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
Posts Tagged ‘Franklin Foods’
Franklin Foods Sponsors 15th Annual Vermont Fresh Network Farm & Chef Partnership Forum
August 5th, 2011 (franklin)
3rd Annual Vermont Cheesemakers Festival Is Fast Approaching
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.
March is National Nutrition Month!
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.
Author Craig Espelien: Brand Your Private Label!
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.
PLMA Live! Insight with Phil Lempert – Supermarket Guru
March 2nd, 2011 (franklin)
According to Store Brands Decisions, national brands are fighting hard to win back market share gains made by private label. Veteran industry analyst Phil Lempert, known as the SupermarketGuru, foresees big changes coming in the battle of the brands and the retail landscape. Watch the interview. Franklin Foods is the second largest Retail Private Label manufacturer of cream cheese in the United States and is a supplier to nationally recognized accounts.
The World of Food Blogging Continues to Grow
January 25th, 2011 (franklin)
Lauren Hartung of Anderson Partners shares the latest news on Food Blogging.
According to Lauren, Food blogging is continuing to grow in popularity, and entering the game now is WordPress.com. WordPress.com is known for hosting a number of active bloggers, and allowing new bloggers quick and easy access to start posting. Seeing an opportunity for a niche site, WordPress.com has introduced its bloggers to Food Press—an accumulation of food-related posts that are pulled from the WordPress.com site. From featured posts to featured bloggers, Food Press allows food lovers to share recipes, photos and more. Having started just a few months ago, Food Press is already taking off. Click here for the Food Press link.
Franklin Foods Awarded Business of the Year for 2010
November 22nd, 2010 (franklin)
Franklin Foods would like to thank the Franklin County Industrial Development Corporation for awarding us Vermont’s “Franklin County Business of the Year” for 2010. Being acknowledged for our company commitment to our employees, community and manufacturing facility investments in New England’s largest milk shed and dairy county is a tremendous honor. Also, a special thanks to the entire Franklin Foods team!
Click here and access the official press release on FranklinFoods.com
Dairy Foods Magazine Author Sharon Gerdes Discusses Yogurts Growing Popularity as an Ingredient
July 16th, 2010 (franklin)
Timely article in Dairy Foods Magazine by Sharon Gerdes on the growing use of yogurt as an ingredient across multiple food categories. Sharon includes Franklin Foods Green Mountain Farms Savory Yogurt Dips as a nutritious option to oil-based formulations. Read the full article at the Dairy Foods.com.
Author Mark Hughes from the RCA Tradeshow- “MOOSE BALLS” SAMPLES WERE A CO-BRANDING HIT
April 27th, 2010 (franklin)
RCA Show: Samples and Giveaways
March 31, 2010 – Author Mark Hughes
MOOSE BALLS” SAMPLES WERE A CO-BRANDING HIT
A wide range of ingredient companies captured the attention of the corporate chefs and culinary execs at the 2010 Research Chefs Association (RCA) conference in Phoenix. As usual, the chefs ate up nearly all of the food samples offered at the Expo booths and at an array of on- and off-site events.
The food sample that got the most attention and buzz were Moose Ballsat the Gum Technology booth. The company promoted its Moose Balls prior to the show through press releases, postcards and its Web site. The show sample was a delicious chocolate mousse, created by Executive Chef Jason R. Gronlund, senior director of culinary at Carla’s Pasta, featuring Gum’s stabilizing ingredient. In a great co-branding collaboration, the mousse also contained yogurt cream cheese by Franklin Foods and flavorings by Kerry.
http://www.apfoodingredients.com/blog/post/rca-show-samples-and-giveaways
Mark Hughes of Anderson Partners Advertising Discusses Blogging in the Food Industry
April 27th, 2010 (franklin)
Does your company utilize a blog? Has this been a successful tactic for you?
April 7, 2010 – Author Mark Hughes
Blogs are considered one of many social media tools in the mix that can provide targeted information to customers/prospects. Like most social media tools, blogs offer an outlet for conversations that are relaxed and informal—and consequently more open and inviting. Blogs provide an opportunity for your company to present a new face and to relate to your customers on a new level.
The key to any successful blog is to provide targeted, relevant information on a consistent basis. Blogs can be utilized in a number of ways—to ignite meaningful conversations, share ideas that will help others with their business and gain feedback on your products/services.
To promote your blog, consider using the following tactics: public relations, collateral at trade shows, banner ads, your own Web site, e-mail blasts, social media tools, and RSS and e-mail subscriptions.
Some food ingredient company blogs I have come across are listed here. I will continue to build this list as I hear about them. These provide a good idea of the different kinds of voices that blogs can take. Let me know if you’ve seen other interesting food ingredient blogs you’d like us to share.
www.burkecorp.com/outoftheoven
