Posts Tagged ‘Rocco Cardinale’

Pinal 40 Awards $135,000 to Students and Non-Profits

August 7th, 2015 (franklin)

By Susan Randall, Casa Grande Dispatch

Pinal County has a new, home-grown philanthropic organization — a fraternity of businessmen who joined forces last December to promote Pinal County, especially its youth, farming and ag-related businesses. Click here for the entire article.

The Pinal 40 awarded $135,000 in grants and scholarships, including $40,000 to the Boys & Girls Clubs of Casa Grande, Valley, $10,000 to the Pinal County 4-H Fair, $10,000 to Arizona FFA Foundation, and $20,000 to the Pinal 40 Endowment Fund. When the endowment reaches $1 million, it will permanently provide $60,000 a year for kids. The organization set aside $15,000 to be available to any Pinal County charity. Applications are available at pinal40.com. It also awarded $40,000 in agricultral scholarships to 18 students,who will study ag-related subjects at Central Arizona College, the University of Arizona or Texas Tech University.

Pinal 40 Members: Franklin Foods represented by Rocco Cardinale

Pinal 40 Members: Franklin Foods represented by Rocco Cardinale

Pinal 40 Member Frank Boyce of Shamrock Foods presents $2,000 scholarship to local student.

Pinal 40 Member Frank Boyce of Shamrock Foods presents $2,000 scholarship to local student.

Arizona FFA Foundation awarded $10,000 grant

Arizona FFA Foundation awarded $10,000 grant

Franklin Foods Welcomes Interns to Arizona!

August 5th, 2015 (franklin)

Interns Jack from Florida and Anthony from Ohio have successfully completed visits to Franklin Foods in Arizona for a two-day “Farm to Table” immersion experience into the Arizona dairy industry. Many thanks to the teams at T & K Dairy in Stanfield, United Dairyman of Arizona in Tempe, and Franklin Foods West in Casa Grande.

Team Franklin Foods with Jack Tusa at Franklin Foods West in Casa Grande, Arizona.

Team Franklin Foods with Jack Tusa at Franklin Foods West in Casa Grande, Arizona.

T & K Dairy in Stanfield Arizona.

T & K Dairy in Stanfield Arizona.

Rocco Cardinale and Anthony LaMacchia visiting the United Dairyman of Arizona facility in Tempe.

Rocco Cardinale and Anthony LaMacchia visiting the United Dairyman of Arizona facility in Tempe.

United Dairyman of Arizona in Tempe.

United Dairyman of Arizona in Tempe.

Dairy Cows in Arizona?

July 19th, 2014 (franklin)

By Rocco Cardinale

The number one question I’ve had over the last two years has been, “There are dairy cows in Arizona?” This is a seemingly logical question when the sweltering heat and desert landscape are the typical images that come to mind when most of us picture Arizona. Those were my images as well, primarily because they are true.

Yes, it’s hot and dry for a good part of the year in the southwest Arizona county of Pinal, and it’s also the heart of a robust dairy milkshed. Yes, it feels as if you’re going to accidentally “mosey” (that will be my only Western movie reference, promise) right onto the movie set of an old cowboy picture with cacti in the background and the perfect tumbleweed rolling on by. The John Wayne vibe is still alive and well, especially in Casa Grande, where the “Duke” spent a great deal of time. Coincidentally, a portion of his Red River Ranch is now part of a dairy operation owned by Tom and Kathy Dugan. More about the Dugan’s later.

Just how much milk is produced in Arizona? Oh, about 4.4 billion pounds a year, ranking Arizona 15th in the U.S.  A majority of this milk is produced by the 86 member farmers of the United Dairyman of Arizona Cooperative (UDA). UDA collects the milk from each farm, and at their state-of-the-art processing facility in Tempe, pasteurizes the fluid milk for local bottlers and manufacturers. Cream and butter are also produced, as well as powdered milk for domestic and global distribution.

One of the original Arizona dairy families is the Dugan’s. Dennis Dugan, of Triple D Dairies and his five brothers (Dan, Pat, Mike, Richard, and Tom) are all dairy farmers. Only Richard in no longer active.  The Dugan’s parents, Delores and Mike, moved from Wisconsin to Arizona in 1962 with their six boys.  Today the Dugan brothers milk about 30,000 cows. After spending time with Dennis and touring the dairy farm, one thing is very clear, he still enjoys the dairy business. He effortlessly moves from topics on the latest herd cooling technology, global dairy issues and practices, to his new family foundation that will benefit underprivileged children. This family owned business represents the history and future of Arizona dairy, and Franklin Foods West is proud to have the Dugan’s, and all of the family farmers of UDA as suppliers.

