ALSO INSIDE Deli Meat Foodservice Concepts Feb./Mar. ’07 $14.95 Food Bars Deli Asian Cuisine Cheddar Cheese BUSINESS Italian Cheese

Cultivating The Fresh And Healthful Image Fresh and healthful offerings turn the deli into a destination. Reader Service No.105 FEB./MAR. ’07 • VOL. 12/NO. 1 Deli TABLE OF CONTENTS BUSINESS

COVER STORY 2211 2266 FEATURES Eastern European Meats Serve Up Old World Flavors ...... 16 These ethnic specialty products offer more variety for the full- and self-serve cases.

Quality Foodservice On The Rise...... 21 Quality is becoming a non-issue as retailers master the art of good cooking, convenience and packaging. PROCUREMENT STRATEGIES Food Bars: The Way Americans Live Now ...... 26 How to bond together high quality, good taste and immediate gratification. MERCHANDISING REVIEW Asian Foods — From Ethnic To Mainstream ...... 29 1111 More and more consumers are turning to the supermarket deli for these popular cuisines. COMMENTARY EDITOR’S NOTE Sleeping With The Enemy ...... 6 DEPARTMENT One could argue that restaurant chains have SPECIALTY CHEESE CORNER spent billions to develop brands and retailers Cheddars: Know Your Region ...... 33 should ride that star. Distinct locales produce distinctive Cheddars.

PUBLISHER’S INSIGHTS Italian Specialty Wal-Mart’s Philosophical Dilemma ...... 8 Cheeses ...... 38 The problem arises when maximizing corporate Discerning consumers are profits supplants the reason for being. pushing the astonishing growth in high-end artisanal imports.

IN EVERY ISSUE DELI BUSINESS Quiz...... 4 Deli Watch ...... 10 TechNews ...... 41 Blast From The Past ...... 42 2299 Information Showcase ...... 42 DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 Deli Deli BUSINESS QUIZ JUDY REBUCK BUSINESS Deli Buyer C&S Wholesale Grocers Hatfield, MA

President and Editor-in-Chief • JAMES E. PREVOR Headquartered in Keene, NH, and with over 60 warehouse [email protected] facilities across the country, C&S is an 85-year-old wholesale dis- Publishing Director • KENNETH L. WHITACRE tributor that serves some of the nation’s largest supermarket chains. [email protected] Judy Rebuck has been a deli buyer with the company for the last three years. Prior Publisher/Editorial Director • LEE SMITH to joining C&S, she was a regional manager for floral for Supervalu. [email protected] Since changing career paths, Judy finds DELI BUSINESS to be a great source of Managing Editor • JAN FIALKOW industry information. “I’ve only just started to read it,” she says. “The last few issues [email protected] have been very helpful. I loved the Cheese Guide. It gave me a lot of information and Circulation Manager • KELLY ROSKIN was terrific for someone like me who is relatively new to this business.” [email protected] As the winner of the DELI BUSINESS Quiz, Judy wins an iPod Nano. Production Director • DIANA LEVINE [email protected]

Production Leader • JACKIE TUCKER [email protected] WIN AN IPOD NANO 2ND GENERATION Production Department •FREDDY PULIDO 2 GB with 1.5-inch backlit color LCD, anodized aluminum body, holds up to 500 JOANNA ARMSTRONG songs/25,000 iPod Nano viewable photos, up to 24 hours playback when fully Editorial Assistant • YAHIA LABABIDI charged, skip-free playback, Mac and Windows compatible, silver finish. [email protected] Research Director • SHARON OLSON HOW TO WIN To win the DELI BUSINESS Quiz, the first thing you have to do is enter. The rules Contributing Editors are simple: Read through the articles and advertisements in this issue to find the DUANE CRAIG JACQUELINE ROSS LIEBERMAN BARBARA ROBISON KAREN SILVERSTON answers. Fill in the blanks corresponding to the questions below, and either cut along the dotted line or photocopy the page and send your answers, along with a business Advertising card or company letterhead, to the address listed below. The winner will be chosen JORDAN BAUM by drawing from the responses received before the publication of the June/July 2007 [email protected] issue of DELI BUSINESS. The winner must agree to submit a photo to be RAY GHANEM published in that issue. [email protected] ERIC NIEMAN [email protected] Quiz Questions

Send insertion orders, payments, press releases, 1) What is the phone number for InnovAsian Cuisine? ______photos, letters to the editor, etc., to: ______DELI BUSINESS P. O. B ox 810217 2) In what city is Tribe Mediterranean Foods located? ______Boca Raton, FL 33481-0217 Phone: 561-994-1118 Fax: 561-994-1610 ______E-mail: [email protected] 3) What is the e-mail address of Redondo Iglesias?______Phoenix Media Network, Inc. ______Chairman of the Board • JAMES E. PREVOR 4) What is the toll-free number for Bobak’s?______Executive Vice President • KENNETH L. WHITACRE Senior Vice President • LEE SMITH 5) What is the Web address for Ventura Foods? ______General Counsel • DEBRA PREVOR ______Executive Assistant • FRAN GRUSKIN 6) What is the toll-free number for Groezinger Provisions? ______Trade Show Coordinator • JACKIE LOMONTE ______DELI BUSINESS is published by Phoenix Media Network, Inc. P. O. B ox 810 425 This issue was: ■ Personally addressed to me ■ Addressed to someone else Boca Raton, FL 33481-0425 Phone: 561-994-1118 Fax: 561-994-1610 Name: ______Entire contents © Copyright 2007 Company:______Phoenix Media Network, Inc. Position: ______All rights reserved. Printed in the U.S.A. Street: ______Publication Agreement No. 40047928 City/State:______Zip:______Phone: ( ) ______Fax: ( ) ______Please send answers to: DELI BUSINESS QUIZ: Feb./Mar. 2007 Issue P.O. Box 810217 • Boca Raton, FL 33481-0217

4 DELI BUSINESS FEB./MAR. 2007 Reader Service No.111 FROM THE EDITOR’S DESK Sleeping With The Enemy

mithfield Deli Group, a division of Smithfield There is, however, always another side. In this case, one Foods, has entered into a licensing agree- could argue that restaurant chains have spent billions to S ment and launched a one-year test of Sub- develop brands and retailers should ride that star. In the case way-branded deli meat and cheese. The program of Pathmark, it might be a smart decision. It has a private kicked off at 150 Pathmark stores in the New label known as ChefMark but it is no Kirkland or President’s York/New Jersey area including south to Pennsyl- Choice — and if Pathmark can have an exclusive in its mar- vania and Delaware. The plan is to expand the test ket on Subway brand, it might substitute for a high-end pri- to other stores through the first half of the year. vate-label brand. It is an intriguing It is not clear that the NY concept that raises Metro area is really the place real issues. It is easy to test this brand. New York, By enough to see why Smith- New Jersey and Philadelphia field would elect to produce probably have the densest Jim Prevor the line. To them it is another One could argue that restaurant chains assortment of Jewish and brand and another opportuni- have spent billions to develop brands Italian delis in the nation and, Editor-in-Chief of ty to partner with retailers. It and retailers should ride that star. whereas Subway may be DELI BUSINESS is unclear how the line will be perceived as a quality brand positioned but the Smithfield in much of the country, in Web site refers to it as “Sub- NY Metro, it is perceived as way-branded premium deli a cheap alternative to a sand- meats and cheeses to be offered within the full-service deli wich at a good deli. counter at mass retailers and grocery stores nationwide.” The decision hinges on what the retailer is looking to An opportunity to market a product such as this should accomplish. If the long-term goal is to develop credence for be carefully considered by every retailer. the store itself and the store brand, then it really makes no For many the instinct is to recoil — “Subway? Isn’t that sense to give credence to brands identified with competitors the enemy?” — and resist the idea of giving any publicity to for the consumer dollar. But for many retailers, that is too a competitor. And, indeed, there is a substantial benefit to ambitious a goal. They want to have some shelf space that Subway in having its label displayed in deli cases across the costs them X a foot and sell product that returns the retailer country. Consumer impressions matter and every deli case 5X a foot, and the one-year test is really to determine if window provides lots of impressions. Plus, it is something of consumers value the Subway brand sufficiently to pay a a zero-sum game. high enough price and buy in sufficient volume so that the The impressions given to Subway are impressions that store will be able to do that. can’t be gathered by a retailer’s other branded partners or by In fact, some stores have gone further than selling meat its own private-label line. And since few private-label lines and cheese under a restaurant brand. Some have brought have much in the way of advertising budgets, it is consumer the whole restaurant into the store and operated food impressions that build these private label brands. courts. Boston Market, the sworn enemy of supermarket Though supermarkets selling product with a restaurant deli operations and whose presence launched the HMR name on it is nothing new, this is a little different. It is com- movement, now has chilled ready-to-eat product in over mon for retailers to capitalize on locally popular restaurants 1,300 supermarkets, hot rotisserie items in over 90 stores by selling some well-known restaurant brand of barbeque and hot soup bars in over 75 stores, not counting a frozen sauce or pasta sauce as a specialty item. In South Florida, food line put out by H.J. Heinz. for example, there is a popular Italian restaurant from south A willingness to adopt restaurant brands is probably not Philadelphia named Café Martorano, and in the Publix near the right way for everyone. Once again, it depends what one DELI BUSINESS headquarters you can find Café Martorano is looking to accomplish. If a chain is looking to build a store Spicy Sicilian tomato sauce. Of course, Publix deli doesn’t name into a quality brand itself, then bringing in a food court sell any fresh sauce and very little ready-to-eat Italian food. of fast-food restaurants won’t help with that strategic goal. Same goes with other items such as frozen White Cas- But it might boost sales and profits right away. To know the tle brand hamburgers or refrigerated Nathan’s Famous hot right tactics, you first have to know the right strategy. DB dogs. Although we might consider all restaurants competi- tors to deli departments, in fact, few delis sell many cooked EDITOR’S NOTE: One issue that makes this particular Sub- hamburgers and hot dogs and, in any case, a frozen or refrig- way venture unusual is that Smithfield doesn’t actually make the erated product is a different animal than a fresh, ready-to- meat and cheese used at Subway restaurants. Although the eat product. Smithfield product will probably be better quality, it could cause What makes this situation different is that many delis consumer confusion as consumers might encounter different fla- today have sandwich programs that are direct competitors vor profiles, nutrition information and even different product. to Subway and similar chains. It seems to argue for pushing Those trying to duplicate their favorite Subway Restaurant back and resisting giving any publicity to competitors. sandwich at home may be frustrated.

6 DELI BUSINESS FEB./MAR. 2007 Reader Service No.115 PUBLISHER’S INSIGHTS Wal-Mart’s Philosophical Dilemma

efining a business is not an easy task. In a smaller than many of the towns where I grew up and capitalistic economy, success is often where you can still buy a starter home for $50,000 or a very D viewed as synonymous with profits nice home for about $150,000. Today, the most expensive because, ultimately, the success of a company home on the market is $325,000. The most expensive depends on its profits. Of course, profits are restaurant in town is family-style with entrées that average essential, but the problem arises when maximizing about $15 — and include the soup, salad and dessert bar. corporate profits supplants the reason for being Now, you might think this is a poor rural community, and becomes the de facto mission statement. but it’s not. Life just isn’t very expensive. I went looking The U.S. rail- for a nice gift and ended up roads of the 19th at the Hallmark store where century are a classic the most expensive gift was By example of an industry that $19.There just aren’t a lot of didn’t understand its pur- The problem arises when people and the available Lee Smith pose. Failing to see their jobs don’t pay much. This is maximizing corporate profits Publisher of mission was providing fast, the rural America we tend efficient, affordable trans- supplants the reason for being. to forget about. DELI BUSINESS portation, they defined The town’s real problem themselves as the “railroad is that it is run by a few fam- industry.” By the early 20th ilies who own most of the century, its purpose had businesses and don’t wel- evolved into a huge profit-making machine that defined come new competition. People drive 50 miles to the near- itself by profitability and not by mission. By failing to est big city to eat at a chain restaurant or go shopping. understand the greater good, it overlooked the signifi- The local supermarket is owned by one of the wealthiest cance of trucking, automobiles and airplanes. families in town and it is a mess. It would have been awful Therein lays Wal-Mart’s current problem. Do you know 30 years ago and time has not done it any favors. Or at Wal-Mart doesn’t have a mission statement, although the least that is the way it was only a few short years ago. mission has been broadly expressed as “Everyday low prices Enter Wal-Mart. It’s true that some small businesses with exceptional customer service?” That is hardly a mis- closed down but they probably should have anyway. Wal- sion statement that drives decisions. It sounds more like a Mart brought reasonable prices, but prices were already catchall phrase that means something to everyone and reasonable. The real value was variety, quality and conve- nothing to anyone. More importantly, it means nothing to nience. Wal-Mart also brought jobs, even if most of the Wal-Mart. How low is low price and what is exceptional jobs were part-time. In other words, Wal-Mart brought customer service? true value to the community. The statement becomes more powerful when you add However, Wal-Mart perceives it has reached all the the target customer, usually defined by Wal-Mart as the customers it can; it seems to have come to the conclusion paycheck-to-paycheck consumer. A more powerful mis- that it has maximized profits in that sector and it’s time to sion statement then becomes, “Satisfying the paycheck- go after new business. In doing so, Wal-Mart has begun to to-paycheck consumer with everyday low prices and erode its reason for being. Decisions that were once clear exceptional customer service.” That is the purpose or are now muddled. greater good that has driven Wal-Mart to success, prof- It wants to nibble at new businesses without making a itability and growth. commitment. Go organic and tease the affluent. Flam- The mission to make life better for the paycheck-to- boyant advertising executives are hired — and fired; buy- paycheck customer has resulted in a corporate culture ers are searching for products with higher margins. Execu- that supports driving excess costs out of the system. The tives are leaving. Big mistakes are thrown up to the cost of culture has corporate executives in small plain offices with doing business with the excuse that the company opens folding chairs. Their suppliers’ offices in Bentonville are so many stores each year it can’t possibly be on top of just as Spartan. The promise of a free dinner is frowned everything. upon and a free lunch is grounds for dismissal — all for Maybe it is forgetting that the 1.3 million people in its the greater purpose of driving costs down, resulting in a employ along with their families and friends are also its great company with a true reason for being. customers. Charges of discrimination and overtime viola- Let me relate a personal experience that defines the tions don’t go over well in communities like the one I ref- greatness of Wal-Mart. The story was a personal and an erenced and are not forgotten easily. eye-opening experience for me. Wal-Mart’s real challenge is philosophical. Profitability I have a friend who used to live in a small farming com- is not a reason for being; it is the end result of existing for munity in southern Indiana, which we visited over the a reason. The “lost purpose” has been the demise of many holidays. The primary industries are farming, a paper mill great companies and will continue to be the death of and some light industry. Nestled there is a small city, many more. DB

