Flagship Food Group Announces New Frozen Food Distribution Facility
Flagship Food Group CEO Rob Holland and New Mexico Governor Susana Martinez have announced that Flagship will further expand its manufacturing and distribution facilities in the Albuquerque area, creating a state-of-the-art, 76,000 square-foot frozen food distribution warehouse that will serve its customers from coast to coast from a single point of distribution. The new distribution facility will also feature a research and development center, offices, and a small interactive “museum” that pays tribute to New Mexico’s rich food culture.
Flagship’s popular 505 Southwestern® brand (“505” signifies Albuquerque’s area code) is produced in New Mexico and certified as a “New Mexico True” product. Nearly $100 million of 505 Southwestern®-branded products are sold from London to Los Angeles, spreading the awareness of New Mexico flavors and cuisine in 125,000 points of distribution throughout the world.
“We are grateful for the support and business-friendly environment that New Mexico has given us,” said Holland. “Our new distribution facility in New Mexico will help us better serve our customers and represents another important step in the growth and development of our company.”
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The facility represents a collaboration between Flagship’s diverse leadership team. Carlos Angulo, the Company’s Chief Operating Officer, led the project with support from the President of the Flagship Logistics division, Pat O’Keefe, and other company executives. The warehouse will operate with a state-of-the-art inventory tracking system currently utilized in Flagship’s other warehouse facility.
“As our Southwestern food portfolio has doubled in size in only a few short years, we needed a facility that would warehouse our products and support our customers across the country with extreme efficiency and reliability. Working with our amazing team of operators and professionals, we’ve taken the project from concept to a fully-operational facility in less than one year,” said Angulo.
Hammond’s Brands Now Shipping Pumpkin Spice Popcorn and Candies
Since fall will be here before we know it, Hammond’s Brands, the parent company of Hammond’s Candies, Old Dominion Peanut Company, McCraw’s Candies, and Mellow Fluffs, has its popular line of pumpkin spice and apple-infused treats now available for shipment. Many of the candies and snacks that have made Hammond’s Colorado’s favorite handmade confectioner undergo an autumnal transformation each year.
This year, Hammond’s is offering four seasonally-inspired specials:
- Fall Popcorn Cones are a great grab-and-go snack that come in Candy Corn, Pumpkin Spice, or Apple Cider flavors. The 2-ounce cones are packaged in an 18-count assorted display with a suggested retail price of $2.99 per cone.
- Small batch Pumpkin Spice Caramels are hand-crafted, buttery delights that come in an 80-count display tub of .75 -ounce candies with a suggested retail price of $0.99 per caramel.
- Pumpkin Spice Caramel Marshmallows combine the fluffy texture of Hammond’s much-loved vanilla marshmallows, caramel and pumpkin spice. They are packaged in 1.85-ounce packs of three marshmallows and are available in a 15-count display with a suggested retail price of $3.49 per pack.
- The new Dark Chocolate Pumpkin Spice Bar balances a pumpkin-flavored cream center with decadent dark chocolate. It’s available in 12-count boxes of 2.25-ounce bars with a suggested retail price of $2.99 per bar. This is the first time that Hammond’s Dark Chocolate Bars are undergoing this seasonal makeover.
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“Snackers love the nostalgic, warm flavors that they associate with fall — in fact, pumpkin-flavored products accounted for $361 million sales last year alone and that number keeps growing,” said Andrew Schuman, Hammond’s President and CEO. “We’re excited to help retailers stock up, since appetites for pumpkin spice, apple, and other fall flavors start earlier and earlier each year!”
Mixed Milk Cheeses Offer Affordable Adventure
By Lorrie Baumann
Cheesemakers are offering new mixed-milk cheeses that they hope will be a gateway that will help inexperienced cheese buyers feel more confident about trying cheeses made from the milk of animals other than cows. These cheeses blend flavors from the milk of goats and/or sheep to result in cheeses that have flavor notes that might be unfamiliar and interesting to neophyte cheese-lovers, but they’re combined with the reassuringly familiar flavor of cow’s milk.
One of these is Landmark Creamery’s new Switchgrass, a mixed cow and sheep milk cheese for which the Wisconsin Center for Dairy Research collaborated on the recipe. The cheese has sweet, nutty characteristics like a sheep milk cheese, but because the cheese is made from cow milk as well, it can be offered at a retail price point in the lower $20s range rather than the price point dictated purely by the cost of sheep milk.
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Landmark is a small Wisconsin creamery, just four years old, owned by Anna Thomas Bates and Anna Landmark, who make and age their cheeses in space belonging to other cheesemakers. The company has just launched a new Kickstarter campaign that the two Annas hope will produce the financing for new aging equipment and get them into their own aging space, Bates said.
LaClare Farms Cheesemaker Katie Fuhrmann is pursuing a similar idea with her GoCo, a fun cheddar cheese made with cow curds melded with goat milk curds. She’s also offering Blueberry Merlot Chandoka, a holiday spread made from her Chandoka, which tied for a second place in the Brest of Show category at the 2015 American Cheese Society Competition & Judging. That version of Chandoka was aged by Standard Market, but LaClare Farms, owned by Fuhrmann’s parents, Larry and Clare Hedrich, now has enough aging space to allow Chandoka to stay home to be aged there. The Blueberry Merlot Chandoka is a deeply decadent cheese spread, soft enough to be dipped out of its container with a finger when it’s at room temperature. The Merlot helps give it a beautiful caramel color as well as a deep fruitiness that helps to round out the flavor of the blueberries. This cheese is rich enough to make a satisfying after-dinner dessert as well as a cocktail party offering.
