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IN THE NEWS
Hillsborough, Florida – 8th Largest School System in the U.S. – begins serving Hahn’s to students
March 3, 2008: Hillsborough, Florida students will begin enjoying the goodness of Hahn’s Yogurt & Cream Cheese this month in convenient 1 oz. portion cups in both Heavenly Plain and Strawberry N’ Cream flavors. The award-winning Hahn’s Heavenly Plain has 60% less fat, 55% less cholesterol, 30% less sodium, 60% less saturated fat, and 33% fewer calories than regular cream cheese plus cuts an estimated 17,100 fat calories a year from each student’s diet.
The Hillsborough school system serves 235,000 meals daily to 194,000 students. “This is a phenomenal success and moves us one step closer to our goal of ‘Spreading the Goodness of Hahn’s and positively impacting the health and wellness of 15,000 schools and 40 million students across the U.S.,” said Rocco Cardinale, director of marketing.
Hahn’s Yogurt & Cream Cheese is now available to students and teachers in New York, Florida, Massachusetts, New Jersey, Maine, Connecticut, Vermont and New Hampshire.
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.
Franklin Foods & Northeast Organic Farmers of Vermont
February 10, 2008: The Northeast Organic Farmers of Vermont held their annual meeting in Randolph, Vermont and Franklin Foods products were part of the conference and festivities.
The “I Want Hahn’s” Global Suggestion Box Launched
January 25, 2008: Franklin Foods launches “I Want Hahn’s” an internet-based global suggestion box that connects consumers with corporate food purchasing buyers “The ‘I Want Hahn’s’ campaign is a consumer empowerment tool and builds upon our previous social-media success,” said Rocco Cardinale, director of marketing. Here’s how it works: Consumers visit the Franklin Foods homepage and click on the “I Want Hahn’s” button. Next, the consumer fills out a form requesting that Hahn’s be available in their local community, i.e., school, supermarket. Franklin Foods then organizes each consumer-generated request geographically. The sales team and national broker network then share each submission with corporate food buyers during their presentations to show existing unmet demand for the Hahn’s brand in each market.
Franklin Foods Consumer Web Panel Launched
December 12, 2007: Consumers of Vermont Gourmet, Hahn’s Yogurt & Cream Cheese and All Season’s Kitchen are being invited to participate in an online consumer panel to share ideas, give their opinions and feedback. “Leveraging technology to gain a deeper understanding of the Franklin Foods consumer is paramount to the success of our brands as we innovate with new products, plan media budgets, execute promotional programs and expand distribution both domestically and globally,” said Rocco Cardinale, director of marketing.
Hahn’s Debuts at New Jersey School Nutrition Annual Conference
November 7, 2007: The New Jersey Chapter of the School Nutrition Association held its 45th Annual Conference in Atlantic City, NJ. Hahn’s Yogurt & Cream Cheese was part of the excitement, and was sampled by over 600 school foodservice buyers.
Hahn’s makes Sysco “A-List”- Massachusetts School Nutrition Conference
October 16, 2007: Hahn’s Yogurt & Cream Cheese was displayed and sampled by over 500 school foodservice buyers and administrators during the Massachusetts SNA Annual Conference. Sysco-Hailsmith has authorized Hahn’s to be included on their coveted “A-List” of products.
September 25, 2007: The successful launch of Hahn’s Yogurt & Cream Cheese into the New York City School System was featured on NECN-TV Boston. Approximately 7 million viewers in over 1,000 cities and towns throughout New England watched the story and consumers throughout the U.S. have viewed the segment online. Watch NECN Reporter Anya Huneke interview John Ovitt, general manager and Rocco Cardinale, director of marketing. Click on the following link to watch the video:
Franklin Foods Wins 3 Awards at World Dairy Expo Competition
September 17, 2007: Team Franklin Foods, led by Todd Paradee, Production Manager, won 3 Awards at the 2007 World Dairy Expo Competition that was held in Middleton, Wisconsin on August 27-31, 2007. According to the World Dairy Expo Championship, "The World Dairy Expo Championship is the 3rd largest dairy product contest in the U.S. and is the only judging contest of its kind in the United States, since no other national contest includes all dairy products. More than 70,000 people, 600 companies and a contingent of media representatives from around the world participate." Hahn's Yogurt & Cream Cheese won 2nd Place in the Creative and Innovative Technologies category. Hahn's also won 3rd Place in the Reduced Fat category. Vermont Gourmet Blue Cheese & Chive took 2nd Place in the Cream Cheese category.
