What's New
Perfect Super Bowl Recipe
Posted on February 01, 2012
Easy Super Bowl Entertaining with Green Mountain Farms Cucumber Savory Yogurt Dip
Roasted Shrimp with Green Mountain Farms Cucumber Savory Yogurt Dip
- 2 Lb. Peeled and Deveined Shrimp
- 1 - Tablespoon Olive Oil
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Black Pepper
- 1 - Container of Green Mountain Farms Cucumber Garlic Tzatziki Savory Yogurt Dip
Preheat oven to 400 degrees. Toss shrimp, olive oil, salt and pepper in large bowl. Spread shrimp in an even layer on sheet tray. Roast shrimp for 8-10 minutes until pink and firm. Cool shrimp and serve along side Green Mountain Farms Cucumber Garlic Tzatziki Savory Yogurt Dip. Serves 6-8. Enjoy!
Tapping Into Employee Creativity - Article by Damian Killen
Posted on January 09, 2012
Author Damien Killen writes a timely article on the hot topic of innovation, idea creation and personality types. Thanks to Damien for including the marketing of Hahn's Yogurt Cream Cheese in the article. Click here to read the entire article
Simple Holiday Cream Cheese & Caramel Fruit Dip Recipe
Posted on December 22, 2011
Hahn's Holiday Cream Cheese & Caramel Fruit Dip Recipe
A favorite of Sarah Jewett, and winner of second place in our Employee cook off!
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2-8 oz bars of Hahn's Plain Cream Cheese, softened
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1 cup packed brown sugar
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1/2 cup caramel ice cream topping
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Assorted fresh fruit
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Add caramel topping, beat until blended. Serve with fruit. Refrigerate leftovers. Makes about 3 cups.
Delicious Cheesecake Supreme Recipe for Thanksgiving
Posted on November 21, 2011
Crust: Filling: Topping (optional): Preheat oven to 425° F. Mix graham cracker crumbs, chopped almonds and melted butter in bowl. Butter a 10 inch springform pan and press crumb mixture onto bottom and sides of pan. Beat cream cheese until smooth. Add sugar and flour. Beat in egg yolks and whole eggs until smooth. Add cream and vanilla. Once thoroughly blended, pour cheese mixture into prepared springform pan. Bake 15 minutes. Reduce temperature to 225° F and bake 50 minutes. Cover top with foil if browning too fast. Remove from oven and cool completely. Refrigerate until cold. To serve, carefully remove from the pan and garnish with cranberry sauce. Serve and enjoy.Perfect Thanksgiving Cheesecake with Hahn's Cultured Cream Cheese
Cheesecake Supreme
Green Mountain Farms Expands Distribution to 200 Publix Super Market Locations - Jacksonville Division
Posted on September 22, 2011
The award-winning Green Mountain Farms Tzatziki Savory Yogurt Dips are now available in 200 Publix Jacksonville Division stores. The 200 Jacksonville Division stores include cities (not inclusive): Daytona, Tallahassee, Panama City, Pensacola and Hilton Head Island. The 8 oz. cups of Tzatziki Savory Yogurt Dips are located in the refrigerated deli cheese section in two delicious flavors - Cucumber Garlic and Roasted Red Pepper and Artichoke.
Back to School with Hahn's Yogurt & Cream Cheese
Posted on September 08, 2011
Franklin Foods is proud to begin our fourth year of offering Hahn's Yogurt & Cream Cheese to the 1.1 million students and teachers of the 1,600 New York City Schools.
Franklin Foods Sweeps Flavored Cream Cheese Category at World Dairy Expo
Posted on August 30, 2011
Congratulations to Team Franklin Foods for an excellent showing at the 2011 World Dairy Expo Championship Dairy Product Contest held in Madison, Wisconsin on August 16-18. The World Dairy Expo Championship is completely unique and the only one of its kind in North America, since no other national contest includes all dairy products.
Traditionally the Flavored Cream Cheese category is associated with decadence and indulgence. Green Mountain Farms’ “clean sweep” of this category proves that consumers can have the best of both worlds—great taste and good nutrition. Green Mountain Farms Spreads and Dips deliver robust taste, creamy texture, and 50-60 percent less fat than the leading gourmet spreadable cheeses.
Our Gold, Silver and Bronze Medals in the Flavored Cream Cheese Category clearly confirms our product excellence and the level of quality our customers receive when buying any Franklin Foods product. In addition to our own proprietary brands Franklin Foods produces Flavored Cream Cheese for leading Store Brand Private Labels and Bagel Chains.
Category: Flavored Cream Cheese
- 1st Place Green Mountain Farms Blue Cheese & Chive Spreadable Cheese
- 2nd Place Green Mountain Farms Salsa Cream Cheese Dip
- 3rd Place Green Mountain Farms Garlic & Herb Spreadable Cheese
Franklin Foods Suffers No Damage During Hurricane Irene
Posted on August 29, 2011
Thanks to everyone for your thoughts and concerns with the recent storms in Vermont. Fortunately, all is fine at our facility in Northeastern, VT and we are happy to report no damage. Wishing our neighbors and friends that have been impacted by the storm all the best.
