instore - May 2018 - 41

feature

That played a big part in the development of the line of Roth Snack
Cheese, which debuted in late April. The cheese is available in three
flavors - Creamy Gouda, Creamy Cheddar and Creamy Whole Milk
Mozzarella - made from unique recipes, according to Engwall.
"We've been working on this line for about a year," she says. "We
wanted to make sure the products had a good flavor that was
produced in a high-quality way. The creamy is something that people
so often look toward when they're eating a snack cheese. They want a
good mouthfeel and something that's pleasing on the tongue. Creamy
is often associated with this type of cheese."

"The driving
growth is
coming from
branded deli
snacks."

The flavors and creamy mouthfeel
combine for a taste experience that
Roth hopes will be a hit with two
important demographics.
"Each has a unique taste that's unlike
any other snack cheese on the
market," Engwall says. "The hope is
that they appease both kids and also
the moms that typically purchase
the snacks for their kids."

Heather Engwall, Roth Cheese

She says many cheeses in the snack
category have been geared toward a
kid's palate or are marketed more to
specialty cheese buyers. The hope is that the new line falls somewhere
in the middle.
"We wanted to develop something that was unlike any other snack,"
Engwall says. "We wanted to create something that would fit the need
of a specialty cheese buyer but would also appease the kid as well."

The appeal of quality
The rise of snacking has coincided with the growing demand for highquality foods with good nutritional value. The combination
of the two can be a gold mine for retailers,
especially when catering to busy shoppers
looking for fresh grab-and-go foods.

Di Stefano Cheese Company makes its premium Burrata cups by
hand daily in its Southern California plant. The cheese, known for its
creamy center wrapped in a thin fresh mozzarella shell, is a higher-end
product ideal for pairing with fruits and vegetbales, or tossing in pastas
and salads.
De Stefano's cups are designed for convenience, The lid is peeled off,
the cup is flipped upside down and the round dome of cheese is ready
to plate and serve, or be consumed on-the-go.
Roth says its new line is made with the same standards used for the
rest of its specialty cheeses, which includes using fresh, local, rBSTfree milk. The cheeses have no preservatives and each individuallywrapped piece contains just 70 calories with 5 grams of protein.
"It's something that's very natural. There are very few ingredients and
we think people are willing to pay for the quality and overall better
product," Engwall says. "And we thought very carefully about the
number of calories. Consumers are so calorie conscious. We also really
thought about the amount of protein.
"The point is to satisfy that 3 o'clock hunger so it doesn't hurt your
appetite for dinner later. It's a good portion-control size piece
of cheese."

"My hope as a specialty cheese marketer
is that people are starting to take more of
an interest in purchasing from the specialty
cheese area of the store. That's where you'll
typically find a higher-end, higher-quality product," Engwall
says. "I've been in the cheese industry for a long time and have
continued to see growth in the specialty cheese market. Year-to-year
the growth is starting to slow down, but it is still growing. That's a positive when other categories are starting to decrease."

instore * MAY 2018 * 41



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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