8 DELI BUSINESS FEB./MAR. 2007 There’s a reason everyone else compares their mayonnaise to HELLMANN’S.®

Hellmann’s® is America’s favorite mayonnaise,1 so it’s not surprising that other brands are constantly trying to match our one-of-a-kind flavor, texture and exceptional performance… but they never succeed.

For more than100 years, patrons have been asking delis to Bring Out The Best.® There’s still only one way… by bringing out the Hellmann’s.®

HELLMANN’S® The Gold Standard.

1-800-272-1217 www.unileverfoodsolutions.us

© 2006 Unilever Foodsolutions. Hellmann’s,® Bring Out The Best® and the Blue Ribbon Device are registered trademarks of the Unilever Group of Companies. Reader Service No.126 1ACNielsen, April 22, 2006 (for calendar year 2005). DELI WATCH Transitions Robert Striano was appointed chief execu- Dan Bivona has been appointed sales direc- tive officer of Hicksville, NY-based Kozy tor at Ronkonkoma, N.Y.-based Vormittag Shack Enterprises, manufacturer of refrigerat- Associates, Inc. (VAI), an award-winning ed desserts and rice pudding. In his role as software developer. He is responsible for the CEO, he will be responsible for leading the oversight of a worldwide sales network of growth efforts of the company as Kozy Shack dealers plus development and implementation enters its 40th year of business. of sales incentives and promotions. www.kozyshack.com www.vai.net

Announcements R & D Facility Sabra Acquisition Sara Lee Corporation, Downers Grove, IL, Sabra Go Mediterranean, based finalized plans for The Kitchens of Sara Lee, a in Queens, NY, and owned by Blue & White Foods, LLC, has multi-million dollar research and development acquired Carousel Foods of America, Inc., a leading manufacturer campus. The 150,000-square-foot campus will support innovation of dips, spreads and desserts based in Farmingdale, NY. The acqui- activities for the company's North American foodservice and retail sition adds a state-of-the-art manufacturing facility and superior businesses and will be completed in early 2009. research and development capabilities to the company. www.saralee.com www.sabra.com/products.html

Reader Service No. 401 Reader Service No. 402 New Products Trans-Fat-Free Products Individual Portions ConAgra Foods Lamb Weston, Eagle, Love and Quiches, Freeport, NY, pre- ID, has introduced health-conscious food sents premium-quality individual for people unwilling to sacrifice taste or desserts and quiches sized and pack- convenience. Innovative choices, with aged for portability and convenience. Two quiches plus molten zero grams of trans fat, feature appetizers, hand-held sandwiches chocolate Lava Cake and New York Cheesecake in microwave- and dessert selections. Potato selections include mashed, fried and friendly cups are ready to eat. Each has 0g trans fat per serving and oven-roasted. is appropriately labeled for retail sale. 12 units per case/kosher dairy. www.lambweston.com www.loveandquiches.com Reader Service No. 403 Reader Service No. 404

New Pails Ready! Go! Strips IPL Packaging, Saint Damien, QC, Alderfer, Harleysville, PA, has launched Ready! Go! introduces 12 Series containers/pails Strips in six varieties of fully cooked, carved turkey, with IPL’s unique Tamper Evident ham and roast beef. Packaging features a nestable, system. In 1-quart to 1.5-gallons (1-5.5 liters) sizes, they are suited reusable, microwavable container. The strips may be added to sal- for housing and marketing deli products and prepared foods, such ads, wraps, fajitas, snacks, entrées and sandwiches. Varieties as prepared salads, deli meat and fresh fruit, and can be labeled include Original Smoked and Honey Turkey Breast and Ham, Buf- using IPL's unique in-mold labeling process or dry offset printing. falo Style Turkey Breast and Gourmet Roast Beef. www.ipl-packaging.com www.AlderferMeats.com Reader Service No. 405 Reader Service No. 406

Two-In-One Deli Containers Structural Concepts, Muskegon, MI, unveils the Fabri-Kal, Kalamazoo, MI, has intro- Combination Preparation/Refrigerated Air duced the Alur [uh-loor] line of round Screen Case as part of its Fusion Series. The deli containers, consisting of five popu- merchandiser combines a sandwich preparation area and an open lar sizes ranging from eight to 32 ounces with one common plug fit deli display. Advanced air screen technology allows the open case lid that is leak-resistant. The containers accept a tamper-evident to maintain consistent temperatures. Available in three lengths. shrink band and may be printed in up to five colors; six on the lid. www.structuralconcepts.com www.fabrikal.com Reader Service No. 407 Reader Service No. 408

DELI WATCH is a regular feature of DELI BUSINESS. Please send information on new products, personnel changes, industry, corporate and personal milestones and available literature, along with a color photo, slide or transparency to: Editor, DELI BUSINESS, P.O. Box ✍ 810217 • Boca Raton, FL 33481-0217 • Phone: 561-994-1118 • Fax: 561-994-1610 • E-mail: [email protected]

10 DELI BUSINESS FEB./MAR. 2007 COVER STORY

Cultivating The Fresh And Healthful Image

Fresh and healthful offerings turn the deli into a destination. By Jacqueline Ross Lieberman

hether they are starved for time, health-conscious or simply enjoy great-tasting food, consumers shopping in the deli are pleased to find fresh, healthful choices. “People are looking for healthful alternatives in food,” according to Rick Schaffer, vice president of sales and marketing for Tribe Mediterranean Foods Company, LLC. The producer of Tribe Hummus is based in Taunton, MA. “Nowadays, you can go into a deli and get it fast, get it good and get it nutritious. You can create the home-cooked environment out of the deli.” “I always love looking at the deli section because it’s got variety and color,” says Theresa Marquez, chief Wmarketing executive for La Farge, WI-based Organic Valley and Organic Prairie, makers of organic cheeses and organic sliced deli meats. “That’s part of the fresh and healthful concept.” Fresh and healthful go hand in hand, she says. “We know fresh foods have maximum vitamins and nutrients in them. And fresh

FEB./MAR. 2007 DELI BUSINESS 11 COVER STORY

foods are quality products, the “Whenever you have less artifi- créme de la créme.” cial ingredients, it’s more health- According to the Health & ful,” he notes. Wellness Trends Database “Some people just simply (HWTD) of the Natural Market- cannot have them. In our indus- ing Institute (NMI), Harleysville, try, we call them the chemical- PA, 76 percent of consumers say sensitive,” Marquez relates. consumption of healthful, nutri- “Preservatives are something tious food is extremely or very that, if we can avoid them, why important in helping them wouldn’t we want to?” maintain a healthful, balanced Schaffer says Tribe is so confi- lifestyle. dent consumers want natural “The cost of health care now foods that the company recently is two times the cost of food. reformulated its entire line of That’s a tremendous opportuni- hummus — 17 flavors — to ty for delis to promote the make them all-natural. “If you healthful qualities of food,” says look at the explosion of stores Organic Valley’s Marquez. “Delis like Trader Joe’s and Whole already have that fresh and Foods — they’re all about all- healthful image.” natural,” he observes. Some companies go out of their way to create more health- A Healthful ful products for the deli. Cole- Fast-Food Alternative man All Natural Deli, with its The deli is perfectly posi- complete line of natural turkey, tioned as an alternative to high- Consumers look to hummus chicken, ham and beef products, fat fast food and frozen dinners as a healthful, tasty meal is one of them. “Our products for people on the go. or snack option. are 98 to 100 percent fat-free. We “Fast food clearly has a repu- also stay under 500 milligrams tation for not being healthful,” of sodium per serving,” says Ed Jenkins, according to Rick McKelvey, director of president of this unit of Coleman Natur- meats based in Bridgewater, NJ. sales for Fairfield Farm Kitchens, Inc. of al Foods, LLC, based in Golden, CO. “Consumers are becoming more Brockton, MA, makers of Moosewood Many deli products are inherently aware of the effect chemicals and preser- organic soups and entrées and Organic healthful. This is part of the reason vatives have on their health, and this has Classics soups. “As supermarkets expand hummus sells so well, according to drawn them to food that’s produced their prepared food options and give Tribe’s Schaffer. “Hummus as a category without these chemical additives,” she more healthful options, they’ll get more is considered fresh and healthful. It’s observes. “Unlike conventionally grown shoppers who want to get their needs very fast, it’s light, it tastes good, and it’s food, organic food does not contain pes- met for healthful meals on the go,” he good for you. The category has just ticides, antibiotics, growth hormones or adds. exploded in the last year. The consumer any other chemicals. Consumers aware McKelvey believes delis need to is really figuring it out — they’re great- of this information perceive organic include natural foods in their prepared tasting products and they’re really good food as more healthful.” foods lineup in order to fully serve for you.” “Artificial preservatives and radiation health-conscious consumers. “Whereas are often used to extend the shelf life of there is no denying the data supporting The Natural Angle conventionally produced food,” Kupst the growth of prepared foods within If you are talking about healthfulness adds. “Although foods that remain shelf- full-service supermarkets, the needs of and freshness, natural and organic foods stable for long periods of time are the natural and organic consumer are must be a big part of the conversation. appealing to retailers, consumers are not currently being met,” he asserts. According to HWTD, 62 percent of con- becoming aware these foods are not as “Our approach to positioning our sumers polled said they first used natur- fresh or flavorful as foods that are meant organic soup products is not to replace al foods in their quest for overall health to be consumed shortly after they are existing soup programs. Just as there is and wellness. grown or produced. Often, natural prod- an alternative for the consumer who “That’s why the organic industry is ucts are fresher, as they are minimally wants organic dairy or organic chips, growing by leaps and bounds these processed and produced for premium there is a customer who wants organic days,” Marquez surmises, adding, “Our taste, as opposed to withstanding travel soups. own cheese line grew almost 50 percent or long shelf life.” “We view the supermarket prepared this year.” Some people do not like the taste foods sections as the ‘ final frontier’ for “The words ‘ organic’ and ‘ natural’ preservatives add. “When you put this growing consumer segment,” he are synonymous with health and fresh- preservatives in, you change the flavor, continues. “As chains such as Whole ness in the minds of educated con- and not for the better,” Jenkins points Foods and Wegmans have proven, con- sumers,” notes Julie Kupst, marketing out. sumers are embracing all-natural and team leader for Applegate Farms , pro- “There’s a backlash from the public organic options within prepared foods. ducers of antibiotic-free and organic deli against preservatives,” adds Schaffer. It’s counterintuitive that, while most

12 DELI BUSINESS FEB./MAR. 2007 Reader Service No.107 COVER STORY Traditional Diets In A Fast World think people are really looking for foods that are “I fast and healthful,” says Sara Baer-Sinnot, executive vice president of Oldways, the Boston, MA-based food issues think tank that encourages the public to live according to the philosophy of harmonious, traditional food pat- terns, sustainable agriculture and Healthful prepared foods can healthful eating and drinking. differentiate a deli department from its competitors.