Franklin Foods Wins Bronze Medal at 2011 American Cheese Society Competition
Posted on August 19, 2011
We are proud to announce the prestigious American Cheese Society has awarded Franklin Foods' Neufchâtel Cheese a Bronze Medal in the Open-Made from Cow's Milk Category during its 27th Annual Judging & Competition. This award recognizes our Neufchâtel Cheese as having met the highest quality in flavor, aroma, and texture. Franklin Foods' award winning Neufchâtel is used in our proprietary branded products as well as our Store Brand Private Labels.
Vermont Cheesemakers Festival on Sunday, July 24th
Posted on July 22, 2011
Celebrate the best of Vermont at the 3rd Annual Vermont Cheesemakers’ Festival with over 40 cheesemakers, 20 wineries and brewers, 15 artisan food producers, 3 tasting seminars, live cooking shows and demos, and 100 cheeses to sample and purchase this is a can’t miss event. Sunday, July 24, 2011 at the Coach Barn of Shelburne Farms.
Just in time for your Fourth of July Celebration!
Posted on June 27, 2011
Just in time for your Fourth of July Celebration!
Great deal on Green Mountain Farms Tzatziki Savory Yogurt Dips. Advantage buy 2/$5.00 from 6/30 - 7/6 at 375 Publix Super Market stores in Florida - Lakeland Divison stores include (not inclusive list) Tampa, Fort Meyers, Kissimmee, Sarasota, Lakeland, Naples, and St. Petersburg. Advantage Buy will scan at register no coupon necessary. Visit Publix.com to search for stores in Lakeland Division.
Franklin Foods Co-Sponsors "Music In The Vineyard" at Snow Farm Winery
Posted on June 20, 2011
Come on out to Snow Farm Vineyards every Thursday evening from June to September for the award-winning live concert music series. All concerts are free and no tickets are required.
From week to week they present a variety of music to satisfy all tastes - from classical to jazz to swing to bluegrass to classic rock. Picnicking begins at 5 p.m. and music starts at 6:30 p.m. and ends at 8:30 p.m.
2011 Summer Concert Schedule
23-Jun Dirt Road sponsored by Keeler Bay Variety
30-Jun Shakedown Co-sponsored by The Islander and SilverCloud Design
04-Jul Groove Thing sponsored by Vermont Nutfree Chocolate (Special Monday Night Concert)
07-Jul Jenni Johnson and the Junketeers sponsored by Shore Acres and Merchants Bank.
14-Jul The High Rollers sponsored by The Law Offfices of David Carter, Esq
21-Jul The Phil Abair Band sponsored by A&B Beverage and Andrea Champagne Real Estate
28-Jul Quadra sponsored by Tim Brisson & Associates
30-Jul The Tammy Fletcher Band sponsored by The Blue Paddle Bistro
(Special Saturday night concert. Box dinners to go available at the Blue Paddle with a portion of the proceeds going to a local charity. Must be ordered ahead of time)
04-Aug After The Rodeo sponsored by CIDER.
11-Aug Nobby Reed sponsored by NE Delta Dental
18-Aug The Bone Killers sponsored by Paw Print & Mail
25-Aug The Joshua Panda Band sponsored by Apple Island Resort
01-Sept Starline Rhythm Boys sponsored by W.V.M.T
Hahn's Cream Cheese Used in Winning Recipe at Ultimate New England Sandwich Competition
Posted on June 14, 2011
Stroll announces winners of Ultimate New England Sandwich competition —Winner to travel to Australia for global cookoff BRATTLEBORO, VT — Governor Peter Shumlin was on hand Friday evening in downtown Brattleboro to announce the results of the Strolling of the Heifers Ultimate New England Sandwich Competition, held as part of the Gallery Walk Street Festival that kicked off Stroll Weekend. The top prize, which includes a trip to Australia, went to Lynn Perna of Marlboro, for her “Vermont Happy Hiker” sandwich. Perna will go to Sydney, Australia, courtesy of the Australasian Sandwich Association, to compete in October at the World Sandwichship at the Crave Sydney International Food Festival. There, her creation will be pitted against sandwich competition winners from Europe, Australia, Africa and New Zealand for the world title. Perna also took home a $300 gift certificate to King Arthur Flour’s Norwich, Vermont store or website.
Lynn’s creation is a bagel sandwich that includes Vermont cream cheese, Vermont chocolate-maple flavored peanut butter, and slivers of Vermont honey crisp apples.
Second place went to Joe Kruszewski for his “Vermontski Kielbaski” sandwich, and third place to Peter and Henny Bennett of Putney, for their “Summer Smoked Trout Sandwich”. Kruszewski received a $200 gift certificate to King Arthur, and the Bennetts received a Grafton Village Cheese Company gift basket.
Kruszewski is innkeeper at the Matterhorn Inn in West Dover.
As part of the Tenth Annual Stroll Weekend, organizers sent out the call to sandwich aficionados to enter the New England sandwich competition. Both amateurs and professionals were qualified to enter, so long as it used New England-sourced bread. Cheese, if used, was also required to come from New England, and for all other ingredients, the preference was for New England sourcing.