Franklin Foods Achieves Gold Rating for Manufacturing Practices & Food Safety from Silliker
September 10, 2007: Franklin Foods, Inc., a leading manufacturer and marketer of cream cheese based products received the Silliker Good Manufacturing Practices and Food Safety, Gold audit Certificate of Recognition for its Enosburg Falls, VT facility in August, 2007. Under the leadership of Curtt Perry, Quality Assurance & Plant Safety Manager, Franklin Foods received its 6th Gold audit in eight years. The results of the August 2007 audit “Good Manufacturing and Food Safety” rated Franklin Foods’ performance as “excellent”, with a score of 97.2%, based upon meeting recognized industry practices that contribute to the production of safe and quality products for consumers. As part of Franklin Foods’ commitment to consumers and manufacturing excellence it voluntarily undergoes periodic independent inspections and audits.
Over 1 Million students and teachers to enjoy Hahn’s
September 9, 2007: The successful rollout of Hahn’s Yogurt & Cream Cheese into the number one school system in the United States as reported by Burlington Free Press writer Helen Simon. Click on the following link to read the full story:
Second U.S. Patent Approved for Hahn's Yogurt & Cream Cheese
August 25, 2007: Franklin Foods, Inc. is pleased to announce that the United States Patent Office issued "product" patent number 7,258,886 to inventors Nord Brue, Jon Gutknecht and John Ovitt for the award-winning Hahn's Yogurt & Cream Cheese. This is the second patent for Hahn's Yogurt & Cream Cheese. In October of 2006 the U.S. Patent Office issued "technology" patent number 7,083,815 for Hahn's. “These key patent approvals allow for the Yogurt & Cream Cheese technology to be expanded across dairy categories, which will have a positive impact on consumers' health and wellness,” said Rocco Cardinale, director of marketing.
Franklin Foods Helping Schools Fight Childhood Obesity
Hahn’s Yogurt & Cream Cheese Cuts 17,100 Fat Calories From Each Student’s Diet!
August 13, 2007: Franklin Foods, Inc., is on a mission to Re-Invent Cream Cheese ™, and has taken one giant step towards fulfilling this mission by gaining the approval of several Northeastern school systems for their award-winning and patented Hahn’s Yogurt & Cream Cheese.
Beginning in the fall of 2007, more than 1 million students and teachers in the northeastern United States will enjoy daily the great taste of Hahn’s Yogurt & Cream Cheese in two delicious flavors, Heavenly Plain and Strawberries N’ Cream. The bagel will never be the same! Hahn’s was student tested and picked as the students’ new cream cheese—all this while cutting an estimated 17,100 fat calories a year from each student’s diet!
School systems across the United States are re-engineering their meal programs to help address rising child obesity rates. Made with a patented blend of real yogurt and cream cheese, Hahn’s Yogurt & Cream Cheese provides school administrators with a flavorful and healthy option for their students. Hahn’s Heavenly Plain has 60% less fat, 55% less cholesterol, 30% less sodium, 60% less saturated fat, and 33% fewer calories than regular cream cheese.
“All parents are continually searching for great-tasting and healthy food options that we know our kids will eat. We are gratified that students tried Hahn’s and picked Hahn’s as their cream cheese of choice. This demonstrates that students will eat great-tasting and healthy foods when given a choice. Our goal is to do our part by spreading the goodness of Hahn’s to every school district and student in the United States,” said Jon Gutknecht, president and CEO.
Hahn’s has recently received awards from three prestigious competitions, the U.S. Cheese Championships, the World Cheese Championships and the American Cheese Society. “Our continued success proves that Hahn’s can reach a broad and diverse consumer base. We are committed to making a positive impact on consumers by broadening the distribution channels from traditional supermarkets, club stores, restaurants and bakeries to schools, colleges, hospitals, retirement homes, weight management centers, resorts and hotels,” said Rocco Cardinale, director of marketing.
About Hahn’s Yogurt & Cream Cheese
The award-winning Hahn’s Yogurt & Cream Cheese is at the forefront of modern probiotic dairy technology and the patented approved process blends premium cream cheese and real non-fat yogurt into a delicious spread. Made from fresh milk the Hahn’s patented approved process allows the live and active yogurt cultures to help boost immunity and promote digestive wellness.
About Franklin Foods, Inc.
Franklin Foods, Inc., is located in Enosburg Falls, Vermont’s, dairy capital. Franklin Foods began producing cheese in 1899 using fresh milk and cream from nearby farms. Today, the Franklin Foods tradition of excellent quality, delicious taste and dairy innovation continues. Franklin Foods is the fifth-largest cream cheese producer in the United States and is on a mission to Re-Invent Cream Cheese™ for today’s consumer. Franklin Foods’ award-winning products are distributed to industrial, institutional, foodservice, supermarket, and club store accounts across the United States.