Baer-Sinnot is the co-author — FARMS OF FAIRFIELD COURTESY PHOTO along with organization president and founder, K. Dun Gifford — of supermarkets are actively promoting duced foods shipped over long distances the new book The Oldways Table: organic products throughout their store, may seem to lack. Locally made foods Essays & Recipes from the Culinary the only offerings in their prepared certainly have an advantage when it Think Tank (Ten Speed Press). foods are rotisserie chicken programs, comes to time spent in transit. “It’s easy to get fast unhealthful fried chicken and other products with “Local is fresh because it’s closer,” food, but the deli can provide artificial this-and-that. With dedication, explains Marquez of Organic Valley. foods that are healthful and fast, we are confident organic prepared food Items such as farm-stand cheeses are as opposed to going through sales can approach the 3.5 to 5.5 percent also perceived as more natural and sus- drive-throughs,” she says. “You penetration levels currently achieved tainable because they often come from can buy pre-made salads or put within the organic dairy and organic small, family-owned farms, she says. something together very simply produce categories.” And she praises the deli as a place where yourself.” Farirfield’s McKelvey believes that, for artisanal foods and quick, casual dining Her new book is filled with natural foods, supermarkets need to meet. “Where can you get both? In the ideas for simple, delicious meals, think outside the freezer. “There’s clearly deli. It’s a fantastic place for all of that, many of which can be made from a perception of freshness being tastier,” side by side.” items picked up in the deli. “The he notes. “People don’t think of frozen Coleman Jenkins points to the suc- deli is a place where consumers entrées as their grab-and-go dinner cess of casual dining restaurants such as can go to get healthful ingredi- options. Only 25 percent of people eat Panera, which sell items like sandwich- ents” like mozzarella cheese, frozen entrées. We are looking forward es, soups and salads made from upscale Asian noodles, grilled vegetables to selling far more macaroni and cheese ingredients — including antibiotic-free and sliced meats, she notes. out of the prepared foods section than meats and freshly baked bread — at a Baer-Sinnot also praises snack we do frozen,” he says of the company’s premium. “I think every deli ought to options in the deli. “Hummus is new fresh organic dish. have a sandwich program,” he adds. “In really wonderful,” she says. For As another example, says McKelvey, the natural chains, I know they sell a sig- hurried parents who do not have “We have an organic sauce line. Earth nificant amount of their deli meat in the time put together healthful Fare [a 13-store chain of health food sandwiches. They use artisan bread and homemade snacks like cut-up supermarkets based in Asheville, NC] fresh produce. Several chains, conven- fruit and vegetables, “There are would take one of our sauces and use it tional and natural, have very successful chips now with no fat. Just to put with organic pasta off its shelf to make sandwich programs. Publix does a great out hummus or guacamole with organic pasta for its hot bar.” job with this.” tortilla chips is good.” When it comes to selling prepared He adds, “They can use not just sliced The image of freshness makes foods, McKelvey adds, “Wegmans does a deli meats. Our company makes antibi- healthful items from the deli even great job, Whole Foods, too. People otic-free grilled chicken breast that you more desirable. “Fresh food makes think of Wegmans not just as a place to can slice and put on a sandwich or put things very appealing,” she notes. get their groceries, but as a place to pick on a salad the way Panera does.” “If people know that the food is up their dinner.” Marquez believes customers will hap- more healthful, it’s good, but taste pily pay to have fresh, healthful meals is what gets people in the end. Fresh Can Mean Gourmet made for them. “You’re paying a little Traditional diets are truly deli- Artisanal foods, including bread and more for deli products because they’re cious. You just need to get people cheese, are appealing because they are prepared for you. But there’s a lot of to try them, and they’ll learn that often handcrafted in small batches on- work going into it, so you save time. they are.” DB site or near where they are sold, adding And, at the end of the day, it’s often still that “extra something” that factory-pro- cheaper than eating out.” DB

14 DELI BUSINESS FEB./MAR. 2007 Reader Service No.118 FEATURE Eastern European Meats Serve Up Old World Flavors

These ethnic specialty products offer more variety for the full- and self-serve cases.

By Duane Craig PHOTO COURTESY OF BOBAK SAUSAGE COMPANY SAUSAGE OF BOBAK COURTESY PHOTO

astern Europe occupies a huge area cialty of a specific and traditional character. Galina Pincow, co-owner of Brooklyn, east of Germany, Austria and Italy, It will be marketed with a special E.U. label. NY-based International Gold Star, Inc., eth- Erunning north to south from the Baltic According to the U.S. Census Bureau, nic food products importer and distributor, Sea to Greece and Turkey. The countries the third-largest group of immigrants achiev- defines the typical Eastern European deli included in Eastern Europe largely depend ing permanent residence status in 2005 was product as highly flavorful, smoked and con- upon who draws the map and the context in from Europe, and Eastern Europeans made taining specific spices from the old country. which the term is being used. The United up almost 43 percent of those new resi- She emphasizes tastes of garlic, paprika and Nations Statistics Division lists Belarus, Bul- dents. From 1980 to 1999, Eastern Euro- pepper as being prominent in these foods. garia, Czech Republic, Hungary, Poland, pean immigration has seen marked increases. The flavor profile is more important to these Republic of Moldova, Romania, Russian For example, the number of immigrants customers than is the type of meat. Federation, Slovakia and Ukraine as the from Poland increased 271 percent for the 10 “We see changes in the flavor profile Eastern European countries. years ending in 1999. As of 2004, the Cen- being applied more toward what type of Since time immemorial, the people sus Bureau showed more than 4.5 million meat or poultry is used rather than separa- indigenous to these lands have had diets that foreign-born Europeans in the country. tion from the flavor,” Pincow explains. favor meat products. Slovakians have The meats favored by Eastern Euro- “[Eastern Europeans] previously ate more klobasa, a pork/garlic combination some- peans fit naturally into the deli case as well pork products but today they are leaning times flavored with marjoram. The Hungari- as the self-serve case. “You can be success- more toward those items that are made out ans have not only a traditional smoked ful at selling Eastern European deli meats in of veal and poultry. The interesting thing we sausage made with paprika but also winter a typical grocery venue,” states Stan Bobak, are finding is they still want the same flavor, salami described as thick and aromatic. Bul- president of Chicago, IL-based Bobak the same taste profiles.” garia is so proud of a dry-cured sausage Sausage Company, a manufacturer, whole- For the people from Russia and the states called lukanka that they are adding it to the saler and retailer. “We do it and we’ve been of the former Soviet Republic as well as peo- European Union register as a protected spe- doing it for 40 years.” ple of Polish descent, the idea of preserva-

16 DELI BUSINESS FEB./MAR. 2007 Reader Service No.102 FEATURE

tives and nitrates being bad for you is not yet “There’s more and more demand for Osanitsch, sales and marketing director for a concern, she notes. And while they are retail packs rather than bulk,” adds Pincow. Karl Ehmer Quality Meats in Ridgewood, tending to move away from cholesterol and NY. “One is Krakauer, which is of Polish ori- fat, they do not necessarily see high fat con- gin, and the other is Tiroler, which is of Slav- tent as an indicator of low quality. While [Eastern ic origin. Both have a hint of garlic with “I am told the Eastern Europeans prefer Tiroler being more like a cooked salami-type a coarser and more fat-laden sausage prod- Europeans] are product while Krakauer is a ham bologna uct,” adds Laurie Groezinger, president type. These are items of interest to the Groezinger Provisions in Neptune, NJ. tending to move away American market. Then there’s also a very, “Sausage in general is a staple of the Middle from cholesterol very popular German item called bierwurst.” and Eastern European diet and is likely to be Bobak’s Bobak recommends a product eaten several times a day. Food and, in fact, and fat, they do not like his company’s Hunter Smoked Bacon. a table that is abundant with food and drink necessarily see He claims these types of bacon are most rank very high on the scale of life values for commonly consumed as luncheon meat and Eastern Europeans. As is typical also in high fat content are sold both in the deli case and in pre- Europe, the table is the center of the uni- packs. He also recommends three or four verse and it is the means by which one as an indicator smoked Polish sausages and says to stock entertains and shows favor and hospitality.” of low quality. one that has a smoky, coarse grind, one that Sales of these meats trend upward and, is pork only and one that is pork and beef so as with other deli products, pre-packs are there is a variety of meat types. figuring prominently in their distribution. “Our biggest sellers are our 3-pound “We began producing sausage products for Price Popular Items For Profit Estonska sausage that is typically sold out of this market in the early 1990s and have seen When it comes to stocking these items the service deli case and the 1-pound self- a steady growth in production every year for the general public, suppliers agree that service Estonska,” says Groezinger. since,” continues Groezinger. “I like to think starting with the fast movers is definitely the Osanitsch sees these types of cold cuts that this is due only to the quality of our way to go. as adding another layer of prices to attract a product and its growing popularity by word “There are two I would definitely move different group of customers. “The nice of mouth, but there may be market and forward with in today’s market that I think thing about when you get into cold-cut environmental factors as well!” would be simple crossovers,” says William items like these, you’re looking at taking your Reader Service No.110 Service Reader

18 DELI BUSINESS FEB./MAR. 2007 Bobak Sausage Company has been We pride ourselves on providing you a tradition since 1967. Since our with the finest in quality products beginning, we have dedicated ourselves and excellence in customer service. to making the very finest in quality Sausage • Authentic European and Deli meat specialties. Sausage and Deli meats With Bobak Sausage Company, you have a partner dedicated to your complete and total satisfaction. • Family recipes & Old World craftsmanship We’ve been running our own award winning Deli for 40 years. Let us help you grow your Deli Program. Bobak’s, the Deli Experts! Call Toll Free 877-90-bobak or www.bobak.com Visit us at the IDDBA Show

Reader Service No.119 FEATURE

price point down from a typical item such as a prosciutto that will cost you as much as $15 to $20 a pound and salami that will cost you between $10 and $15 a pound to an item that will cost you between $5 and $7 per pound,” he says. “Even at the high end, they are reasonably priced.” These products also lend themselves to pricing for profit. “We fall into the specialty niche gourmet category where we can get a higher price, and the grocer is going to retail it at a higher price for a consumer who wants to buy up,” says Bobak. “The margins are generally better then other categories in grocery stores. In some cases it’s offering a new product and in other cases it’s not nec- essarily bringing in a new item, just bringing in a more authentic variation of an item.” Adding Eastern European deli meats can boost sales and profits. ed on flavors. I’d like to invite the American tional’s Pincow. “The ethnic people will public to try some of these products. I think immediately recognize the brand of the prod- “You’re looking at they might be very pleasantly surprised.” uct. If you are placing these products in a taking your price “In the deli meats, the visual is almost as supermarket located in an area that is not important as the flavor,” adds Bobak. “We’re familiar or does not have an ethnic following, point down from a not offering stores something to replace — I would say you have to do demos. we’re offering something to provide a way “I can also tell you from my personal typical item such as a for the customer to buy up to a more experience that the general American public prosciutto that will authentic, slightly pricier, better-grade prod- is more and more accepting of new foods,” uct.” He believes these products need a ded- she continues. “So, in my perspective, if you cost you as much as icated section in the case and should not be do a demo in the store and people familiarize spread out and matched up with similar themselves with the product and they like $15 to $20 a pound meats. He suggests placing them near the the taste, you quite possibly can get this ...to an item that will Italian meats like prosciutto. product on the shelves and make it a stable Bobak also stresses the need for some product.” cost you between $5 education for the sales staff so they can ade- Pincow maintains that the type of offer- quately explain to customers the differences ings is not sufficient to have a successful cat- and $7 per pound.” in the meats and answer price variance egory. Offering a brand recognized for its questions. To help out in that effort his com- quality is more important. These kinds of pany provides a threefold brochure that meats attract customers who seek old- — William Osanitsch describes the differences in deli meats. world flavor, home-style cooking and flavor- Karl Ehmer Quality Meats “You’ve got to have a category,” he adds. ful tastes. “Many deli meats in supermarkets “You’re not going to be successful with one are very bland,” she believes. “People seem or two products. It doesn’t have to be a 20- to be afraid to make a statement with their foot section but you do want to have a pres- flavors because they want to appeal to a “There are always budget shoppers who ence and an offering of a good deal of items greater scope of customers. But that’s not will always buy at the lowest price within a that vary in price range and flavor profile.” always good. category,” says Groezinger, “but my overall “I think people can recognize smoked impressions and experience within this mar- Brand Is Important sausages have flavors they like and they will ket have led me to believe that quality and “One must display a freshly cut ‘faced’ not be offended by the fact that there’s more perceived good taste is worth any price piece, preferably cut on an angle,” says garlic in them,” she continues. “It probably within reason.” Groezinger’s Groezinger. “Customers want takes a little bravery, it takes a little risk, but There are some tried-and-true approach- to see what it is, how much fat is in it and the reward could be great — and I think es to merchandising these types of meats, how coarsely or finely the product is ground. these could be wonderful additions to any but there are also some nuances that may The visual factor is incredibly important. If deli.” Pincow emphasizes the versatility of not be readily evident. possible, it should be displayed in some man- the products and even suggests them as per- “The main thing is to get your customers ner presenting the idea of abundance. For fect for grilling and barbecuing. to try them,” advises Osanitsch. “They’ve example, have three or four pieces stacked, Osanitsch believes these are not prod- got to taste them. Passive sampling over the with the cut pieces on top of them — and ucts people tend to eat in large quantities. counter is the way to go. Americans tend to be prepared to sample it if asked!” He points out that a little bit goes a long way have a limited palate when it comes to these “If you are putting these types of prod- and that they can be flavor adventures for kinds of products. What do they put on their ucts into a supermarket that has clientele of those looking for something different. “So, cold cut platters? They put turkey, roast beef, this ethnic background, it’s a given they will really, the bottom line is they have to taste ham and maybe salami. So they’re very limit- become an immediate sale,” says Interna- good!” DB