Contest finalists brought their creations to the Robert H. Gibson River Garden, where a panel of judges began munching their way through them at 5 p.m., with the winners announced from the Main Street stage at about 7:15 p.m.
Since Shumlin happened to be visiting the street festival, Stroll founder and executive director Orly Munzing asked him to announce the results.
Here is the winning recipe, “The Happy Hiker” by Lynn Perna:
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4 Against the Grain brand cinnamon-raisin gluten free bagels (baked in Brattleboro) sliced in half (or substitute whole grain oatmeal bagels from The Works Bakery Café in Brattleboro
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4 Tablespoons Vermont Peanut Butter Company Good Karma dark chocolate-flavored peanut butter (Waterbury), sweetened to taste with Vermont maple syrup
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8 ounces Hahn's Cream Cheese from Franklin Foods (Enosburg Falls)
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1 or 2 Vermont Honey Crisp apples (or your favorite tart apples), thinly sliced.
Spread one tablespoon of the peanut butter on four of the bagel halves. Spread 2 ounces of the cream cheese thickly on the opposite halves. Combine the halves with the sliced apple sandwiched between the cream cheese and chocolate peanut butter. Before combining, sprinkle to taste with cinnamon or cinnamon sugar.
As part of the Stroll’s sandwich theme, a number of restaurants featured a Strolling of the Heifers sandwich during the month of May. They included: Top of the Hill Grill, Maplewood Café at Brattleboro Memorial Hospital, Vermont Country Deli, Chelsea Royal Diner and The Works Bakery Café.
Strolling of the Heifers, based in Brattleboro, Vermont, was founded in 2001 with the goal of helping to save and sustain family farms by connecting people with healthy local food. Annually in June, it presents the Strolling of the Heifers Parade, in which heifer calves and other farm animals, bedecked with flowers, are led up Brattleboro’s Main Street. When it’s over, the crowd follows the parade to the Live Green Expo for food, entertainment, education and fun. For more information, visit www.
June is Dairy Month!
Posted on June 01, 2011
Three Easy Savory Topper Ideas for Memorial Day Grilling!
Posted on May 27, 2011
Three Green Mountain Farms Savory Topper Ideas!
- Savory Lamb Burger wiith Green Mountain Farms Kalamata Olive Tzatziki Yogurt Dip. How about changing up your grilled burger routine? Enjoy a delicious delicious lamb burger by adding a dollop of Green Mountain Farms Kalamata Olive Tzatziki Yogurt Dip for a savory taste sensation!
- Grilled Steak with Green Mountain Farms Blue Cheese & Chive Spreadable Cheese. Top your favorite cut of steak with with a dollop of Green Mountain Farms Blue Cheese & Chive and sautéed mushrooms for an at-home steak house experience.
- Grilled Chicken Breasts with Green Mountain Farms Garlic & Herb Spreadable Cheese. Turn ordinary grilled or sautéed boneless chicken breasts into a savory sensation with a dollop of Green Mountain Farms Garlic & Herb Spreadable Cheese.
Sixth Annual Taste of Vermont in Washington, DC on May 19
Posted on May 14, 2011
The award-winning Green Mountain Farms Gourmet Dips and Spreads are headed to the Sixth Annual Taste of Vermont in Washington, DC on May 19. This event will showcase some of Vermont's fine speciatly products to a powerful audience. Invited guests include: US Senators, representatives of congress, Vermont government officials and business managers, Vermont Convention Bureau members, Washington DC specialty food buyers, meeting planners and travel and food writers.
Fifth U.S. Patent Issued for Hahn's Yogurt & Cream Cheese
Posted on March 16, 2011
Franklin Foods, Inc. has been issued its fifth patent from the United States Patent & Trademark Office (USPTO) for Hahn's Yogurt & Cream Cheese. Patent number 7,897,185 has been issued to inventors Jon Gutknecht and John Ovitt. The timeliness of the fifth patent approval for Hahn's Yogurt & Cream Cheese correlates with a growing demand within institutional channels for lowfat ingredients to help reduce the fat, calories and cholesterol in mainstream consumer packaged goods. This demand is due to rising obesity rates and consumers continued desire for healthier food alternatives.
Hahn's Yogurt & Cream Cheese On-Trend with New Federal Dietary Guidelines
Posted on February 21, 2011
According to the IDFA the new 2010 Dietary Guidelines for Americans encourages 3 daily servings of low-fat or fat-free milk and milk products for adults and children 9 years and older. For children ages 4-8, the recommendation was increased from 2-2.5 servings, and for children ages 2-3, the recommendation remains 2 servings. The dairy food group (milk, cheese and yogurt) is a substantial contributor of many nutrients in the U.S. diet that are important for good health, including calcium, potassium, phosporus, magnesium, zinc, protein, vitamin A, vitamin D, vitamin B12 and riboflavin.
Hahn’s Yogurt & Cream Cheese fits right into the new guidelines and national efforts to curb obesity in schools because it has 60% less fat, 60% less saturated fat, 55% less cholesterol and 30% less sodium and delivers four times more calcium per serving than regular cream cheese.
