Whole Lotta Salami Goin’ On at IDDBA
Veroni, the Italian salumi producer famous for giant mortadellas, is the first company to bring the largest 100 percent made in Italy mortadella to the United States. The mortadella is 300 kg (661 pounds) in weight, 6.4 feet long and 18 inches in diameter: after having successfully passed the USDA’s meat inspection division controls. Thanks to the work of Veroni’s pool of quality control specialists, the mortadella has reached Orlando to be exhibited and tasted at the International Dairy Deli Bakery Association (IDDBA) show from June 2 to June 4.
Veroni, a historical brand founded in Emilia-Romagna in 1925 and present in the USA since 2016, has specialized over the years in the production of giant mortadellas, which have been featured several times in the Guinness World Records book. It still holds the record for the world’s largest mortadella ever produced: 2,680 kg (5,909 pounds) in weight and 29 inches in diameter with a circumference of 7.55 feet.
“’The bigger it is, the better it is’ is not just a motto, but a fact,” said Emanuela Bigi, Marketing Manager at Veroni Salumi. “Mortadellas with the largest diameter require a longer cooking process; this helps to enhance their flavors.”
Even today, the secret and highly guarded recipe for Veroni’s giant mortadellas is one of tradition: high quality raw materials, processed with a “know-how” handed down from generation to generation within the Veroni family. Find out more about this tradition here.
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Slicing a giant mortadella is a job for experts. For this reason, a charcuterie specialist in cutting this mortadella has arrived directly from Italy.
Veroni is present at the IDDBA Show with a booth full of 100 percent Italian-made traditional salumi products that are produced in Italy and imported into the U.S. to be sliced and packaged.
Among everyone’s favorite classics, the Italian salumi producer will also present new specialties, including the latest addition to its ready-to-go range, the Italian panini made with cured meats between pizza bread from Naples.
New Bakery Brand Brings Handcrafted Flatbread Style to U.S.
By Lorrie Baumann
Breadeli is a new brand from Bakkavor, a British company that’s already familiar to American grocers who buy fresh prepared foods like hummus, burritos, meals and dips for their private labels. Although Bakkavor has heretofore been invisible to American consumers, it has decided to come out of the shadows with its Breadeli branded Rustic Flats. “We know that this product is fabulous; it resonates globally, and we wanted to bring it to the U.S.,” said Tanja Owen, Bakkavor Marketing Director.
It took Bakkavor two years of product development to tweak a product already a hit in the United Kingdom so that it would be a better fit both for American preferences in flavor profiles and for American shoppers who expect to see their breads in the bakery aisle. British shoppers expect to find breads that incorporate fresh ingredients in their grocer’s refrigerator case – the same place that Americans would look for fresh pasta, while Americans are used to buying products like Breadeli Rustic Flats on open shelves where they’re stored at ambient temperature, Owen said. “The shopping behaviors are quite different,” she observed. “We want to make sure that we deliver the best product we can to the American consumer – we wanted to get it into the bakery, where we knew the consumer already visited.”
The flavor profiles for the Breadeli Rustic Flats, based on Bakkavor’s consumer research in the U.S., are Basil Pesto, Original, Italian Herb, Roasted Tomato and Garlic Butter. The bread beneath the flavor toppings is a schiacciata, a relative of focaccia whose origins go back to 15-century Tuscany, according to Ed Metzger, Bakkavor Senior Director of Business Development. “In order to test the ovens, they’d take a chunk of dough and throw it onto the hearth of the oven,” he said. “It’s an almost instant bake on the hearth, and essentially, that’s what we’ve replicated in a modern fashion…. It’s a pristine deck with about 10 ingredients on each product offering – all ingredients that people would be familiar with. There are no artificial flavors and no preservatives.”
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The bread is shipped frozen from Bakkavor’s new 35,000 square-foot state-of-the-art bakery plant in Charlotte, North Carolina. It has a nine-month shelf life in the freezer, thaws in 20 minutes, and then has a five-day shelf life after thawing plus an additional two days for the consumer.
Bakkavor is supporting the roll-out, which will start on the East Coast, with both digital, social media and a variety of in-store marketing assets that will help to direct customers who are already in the store, where 70 percent of decisions on products are made, over to the bakery aisle, Owen said. “My goal as a marketer is to drive traffic to the bakery and to drive total bakery sales by driving Breadeli,” she said. “Marketing will be a big element. Sampling will be another key element because we believe that when people taste this, we’ve got them hooked.”
Taste Breadeli Rustic Flats at this year’s IDDBA Show, or for more information, visit www.breadelibreads.com.
Carla’s Pasta: The Production Facility of the Future
Carla’s Pasta is setting new standards in the food safety industry. Its new production facility is designed around a high hygiene, BRC+ concept, and the only ready-to-eat filled pasta company in the U.S. establishing this level of excellence for food safety.
This new state-of-the-art production facility is purposefully designed with a three-zone hygiene system, requiring employees and equipment designated to each zone to remain within their respective area. This prevents pathogens from ever entering food prep areas. The facility features 21-inch stainless steel concrete filled baseboards to eliminate harborage collecting cavities, stainless steel curbs to block moisture collection, and ¼-inch thick antimicrobial coated concrete floors for a chemical and slip resistant surface.
The use of multi-zoned, stainless-steel air ducts in high hygiene areas create positive air pressure to prevent outside air from ever entering, minimizing any risk of foreign airborne contaminants. The ultraviolet lighting and HEPA filtration systems disinfect and filter out foreign matter from the air.
Underneath the facility, an isolated multi-zone draining system carries wastewater away from each zone independently, so the plant is never at risk for contamination if a backup were ever to occur. Drain pipes in the building are bound together by a process called electrofusion, which provides a seamless, welded seal between sections of pipe, preventing any opportunity for pathogens to propagate.
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An Environmental Monitoring Program (EMP) is also strictly enforced throughout the building, to seek out any traces of pathogens. Before the start of production, and each day, allergen and ATP swabs (measuring actively growing microorganisms) are conducted throughout the facility. Case Level 10 testing on all finished product is also completed regularly to ensure maximum confidence in food safety. Every night, 40,000 gallons of hot, pressurized water is heated to 130 degrees Fahrenheit and used for a complete facility wash-down, including the blanchers and spiral freezers.
With the facility of the future now a reality, Carla’s Pasta continues to lead the industry with an unprecedented level of food safety practices. This facility totals 90,000 square feet, bringing the entire production capacity to just shy of 200,000 square feet.
Carla’s Pasta is the largest specialty filled pasta company in the U.S., woman owned and family operated since 1978 and proud to be recognized and part of NWBOC.
