April 4th, 2012 (franklin)
The Private Label Manufacturers Association announced this week the launch of a new website, StoreBrandsUSA.com. The new site is designed to help customers looking for cost-saving recipes for lunch, dinner or desserts, there’s a new website.
The PLMA whose member companies work with many retailers and wholesalers in the Pacific Northwest and supply private label food, household and kitchen, health and beauty, and other traditional supermarket and drug chain products. The recipes were developed by Chef Diane Kniss and are based on recipes offered by retailers around the U.S. and Canada.
Tags: Chef Diane Kriss, PLMA, Private Label, Store Brands
Posted in Industry News, Private Label, Recipes | No Comments »
January 27th, 2012 (franklin)
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 for entire article.
Article Excerpt
Innovation is the lifeblood of survival in business, yet it is oftentime one of the hardest things for companies to achieve. We see it all the time – a company takes great pains to amass the industry’s top talent, only to reap lackluster results from its all-star team.
Different – Different ideas are the rare projects that no one else has thought of before and have few, if any, predecssors or roots to trace. These ideas often meet resistance, especially in organizations with “not-invented-here” syndrome.
The mp3 player presented and entirely new mode of consuming music, and to some degree, Apples’ idea to market the device as sexy and cool, are innovations that redefined a whole industry.
Other examples of Different ideas are as grand as the Internet or as small as Hahn’s marketing of yogurt cream cheese.
Tags: Creativity, Damien Killen, Franklin Foods, Hahn's Yogurt & Cream Cheese
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September 22nd, 2011 (franklin)
Interesting article by Professor Tong on the need for recognition and effective communication to reawaken consumers to the excellent quality and versatility of cultured cream products.
Click here to visit the Dairy Foods Magazine website and read the entire article.
Posted in Foodservice, Industry News | No Comments »
August 5th, 2011 (franklin)
According to the VFN website, the evening will be an edible journey through Vermont’s foodways guided by farmers, chefs and artisanal food producers. The 15th annual celebration will feature a bounty of local products cultivated by hardworking farmers and grilled, braised and baked into delectable offerings by Vermont’s finest chefs. This annual event, held at Shelburne Farms’ Coach Barn on the shore of Lake Champlain, offers a wonderful opportunity to mingle and break bread with farmers, growers, chefs, and neighbors all interested in insuring a fair and sustainable food system for our future. Sunday, August 7, 2011. For more information visit www.vermontfresh.net
Tags: Farm & Chef Partnership, Franklin Foods, Shelburne Farms, Vermont, Vermont Fresh Network Annual Forum
Posted in Company Announcements, Local Events | No Comments »
June 29th, 2011 (franklin)
Celebrate the best of Vermont at the 3rd Annual Vermont Cheesemakers’ Festival is fast approaching and with over 40 cheesemakers, 20 wineries and brewers, 15 artisan food producers, 3 tasting seminars, live cooking shows and demos, and 100 cheeses to sample and purchase this is a can’t miss event. Sunday, July 24, 2011 at the Coach Barn of Shelburne Farms.
Tags: Cheese, Dairy, Franklin Foods, Green Mou, Green Mountain Farms Tzatziki Savory Yogurt Dip, Shelburne Farms, Vermont, Vermont Cheesemakers Festival
Posted in Company Announcements, Green Mountain Farms Gourmet Dips and Spreads, Sampling Events | No Comments »
May 3rd, 2011 (franklin)
Congratulations to our Hahn’s Yogurt & Cream Cheese customer, the New York City Dept. of Education and the leadership of Chef Jorge Collazo.
New York Times Article by Ariel Kaminer
Article excerpt.
Listening to that national conversation from New York, you might wonder, what took them so long? School lunches in the city began a radical transformation six or seven years ago, with the Department of Education’s decision to think of them as food rather than as a government service. From there, it made sense to regard the cafeterias as restaurants, and the children as customers.
“If you have a restaurant,” says Jorge Collazo, the department’s executive chef, “you don’t keep offering dishes your customers don’t buy.” So out with the mystery meat and the boiled noodles in ketchup. But making the food taste better — and look and smell better — was only part of the challenge.