St. Albans Young Cooperator Program Visits Franklin Foods
Posted on February 21, 2011
St. Albans Messenger reports that the St. Albans Cooperatives Young Cooperator program continues to be an important aspect of the St. Albans Cooperative and the Young Cooperatives have served as spokespersons for the Cooperative and ambassadors for the dairy industry.
St. Albans Cooperatives Young Cooperators are dairy producers between the ages of 18 and 40 years old with a primary mission to foster interaction between other young cooperators, to learn about the dairy industry; to share knowledge and develop leadership skills; and to understand the value and philosophy of the cooperative, enabling young cooperators to improve the dairy industry, the cooperative, and their lives.
During the year the Young Cooperators visited with legislators in Montpelier, held ten executive committee meetings, sold dairy products at the Vermont Maple Festival, hosted a softball game and picnic for Co-op members and won 2nd place at the June Dairy Days Parade to mention just a few activities.
In June 2010, the Young Cooperators awarded $2,250 in scholarships to six individuals that were all members of the St. Albans Co-op farm family or a St. Albans Co-op farm member family employee's family. The winners were Anna Laggis of East Hardwick, Vermont. Chantal Lussier of Enosburg Falls, Vermont. Johnathon Mason of Enosburg Falls, Vermont. Sara Vosburg of Swanton, Vermont. Kaitlin Deuso of East Berkshire, Vermont and Chelsea Vaillancourt of Enosburg Falls, Vermont. Winners were selected to receive the scholarship based on their academic, community involvement, agricultural commitment, leadership and character. The Young Collaborators appreciated the past support from members and the industry on this effort.
In December 2010, the Young Cooperators held a successful Annual meeting in St. Albans, which included the "Telling Your Story" training offered by dairy promotion, and a plant tour of Franklin Foods in Enosburg Falls.
The Young Cooperators will have another busy year in 2011 with several state and national legislative issues to provide input on. The Cooperative invites members to support and participate in the Young Cooperators activities.
Cheese Market News Article - California Floods, Northeast Blizzard Challenge Industry
Posted on January 04, 2011
Read Rena Archwamety's article on how the dairy industry has dealt with recent weather challenges in California and the Northeast. Learn how Dairy Farmers of America, Dairy Marketing Services, and Franklin Foods continue to thrive. Click here for the article.
Hahn's Yogurt Cream Cheese Expands California Distribution
Posted on December 30, 2010
Franklin Foods mission to spread the goodness of Hahn's Yogurt & Cream Cheese and help schools fight the battle against childhood obesity has reached 20 more school districts. According to the Center for Disease Control, and their National Health and Nutrition Examination Survey, obesity in children continues to rise at an alarming rate. The Franklin Foods mission to Re-Invent Cream Cheese and offer innovative products, like Yogurt Cream Cheese, which delivers cream cheese taste and performance with the natural benefit of reduced fat, sodium, cholesterol and calories ushers in a new era of food options for schools to serve their students.
CDC Survey Results Report: 1971-74 to 2003-2006
- Obesity in Children aged from 2 - 5 increased from 5% to 12.4%
- Obesity in Children aged from 6 -11 increased from 4% to 17%
- Obesity in Children aged from 12 -19 increased from 6.1% to 17.6%
- 20% of US Children have abnormal cholesterol or triglyceride levels and these higher levels are tied more prominently to overweight and obese children.
Savory Holiday Side Dish
Posted on December 23, 2010
Green Mountain Farms Garlic & Herb Macaroni and Cheese
A favorite of Heidi Hart
- 1 - 16 oz. Box of Macaroni
- 2 - 8 oz. Bars of Hunter's Sharp Cheddar Cheese
- 2 - 8 oz. Cups of Green Mountain Farms Garlic & Herb Spreadable Cheese
- 1 1/2 cups of Milk
- Salt & Pepper to taste
Cook Macaroni as directed on box and drain. In large saucepan, add Green Mountain Farms Garlic & Herb Spreadable Cheese, milk, cheese (cubed), salt and pepper. Heat ingredients on low heat and stir occasionally until mixture begins to melt. Mix in cooked macaroni and pour into ungreased 13x9x2 baking dish. Bake at 350 F for 45 minutes or until golden brown. Serve and enjoy!
Delicious & Easy Dessert Recipe for the Holidays!
Posted on November 24, 2010
Pumpkin Squares with Hahn's Cream Cheese Frosting
A favorite of Celeste Malin
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1 cup oil
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2 cups pumpkin
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2 cups sugar
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4 eggs
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1 cup pecans (optional)
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2 teaspoons baking powder
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1/2 teaspoon salt
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2 teaspoons cinnamon
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1 teaspoon baking soda
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2 cups flour
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1 teaspoon ginger
Mix all ingredients together. Pour into greased and floured 9x13 pan. Bate at 350 F for 40 minutes. Test with toothpick.
FROSTING
1/2 stick butter or margarine
3 oz Hahn's Cultured Cream Cheese, softened
1/2 box powdered sugar
1 teaspoon vanilla
Whip all ingredients together. Frost cooled pumpkin squares
Franklin Foods Awarded Business of the Year for 2010
Posted on November 19, 2010
Franklin Foods has been awarded Vermont's "Franklin County Business of the Year" for 2010 by the Franklin County Industrial Development Corporation (FCIDC). The award acknowledges Franklin Foods commitment to its employees, community and manufacturing facility investments in New England's largest dairy county and milk shed. Click here to read the press release.