20 DELI BUSINESS FEB./MAR. 2007 FEATURE PHOTO COURTESY OF POPPI AL’S COURTESY PHOTO QUALITY FOODSERVICE On The Rise Quality is becoming a non-issue as retailers master the art of good cooking, convenience and packaging. By Jacqueline Ross Lieberman

t last, quality really matters,” says to order, and hot and cold bars offer every- the car floor can be enough to turn a cus- Jeffrey Siegel, president of Chloe thing from Caesar salad to dim sum. tomer off forever. “A Foods, a fresh food manufacturer For grab-and-go family meals, what used Cheryl Miller, marketing director of Flair headquartered in Brooklyn, NY, referring to to be referred to as “whole meal replace- Packaging International, located in Menasha, move away from offering the lowest cost ment” is making a comeback in delis, says WI, and a wholly owned subsidiary of Flair food products Ken Feinberg, senior vice president, Edina, Flexible Corp., based in Calgary, Alberta, Retailers are getting serious about offer- MN-based Curly’s Foods, makers of pre- notes the food may be great going into a ing foods that compete with restaurants in cooked meats, including ribs and other bar- package but that is irrelevant if the consumer quality, variety and price. In fact, some retail- becued items. Entire meals — from the has a mess when he or she gets home. ers, such as H.E.B., Ukrop’s, Costco and meat to side dishes to dessert — are selling Miller offers five packaging observations Whole Foods, are destination locations for better than ever. With deli offerings increas- for retailers to take into consideration when consumers looking for a great meal. While ing in quality and consistency plus cus- making packaging decisions. some chains may still be looking to keep tomers’ busy schedules, he says, “I think it’s 1. Is the packaging leak-proof? If the prices low at the expense of quality, they are growing now. Stores are going back to the package leaks — and it makes no difference getting to be a rarer breed as time goes by. way they used to do things, but they’re how a consumers handles it — it is a leaky More supermarket delis now have excel- upgrading the quality.” package. If it can leak, it will. lent restaurant-quality foodservice offers, When it comes to restaurant versus 2. Does the package have consumer from cafes within the store to catering to retail, the food may be the same, but the appeal? New techniques allow for high take-and-bake pizzas. Rotisserie offerings packaging is a different story. People expect impact graphics that draw consumers’ atten- have expanded to include not just many fla- to have a mess if they turn a plate upside tion to displays. Customers assume packag- vors of chicken but also turkey breasts, pork down in a restaurant, but if they buy the ing is functional, but retailers should be cog- roasts and even barbecued ribs. Sushi coun- same product in the supermarket, they do nizant of the emotional appeal great packag- ters have sprouted up next to soups, hot not expect the package to leak — no matter ing offers. panini grills help create gourmet sandwiches what they do. One greasy carpet stain on 3. Is the packaging right for the product?

FEB./MAR. 2007 DELI BUSINESS 21 FEATURE Trans-Fat Free Cooking On Jan. 1, 2006, the Food and Drug Administration (FDA) put into ments just see it as the right thing to do. In many cases, the establish- effect food-labeling regulations that require trans fatty acids — fats ments want to communicate this to their customers as a positive mes- that have been partially hydrogenated to increase the oil’s stability — sage based on the concern for healthful eating.” be declared on the nutritional label of conventional foods and dietary The trans-fat-free trend in cooking shows no sign of slowing supplements. This, perhaps more than the scientific findings of a down. “The environment seems to be right, as the U.S. population direct correlation between trans fat intake and an increase of blood continues to get more health conscious about its eating habits,” notes levels of LDL (aka “bad”) cholesterol, opened the public’s eyes to the Splane. Fortunately, new trans-fat-free products are continually being use of trans fats in food. created to replace those containing trans fats. Although the price of Local governments are jumping on the issue. In July, the New these trans-fat-free oils can be a little higher, they are still very York City Health Department’s ban of trans fats in restaurants will go affordable. into effect. The City Council of Philadelphia has approved a similar When making the switch to trans-fat-free products, many wonder ban that, as of press time, Mayor John F. Street is expected to sign. whether trans-fat-free substitutes will make the product taste or cook And cities including Chicago and Los Angeles may not be far behind. differently. To this Splane says, “There are many varieties and quality In addition, many foodservice operators are choosing to go trans- tiers of products within this category. The short answer is no. There fat free simply because they believe it is what the public wants. “I just are high-quality oils that will deliver against all performance charac- had a conversation with an independent restaurant today in an area teristics, including fry life, taste and consistency. We recommend that where there is no ban that is changing to a non-hydrogenated frying anyone considering a conversion to trans-fat-free oils complete com- oil,” says Terry Splane, vice president of marketing, Ventura Foods, prehensive testing to assure their consumers’ satisfaction.” LLC, Brea, CA, makers of trans-fat free shortenings, oils, margarine, For retailers, who may fall in between regulations, it just makes liquid butter alternatives, dressings and sauces. “They were inquiring good sense to take pro-active responsibility for their customers’ health. about how to handle the communication with their customer base. It is not an issue that is going to go away and, right now, there is very With the amount of press and activity, many foodservice establish- little positive publicity for using trans-fats in cooking. DB

All too often, great food is packaged in Over-packaging has become one of the tions? Technologies are improving every day whatever container is in stock. Ask your most common complaints. A better course and manufacturers are looking for ways to supplier to help you design custom packag- of action is to keep packaging simple, func- improve packaging. An example is Flair’s ing for signature and high volume products. tional and good looking. Vapor Release Pouch, which allows retailers 4. Are your products over-packaged? 5. Are you keeping an eye out for innova- to package products in store and consumers Authentic Cajun Deli Meats by:

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22 DELI BUSINESS FEB./MAR. 2007 Reader Service No.127 “COUNTRY“COUNTRY CLUBCLUB CUISINE”CUISINE” FEATURE to microwave at home without removing in chief, Pizza Today, the official magazine of product from the original package, says Miller. the National Association of Pizzeria Opera- Consumers were introduced to the con- tors, Louisville, KY. cept in the produce department where fresh “I’ve seen some grocery stores doing their vegetables come in a pouch that can be own pizza. I’ve seen some partner with local microwaved. Deli departments are just intro- pizza shops or chains,” says White. While ducing similar packaging to allow foodservice from-scratch pizza can be a big draw for products to be heated the same way. customers, he says, “Without a doubt, Depending on what is in the package, for frozen pizza has improved dramatically.” example soup, customers can use the pack- Jon Newsom, national sales manager, aging as a serving container. New Boston, MI-based Champion Foods, BAKED POTATO CASSEROLE “While rotisserie chickens can be a loss LLC, makers of frozen prepared pizzas, says leader for some chains, pouches of gravy, deli sales are “definitely a growing part of our RETAIL PACK / GRAB & GO macaroni and cheese, or potato and rice side business. More and more stores are doing it Heat And Serve dishes displayed next to the chickens can or getting back into it,” specifically, he says, Skin on Russet potatoes mixed with sour cream, real add incremental profit. With the Vapor as take-and-bake. “Some of why it’s making bacon, a three-cheese blend and secret seasonings. A wonderful hot side dish for any occasion. Release Pouches, retailers can package indi- a comeback is a lot of manufacturers are vidual servings of side dishes in store,” making a high-end, quality pizza.” CALL OR EMAIL FOR SAMPLES explains Miller. They are also perfect for kids’ Some companies go as far as hand-toss- James "Jimmy D" Daskaleas meals and snacks. ing their crusts for an authentic mom-and- pop pizza experience. Poppi Al’s in Harris- (816) 472 8121 x15 Pizza Is Hot (And Cold) burg, PA, offers its frozen par-baked crusts mailto:[email protected] Almost everyone loves pizza. It is highly alone, allowing stores to save labor yet offer www.walkersfoodproducts.com customizable, cheap (how else can you can a totally unique product. feed a family of four well for under $20?), “Crust is the tricky part of the pizza,” Walker’s Food Products 506 East 12th Av. • North Kansas City, MO 64116 and delicious when done right. explains president/owner Sandy Firestone. More stores are realizing, “If they can The crusts are also available topped. “These Manufacturers Of The Finest Refrigerated, have small kiosks where they can sell quality are really nice for a chain that does not have Ready To Eat Salads & Side Dishes. Reader Service No.120 Service Reader pizza, it shows customers that they’re inter- the personnel to do the sauce and toppings.” ested in quality,” says Jeremy White, editor With frozen pizzas, there is less chance

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24 DELI BUSINESS FEB./MAR. 2007 FEATURE of running out before the end of the day. “As offered, a retailer can do well. “In the end, I began selling well in restaurants, delis saw long as it’s in your freezer, it’s always avail- think the more traditional flavors are the they could easily sell them, as well, accord- able,” says Firestone. “You don’t have to shut ones that sell best,” notes Newsom. ing to Curly’s Feinberg. down because the dough didn’t proof prop- Barbecue can be especially great for erly or it wasn’t shaped properly.” Smokin’ Barbecue foodservice because it holds well for a long Frozen pizzas cut back on shrink. Deli “Barbecue is the ultimate comfort food,” time — after all, it is slow-cooked. Plus, says operators can thaw out as many as needed according to Carolyn Wells, executive direc- Wells, “In foodservice, people are coming up on any given day. (If too many are defrosted, tor and co-founder, Kansas City, MO-based with all sorts of ways to use it — like a bar- a good way to move them quickly is to bake Kansas City Barbecue Society, the world’s becue baked potato or a wrap.” and sell them by the slice.) Frozen pizzas also largest organization of barbecue and grilling To sell barbecue well, “I think the presen- save labor. enthusiasts. “Right now it happens to be tation is vital,” notes Feinberg. “Look at For the least amount of labor, simply set America’s favorite food. We’ve been through Costco, for instance. They buy ribs from us defrosted pizzas out to sell as take-and-bake. all the ethnic trends, and now we’re back to and put them in their rotisserie. People walk Customers like these because they can have our roots. It’s the hot ‘new’ old food.” by and say, ‘I’ve got to have one of those.’” a fresh, hot pizza at home, “As opposed to “Barbecue has enjoyed a lot of growth in Barbecue is versatile. “They can have any ordering from a pizzeria, where they take it the past few years,” says Don McCullough, rub they want on [the basic smoked meat] home and it gets cold,” says Newsom. executive vice president, National Barbecue and any sauce they want on it,” he adds. So why do customers choose pizza from Association, Austin, TX. Between highly “Here in Texas, we don’t use a lot of the deli over pizza from the freezer? “That’s publicized barbecue cook-offs in cities such sauce. Other places have heavy tomato the appeal of the delis — they offer a higher- as New York and popular barbecue items in sauces or vinegar-based sauces,” says quality pizza than people may get from the chain restaurants such as Applebee’s, barbe- McCullough. Others like dry rubs. But that frozen aisle,” adds Newsom. Many deli piz- cue is making a resurgence. does not mean you cannot serve Texas-style zas offer larger sizes, specialty toppings and In the past, many delis tried to make bar- brisket in L.A. “People move around the sauces. Champion even offers some half becue items from scratch — a tricky under- country and take their tastes with them.” breadsticks, half pizza combinations. taking because very good barbecue takes For those customers looking for a quick Having specialty sauces, such as pesto, expensive smoking equipment and a chef dinner, inexpensive side dishes such as baked and gourmet toppings, such as shrimp and trained in the art. But more recently, items beans, slaws, biscuits, Texas toast and corn artichokes, can make pizza stand out. But such as high-quality, pre-cooked smoked ribs bread easily turn barbecued meat into an even if only basics such as pepperoni are have become available. Once these items entire meal. DB Reader Service No.125 Service Reader