Whatever scary memories the lunch line summons for you, in New York today it can be a surprisingly enlightened place, with whole-grain pasta, salad bars, fresh fruit and low-fat, low-sodium recipes. No fried food, no artificial ingredients, no trans fats.
Read the entire article.
Tags: Chef Jorge Collazo, Eric Goldstein, First Lady Michelle Obama, New York City Schools, New York Times, Obesity
Posted in Hahn’s Yogurt & Cream Cheese, Healthy Schools | No Comments »
April 29th, 2011 (franklin)
An interesting poll by Harris Interactive that details the impacts of age and healthy eating habits. According to the poll, when purchasing food and beverages, U.S. adults are aware of basic nutritional facts of these products and how to manage their weight. In addition, Americans think that locally sourced produce is an important aspect of food choice. At first glance, the good news is that U.S. adults show a high level of , but whether or not awareness translates into behavior is still in question. Read the rest of the article.
Tags: Harris Interactive, Healthy Eating
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March 11th, 2011 (franklin)
Parents Magazine has named Jason’s Deli the “Best Restaurant in America” in their March issue.
1. Jason’s Deli
225 locations in 28 states, mostly in the Mid-Atlantic, South, and Southeast
You’ll be thrilled with the ingredients. This inexpensive, family-friendly spot serves up organic produce, nitrate-free lunch meat, and whole-grain bread on both its kids’ and adult menus. Last year, it became the only restaurant chain in the country to ban high-fructose corn syrup and artificial colors in all its food. “With the food dyes out of our mac ‘n’ cheese, for instance, it’s no longer bright orange, but our taste tests show kids prefer the new version,” says Pat Herring, director of research and development.
Click here to continuing reading the article.
Posted in Company Announcements, Green Mountain Farms Gourmet Dips and Spreads, Industry News | No Comments »
March 4th, 2011 (franklin)
According to the American Dietetic Association, trends continue to indicate Americans are interested in improving their diets and leading more healthful lifestyles, the American Dietetic Association reminds everyone that an easy way to focus on eating better is to “Eat Right with Color,” which is this year’s theme of National Nutrition Month®. Each March, ADA focuses attention on returning to the basics of healthy eating. This year’s National Nutrition Month theme encourages consumers to remember to include a colorful variety of fruits, vegetables, whole grains, lean proteins and dairy on their plates every day. Access the entire article at eatright.org
Franklin Foods is committed to providing better-for-you cream cheese products to consumers and culinary professionals. Learn more about our Hahn’s Yogurt & Cream Cheese and Hahn’s Bakers Cheese at franklinfoods.com.
Tags: ADA, American Dietetic Association, Cream Cheese, Franklin Foods, Hahn's Bakers Cheese, Hahn's Yogurt & Cream Cheese, National Nutrition Month
Posted in Hahn’s Bakers Cheese, Hahn’s Yogurt & Cream Cheese, Industry News | No Comments »
March 3rd, 2011 (franklin)
Shielding isn’t the best way for you to grow equity for your private label brands or your stores. Here’s why.
By Craig Espelien
Which is the better way to promote your private label brands: shielding, or branding?
For our purposes here, let’s call “shielding” the protection of store brands’ price image by reducing their shelf prices whenever a like item from a national brand goes on sale. Some say the like item should be placed alongside the advertised national brand in the circular and on display.
We’ll call “branding” the treatment of the private brand as a stand-alone with its own structured marketing and merchandising platform. In other words, it doesn’t rely on the national brand to dictate promotional windows. (Okay — I am a proponent of pre-empting the brand by putting the private brand in the ad and on display a week before the major national brand will appear.)
While neither approach is right or wrong, let’s explore how consumers shop and the impact each choice has on their purchase patterns.
Read the entire article at Frozen & Dairy Buyer Magazine.
Tags: Brand Your Private Label, Craig Espelien, Franklin Foods, Frozen & Dairy Buyer Magazine, Private Label
Posted in Industry News, Private Label | No Comments »