Franklin Foods Co-Sponsors the 2010 Vermont Fresh Network Annual Forum on Sunday, August 8, at Shelburne Farms
Posted on August 24, 2010
Come celebrate the successful farmer-chef partnerships that thrive in Vermont and help enrich our local communities! This annual event, held at Shelburne Farms' Coach Barn on the shore of Lake Champlain, offers the rare opportunity to mingle and break bread with farmers, growers, chefs, and neighbors all interested in insuring a fair and sustainable food system for our future.
Franklin Foods Headed to Vermont Cheesemakers' Festival on July 25th
Posted on July 15, 2010
According to the Vemont Cheesemakers Festival, Vermont is the premium artisanal cheese state with the highest number of cheesemakers per capita: over 40 of them! We invite you to experience our passion for making fine cheeses, taste local and fresh foods, and meet the artisans who make them. Spend a high summer day along the shores of Lake Champlain at the historic Shelburne Farms Coach Barn sampling, buying, learning, and networking. Come and celebrate the season.
For more information visit www.vtcheesefest.com
Franklin Foods Co-Sponsors "Music In The Vineyard " at Snow Farm Vineyards
Posted on June 10, 2010
Come on out to Snow Farm Vineyards every Thursday evening from June to September for the award-winning live concert music series. All concerts are free and no tickets are required.
From week to week they present a variety of music to satisfy all tastes - from classical to jazz to swing to bluegrass to classic rock. Picnicking begins at 5 p.m. and music starts at 6:30 p.m. and ends at 8:30 p.m.
The summer concert series was named one of “8 summer hot spots” by Vermont Life Magazine! and one of five “must-do” summer events in Vermont by RDF TV Magazine!
2010 Concert Schedule:
10- Jun The Bone Killers sponsored by The Sand Bar Inn and Marina
17-Jun The Trio featuring Paul and Tracie Cassarino and Jeff Wheel with special guest Josh Cassarinosponsored by Shore Acres Resort
24-Jun House on Fire sponsored by Apple Island Resort
1-Jul The Rhythm Rockets sponsored by Wick &Maddocks and Yeates Construction
4-Jul The High Mileage Boys sponsored by Vermont Nutfree Chocolate
8-Jul The Phil Abair Band sponsored by A&B Beverage and Andrea Champagne Real Estate
15-Jul Jenni Johnson &the Junketeers sponsored by Keeler Bay Variety and Crescent Bay Farm B&B
22-Jul Hot Neon Magic sponsored by Tim Brisson & Associates
29-Jul Mountain Girl featuring Tammy Fletcher sponsored by Paw Print &Mail and the Islander
5-Aug Shakedown sponsored by C.I.D.E.R.
12-Aug High Rollers sponsored by The Law Offices of David Carter, Esq.
26-Aug Dirt Road sponsored by Keeler Bay Variety
2-Sept Starline Rhythm Boys sponsored by W.V.M.T
Fifth Annual Taste of Vermont in Washington, DC on May 6
Posted on April 29, 2010
The award-winning Green Mountain Farms Gourmet Dips and Spreads are headed to the Fifth Annual Taste of Vermont in Washington, DC on May 6. This event will showcase some of Vermont's fine speciatly products to a powerful audience. Invited guests include: US Senators, representatives of congress, Vermont government officials and business managers, Vermont Convention Bureau members, Washington DC specialty food buyers, meeting planners and travel and food writers.
Hahn's Bakers Cheese Featured in Leading OU Kosher Magazine - Behind the Union Symbol
Posted on April 29, 2010
Read how Hahn's Bakers Cheese helps chefs and bakers re-invent their menus and products to appeal to today’s consumer who is searching for naturally healthier foods that are delicious. As the “Perfect Protein,” Hahn’s helps chefs and bakers satisfy this consumer need.
Click here for the article on Hahn's Bakers Cheese.
According to the OU Kosher organization, Behind the Union Symbol is the highly acclaimed quarterly magazine of the Orthodox Union’s Kashruth Division for current and prospective Kosher certified companies.
The publication, which in only a few years has become the premiere kosher trade magazine, features technical articles on the scientific and halachic aspects of kosher food production, company profiles, tips on maximizing a kosher program, as well as sometimes whimsical and always fascinating articles on how the OU’s rabbinic experts bring their skills to more than 6,000 plants in 77 countries worldwide. A must read for food executives, marketing officers and plant personnel.
Behind the Union Symbol is read by over 6,000 food executives and reaches 6,000 food manufacturing facilities worldwide, as well as food industry leaders, editors and analysts.
Franklin Foods Receives Highest Level of Safe Quality Food Certification (SQF)
Posted on March 03, 2010
ENOSBURG FALLS, Vt. — Mar. 3, 2010 — Franklin Foods, a leading manufacturer and marketer of cream cheese based products announces it has received the highest level certification by Safe Quality Food Institute (SQF) for its Enosburg Falls, VT facility. The SQF 2000 Level 3 certification is the highest level possible for food safety and quality and is recognized by the Global Food Safety Initiative (GFSI), whose aim is, “safe food for consumers everywhere.”