So, to answer the question, “Yes, there are dairy cows in Arizona…about 175,000 of them.” Visit the Dairy Council of Arizona website and learn more about Arizona family farmers.

Rocco Cardinale

Rocco has over 15 years of marketing and branding experience in the food and beverage, and consumer packaged goods industry. His background stretches from founding a specialty coffee company in California to his current role as vice president of marketing for Franklin Foods, an innovative dairy products manufacturer.

Governor Brewer and ACA Welcomes Franklin Foods to Arizona

January 17th, 2013 (franklin)

Franklin Foods receives warm welcome by Governor Jan Brewer during the Arizona Commerce Authorities Board of Directors Meeting in downtown Phoenix. Franklin Foods is expanding it’s operations and opening up a second cream cheese manufacturing facility in Casa Grande, Arizona.

Arizona Commerce Authority Board Meeting

Arizona Commerce Authority Board Meeting

Day 2: New Products Conference Highlights

September 28th, 2012 (franklin)

By Rocco Cardinale, Franklin Foods

Day two of the New Products Conference featured many informative presentations from a variety of talented executives: Dr. Scott Edgett, CEO and founder, Product Development Institute and Stage-Gate International; Bob Jones, CEO, Scientific Nutrition Products, Inc.; Kevin Hilgar, director of operator product development, Technomic; William Bigelow, VP business development/R&D and Jeff Wirtz, corporate executive chef, Blount Fine Foods; and Mike Helser, associate director, General Mills Worldwide Innovation Network.

The highlights of the day were the Collegiate Awards and Mintel’s Top 10 Trends presentation and tasting session.

Collegiate Awards

Collegiate DuPont & Danisco_Knowledge Award Winners

Since 2003, DuPont has “partnered with leading universities to encourage and reward student innovation.” Participating students“physically create a new food and beverage product that addresses modern food science challenges.” The 2012 DuPont/Danisco Knowledge Award competition received 24 submissions from 12 universities. The award winners were:
1st Place – $10K: Clemson University – Harvest Fresh Fruit Smoothie

2nd Place – $5K: Kansas State – Sweet Potato Crisps

3rd Place – $2K: Clemson University – Blast Sorbet

Mintel’s Top 10 Trends and Tasting Session

Mintel, a platinum event sponsor, hosted two highly informative and fun events. First, Lynn Dornblaser and David Jago presented their “10 Trends You Must Keep in Mind When Developing New Products” presentation. Lynn and David are two of Mintel’s top CPG experts and take high-level insights on market, consumer, and product trends and boil them down to actionable takeaways for the attendees. The top 10 trends we all should be mindful of in our new product development efforts are the following:

  1. Weight loss evolves into hunger management.
  2. Everyone but consumers is focused on calories
  3. Smuggling fruit and vegetables into the diet
  4. Products for seniors are products for everyone.
  5. “Economy” is more than just low price.
  6. Private label ramps up innovation.
  7. Taking out the “fake”
  8. “Green” isn’t just about recycling – it involves the whole supply chain.
  9. Flavors go experimental and experiential.
  10. Technology helps consumers “play” with their food.

Lynn and David’s parting words of wisdom:

Technology means connectivity. Know that the powerful private label is here to stay. The food world has gone local. Focus on the positive features and benefits rather than on calorie and fat reduction. Most important, “keep it simple” is the driving theme across messaging of product features, benefits, and ingredients.

Mintel Tasting Session

Mintel Tasting Session

At the Mintel Tasting Session, where conference attendees were able to sample more than 60 products from around the world. Products from France, Japan, the United Kingdom, Spain, and the USA caught my attention.

Products

Japan: Diet Black Coffee Jelly

Diet Black Coffee Jelly from Japan

USA: Healthy Choice Greek Frozen Yogurt
Healthy Choice Frozen Greek Yogurt PDP from USA
USA: Assure Beverage
Assure Beverage from USA
Netherlands: Cyberry Healthy Eyes Beverage
Cyberry_Healthy Eyes Beverage from Netherlands
UK: Tesco’s Choka Blok Premium Private Label Ice Cream
Tesco Premium Private Label Ice Cream Choka Blok Brand from UK
UK: Tesco’s Goodness Pasta Sauce with “hidden vegetables”
Tesco Private Label Hidden Veggies Sauce from UK
UK: Tilda’s Sweet Vegetable & Wholegrain Rice
Tilda Kids Sweet Vegetable & Wholegrain Rice from UK
Spain: Corpore Satiating Bars
Corpore Satiating Bars from Spain
France: Casino Supermarket Packaged Cookies for Children
Casino Supermarket Bakery Item. from France

See you in San Diego in 2013!