FEB./MAR. 2007 DELI BUSINESS 25 PROCUREMENT STRATEGIES Food Bars: The Way Americans Live Now How to bond together high quality, good taste and immediate gratification. By Yahia Lababidi

ood bars appear to reflect the Ameri- can lifestyle — harried and demand- F ing. Consumers want the “warm fuzzy” of home cooking but hardly have the time or know-how to prepare it. They expect restaurant variety and quality but are not prepared to pay for it. As a result, salad bars have morphed into antipasto, soup, hot food and ethnic cuisine bars to match the sophistication of consumers and their increasingly grab-and-go lifestyle. Consumers are more health conscious — more aware but not necessarily deeply informed. They are after the patina of health without having to go too far out of their way to get it. For the retailer this means food bars must above all look good, clean and fresh since the eyes eat first, and then they must offer choices, choices, choices. According to Mark Phelps, vice president of InnovAsian Asian Cuisine, Kent, WA, OF FOODMATCH COURTESY PHOTO “[It’s the difference of] does it look good ver- into increased traffic throughout the stores. them an easy, tasty food experience,” he sus does it sound good on a restaurant continues. “We’re more like pantry bars; our menu.”What was once exotic is now almost Health, Pleasure, Convenience approach is not to turn into prepared foods quotidian, as Asian, Indian and Mediter- When it comes to Asian foods, Innov- [with that level of maintenance].” ranean food bars become more and more a Asian Cuisine attempts to design the menu part of the lives of people looking for options. around what the top-selling Asian offerings Space: The Next Frontier Which is to say, food bars are also replacing are in the retailers’ marketing area. Howev- The other great consideration, of course, restaurants as an easy and non-committal er, “This does not mean we limit to those is space. The food bar must justify how introduction to the new — new flavors, new items because with such a mobile society much space is allocated and for what. “Vol- foods, new cuisines and new cultures. many people have tried different dishes,” ume and turnover dictate this, as most retail- Since consumers have a fickle palate and explains Phelps. ers are concerned about shrink or throw- are commitment-phobic, supermarkets For Phil Meldrum, president of Food- away. It is a good idea to rotate specials of offering food bars find they are high mainte- Match, New York, NY, Mediterranean the day, or week, as many people are willing nance and their success rests on the level of foods are not as much about ethnic cuisine to try new things versus having the same commitment invested in them. In this or food replacement as about health and menu every day. The big sellers should be respect, retailers must first consider basics, supplements for dishes (such as olives, there every day,”Phelps explains. such as whether a food bar fits their opera- beans, antipasto, etc.) “When people think As someone experienced in providing tion and what image they wish to project. Mediterranean, they think healthful. Every- equipment for foodservice, Nathan Jackson, Identity will, in turn, dictate the format and one knows olive oil is good for them so con- national sales manager, retail for BKI-World- product selection. Next, they must look for, cern for health and nutrition is the No. 1 dri- wide, Simpsonville, SC, recognizes “The and train, employees to ensure the constant ver.”The idea is to buy a few items — what trend in food bars is more choices, higher upkeep of their bars. Meldrum refers to as “the hero ingredients” end, closer to a restaurant offering. With this At some point during these considera- — and then create your own dish. He trend continuing, retailers will rely on suppli- tions, thinking of the partnership with food defines hero ingredients as artichokes, roast- ers who understand their need for equip- suppliers and equipment manufacturers is a ed tomatoes and the like. ment that can help support a movement very good idea. If all these issues are taken “We want to appeal to those with towards higher-end deli food selections.” into consideration, food bars begin to carry heightened awareness who are looking for Understanding how important it is for their own weight, with the payoff translating health, pleasure and convenience and offer retailers to maintain a distinctive image, BKI

26 DELI BUSINESS FEB./MAR. 2007 Reader Service No.103 PROCUREMENT STRATEGIES

provides custom solutions including custom to educate the consumer to make informed Food-safety issues resolve themselves into color options to match store décor packages. choices, for example, how to pair items, as the types of food and maintenance of tem- And, in a world where less (space) is more well as offering guidance on what foods perature. For example, high-protein food is of (options), BKI has come up with “global complement each other. special concern if it escapes monitoring and series hot cases that have reduced overall scrutiny for any length of time, whereas raw 1 dimensions while still providing standard 1 ⁄3 Safety: Raising The Bar vegetables are of less concern. (In this con- size well dimensions, and the ability to con- Food bars do not reward dalliances, and nection, most salads in food bars are typical- solidate full- and self-serve displays within there are many challenges to maintaining ly purchased pre-made, with shrewd opera- one heated display case,” he notes. them. Phelps summarizes the top three as tors applying laborsaving lessons from their InnovAsian has partnered with retailers “maintaining temperature, keeping displays restaurant counterparts such as pre-cut in developing freestanding walk-around hot clean and theft — eating before checkout.” fruits and vegetables.) Asian bars. “We have learned that deli and Basic health precautions might include Highly prepared high-protein foods need foodservice personnel have a more difficult sneeze guards or shields to protect food and to be kept at certain temperatures — and for time maintaining the Asian bar the further it long-handled utensils that are less likely to palatability need to be served hot. All QA’s is away from their cooking/prep stations. slip into the food and require fishing out. answer to walking the tightrope of safe tem- The closer they are, the more they can Routine surveillance is required to check on perature is a digital infrared thermometer monitor, stir and refresh the display,” Phelps cleanliness conditions as well as food tem- that measures the external temperature of relates. Moreover, in-line self-serve bars or perature at least every two hours to ensure foods (hot or cold) without touching them, hot food bars with a dedicated prep person neither hot nor cold foods are kept in danger thus avoiding risk of contamination. Or, overseeing the display seem to perform bet- zones (40° to 140° F). there is what All QA president Janet Cox ter, he says. For such temperature-related safety calls the “greatest thing, lately” — ther- FoodMatch’s Meldrum agrees partnering issues — including, keeping food hot enough mometers that come with an add-on probe with retailers is critical. “We view it as our to be safe, but not to dry out — more tech- to measure internal temperature of foods responsibility and accountability to help nological solutions are required. such as soups and casseroles. them manage the real estates they work for According to Dr. James Cox, director of “You don’t want to probe everything but us with a focus on the educational part.” operations at All QA Products, Mount it means the difference between measuring This means, in addition to bringing to retail- Holly, NC, “There are two types of safety the surface temperature of a chicken versus ers FoodMatch’s understanding of consumer issues to consider — contamination of food getting the inside story,” suggests Cox. needs, what has worked in the past and materials by users and any intrinsic food- While infrared thermometers are prevalent coming with new ideas, FoodMatch strives borne pathogens that could proliferate.” and can used to determine the temperature of everything — from pipes to air condition- ers — those specifically designed for food can even break through steam. MEMORABLE SANDWICHES begin with GREAT BREAD Equipment suppliers for the foodservice Remember the Rubschlager Sandwich Breads industry, such as BKI, are of necessity sensi- tive to these hot and cold issues. Its Global series heated display cases, for example, enable end users to adjust holding tempera- tures for a variety of products. By being able to adjust temperatures for a wide assortment of products, the retailer can merchandise these products optimally for an extended period of time, explains Jackson. DB

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BAKING CORPORATION 3220 West Grand Avenue • Chicago, Illinois 60651 • 773/826-1245 • Fax 773/826-6619 Reader Service No.101 Service Reader

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28 DELI BUSINESS FEB./MAR. 2007 MERCHANDISING REVIEW

Asian Foods — From Ethnic To Mainstream

More and more consumers are turning to the supermarket deli for these popular cuisines. By Barbara Robison

sian Foods are growing in popu- A larity throughout North Ameri- ca, offering special marketing opportunities for supermarket deli opera- tions. While Chinese is still the most popular Asian cuisine, more consumers are trying many of the other cuisines within the Asian category. Chinese, Japanese and Korean are the Asian cuisines that spring to mind for most people. However, interest in the cuisines of Thailand, Laos, Cambodia, Vietnam, Malaysia, Singapore and India is growing. By examining all the Asian cuisines and prod- ucts available, deli operations can develop new and exciting opportunities, especially for highly sought-after younger customers. What’s In Store 2007 from the Interna- tional Dairy, Deli, Bakery Association (IDDBA), Madison, WI, cites a report in U.S. Grocery Shopper Trends 2006 from the Food Marketing Institute (FMI), Arlington, VA, that grab-and-go is the mindset of 18- to 25-year-old consumers. They spend the most on away-from-home foods of any age group, according to the report. In the same IDDBA publication, Y-Pulse, LLC (a youth foodservice research company), Chicago, IL, suggests that global cuisines, including Indi- an, Chinese and Thai, are becoming increas- ingly popular with the young crowd. For the grab-and-go customer, Lee Kum Kee (USA), Inc., City of Industry, CA, is promoting its authentic Chinese sauces for dipping sandwiches, similar to the popular French dips. Gregorius Haradiran, market- ing executive, explains, “A mainstream mar- ket might offer a Vietnamese sandwich with a dipping sauce mixture of hoisin and fish sauces or perhaps a Thai sweet chili sauce and rice vinegar mixture. “A market in Texas is successfully selling a marinated meat sandwich, using a mixture of one-half oyster sauce and one-half soy sauce. Our chili garlic sauce is another alter- native for sandwich dipping. It provides a spicy flavor and garlic aroma,” he continues. “The Asian dipped sandwiches give a

market a distinct advantage over the regular, OF BANZAI SUSHI COURTESY PHOTO

FEB./MAR. 2007 DELI BUSINESS 29 MERCHANDISING REVIEW

boring old sandwiches and can create excite- stream markets offer greater ment with the customer base,” he adds. The sales-building opportunities company’s plum sauce is recommended for for their products because duck, but it also complements chicken and many of the older, more tra- turkey. ditional Asian populations “Lifestyle trends are driving a fresh-food prefer to prepare their ethnic foods at home. “We are con- centrating on the ready-to- heat meal solutions for the general population, not just a particular ethnic group,” states Vreij Kolandjian, CEO “Customers are and president, Chung’s looking for higher Gourmet Foods, Houston, TX, a division of Yel- quality and more lowstone Brands, Ltd. natural ingredients “The deli has a OF LOTUS COURTESY PHOTO FROZEN FOODS RESTAURANT when selecting definite role to play in the grab-and-go section. terms of freshness Our selection of Carry- Asian foods.” for the customer. Out Cuisine entrées, Our all-natural such as General Tso’s, — John K. Coates spring rolls, dim sum sweet and sour, and Discovery Food LLC and pot stickers offer sesame orange chicken, that fresh, flavorful or Mongolian beef, come taste and we have in large rice bowls with special deli packag- attractive sleeves, to ing. Ralph’s and provide fresh looking Albertson’s in South- packages for the deli. To revolution and the grab-and-go section in ern California are offer more healthful delis is growing. We work with retailers to markets currently products, we do not use offer options that consumers can use as a handling our prod- MSG [monosodium glu- snack or a mini-meal. For example, combin- ucts,” he continues. tamate], most products ing two or three egg rolls with a dipping Soy sauce, an have no trans fat and we sauce gives consumers the convenience and item not limited to a are looking at the possi- flexibility they want. We currently offer large particular Asian cui- PHOTO COURTESY OF BANZAI SUSHI ble use of more organic egg rolls in a 2.5- or 3.0-ounce size, as well sine, is popular with both ethnic and general ingredients.” The company plans to intro- as pot stickers. The company is working on populations. “One reason soy sauce is used duce a new line of grab-and-go appetizers other new items for use in the deli, which so often is because it is a flavor enhancer. It for the deli refrigerated case in March. we hope to have by mid-year,” according to provides what is called the fifth taste or Eric Jacobson, commercial director, refriger- ‘umami,’ which makes flavors pop,” Koland- Continuing Popularity Of Sushi ated/deli, Schwan’s Consumer Brands jian notes. Sushi is one of the major growth areas North America, Inc., Marshall, MN. Soy sauce is naturally brewed with three for Asian foods in supermarket delis, accord- “We provide labels so retailers can easily ingredients, soybeans, wheat and salt. Its ing to the FreshLook Marketing Group, repack our bulk egg rolls for a refrigerated fresh, clean taste fits into many cuisines. For Hoffman Estates, IL. When the company grab-and-go option, or use with other deli deli operators it can be an important ingredi- compared random weight Asian deli prep products. This provides a value-added ent in their presentations. sales for 2005 and 2006, it found that sushi opportunity for extending usage of the prod- “Our soy sauce is available in 1/2-gallon, sales increased by 38 percent, from uct,” he adds. 1- and 5-gallon containers, as well as a cube $29,255,909 during a 52-week period in “Customers are looking for higher quality pack, for deli operations. We also have 2005 to $40,378,040 in 2006. and more natural ingredients when selecting lower-sodium sauce, and small packets that “Sushi bars are popular in delis in the Cal- Asian foods,” states Jon K. Coates, director can be added to grab-and-go or other Asian ifornia Bay Area, and we’re also seeing more of sales, Discovery Food LLC, based in combinations,” says Debbie Carpenter, food- Oriental fruits being offered,” reports Ruth Hayward, CA. “We market a selection of service manager, national sales and market- Webber, editor, DeliMag of Northern Califor- Asian appetizers, such as pot stickers and ing, Kikkoman International, Inc., San Fran- nia, published by Perishables Food Council egg rolls, under the Ling Ling label. Our busi- cisco, CA. Magazine of Northern California and Neva- ness in the deli section of the market is Asian food is the second fastest growing da, Sausalito, CA. She says there is an enor- growing and we’re receiving more and more ethnic food category, second only to Mexi- mous amount of fish being prepared in Asian inquiries about our products from market can food, according to Mark Phelps, vice ways and noodle bowls, such as Mongolian deli operators.” president, InnovAsian Cuisine LLC, Kent, beef, are popular. “Consumers like to fill noo- WA. “It’s really a fusion of Asian cuisines dle bowls with meat and a variety of Asian From Ethnic To Mainstream that has a place in the deli, including the flavored vegetables.” Most Asian food suppliers believe main- refrigerated salad cases, the hot cases and According to Henderson Mar, president,