The Safe Quality Food Institute (SQF), a division of the Food Marketing Institute (FMI), administers the SQF Program. SQF is a leader in global food safety, quality certification, and management system. The SQF Program provides “independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulation.” This, according to SQF, “enables suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.”
“We are very proud to be acknowledged internationally for our company wide commitment to manufacturing excellence through the SQF program which requires thorough training, regular auditing, and strict protocols. Just as important it will help us build relationships with domestic and international customers and drive our growth plans in 2010,” said Rocco Cardinale director of marketing.
About Franklin Foods
Franklin Foods, Inc., is located in Enosburg Falls, Vermont’s dairy capital. Franklin Foods began producing cheese in 1899, using fresh milk and cream from nearby farms. Today, Franklin Foods is a manufacturer of innovative branded specialty cream cheese based spreads and dips. Franklin is also the inventor of their patented Yogurt Cream Cheese, which delivers cream cheese taste and performance with natural benefit of reduced fat, sodium, cholesterol and fat. Several years ago, Franklin embarked on a strategic growth plan that includes the rapid development and expansion of products targeted toward the Private Label Cream Cheese category. Franklin Foods is a full line cream cheese supplier and distributes its award-winning products to industrial, institutional, food service, private label, supermarket and club store accounts across the United States and in select international markets. For more information, visit www.franklinfoods.com.
Click here for Franklin Foods SQF Certification Level 3 Press Release PDF
Franklin Foods Announces Green Mountain Farms Achieves Refrigerated & Frozen Foods Magazine's 2009 'Best New Product Award'
Posted on December 28, 2009
ENOSBURG FALLS, Vt. — Dec. 28, 2009 — Franklin Foods, maker of Green Mountain Farms products, announced today that its new Tzatziki Savory Yogurt Dips are the recipient of the “2009 Best New Products Award” from Refrigerated & Frozen Foods Retailer magazine. The 8 oz. cups of Green Mountain Farms Tzatziki Savory Yogurt Dips are currently being launched in supermarkets and located in the refrigerated deli cheese section in four delicious flavors — Cucumber Garlic, Kalamata Olive, Roasted Red Pepper and Artichoke, and Vegetable.
According to Refrigerated & Frozen Foods Retailer, the criteria for judging were above and beyond being high in quality (product and packaging) or unique in nature; all products considered and judged on the way they met consumer trends. All products were analyzed by a panel of experts, the editorial directors of each of the following BNP Media Publications: Mike Duff of R&FF Retailer, Bob Garrison of Refrigerated & Frozen Foods and Claudia Dziuk O’Donnell of Prepared Foods. All winners are featured in the November issue of Refrigerated & Frozen Foods Retailer magazine and can be viewed online at rffretailer.com.
“It’s an honor to receive this prestigious award from Refrigerated & Frozen Foods Retailer magazine, and it is particularly special since our product was judged by a panel of experts from three leading food publications. We are excited to lead our category with a new brand and innovative product that connects with today’s consumers, whom crave delicious, healthy and convenient foods,” stated Rocco Cardinale, director of marketing.
For the complete Green Mountain Farms product line and delicious recipes, visit www.gmfcheese.com.
About Green Mountain Farms Tzatziki Savory Yogurt Dips
The award-winning Green Mountain Farms Tzatziki Savory Yogurt Dips are a bold new take on an old-world favorite, combining real non-fat yogurt and fresh vegetables into a winning taste sensation. The dips are available in 8 oz. cups and located in the refrigerated deli cheese case in four savory flavors: Cucumber Garlic, Kalamata Olive, Vegetable, and Roasted Red Pepper and Artichoke. Green Mountain Farms was the silver medal winner in the innovative and creative products category at the 2009 World Dairy Expo Championships. For more information, visit www.gmfcheese.com.
About Franklin Foods
Franklin Foods, Inc., is located in Enosburg Falls, Vermont’s dairy capital. Franklin Foods began producing cheese in 1899, using fresh milk and cream from nearby farms. Today, the Franklin Foods traditions of excellent quality, delicious taste and dairy innovation continue. Franklin Foods is the fourth-largest cream cheese producer in the United States and is on a mission to Re-Invent Cream Cheese® for today’s consumer. Franklin Foods’ award-winning products are distributed to industrial, institutional, food service, private-label, supermarket and club store accounts across the United States and in select international markets. For more information, visit www.franklinfoods.com.
Franklin Foods Launches Redesigned Web Site
Posted on October 16, 2009
ENOSBURG FALLS, Vt. — Oct. 16, 2009 — Franklin Foods, a key player in the U.S. dairy industry, announces the launch of its redesigned website, www.franklinfoods.com. Franklin Foods’ new web site presents online visitors with improvements in navigation, appearance, accessibility and consumer connectivity to support the company’s rapid growth plans in both business-to-business and business-to-consumer channels.