Franklin Foods Wins 3 Awards at 2007 American Cheese Society Competition.
August 4, 2007: Franklin Foods wins three awards during the ACS Cheese competition held in Burlington, VT, August 1-4. According to ACS Chairperson David Grotenstein, "Over 200 cheese producers from 30 states and Canada entered 1,208 cheeses and cultured dairy products…making this the largest U.S. Cheese Competition ever!"
Hahn's Yogurt & Cream Cheese won first place in the Cultured Milk (Cow's Milk) category. Hahn's Yogurt & Cream Cheese Blueberry Dream placed second in the Low Fat cheese category. Vermont Gourmet Blue Cheese & Chive placed second in the Flavored Spread category.
Senator Leahy hosts Taste of Vermont Reception in Washington, D.C.
May 12, 2007: Franklin Foods’ Vermont Gourmet, All Season’s Kitchen and Hahn’s Yogurt & Cream Cheese were included in a welcome reception for U.S. Senators, Representatives of Congress, Vermont Government officials, and travel and food writers at Russell Senate Office Building on Capitol Hill. “This is the second time we’ve been invited to participate in this event and it’s a perfect venue to let Vermont products shine on a national stage,” according to Rocco Cardinale, director of marketing.
Franklin Foods Does It Again at U.S. Cheese Championships
March 25, 2007: Franklin Foods does it again at U.S. Cheese Championships in Milwaukee, Wisconsin. Vermont Gourmet Artisanal Chvre & Roasted Garlic takes 2nd Place in the Mixed Milk category and Hahn’s Yogurt and Cream Cheese Strawberries n’ Cream takes 3rd place in the Reduced Fat Category.
Vermont Gourmet enjoyed at Washington, D.C. International Wine & Food Festival
March 8, 2007: Vermont Gourmet Artisanal was a featured product at the Washington D.C. International Food and Wine Festival. According to festival literature, the event attracts visitors from 33 states with the majority coming from Washington D.C., Maryland, Virginia, West Virginia and Pennsylvania. Over 200 domestic and international wine makers participate.
All Season’s Kitchen Brand on #1 Food Show in New England
January 29, 2007: 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.
First Patent Approved for Hahn’s Yogurt & Cream Cheese
October 20, 2006: Patent Approved for Hahn’s Yogurt & Cream Cheese. After a very intense patent process the Hahn’s Yogurt & Cream Cheese Patent is official. Patent Number 7083815 is a key step in developing and building the yogurt and cream cheese category and brand. “More than just protecting the Hahn’s technology, the approved patent affirms that Franklin Foods is as a leader in probiotic dairy innovation and Hahn’s Yogurt & Cream Cheese is a category changing item within the dairy industry, the new patent builds the reputation of Hahn’s in the eyes of buyers, and most importantly, positively impacts the health and wellness of consumers,” said Rocco Cardinale, director of marketing. This is the first of six patents planned for Hahn’s.
Hahn’s Yogurt & Cream Scores Big at World Cheese Championships
March 23, 2006: Hahn’s Yogurt & Cream Cheese Blueberry Dream achieved a Second place in the Reduced Fat category during the World Cheese Championships in Milwaukee, WI.
Hahn’s Voted a Two-Time “Consumer Hit!” by Supermarket Guru
June 29, 2005: Hahn’s Yogurt & Cream Cheese 8 oz. Bar has been voted a “Consumer Hit” by NBC Today Show Food Editor and Supermarket Guru, Phil Lempert. Hahn’s Yogurt & Cream Cheese 7 oz. cup was also voted a “Consumer Hit” on May 11, 2005.
Franklin Foods’ Brands Big Winners at U.S. Cheese Championships
March 14 -16, 2005: Franklin Foods’ brands had a tremendous showing at this year’s United States Cheese Championships in Milwaukee, WI. Hahn’s Yogurt & Cream Cheese won Third place in the Reduced Fat category, Vermont Gourmet Artisanal achieved a Third place in the Mixed Milk category, and All Season’s Kitchen Chipotle Salsa Cream Cheese won Third place in the Flavored category.
Vermont Gourmet & All Season’s Kitchen at Boston Wine Expo – Largest Consumer Wine Event in United States
January 29 - 30, 2005: The Boston Wine Expo is the largest consumer wine event in United States, Vermont Gourmet Garlic & Herb Spreadable Cheese and All Season’s Kitchen Roasted Garlic Salsa Cream Cheese Dip, were enjoyed by wine and cheese connoisseurs from throughout New England.
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