30 DELI BUSINESS FEB./MAR. 2007 Reader Service No.113 MERCHANDISING REVIEW

Vietnamese Food In The Deli ietnamese cuisine is an area of growing interest among V Asian foods. Lotus Viet- namese Restaurant Frozen Foods, Minnetonka, MN, operator of six Vietnamese restaurants in that state, is now marketing an Asian food line for delis. Among the products are egg rolls, wontons, all natural bat- tered tempura chicken and five nat- ural sauces, including sweet and sour, spicy stir-fry, lemon and sweet ginger. President Craig Kosciolek says, Banzai Sushi/Entrees, Inc., Seattle, WA, refrigerated entrée case, spring rolls, chili “We have no MSG in our products “Sushi bars are growing and interest in our roasted duck, Oriental orzo salad, Asian and we use a light batter with less oil flash frozen, 100 percent natural sushi prod- BBQ salmon and curry chicken salad are for the tempura products. The prod- ucts is also growing. The products are pro- available. In the grab-and-go section, tofu ucts are sold in frozen form and duced under the most stringent conditions, sticks with Ranch dressing, Hainanese heavy batters are not used. The meeting strict requirements of 13 European steamed chicken, chicken teriyaki bowls wrappers are especially crispy and countries since the late 1990s. We have up with white or dark meat, pad Thai noodle flaky. The meat is precooked for safe- to 12 different combinations, packed in trays, salad, Unagi BBQ fresh water eel and spicy ty reasons, but nothing else is which a deli operation can thaw two or Szechuan salmon with rice are among the cooked. Therefore, when served the three at a time for 90 seconds [in the offerings. product is fresher and has less oil. microwave], to provide fresh-tasting sushi. At that same Southern California We stress quality.” DB This provides food safety assurances, prod- Ralph’s, packaged seasoned squid and veg- uct consistency, portion and inventory con- etables, fresh cut fruit and chopsticks are trols, and minimizes waste. We also have also placed on the ice with the sushi contain- bulk slices available in a case, and the deli can ers. In the refrigerated service deli Oriental thaw as many as needed to put into their sauced chicken drummettes, grilled teriyaki deli. We also market a dim sum line for the own deli trays. Our products are now in 50 chicken and Szechuan chicken salad were refrigerated case and entrées, like Mongolian Whole Foods stores across the country.” available. beef, lightly coated shrimp and sweet and “Sushi is even being served in public For customers seeking a meat alternative sour chicken, for the hot case,” reports Davy schools now,”says Kikkoman’s Carpenter. in the deli, tofu, a custard-like food made Lam, president, Tai Foong USA, Inc., Seat- Sushi is emphasized in a Whole Foods from soybeans, can be the answer. Tofu tle, WA. market in Southern California, with chefs picks up whatever flavors are in the accom- Asian food suppliers support deli market- behind a sushi bar preparing products to panying foods. “Mori-Nu tofu comes in six ing of their products in a variety of ways. A order. The sushi bar also offers six noodle varieties and is made from non-GMO deli operator can use Kikkoman’s Web site to bowls and six grilled rice bowls, as well as a (genetically modified organism) soybeans. It print coupons for full-case purchases of the wide selection of attractively packaged sushi is the only tofu available in aseptic packaging, company’s soy sauce. The coupons can then for grab-and-go customers. Udon and soba which increases nutrient retention and fla- be redeemed for a rebate by attaching them noodles plus a sushi catering menu are also vor, while insuring food safety,” says Susan to the invoice. The company provides a available. Bucher, director of sales and marketing, quarterly newsletter on Asian food trends A Ralph’s Fresh Fare market deli in Morinaga Nutritional Foods, Inc., Torrance, and foodservice product information with southern California features a separate small CA. “Our tofu makes a wonderful eggless periodic promotional offers is also available. self-serve bar topped with crushed ice, egg salad.” Chung’s Gourmet Foods works with its which holds individual grab-and-go contain- Fish and seafood also have a variety of national brokers on cooperative promotional ers of a selection of sushi. applications for Asian foods in the deli. advertising programs with markets, making “Interest in Pan-Asian cuisines has been sure the products are available in the market. Beyond Sushi growing throughout North America. This is Tai Foong works closely with Martin While the sushi bar is a highlight in especially true of shell and fin fish, which are Yan, the popular Chinese chef, and the com- Whole Foods, Asian cuisine is available in our specialties. Our all-natural shrimp prod- pany can provide a personal appearance by other locations within the deli section. ucts in Asian format packages are particular- Yan for a market that has a large promotion Ready-made sandwiches include Thai chick- ly popular. Dishes such as shrimp chow mein of Tai Foong products. The company also en wrap, Southwest tofu and Tibetan tofu and crispy walnut chicken are examples of conducts special off-invoice promotions four wraps and an eggless tofu salad. In the entrées that work well for a supermarket or five times a year for deli operations. DB

32 DELI BUSINESS FEB./MAR. 2007 Specialty Cheese Corner Cheddars: Know Your Region

By Jacqueline Ross Lieberman

hile it is true that small compa- to be much less sharp, or acidic, than the years people wanted milder cheese,” adds nies are making “regional-style” New England Cheddars. Phil Robertson, vice president operations, W Cheddars from regions other According to Erin Shirkey, brand manag- Blaser’s Premium Cheese and Crystal Lake than their own, such as English Farm- Cheese Factory, Comstock, WI. “Wis- house-style produced in America, most consin had gotten to a point where it regions are known for specific types. was making plain, milder cheeses. Now Here is a quick primer on what you Distinct locales produce it’s making things with a stronger, bolder should expect from each country and its profile.” specific regions. distinctive Cheddars. Not all Northeastern cheesemakers agree that their Cheddar is sharp. “In The United States And Canada our case, people who are looking for “We don’t really have a system with geo- er, Great Lakes Cheese Company, Hiram, sharpness are encountering a richness of fla- graphic indicators like in Europe,” explains OH, makers of Adam’s Reserve New York vor,” says Peter Mohn, vice president, Jed Davis, director of marketing for Cabot Extra-Sharp Cheddar, “The soil that New Grafton Village Cheese Company, based in Creamery, based in Montpelier, VT. Even so, York has to offer really makes our Adam’s Grafton, VT. Cheddars still tend to vary from region to Reserve what it is.” She believes the high region because of taste preferences as well acidity of the soil is transferred to the grass, as environment. which is transferred to the milk, which “WE’RE FINDING In Wisconsin, “It’s the terroir that really makes the cheese sharp. “You’re probably THAT THE STRONGER makes the difference from other parts of the going to taste that it’s got a little more bite to - country,” believes Sid Cook, president, it — it’s more acidic than it is in Wisconsin.” FLAVORED CHEESES owner and master cheesemaker, Carr Valley According to Davis, Vermont Cheddars Cheese Company, Inc., LaValle, WI. are similarly sharp. ARE COMING BACK As a result of Wisconsin’s lush grasses, “You get out to the West Coast and natural minerals in the soil and lack of sulfur, they’re used to a Colby or a mild or medium AGAIN, WHEN FOR “We have more fruitiness,” in the cheese, he Cheddar,” says Shirkey. However, “Flavor YEARS PEOPLE WANT says, similar to notes of grapefruit. “Califor- preferences all across the United States are - nia has more sage-y flavor.” Plus, he says, broadening,” which means that some people ED MILDER CHEESE.” “Cold weather stimulates more butterfat in are learning to enjoy a sharper Cheddar. the milk,” giving the cheese a richer finish. “We’re finding that the stronger-flavored Wisconsin and California Cheddars tend cheeses are coming back again, when for — Phil Robertson Blaser’s Premium Cheese and Crystal Lake Cheese Factory

Many large-scale American cheeses, including Adam’s Reserve, are made not by hand but by machine. “We combine modern technology with old-world philosophy,” says Shirkey, adding that the machines help the company create a more consistent product. Most American Cheddars are aged in non-breathable barriers, such as plastic or wax, so they retain more moisture than a bandage-wrapped, or natural-barrier, cheese most often found in Europe. These barriers keep outside flavors from penetrating the cheese and also cause the cheese to retain more moisture, resulting in a smoother tex- ture. “These still get crumbly and appear more dry [as they age], but it’s not because

PHOTO COURTESY OF WIDMER’S CHEESE CELLARS COURTESY PHOTO they’ve lost moisture — it’s because the Specialty Cheddars reflect the region in which they are made. moisture becomes bound by the protein,”

FEB./MAR. 2007 DELI BUSINESS 33 Specialty Cheese Corner

says Joe Widmer, owner, Widmer’s Cheese natural-mold Cheddar” in the near future. Cellars, Theresa, WI. Grafton Village also plans to start making Natural And Some, like Carr Valley, choose to use a natural-rind Cheddars in the near future. “It natural barrier, letting more flavors from the will allow us to create a second line of tradi- Organic Cheddar outside affect the cheese and letting more tional cave-aged bandage-bound Cheddars,” moisture out, making the product more to complement the vacuum-sealed Ched- crumbly. Until recently, this was a hard sell in dars the company already makes, according ost specialty Cheddars are from the United States. “Americans all want to to Mohn. “We’ve got a long history of mak- grass-fed cows, whether they are slice their cheese,” explains Cook. ing Cheddar here in Vermont, but it’s always Mout to pasture nearly all year, as That is slowly changing. Because of been a ‘modern’ Cheddar. There’s some they are in New Zealand, or graze part of demand, says Cabot’s Davis, “We’ll be part- interest in going back to traditional cheeses,” the year and eat preserved grasses during nering with another cheesemaker to make a he continues. colder months, as they do in England and Wisconsin. Chad Pawlak, president, Grass Point Farms and Wisconsin Organics, Thorp, WI, says cheeses made from the milk of grass- fed cows are not only more healthful but also richer tasting. “Omega-3 and -6 ratios are in better balance,” he explains. “I think it’s a creamier, richer flavor.” Along with an interest in cheese from grass-fed cows is a growing interest in organic cheeses, though the trend is moving more slowly than the fluid milk trend. “It’s expensive to do [make organic cheese], and you want it to be something someone can afford to buy,” says Jed Davis, director of marketing, Cabot Creamery, Montpelier, VT. “You’ve seen a ton of growth in organic fluid milk,” says Jim Grande, vice president of sales and marketing, Blaser’s Premium Cheeses, Comstock, WI, a company that makes organic and conventional Cheddar. “It’s driven up the cost of the milk used for organic cheese.” “I don’t think it’s price as much as it is the availability of the cheese,” points out Pawlak. “Most deli cheese is a quality, pre- mium-based product. If you put an organic Cheddar in the deli, it’s going to blend right in” in terms of price. Davis agrees with that point. “We had a line of organic Cheddar and it was well- received. But our biggest challenge was obtaining enough organic milk when we needed it,” he says. More common — and less expensive than organic — are Cheddars made from recombinant bovine growth hormone (rBGH)-free milk, although the added expense of having them certified hormone- free means not all companies choose to put that on their label. Specialty Cheddars are also often made using sustainable farming methods, which higher-end customers tend to appreciate. “As a producer, sustainability is very impor- tant to us,” says Sid Cook, president, owner, and master cheesemaker, Carr Valley Cheese Company, Inc., LaValle, WI. “We’ve been in business for over 100 years. We want to make sure we can continue for the

Reader Service No.104 Service Reader next 100 years.” DB

34 DELI BUSINESS FEB./MAR. 2007 Specialty Cheese Corner

CHEDDARS MADE IN THE NORTHEAST TEND TO BE WHITE, NOT COLORED YEL- LOW, UNLESS OTHER- WISE REQUESTED. WISCONSIN CHED- DARS ARE USUALLY TINTED YELLOW WITH ANNATO. PHOTO COURTESY OF KERRYGOLD RESERVE CHEDDAR CHEESE CHEDDAR RESERVE OF KERRYGOLD COURTESY PHOTO Irish Cheddar takes on a rich golden color without adding annato or dyes.