The strategy of the new site focuses on engaging and informing visitors about Franklin Foods’ award-winning products, brands and capabilities. Also, the site debuts a new corporate brand identity and provides e-newsletter sign-up, broker and sales information, online recipes, a blog and more.
“Satisfying the diverse needs of business and retail customers in a visitor- and search engine-friendly format was a challenge,” stated Rocco Cardinale, director of marketing. “The new web site provides clear navigation, enhanced graphics and a variety of social media tools for us to connect with our customers. Plus, increased search engine optimization, robust site analytics and customer relationship management capabilities will provide a platform for future sales, marketing, and social media initiatives.”
Customers can connect with and follow Franklin Foods as it pursues its mission to Re-Invent Cream Cheese®, on the company’s Facebook fan page, Twitter page, YouTube channel and Franklin Foods blog.
About Franklin Foods
Franklin Foods, Inc., is located in Enosburg Falls, Vermont’s dairy capital. Franklin Foods began producing cheese in 1899, using fresh milk and cream from nearby farms. Today, the Franklin Foods traditions of excellent quality, delicious taste and dairy innovation continue. Franklin Foods is the fourth-largest cream cheese producer in the United States and is on a mission to Re-Invent Cream Cheese® for today’s consumer. Franklin Foods’ award-winning products are distributed to industrial, institutional, food service, private-label, supermarket and club store accounts across the United States and in select international markets. For more information, visit www.franklinfoods.com.
Click here for the Franklin Foods Launches Redesigned Web Site Press Release
Smugglers' Notch Discover Food & Wine Event
Posted on October 02, 2009
Discover Food & Wine Event at Smugglers' Notch Resort.
A perfect time to sample the award-winning Green Mountain Farms Gourmet Dips and Spreads will be during the Columbus Day "Discover Food & Wine Event" at Smugglers' Notch Resort. The Saturday evening event will be featuring an appetizer buffet, wine tasting and souvenir glass, and samplings of Vermont delicious specialty foods. The evening's entertainment: an ensemble headed by Jenni Johnson offering a unique blend of jazz, blues and swing! Click here for more information.
Franklin Foods at the 66th Annual Governor's Conference
Posted on October 02, 2009
The Vermont Recreation and Parks Association hosted the 66th Annual Governor's Conference on Recreation on September 30, 2009. Throughout the conference attendees sampled some of Vermont's finest specialty food products. A variety of Franklin Foods award-winning products were available for sampling.
Flynn Center Food and Wine Fundraiser
Posted on September 22, 2009
Flynn's Fine Wine and Food Festival returned to the historic Coach Barn at Shelburne Farms. Festival participants had the opportunity to sample a variety of the award-winning Green Mountain Farms Gourmet Dips and Spreads.
Franklin Foods Celebrates Plymouth Cheese and Harvest Festival
Posted on September 22, 2009
Franklin Foods and the award-winning Green Mountain Farms brand were on hand to help celebrate the Annual Plymouth Cheese and Harvest Festival at the President Calvin Coolidge State Historic Site.
Green Mountain Farms On-Hand at Brooklyn Cheese Experiment
Posted on September 22, 2009
Green Mountain Farms Gourmet Dips and Spreads were part of the festivities at this year's Brooklyn Cheese Experiment , hosted by competitive cookoff gurus Theo Peck and Nick Suarez. The Brooklyn Cheese Experiment, a cheese cookoff and homebrew-off of epic proportions. Amateur chefs whip up their favorite cheese-based dishes ranging from sweet to savory, while local homebrewers pit their home made brews against each other in Brooklyn's premier culinary competition.
Franklin Foods at Vermont Cheesemakers' Festival
Posted on September 22, 2009
The Vermont Cheesemakers' Festival celebrates the artisan cheese makers and local food producers from Vermont and around the region. Franklin Foods was on-hand sampling the award-winning Green Mountain Farms Gourmet Dips and Spreads to attendees from Vermont, New England, Boston, New York City and New York State.
Award-Winning Green Mountain Farms Tzatziki Savory Yogurt Dips Available in Publix Super Markets in Florida
Posted on September 02, 2009
ENOSBURG FALLS, Vt. – September 2, 2009 – Franklin Foods, maker of Green Mountain Farms products, announced the launch of a new savory yogurt dip in 375 Lakeland Division Publix Super Markets stores in Florida. Lakeland Division cities include Tampa, Fort Myers, Kissimmee, Sarasota, Lakeland, Naples and St. Petersburg. The 8 oz. cups of Green Mountain Farms Tzatziki Savory Yogurt Dips are located in the refrigerated deli cheese section in three delicious flavors - Cucumber Garlic, Kalamata Olive, and Roasted Red Pepper and Artichoke. These new Savory Yogurt Dips feature a rich and creamy texture, crunchy vegetables and real non-fat yogurt. The dips are perfect for consumers who crave delicious, healthy and convenient foods.
“The active, outdoor and entertaining lifestyle of the Florida market is ideal for the Green Mountain Farms brand,” said Rocco Cardinale, director of marketing. “Our new Tzatziki Savory Yogurt Dips are not only delicious but also convenient as a quick and light snack to enjoy with pita chips poolside or during the big game. The sophisticated and fresh flavor profiles make easy work of appetizers for dinner party guests, and the rich and creamy texture adds a little something special to favorite recipes.”
