a c t D a v i d

Alcott at dalcott@izziobakery com

505 Southwestern (Cont’d. from p.