Rocco Cardinale

Rocco Cardinale

Rocco has over 15 years of marketing and branding experience in the food and beverage, and consumer packaged goods industry. His background stretches from founding a specialty coffee company in California to his current role as director of marketing for Franklin Foods, an innovative dairy manufacturer. Rocco’s marketing and branding successes have appeared in Bon Appetit, MSNBC, CBS, ABC, The Wall Street Journal and Wired Magazine. Connect with Rocco on LinkedIn and Twitter @RoccoCardinale.

Day 1: New Products Conference Highlights

September 28th, 2012 (franklin)

By Rocco Cardinale

The Prepared Foods 2012 New Products Conference kicked off on Monday, Sept. 9 in Palm Beach, Fla. This is my third conference and the combination of intimate setting, information-packed presentations and diverse industry professionals make this a worthwhile event.

This year started off with a timely and informative keynote presentation by Rick Lenny. Rick is an accomplished industry veteran and former chairman, president, and CEO of the Hershey Company and former president of the Nabisco Biscuit Company. Currently, Rick is the operating partner of Friedman Fleischer & Lowe, LLC. The key theme of Rick’s presentation was “relevance” and how important it is for companies and brands to maintain their relevance with consumers. As Rick pointed out, in just over 20 years half the companies that comprise the Dow are no longer on the Dow. Obviously, these companies didn’t plan for this to happen. Today, consumer-oriented companies dominate the Dow, and the big question is, how do companies today stay relevant for the future? To address this critical question, Rick laid out his E³ strategic framework: Enhance Relevance, Extend Reach, and Enhance Growth. This comprehensive presentation is worth viewing at the conclusion of the conference on www.preparedfoods.com.

Next, Tulin Tuzel, chief technology officer of the Sabra Dipping Company, spoke about the growth of the Sabra brand and the hummus category in the US. In three years, the hummus industry in the US has grown by 61% and is now a $600MM category. With 2011 sales of $401MM, Sabra is now 50/50 JV between Pepsi and Straus Group. What’s next? Now the Sabra mission is to expand the Sabra brand into other fresh dip categories, and under Tuzel’s leadership the company is building the R&D infrastructure to make it happen. Sabra is committed to delivering what today’s consumers desire –“enriching everyday life with culinary experiences from other places.”  Stay tuned – it looks like Sabra is just getting started.

Lastly, Lori Klein, vice president, and Chris Olesen, director of strategy development & innovation of The Family Room, presented “Exploring Highest Common Ground Decision Making.” Marketing and new product development teams need to take notice of how family decision making, shifting grocery-shopping gatekeepers, family relationships, and the redefinition of the family unit are impacting product and brand choices. For example, with 39% of dads making purchases at the grocery store at least once a week (present company included), why is marketing still focused on women? Lori gave a robust presentation, which is worth reviewing in more detail. Please message me directly @RoccoCardinale, and if I’m able to get a copy of the presentation, I will be happy to share it.

Next, putting the “highest common ground decision making” to test, Chris moderated a live panel composed of four parents and their children. Each parent and child was tasked with choosing food and beverage items to satisfy specific parts of the day. The choices, reasons, and eventual “highest common ground compromise” are sure to make every parent and marketing and product development professional take notice. Now I know why Honey Nut Cheerios, Oreos, M&Ms, Ritz, and Lays always make their way into the shopping basket. Go to preparedfoods.com after the conference, and if the presentation and panel have been uploaded, they’re worth watching.

Family Room Panel

Family Room Panel

Day one also featured the 2012 Excellence in Innovation Awards, cosponsored by the American Egg Board and Prepared Foods, which acknowledge products and teams in both retail and foodservice channels. Each first-place winner was presented with a check for $2,500 that was donated in their name to two top culinary programs – The Culinary Institute of America and Johnson & Wales.

2012 Foodservice Award Winners

1st Place: Sandridge Foods – Ancient Grain Salads

2012 Retail Award Winners

1st Place: Tofutti, Inc. – Hooray Hooray Crispy Crunch Bars

Check back tomorrow for Day 2 conference highlights.

Rocco Cardinale

Rocco Cardinale

Rocco has over 15 years of marketing and branding experience in the food and beverage, and consumer packaged goods industry. His background stretches from founding a specialty coffee company in California to his current role as director of marketing with Franklin Foods, an innovative dairy manufacturer. Rocco’s marketing successes have appeared in Bon Appetit, MSNBC, CBS, ABC, The Wall Street Journal and Wired Magazine. Connect with Rocco on LinkedIn and Twitter @RoccoCardinale.