Cheddars made in the Northeast tend to would be very close to a New York Ched- what they had in England.” be white, not colored yellow, unless other- dar,” says Great Lakes’ Shirkey, because the Mohn feels his Vermont Cheddars also wise requested. Wisconsin Cheddars are first Cheddar to be made in the United hold some similarities to those made in Eng- usually tinted yellow with annato. “It doesn’t States was made in New York State by Eng- land. “It’s similar to the English Farmhouse add any flavor, but people eat with their lish settlers. They decided New York was a cheeses in mouth feel and texture,” he eyes,” notes Blaser’s Robertson. great place for Cheddar, she says, because explains. But, as for flavor, “It has a cleaner “The English Cheddars, I would think, “It had the most similar environment to taste impression. It’s more aligned with the Reader Service No.117 Service Reader

FEB./MAR. 2007 DELI BUSINESS 35 Specialty Cheese Corner Sheep’s And Goat’s Milk Cheddars

lthough cheesemakers are reluctant to call cheese made from goat’s and A sheep’s milk “Cheddar,” many are making Cheddar-style cheeses from these milks. “We produce some cheeses that are made somewhat like Cheddar with straight sheep’s and straight goat’s milk,” says Sid Cook, president, owner, and master cheese- maker, Carr Valley Cheese Company, Inc., LaValle, WI. “With the sheep’s milk Ched- dar-style that we make, it’s a very hard, firm, Cheddar — almost like a Parmesan. It’s almost a granular texture because of the PHOTO COURTESY OF GRASS POINT FARMS OF GRASS POINT FARMS COURTESY PHOTO ORGANICS AND WISCONSIN components in sheep’s milk. You have a The popularity in the United States of raw milk cheeses is growing. much higher fat content and a much higher protein content” than with cow’s milk. American palate.” Country Farmhouse Cheesemakers, a “Most goat’s milk Cheddars in America group of 12 Cheddar producers who have a have a hard, wooden texture. Our goat English/Irish Protected Designation Origin (PDO) from Cheddar is more creamy,” says Cook. “The Cheddar originated in England almost the European Union that dictates its cheese goat’s milk Cheddar that we make has a 500 years ago, according to Maria Walley, must be made according to traditional clean, Cheddar-y flavor. I would say it tastes Cheese From Britain, USA, Cincinnati, recipes and processes. woodsy, wooly, earthy. And it’s sweeter” OH, exporters of Cheddar from West “Farmhouse Cheddar has an open tex- than cow’s milk Cheddar. ture and distinctive bite, leaving you almost Goat’s and sheep’s milk Cheddar-style being able to taste farmhouse aromas,” says cheeses are gaining popularity, according to Adrian Hurrell, business development man- Cook. “Our sales go up 20 to 30 percent ager, North Downs Dairy Company, Somer- each year. The flavor profiles really differen- set, England, makers of West Country tiate them from other Cheddars.” DB Farmhouse Cheddar. The longer the Ched- dar is aged, the more “farmhouse flavor” the that silage can give it. cheese will have. As a result of the naturally high butterfat “English Cheddar tends to have a more in the milk, “Our Cheddar isn’t very dry — complex flavor profile at an earlier age than it’s more of a soft, creamy, smoother tex- most other Cheddars,” explains Walley. ture,” she adds. “It’s really rich and creamy.” “English cheese also has a different texture. It is a bit drier.” Australian/New Zealand Manufacturer of Renowned English and Irish cheesemakers will each Because they are made in the same part argue their own Cheddar is better because of the world, Australian and New Zealand Specialty Cheese Since 1922 of the natural environment in their regions, Cheddars have much in common. but methods for making these cheeses “What makes a New Zealand Cheddar remain very similar. different from anywhere in the northern WORLD CLASS WASHED RIND “Irish Cheddars are more smooth than hemisphere is that most of the soil is volcanic BRICK CHEESE, EXTRA SHARP sharp,” says Molly O’Loughlin, brand com- in origin,” explains Tony Meredith, category CHEDDARS AND AUTHENTIC munications manager for Kerrygold Reserve director of dairy foods for Ft. Lauderdale, STIRRED CURD COLBY. Cheddar Cheese, Irish Dairy Board, Wil- FL-based Fonterra Brands Americas, Inc., a mette, IL. “They’re strong, but we don’t call division of Fonterra Cooperative Group, them sharp or acidic.” based in Auckland, NZ, and importers of www.widmerscheese.com Because of the natural beta-carotene in Mainland Cheese from New Zealand. The 214 West Henni Street the grasses, Irish Cheddar takes on an rich soil and lots of sunshine almost year- appealing rich golden color without the addi- round result in rich grasses filled with beta- Theresa, WI 53091 tion of annato or dyes. O’Loughlin says the carotene. “It makes our Cheddar quite yel- milk used to make Cheddar comes only from low, “ he continues. 1-888-878-1107 cows that are grazing. When the weather is “You taste strong flavors at the beginning Fax 920-488-2130 bad and they must be fed silage, the milk is and a nice creamy finish,” Meredith adds. used for something else to prevent the “Some people call it cow-y, some people call

Reader Service No.108 Service Reader cheese from taking on a “fermented” flavor it barn-y. It has a richer flavor.” Much like

36 DELI BUSINESS FEB./MAR. 2007 Specialty Cheese Corner

“AUSSIE CHEDDAR IS LESS ACIDIC, CREAMIER, AND HAS A SOFTER — ALBEIT SOMEWHAT GRASSIER — FLAVOR THAN OTHER CHEDDARS.”

— David Voremberg Jana Foods, LLC

British Cheddars, New Zealand Cheddars are usually aged in breathable rind. This, and the natural makeup of the milk, allows it to OF WIDMER’S CHEESE CELLARS COURTESY PHOTO become drier and more flavorful faster, Specialty cheddars have complex flavor profiles and textures. according to Meredith. “A 2-year-old aged New Zealand Cheddar will sample the same Like the traditional Cheddars of Ireland graze most of the year. “In my opinion, as a 4-year-old Canadian or Vermont Ched- and England, Australian and New Zealand Aussie Cheddar is less acidic, creamier, and dar — it ages faster. You get more piquant cheddars are usually aged in a natural rind. has a softer — albeit somewhat grassier — flavors and more of the calcium lactate crys- And, like British Cheddars, milk is not used flavor than other Cheddars,” says David tals form,” giving older Cheddars more of the to make Cheddar during the months when Voremberg, president, Jana Foods, LLC, crunch prized by fans of specialty aged the cows are not grazing. As with New Secaucus, NJ, importers of Australian Cheddar. Zealand cattle, Australian cattle are able to cheese. DB

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igh-quality Italian specialty cheese wash one with wine, put herbs on it or age it get it there fast enough now can experiment may be dwarfed in volume by its for a length of time that is unusual. Some and learn more.” Hcommodity sibling, but it has have grape must on the outside, others rose- According to Tom Slattery, general man- astonishing breadth and a much higher ager of Castelli USA, LLC, based in Lit- growth rate. tle Falls, NJ, with main offices in Reggio To feed the fascination with cheese Emilia, Italy, importers of Protected that is pushing all categories, importers Discerning consumers are pushing Designation of Origin (PDO) and Italian are visiting more regions and going specialty cheeses under one brand, “We deeper into the regions they know. They the astonishing growth in high-end see our growth coming from giving con- are working with producers and consol- sumers authentic Italian cheese from the idators who pick up limited-quality artisanal imports. regions they should come from. A lot of cheeses here and there, helping produc- cheeses come in to the United States ers who otherwise would not export. and are sold at lower cost but don’t have Buyers attending the 2007 Winter Fancy mary or juniper berries. He sells to fine the same quality.” Food Show in San Francisco, CA, met and cheese shops in Italy. It’s not everyday Ital- “The euro being higher makes the prod- talked with artisans and experts at ian,” she continues. ucts more expensive for the consumer, so exhibitors’ booths. “Specialty cheese has become much there needs to be a justification for the price. Crystal Food Import Corp., Lynn, MA, more pervasive,” proclaims Joan Allen, Traceability — meaning, if a product is bad, brought in Giovanni Guffanti Fiori, cheese director of marketing, Arthur Schuman, you’ll be able to trace it right back to the ani- ager for Luigi Guffanti 1876, in Piedmont, Inc., Fairfield, NJ. “Everyone from the cook- mal at the farm where it was raised — is a Italy. “Customers are looking for artisan ing stores to the high-end retailer is offering powerful guarantee for consumer and trade products. In Italy, a ‘stagionatore’ [cheese specialty cheese to meet the growing alike. Understanding this is helping to justify ager] is not as familiar a profession as in demand. The high-end, imported cheeses the cost,” explains Paolo Grandjacquet, France,” says Stephanie Ciano-Pace, vice have a history, a tradition and very fine quali- president, Saratoga Marketing Group, president of sales and purchasing. ty. The clubs have been a big contributor Saratoga Springs, NY. “Giovanni works with farms, taking because they have national distribution, “Where the quality and the specificity products fresh from the farm to keep in his demo programs and their mission is to bring are [documented], we are seeing growth — caves, working with some sub-distributors. in new and exciting products. Costco even if the authentic cheese is more expen- They age the cheeses to perfection, some- [Issaquah, WA] has given it a good kickstart. sive,” notes Emmanuelle Hofer Louis, direc- times washing the rinds, changing the People who never had access to the cheeses tor of marketing, Anco Fine Cheese, cheeses a little, developing them. He may because the distribution network couldn’t Moonachie, NJ. “We’ve just completed resetting stores in Louisiana, Arizona and Ohio, where we have domestic parmesan as well as Parmi- giano-Reggiano PDO,” she adds. “The Parmigiano-Reggiano PDO has higher sales. One should not assume that a consumer who has tried a PDO product does not go back to it. “Marketing needs to educate consumers about the value of the consortia seals and the yellow and blue PDO logo. You can use the logo on the label only if you have the approval of the consortium. You submit the label to the consortium — which is also checking the quality of the cheese,” Hofer Louis continues. The retailer needs to make the distinc- tion between cheese produced domestically, in Argentina or elsewhere, versus cheeses such as Parmigiano-Reggiano PDO and Grana Padano PDO.

PHOTO COURTESY OF ANCO FINE CHEESE OF ANCO COURTESY PHOTO “The consortium is defending the cheese Price is no obstacle to a buying public looking for high-end artisanal imports. because it does have a personality of its

38 DELI BUSINESS FEB./MAR. 2007 Specialty Cheese Corner own. Only the consortium-approved cheese cheese was classified as mozzarella, grana cheese from an artisan who makes fewer from the defined production zones may be and pasta filata. Today there are popular Ital- wheels or ages it longer, or using milk from a called Parmigiano-Reggiano or Grana ian cheeses in every category. Stunning, fra- special breed,” explains Michele Buster, Padano. For PDO products, protecting the grant alpine cheeses, soft-ripened single and owner of Forever Cheese, Long Island City, name means respect for the traditional mixed milk cheeses and Gorgonzola, one of NY. Buster sources Ca de Ambros’ cheeses, recipe starting with the breed, where the the world’s great blue cheeses, originate in including the popular washed-rind Taleggio animal is grazing, where the craftsmanship northern Italy, along with the famous Parmi- PDO, in Val Taleggio’s alpine foothills. of the production and aging take place. The giano-Reggiano PDO and Grana Padano Buster also sources a line of cheese from aspect, texture, flavor profile of [non-PDO PDO. Cow’s milk dominates and cheese is an artisan in Veneto, where cheese is some- cheeses] have nothing to do with the PDO- also made from goat, sheep and mixed milk. times preserved in ashes or in wine must. defined place of origin,” states Hofer Louis. “There is a trend toward offering a PDO “He uses traditional regional methods of Producers stand to gain if they are willing

IN THE BATTLE FOR AUTHENTICITY, WINNING IN THE MARKETPLACE IS THE PRODUCER’S CARROT, TRACEABILITY THE STICK. CONSUMERS GET A PRODUCT WITH THE INTEGRITY IT WAS DEFINED TO HAVE. to work with competitors. “By setting up standards and concentrating on quality con- trol and marketing, they can present their product as a guaranteed high-quality, trace- able product,” says Nancy Radke, president of Syracuse, NY-based Ciao, Ltd., a culinary consultancy specializing in marketing Italian food products with a specialty in cheese, and director of the U.S. information offices for Parmigiano-Reggiano and Fontina Val d’Aosta. Given recent domestic produce issues, consumers are receptive to the benefit of traceability. “Documented traceability assures consumers this product has guaran- tees of people really watching it. PDO is great for people who want quality assurance about their food source. We know what fields the feed came from, which cows ate it, what was the state of health of the cows the milk came from. It should give consumers real comfort,” says Radke. In the battle for authenticity, winning in the marketplace is the producer’s carrot, traceability the stick. Consumers get a prod- uct with the integrity it was defined to have.

