MADISON, Wis., March 8, 2018 /PRNewswire/ -- A hard sheep's milk cheese called Esquirrou, made in France at Mauleon Fromagerie by Michel Touyarou and imported by Savencia Cheese USA of New Holland, Pennsylvania has been named the 2018 World Champion Cheese.

Earning an impressive score of 98.376 out of 100, Esquirrou (pronounced ehs-keer-oo) bested a record-breaking 3,402 entries in the 2018 contest.  Esquirrou is crafted in the Pyrénées region of France, aged no less than 90 days, and features nutty notes and a toasted wheat aroma.

First runner-up in the contest, with a score of 98.267, is Arzberger Ursteirer, a hard cow's milk cheese aged in a silver mine made by Franz Moestl and Team of Almenland Stollenkäse in Austria.  Mont Vully Bio, a raw milk cheese washed with Pinot Noir wine, made by Ewald Schafer of Fromagerie Schafer in Switzerland earned the second runner-up position with a score of 98.256.

"We salute World Championship Cheese Contest winners for their innovation and commitment to excellence in their craft," said John Umhoefer, Executive Director for the Wisconsin Cheese Makers Association, which hosts the biennial competition.

A total of 26 nations were represented in the 2018 World Championship Cheese Contest, and U.S. cheesemakers dominated the competition, earning gold medals in 87 of the 121 contest classes. Switzerland came in second with nine golds, and cheesemakers in Netherlands earned seven golds.

Among American states, Wisconsin dominated the competition with 47 gold medals.  Idaho, New York, and Vermont tied in the state rankings with six gold medals.  Cheesemakers in New Jersey earned four top spots.

The World Championship Cheese Contest, initiated in 1957, is the largest technical cheese, butter, and yogurt competition in the world. A team of 56 internationally-renowned judges technically evaluated all entries over the three-day competition held in Madison, Wisconsin.

For more information on the contest, as well as complete results for all entry classes and contest photos, visit


March 8, 2018

Today, the Bank of Canada unveiled the new $10 bank note featuring Viola Desmond.

It will be the first regularly circulating note to feature a Canadian woman as the portrait subject and the first vertically oriented note issued by the Bank of Canada.

This new $10 note will be rolled out gradually, starting late this year and will circulate alongside the other $10 bank notes already in circulation.
web.png  Visit the website
video icon  Watch the video
book icon  Read the press release
This note has bold security features that are easy to check and difficult to counterfeit. It has some enhanced security features compared with the notes in the current series. Remember: bank notes are only secure if you check them.

Retailers should contact their equipment supplier with any questions about machine compatibility.

We're here to help. Please don't hesitate to contact us if you have any questions.

March 8, 2018

Newark, Del. –  Produce Marketing Association (PMA) is pleased to announce that Danny Meyer, CEO of Union Square Hospitality Group and Shake Shack founder, will be the keynote presenter at PMA’s 2018 Foodservice Conference & Expo scheduled July 28-29 in Monterey, Calif., USA. Registration opened March 8.

Meyer is a 32-year hospitality industry veteran and widely recognized business and humanitarian leader, innovator, and influencer in the foodservice world.

He earned the prestigious Julia Child Award in 2017, made TIME’s 100 Most Influential People in the World list in 2015, is a best-selling business author, and a leader in the fight against hunger in the United States.

Meyer’s 2006 book “Setting the Table,” a New York Time’s bestseller, examines the power of hospitality in restaurants, business and life. The restauranteur’s bold thinking and novel approaches to hospitality were recently featured on CBS News’ 60 Minutes.

Union Square Hospitality Group is comprised of some of New York City’s most acclaimed restaurants, including Union Square Cafe, which Meyer founded in 1985 at age 27, Gramercy Tavern, The Modern, and more. Collectively, Meyer and chefs at his restaurants have earned an unprecedented 28 James Beard Awards.

In addition, as an active national leader in the fight against hunger, Meyer serves on the board of Share Our Strength and has long supported hunger relief initiatives, including City Harvest and God’s Love We Deliver.

Meyer will be focusing on innovation in his keynote address on Saturday, July 28.

“We are so thrilled Danny Meyer is joining us as our keynote speaker,” said Brent Scattini,

Vice President of Sales & Marketing of Mission Produce, Inc., and co-chair of PMA’s Foodservice Conference volunteer committee along with Jill Overdorf, Director, Business Development with Naturipe Value Added Fresh. “Danny is a well-regarded, dynamic, savvy business person, a veteran in the restaurant industry, and will have much to offer our conference participants in the way of inspiration and actionable ideas.”

The keynote will kick off a refreshed conference and expo that features a new theme, new schedule and new format in the newly renovated Monterey Convention Center. The theme of this year’s conference and expo is “Growing Appetites.” Programming, content and activities will be designed around the theme.

