Instore - June 2018 - 24
Producers showcase innovations,
on-trend marketing at IDDBA '18
by Andy Nelson
At the end of May, Fitchburg, Wisconsin-based Emmi Roth USA Inc.
began selling its individually wrapped .75 oz snack cheese rounds,
which are marketed in grab 'n go boxes and in 6- and 10-count bags
with peggable carrying handles , says Abby Despins, the company's
senior public relations and digital marketing manager. While other
premium cheese producers have introduced snack cheeses, this is the
first in this format, she says.
"They're great for back-to-school," Despins says. Emmi Roth will
build momentum for the new cheese through digital campaigns with
retailers in Washington, D.C.; Baltimore; and Sacramento, California,
this summer, she says. Hy-Vee and Whole Foods are among the retailers
that have picked up the product, which comes in creamy cheddar,
creamy whole milk mozzarella and creamy gouda. "They've been
really well-received," Despins says. "We launched the website June 1
and so far we've had great feedback. A lot of people on Facebook are
24 * JUNE 2018 * instore
asking where they can find it." Emmi Roth's new snack cheeses should
be available nationwide by the end of August, Despins says.
Another entry in the cheese snack department on display at IDDBA
was Sonoma, California-based Sonoma Creamery's Cheese Crisp
Bars, which come in five flavors: Everything Cheddar, Bacon Cheddar,
Pepper Jack, Parmesan and Savory Seed.
The company created the product because the savory snack bar
category was underserved, says Mitch Stark, Sonoma Creamery's vice
president of sales. Crisp Bars come two to a pack and include other
ingredients like organic brown rice, organic oat bran, sesame seeds,
poppy seeds, quinoa, onions and garlic powder.
Emmi Roth also used IDDBA to promote the latest addition to its
Kaltbach line of cave-aged cheeses. Le Cremeux joins two other
cheeses in the line, Le Gruyere AOP and Emmentaler AOP, Despins
says. The cheeses come from the Kaltbach Cave in the Santenberg
Hilltops region of Switzerland, which produces cheeses with a smooth,
creamy texture and distinctive black rinds - they're the only cheeses,
ANDY NELSON, JOHN UNREIN - SOSLAND PUBLISHING COMPANY
nacking cheeses, cheeses with stories behind them and cheeses
used in new and interesting ways in deli prepared foods were
among the many highlights of IDDBA '18's cheese offerings.