Northern Italian Cheeses

It was not too long ago that Italian No.100 Service Reader

FEB./MAR. 2007 DELI BUSINESS 39 Specialty Cheese Corner

pastured in Florence, Prato, Siena, Pisa, Lucca and Arezzo. American “Italian” Cheese “We’re seeing an array of aged, raw-milk artisan pecorinos coming from Guido Pin- zani, Fattoria Brentine, a producer in Castel uances of taste, craftsmanship and biggest sellers. Nationally, the trend is to use San Gimignano,” says Barry B. Elkins, co- diversity of Italian specialty cheese are the highest quality milk, combined with the owner, World Import Distributors, Inc., N linked to their place of origin and can- most traditional taste, texture and form. HACCP Iselin, NJ. not be duplicated. But awareness and heritage certification is increasingly important.” “Pecorino con Foglie di Noci has a sweet cannot be confined. BelGioioso Cheese, Denmark, WI, founded delicate flavor. It is a farmhouse sheep’s milk “Italians emigrated here and began making in 1979, is also family owned. “BelGioioso cheese wrapped in walnut leaves and cave their cheeses. The cheese is different because began producing Fresh Mozzarella about 10 aged,” says Forever Cheese’s Buster. the cows graze on different land and the cheese years ago. A few people were making it here, Burrata, a delicate, filled pasta filata is aging in different air. We make good cheese in but it was service based, and you didn’t see it pouch, from Puglia in southern Italy is America. You have to respect the cheese and at retail level. The category has grown substan- extremely popular despite its fragility. you want to make known where it came from,” tially. We supply curd to shops that stretch and Buffalo milk mozzarella is growing in says Lou DiPalo, co-owner of DiPalo’s Fine make it daily right in their store, which is a popularity and more varieties of buffalo milk Foods, New York, NY. trend now,” according to Jamie Wichlacz, mar- cheese are being imported. Mozzarella di Competitions confirm a movement toward keting manager. Bufala Campana PDO is consumed in Italy quality. American producers won three of seven “Key products that are increasing are the the day it is made. Arthur Schuman imports medals at the 2006 World Cheese Awards fresh handcrafted cheeses, the washed rind Ital- the Garofalo brand, popular in the United (WCA), London, England, in the Fresh Moz- ico, the blue-veined CreamyGorg, and the hard States year-round, especially in summer, zarella Ball (Cow’s Milk) class, and for the first grating cheeses such as the 18-month aged according Allen. time in the 19-year history of that class, an American Grana,” says Wichlacz. “The grana “Garofalo owns its own herd, so it is ver- American producer won a gold medal. Moz- has a deep nutty flavor, granular texture and is tically integrated. There is a state-of-the-art zarella Fresca, Inc, based in Concord, CA, won aged on wooden boards imported from Italy. facility for the animals and computer moni- the gold and bronze medals for Fresh Moz- Mr. Auricchio [BelGioioso’s founder] wanted to toring of how much milk they generate. The zarella Ball. create an exclusive cheese that is similar to a facility that produces the mozzarella is E.U.- The Lactalis American Group, Inc., Buffalo, cheese he loved in Italy.” BelGioioso’s two certified hygienic, and the product has to be NY, announced the acquisition of Mozzarella newest cheeses are based on classic Italian air-shipped to get it here next day. The key Fresca, Inc., Concord, CA, in January. “Fresh varieties and are made to order. Crescenza- to getting these products to the American Mozzarella, Ricotta and Mascarpone have Stracchino is a fresh, rindless cheese, creamy, public is a good logistics department and a grown in double digits for the last 12 years. with a hint of tartness. Burrata is an extension premier brand to work with,” she continues. ‘Natural’ is driving the growth. We’re supplying of the fresh mozzarella line, a high-end special- In Lombardy, a grana called Sovrano is several chains and we are Kroger’s national ty product made by hand. made from blended cow and buffalo milk. mozzarella partner,” relates Jason Knight, Moz- John T. Umhoefer, executive director of the In Campania, Casa Madaio produces zarella Fresca executive vice president. Wisconsin Cheese Makers Association, Madi- artisan versions such as Barilotto — an aged Family-owned Calabro Cheese Company, son, WI, sees growth in breadth. “We didn’t see ricotta salata, and Sbronzo — an aged East Haven, CT, was founded in 1953. Fiorella Gorgonzola made in the United States 20 years Caciocavallo covered with grape must. Cutrufello, national sales manager, confirms ago. In the 2006 World Championship Cheese Agrozootecnica Marchesa di Enrico Par- the growth in the category. “Artisan Ricotta, Contest, I counted 14 Gorgonzola entries from ente & C., S.N.C., based in Grazzanise, Impastata and Smoked Mozzarella are the U.S. manufacturers.” DB Italy, produces the Campania Felix line, including Mozzarella di Bufala Campana PDO. aging cheese and adds a twist. Muffato, the 16 months plus and Riserva, 20 months The Parente family has been raising new cheese, is aged in hay, marjoram, mint, plus,” says Saratoga’s Grandjacquet. water buffalo and producing buffalo-milk and chamomile, in oak barrels,” says Buster. Aged cheeses are becoming more popu- cheese for four generations. The cheesemak- Publicity is drawing attention to cheeses lar. “In the ’90s people traveled extensively, ing facility is about 10 kilometers from the from the northeastern provinces of Veneto, tasted different foods and liked flavor profiles farm, where about 600 of the 1,000 buffalo Trentino-Alto Adige and Friuli-Venezia Giu- different from ones our parents liked. It’s are milked. lia. Aged Piave is fruity and popular. Latteria more toward an aged product,” notes Mozzarella Affumicata, a Mozzarella di Perenzin offers three lines: organic goat and Castelli’s Slattery. Bufala Campana PDO lightly smoked over cow and a traditional line including flavorful, wheat straw, retains its soft, creamy texture aged Montasio PDO. Sardinia, Sicily And Central Italy and fresh, sweet taste with a delicate over- The up-and-coming Trentingrana is In Sardinia, Sicily and throughout central tone of sweet smoke. Smoked mozzarella Grana Padano PDO from Trentino. “Trentin- Italy, especially in Umbria, Marches, Lazio braids have the same almost elusive sweet, grana displays two logos because of its and Tuscany sheep milk dominates. Cow, fresh, toasty flavor. unique alpine production area — the Grana goat, mixed-milk and buffalo-milk cheeses The Ricotta spreads like soft butter and Padano PDO firebrand and the sub-consor- are also produced. the aged Ricotta Salata can be grated. tium logo,” says Lou DiPalo, co-owner of Pecorino is an important category — Caciocavallo, a 3-pound ball with a rope-tied DiPalo’s Fine Foods, New York, NY. DiPalo’s carries over 100 varieties. Il Forteto top knot, fresh and aged Caciotta, Burrata “Grana Padano PDO is introducing Cooperative in Mugello produces Pecorino and Tartufella, a buffalo-milk cheese with branding for cheeses aged nine to 16 months, Toscano PDO made from the milk of sheep truffles complete the line. DB

40 DELI BUSINESS FEB./MAR. 2007 TechNews artin Mitchell, Mtechnical director of the Refrigerated Foods Association (RFA) and managing Federal oversight of food safety: Greenberg, senior counsel at Consumers director of Certified Laboratories High-risk designation can bring needed Union, publisher of Consumer Reports maga- compiles TechNews. attention to fragmented system zine. “We support the proposal for a single The information has been com- 08.feb.07 agency with authority, resources and leader- plied from press releases, news arti- U.S. Government Accountability Office ship to oversee a safe and secure food supply cles and government announce- http://www.gao.gov/new.items/d07449t.pdf in the 21st century food market.” ments and policy clarifications. Addi- GAO’s high-risk series is intended to raise Research and testing published in tional information may be obtained the priority and visibility of government Consumer Reports illustrates the by contacting RFA by phone at programs that are in need of broad-based ineffectiveness of our current food oversight. 770-452-0660 or online at transformation to achieve greater economy, Recent testing showed campylobacter — www.refrigeratedfoods.org. efficiency, effectiveness, accountability and bacteria found on chicken — has nearly sustainability. In January 2007, as part of our doubled to contamination rates of 81 regular update of this series for each new percent. Yet USDA has not addressed the workers to stay home so they’re not working Congress, GAO designated the federal problem or set a standard for campylobacter. when they’re ill. That’s where I think the oversight of food safety as a high-risk area Consumer Reports also found fish emphasis should be.” for the first time. available in the marketplace that often Lee noted such a practice could have pre- While this nation enjoys a plentiful and exceeded FDA’s acceptable “action” level for vented the inoculation of more than 5,000 varied food supply that is generally mercury. While FDA has in place a system to people against hepatitis A in Edmonton six considered to be safe, the federal oversight evaluate levels of mercury, it does nothing to years ago when a grocery store deli of food safety is fragmented, with 15 remove fish that exceeds its recommended employee, sick with the highly contagious agencies collectively administering at least levels or even provide adequate information liver disease, showed up for work anyway. 30 laws related to food safety. The two to warn about the risks mercury poses to However, that’s only one part of the primary agencies are the U.S. Department of unborn children. solution, Lee explained. Agriculture (USDA), which is responsible for “USDA’s policy of keeping secret the Following a 6-month stretch in 2006 that the safety of meat, poultry and processed names and locations of tainted meat is a saw spinach, carrot juice and lettuce each egg products, and the Food and Drug prime example of the often misguided and take turns as public enemy No. 1 after Administration (FDA), which is responsible for ineffective approach to food safety, “ added hundreds fell ill from E. coli contamination, other food. In many previous reports, GAO Greenberg. “Consumers need the attention Lee said hygiene controls must also be found this fragmented system has caused and authority a single government entity can implemented on the farm. inconsistent oversight, ineffective coordina- and should be able to provide to ensure That includes teaching food safety to tion and inefficient use of resources. healthy, worry-free eating.” farm workers — particularly in foreign The complete document can be For a copy of the letter sent to countries that export produce to Canada — downloaded from: Chairperson DeLauro and the House Sub- providing hand-washing facilities and http://www.gao.gov/new.items/d07449t.pdf committee on Agriculture Appropriations see keeping packing facilities clean. http://www.consumersunion.org. It also means irrigating crops with Consumers Union calls for single agency potable water that is tested regularly and to ensure safety of nation’s food supply CANADIAN NEWS: washing harvested produce with chlorinated 08.feb.07 ‘If you’re sick, don’t work’ water in packing plants, Lee said, adding, From a press release 18.jan.07 “We need to look at the production level, Consumers Union is calling for the cre- St. Catharine’s Standard (ON) some of these developing countries where ation of a single food agency to ensure ade- Tiffany Mayer we get our produce, and help them develop quate, efficient and effective oversight of our Marilyn Lee, a Ryerson University public policies. If we’re going to continue to get nation’s food supply. Consumers Union wel- health professor, was cited as telling a produce from these countries, isn’t it in our comes today’s hearing in the House Agricul- lecture series on hygiene at Brock University best interest to work with these people?” ture Appropriations Subcommittee to bring that foodborne illnesses, including potentially Lee was quick to note the spinach conta- attention to the inadequacies in the govern- deadly E. coli outbreaks, could be prevented minated with E. coli, which killed three ment’s system to monitor food’s safety. if workplaces where produce is handled Americans last fall, was grown in California. As highlighted in last week’s GAO report, made it easier for employees to take time off “It’s not only developing countries. It can the nation’s food supply is a “high-risk” area when they’re sick, stating, “If you’re sick, happen anywhere. We have to be diligent.” in need of immediate government attention don’t work. “The more we place the idea [of safe- to ensure the continued safety and integrity “That’s easier said than done because a guards] in people’s minds, and the more of our food. lot of people are paid hourly wages. If you comfortable they get with it, then maybe “Having multiple agencies responsible for stay home, you don’t get paid. We need to they’ll take some action,” she added. making certain the food on our table is safe pay attention to hygiene...have policies Until such practices exist, though, the to eat is a recipe for disaster,” said Sally where we compensate people to encourage consumer will remain vulnerable, she said. DB

FEB./MAR. 2007 DELI BUSINESS 41 Blast From The Past

fter immigrating to the United States from Poland in 1962, Frank A Bobak founded Bobak’s Sausage, Chicago, IL, in 1967. As a hobby and following family traditions, he and his wife Angeline made sausages in their home. He started Bobak’s Sausage Shop in 1967 and by 1974 was operating four deli shops and making the products from a factory in the original storefront. In 1975, Frank opened a dedicated sausage-making facility. The business continued as retail deli loca- tions and a sausage-processing plant until 1998 when the old retail storefront on the original building was remodeled and opened as Bobak Restaurant Buffet. In 1999, the business expanded its manufacturing capabilities with a manufacturing-distribution facility immediately adja- cent to the original building, forming a two-building campus environment.

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INFORMATION SHOWCASE Receive supplier information fast using the DELI BUSINESS Information Showcase By Phone • By Fax • By the Reader Service Cards in each issue of DELI BUSINESS. Here’s How: 1) On the reader service cards between pages 10-11 and 34-35, just circle the numbers that correspond to the ads and information showcase listings 2) Mail or fax the reader service card today or phone the supplier of your choice directly. COMPANY PAGE# READER# CATEGORY PHONE FAX Alexian Pates...... 17 ...... 102 ...... Deli Meats ...... 800-927-9473 ...... 732-775-3223 All QA Products ...... 28 ...... 122 ...... Equipment ...... 800-845-8818 ...... 352-335-4980 BelGioioso Cheese, Inc...... 7 ...... 115 ...... Cheese ...... 877-863-2123 ...... 920-863-8791 Blue Ridge Farms...... 27 ...... 103 ...... Salads ...... 718-827-9000 ...... 718-547-0052 Bobak Sausage Company...... 19 ...... 119 ...... Sausage ...... 877-90-BOBAK ...... 773-735-8605 Chloe Foods, Inc...... 27 ...... 103 ...... 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42 DELI BUSINESS FEB./MAR. 2007 Reader Service No.106 Reader Service No.124