The consolidated two-day conference program will include general sessions on Saturday and Sunday, and a midday networking reception, expanded Buyer Roundtables program, Hands-on Training session, and the Center for Growing Talent’s (CGT) Women’s Fresh Perspectives Reception all on Saturday. Sunday’s expo will feature more space on the floor, including exhibit space and lounges, where participants can connect with peers, see and experience the latest innovations and trends in foodservice.

Traditional favorites like the CGT Joe Nucci Memorial Golf Tournament, Bocce for Talent Tournament, and 5K Race for Talent will all return, with some schedule changes from past years. In addition, CGT’s Career Pathways program activities, which introduce university students to industry career opportunities, will also return.

“PMA and our Foodservice Committee are excited and energized by the fresh, new, bold approach we are taking at this year’s conference and expo,” said Overdorf. “New activities are planned. Our speakers are dynamic. The committee has worked to design this event to elevate our game, and each change has been implemented to help participants – buyers and suppliers alike – grow their appetites for fresh produce in foodservice.”

Additional information on the remainder of PMA’s Foodservice Conference & Expo program, including day-two general session and expo details, will be released soon.

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BOULDER, Colo., March 8, 2018 /PRNewswire/ -- Eco-Products is launching new line of compostable takeout containers that are unmistakably and undeniably natural.

The bases of the new containers come in a natural bagasse color and are made from 100 percent renewable sugarcane fiber. Named WorldView™ Naturals, the new line is strong, durable and versatile.

"Guests can easily tell these takeout containers are environmentally friendly," said Sarah Martinez, director of marketing for Eco-Products. "They have a true natural vibe."

The new line consists of sugarcane bases with RPET or Ingeo™ lids for maximum strength and optimum presentation. Among the new line's features:

  • The containers are available in a variety of sizes and shapes, including round, square, rectangular and oval bases.
  • The bases are made from 100 percent renewable & reclaimed sugarcane fiber instead of foam or virgin paper. They work equally well with hot or cold foods.
  • The lids are made with Ingeo biopolymer or 100 percent post-consumer RPET. The compostable Ingeo lids are perfect for cold foods; the RPET lids (made from 100 percent recycled contents) work equally well for hot or cold dishes.
  • The bases and Ingeo lids meet ASTM standards for compostability and are BPI-certified compostable.

"You get a combination of style, performance and sustainability," Martinez said.

Eco-Products is introducing the new containers as interest in "Zero Waste" skyrockets among restaurants and caterers. The public is increasingly seeking out environmentally-friendly businesses committed to sustainability.

"WorldView Naturals are perfect for restaurants and foodservice operators to demonstrate their commitment to the environment," Martinez said. "These containers are unmistakably natural, and that carries a positive and powerful message: This business cares about the environment as much as its customers."

The new containers are now available at


MILWAUKEE, March 8, 2018 /PRNewswire/ -- The Boelter Companies, Inc., one of the nation's leading foodservice design, equipment and supply companies, announced the launch of Boelter Blue, a custom mobile app that simplifies restaurant marketing. The affordable app, designed to help independent restaurants drive customer engagement and traffic, builds on mobile application technology Boelter gained when it acquired Anchor 5 Digital last year. Boelter will introduce the app at next week's Midwest Foodservice Expo.

"We're not just providing our customers digital marketing technology, but also decades of Boelter foodservice expertise," said Eric Boelter, president of the Boelter Companies. "With Boelter Blue, we've made it easy for restaurants to reach and engage customers so they can focus on what they do best – preparing great food and entertaining guests."

Boelter Blue customizes and sets up each restaurant's app. Then with just a few clicks, Boelter Blue customers can pre-set or send on-the-go messages and photos directly to customers' phones and connect customers to existing online services including reservations, menus, ordering, delivery, and loyalty programs. The app includes an easy-to-navigate dashboard so restaurants can measure real time results and trends to see how they're doing.

"What sets this apart is our service extends well beyond launching the app," said Dan Holen, co-founder, Boelter Blue. "To help our customers stay top-of-mind, it's important we help them deliver the right marketing content, at the right time, to further entice customers through the doors."

According to the National Restaurant Association, nearly a third of consumers say technology influences their decision on where to dine out or order delivery/take-out. It's certainly made a difference for some of Boelter Blue's initial users.

For Champps Americana in Brookfield, Wisconsin, "The Boelter Blue app, along with the service and support Boelter provides, is one of the best marketing decisions we have ever made," said General Manager Rob Rajala. "We can reach more than 1,600 of our best customers any time directly through their mobile device, allowing us to drive business when needed and speak directly to the people who want to hear from us most."

Ryan Stenstrup, owner of Steny's Tavern and Grill in Milwaukee's historic Walker's Point neighborhood, added, "One in three people share they came in for a special or hard-to-find tap beer after receiving a push notification. Our trivia night has seen a 20 percent increase over last year since we started using the app to promote the event. And, our regular lunch crowd consistently tells us they prefer the app for rewards redemption over a paper punch card."


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