Press
Tapping Into Employee Creativity - Article By Damian Killen
December 7, 2011: Author Damien Killen writes a timely article on the hot topic of innovation, idea creation and personality types. Thanks to Damien for including the marketing of Hahn's Yogurt Cream Cheese in the article. Click here to read the entire article.
Franklin Foods Achieves "Dairy 100" List of North America's Largest Processors - Dairy Foods Magazine
August 15, 2011: The 18th Annual Dairy 100 listings of the largest dairy-food processors in North America. Franklin Foods ranks #95. Click here and login for the entire list.
Dips & Spreads Score Gains - Reported by Frozen & Dairy Buyer Magazine
June 15, 2011: Frozen & Dairy Buyer Magazine provides an in-depth overview of the current refrigerated dips and spreads category in the June issue. Rocco Cardinale, director of marketing, provides insights of this dynamic and rapidly growing category. Visit www.fdbuyer.com or click here for the article.
St. Albans Young Cooperator Program Visits Franklin Foods - As Seen in the St. Albans Messenger
February 20, 2011: St. Albans Messenger reports that the St. Albans Cooperatives Young Cooperator program continues to be an important aspect of the St. Albans Cooperative and the Young Cooperatives have served as spokespersons for the Cooperative and ambassadors for the dairy industry. In December 2010, the Young Cooperators held a successful Annual meeting in St. Albans, which included the "Telling Your Story" training offered by dairy promotion, and a plant tour of Franklin Foods in Enosburg Falls. Click here for the story.
Fr
anklin Foods Awarded Business of the Year - As Seen in Dairy Foods Magazine
January 15, 2011: Franklin Foods has been awarded Vermont's "Franklin County Business of the Year" for 2010 by the Franklin County Industrial Development Corporation (FCIDC). The award acknowledges Franklin Foods commitment to its employees, community and manufacturing facility investments in New England's largest dairy county and milk shed. Click here to read the Supplier News.
California Floods, Northeast Blizzard Challenge Industry - Reported by Cheese Market News
December 31, 2010: Franklin Foods reaps the benefits of planning, increased production capacities, and team member execution to meet production demands during recent weather challenges in the Northeast. Read Rena Archwamety's article on how the dairy industry deals with floods and blizzards. Click here to read the article.
Third-Party Certification Helps Meet Demand for Food Safety - Reported by Cheese Market News
November 12, 2010: Franklin Foods is not only at the forefront of dairy technology but, also leader in adopting the strictest Safe Quality Foods (SQF) manufacturing protocols and procedures. Read Rena Archwamety's article on the importance of third-party SQF certification by innovative dairy manufacturers. Click here to read the article.
Fourth U.S. Patent Approved for Hahn's Yogurt & Cream Cheese - Reported by Cheese Reporter
July 30, 2010: Franklin Foods, Inc. has been issued its fourth patent from United States Patent & Trademark Office (USPTO) for Hahn's Yogurt & Cream Cheese. Patent number 7,763,294 has been issued to inventors Jon Gutknecht and John Ovitt for a technique for making a lowfat yogurt-cheese composition. The timeliness of the fourth patent approval for Hahn's Yogurt & Cream Cheese correlates with a growing demand within institutional channels for lowfat ingredients to help reduce the fat, calories and cholesterol in mainstream consumer packaged goods. This demand is due to rising obesity rates and consumers continued desire for healthier food alternatives. Click here to read the article.
Raising Your Cultural Awareness - Article by Sharon Gerdes.
June 15, 2010: Sharon Gerdes writes a timely article on the versatility of yogurt in both sweet and savory items. Yogurt's versatility is now seen from smoothies, frozen desserts, baby food, dips, and dressings. Green Mountain Farms Tzatziki Yogurt Dips are part of this next wave of healthful indulgence. Article link.
Hahn's Bakers Cheese Featured in Leading OU Kosher Magazine - Behind the Union Symbol
January 2, 2010: Read how Hahn's Bakers Cheese helps chefs and bakers re-invent their menus and products to appeal to today’s consumer who is searching for naturally healthier foods that are delicious. As the “Perfect Protein,” Hahn’s helps chefs and bakers satisfy this consumer need.
Behind the Union Symbol is the highly acclaimed quarterly magazine of the Orthodox Union’s Kashruth Division for current and prospective Kosher certified companies.
The publication, which in only a few years has become the premiere kosher trade magazine, features technical articles on the scientific and halachic aspects of kosher food production, company profiles, tips on maximizing a kosher program, as well as sometimes whimsical and always fascinating articles on how the OU’s rabbinic experts bring their skills to more than 6,000 plants in 77 countries worldwide. A must read for food executives, marketing officers and plant personnel.
According to the OU Kosher organization, Behind the Union Symbol is read by over 6,000 food executives and reaches 6,000 food manufacturing facilities worldwide, as well as food industry leaders, editors and analysts.
Click here for the article on Hahn's Bakers Cheese.
Best New Product Award for Green Mountain Farms Dips & Spreads - Awarded by Refrigerated &
Frozen Foods Retailer Magazine
October 15, 2009: The new Green Mountain Farms Tzatziki Savory Yogurt Dips are the recipient of the "Best New Products Award" by leading industry magazine Refrigerated & Frozen Foods Retailer. The Green Mountain Farms brand was acknowledged for being above and beyond in quality (product or packaging) or unique in nature, all products were evaluated and judged on the way they met consumer trends.
Third U.S. Patent Approved for Hahn's Yogurt & Cream Cheese - Reported by Cheese Reporter
August 28, 2009: Franklin Foods, Inc. is pleased to announce that the United States Patent and Trademark Office (USPTO) issued patent number 7,572,473 to inventors Jon Gutknecht and John Ovitt for the award-winning Hahn's Yogurt & Cream Cheese. This is the third patent for Hahn's Yogurt & Cream Cheese.
These key patent approvals allow for protected manufacturing, marketing and distribution of Yogurt & Cream Cheese across dairy, food service, culinary and retail categories, which will have a positive impact on consumers' health and wellness. Click here to read the article.
Franklin Foods Wins 3 Medals at 2009 American Cheese Society Competition - Full Contest Results in Cheese Market News
August 12, 2009: Franklin Foods amazed the judges by winning medals for Hahn's Cultured Cream Cheese, Hahn's Neufchâtel, and the patented Hahn's Yogurt & Cream Cheese, at the 25th Annual American Cheese Society Judging and Competition held in Austin, Texas on August 5-8. The American Cheese Society is the country's premiere platform for cheese industry research and education. Click here for results.
National Launch of Hahn's Yogurt & Cream Cheese a Success During SNA Conference
July 25, 2008: The launch of the Hahn's Yogurt & Cream Cheese brand for schools across the United States was the hit of the 62nd Annual School Nutrition Association Conference in Philadelphia. Hahn's was met with rave reviews and nearly 1,000 product samples were handed out in 12 hours to attendees. The Hahn's brand appeared with SNA Directors during in-studio interviews on three Philadelpha TV stations - CBS 3, Fox 29 and CN 8 Your Morning. Hahn's will be served daily to over 2 million students throughout the Northeast and Southeast United States. Click here to watch the video.
FoodBiz Kids Rate Hahn's Yogurt & Cream Cheese a Winner
The industry leading Food Processing Magazine tested Hahn's Yogurt & Cream Cheese with their FoodBiz Kids student product testers. Click here to read the full reviews.
Franklin Foods Profile - As Featured in Food & Drink Quarterly
Vermont cream cheese maker Franklin Foods provides the first-ever yogurt and cream cheese with a patented process that promises to bring healthier life to an established dairy category. Written by David Soyka
Click here to read the article.
Spreading Culture - Hahn's Yogurt & Cream Cheese Featured in Dairy Foods Magazine
Amid calls for nutrition and portion control, Franklin Foods hits it big with its yogurt cream cheese. By James Dudlicek.
May 1, 2008: The #1 Dairy Magazine in the U.S. features Franklin Foods and Hahn's Yogurt & Cream Cheese. Click here to read the article.
NBC Today Show Features Vermont Cheese
February 21, 2008: The NBC Today Show aired a special “TODAY Takes a Winter Break feature live from Sugarbush Ski Resort in Warren, Vermont. During the four-hour broadcast a segment highlighted Vermont specialty foods and cheeses, and the three Franklin Foods brands – Vermont Gourmet, Hahn's Yogurt & Cream Cheese, and All Season's Kitchen were on display along with 35 Vermont Cheese Council members.
Success of Hahn's Yogurt & Cream Cheese Featured on NECN-TV Boston, Massachusetts
Franklin Foods - As Seen in Wired Magazine
Schmear Campaign
It's smooth and spreadable – but it's got researchers whipped up. How a Wisconsin lab is hacking the chemical code of cream cheese. By Joshua Davis
Article excerpt:
Franklin Foods, the fifth-largest cream cheese manufacturer in the US, is a good example. In the past few years, the company has combined cream cheese with yogurt, walnuts, maple syrup, smoked salmon, and strawberries. It has also reengineered its spread to grip bagels better. Franklin can’t compete with Kraft on price, but according to company president Jon Gutknecht it can try to change the way consumers think about the product. Gutknecht believes that the cream cheese market is like the ice cream market 25 years ago – only a few flavors dominate. People didn’t know that ice cream could be more exciting than butter pecan. For Gutknecht, the model is obvious: He wants to be the Ben & Jerry’s of cream cheese. “The mission of our company,” he says, “is to reinvent cream cheese.”
Click here to read the article.
All Season's Kitchen Brand on #1 Food Show in New England
All Season's Salsa Cream Cheese was featured on a Superbowl snacking segment during New England's #1 Food Show, TV Diner with Billy Costa, on NECN.
Hahn's Yogurt & Cream Cheese - As Featured in the Wall Street Journal
Small Firms Turn to Marketing BzzAgents - Advertising Campaigns Based on Word of Mouth Try to Jump Start Sales
By Tara Siegal Bernard
Article excerpt:
At a post-wedding brunch, Mary McNealy's friends were complaining about all of the carb- and fat-laden foods, like bagels and cream cheese, beckoning from the buffet. So, she took the opportunity to inform her buddies of her latest healthy discovery: Hahn's Yogurt & Cream Cheese Spread.
Ms. McNealy, 27 years old, didn't discover the creamy concoction at her local market. She learned about it because, though a Yale University grad student by day, she has another identity: buzz agent. She has been enlisted by a buzz, or word-of-mouth, marketing campaign to evangelize about a product.
In recent years, word-of-mouth marketing has gained popularity among big companies, which fear that traditional advertising has lost its punch in this age of information overload. But now, some small companies are getting in on the buzz, hoping to achieve outsize results.
Click here for the entire article.