Bold New Take on an Old-World Favorite
Green Mountain Farms Tzatziki Savory Yogurt Dips are a bold new take on an old-world favorite. In the United States, Tzatziki is enjoyed primarily as a sauce for gyros. But throughout the Mediterranean, Tzatziki is enjoyed as a delicious appetizer dip, a flavorful condiment for vegetables and a light sauce for grilled meats. Today, Green Mountain Farms has built upon this time-honored culinary tradition of fresh flavors and versatility by crafting a Tzatziki recipe that is perfect for adventurous American palates. The result is a whole new level of savory yogurt goodness.
Each batch of Green Mountain Farms Tzatziki Savory Yogurt Dips starts with fresh dairy from New England farms. Vegetables are then added, and the results are unique flavors that satisfy consumer demand for delectable, healthy and versatile foods. Unlike competitors’ products, Green Mountain Farms Tzatziki is made with real non-fat yogurt - no sour cream, and live and active yogurt cultures for a unique Tzatziki flavor experience. Kof-K Kosher Certified as permitted.
For the complete Green Mountain Farms product line and delicious recipes, visit www.gmfcheese.com.
About Green Mountain Farms Tzatziki Savory Yogurt Dips
The award-winning Green Mountain Farms Tzatziki Savory Yogurt Dips combine real non-fat yogurt and fresh vegetables in a winning taste sensation that is perfect for consumers who crave delicious, healthy and convenient foods. Available in 8 oz. cups and located in the refrigerated deli cheese case in four savory flavors: Cucumber Garlic, Kalmata Olive, Vegetable, and Roasted Red Pepper and Artichoke. Green Mountain Farms is the silver medal winner in the innovative and creative products category at the 2009 World Dairy Expo Championships. For more information, visit www.gmfcheese.com.
Click here for the Green Mountain Farms Publix Press Release
Franklin Foods Shines at 2009 World Dairy Expo Championships
Posted on August 28, 2009
Enosburg Falls, VT - August 28, 2009 – Franklin Foods shines at the 2009 World Dairy Expo Championships, held in Middleton, Wisconsin on August 25-27. The World Dairy Expo is the only judging contest of its kind in North America, since no other dairy contest includes all dairy products.
The highlight of the contest for Franklin Foods was its new Green Mountain Farms brand. Green Mountain Farms Tzatziki Savory Yogurt Vegetable Dip achieved a score of 97 points in the highly competitive Creative and Innovative Products category, thus securing a 2nd Place finish.
Hahn’s Neufchâtel scored 98.1 points, securing a 3rd Place finish in the the Reduced Fat Cheese category. Just .55 points separated the first and third place positions.
According to officials at the World Dairy Expo, “The World Dairy Expo is attended by over 70,000 people and 600 companies participate in front of a contingent of media representatives from around the world."
Third U.S. Patent Approved for Hahn's Yogurt & Cream Cheese
Posted on August 28, 2009
(Enosburg Falls, VT) August 28, 2009-Franklin Foods, Inc. is pleased to announce that the United States Patent and Trademark Office (USPTO) issued patent number 7,572,473 to inventors Jon Gutknecht and John Ovitt for the award-winning Hahn's Yogurt & Cream Cheese. This is the third patent for Hahn's Yogurt & Cream Cheese.
These key patent approvals allow for protected manufacturing, marketing and distribution of Yogurt & Cream Cheese across dairy, food service, culinary and retail categories, which will have a positive impact on consumers' health and wellness.
Click on link to read article in the Cheese Reporter
Franklin Foods Wins 3 Medals at the American Cheese Society Competition
Posted on August 10, 2009
Enosburg Falls, VT - August 12, 2009 – Franklin Foods amazed the judges by winning medals for Hahn’s Cultured Cream Cheese, Hahn’s Neufchâtel, and the patented Hahn’s Yogurt & Cream Cheese, at the 25th Annual American Cheese Society Judging and Competition held in Austin, Texas on August 5-8. The American Cheese Society is the country’s premiere platform for cheese industry research and education.
The highlight of the contest for Franklin Foods was its Hahn’s brand. Hahn’s Cultured Cream Cheese and Hahn’s Neufchâtel achieved the highest vote totals in the highly competitive—fresh unripened cheese made from cow’s milk category—thus securing a 1st and 2nd Place finish.
Not to be outdone, the patented Hahn’s Yogurt & Cream Cheese tied for 2nd Place in the low fat / low salt category for flavored cheeses. A highly competitive category that requires cheese makers to deliver on both great taste and low fat benefits, Hahn’s achieved the highest vote total of any sweet flavored low fat / low salt cheese.
“Hahn’s cheeses are the forerunners of dairy innovation and trusted by professional chefs, bakers and consumers for their delicious taste and excellent quality. The results confirm that the Franklin Foods brands and products can compete with leading industry rivals and excel on an international level,” said Rocco Cardinale director of marketing.
According to David Grotenstein, chairman of the Judging and Competition, “We had a record turnout with 1,327 entries this year from 197 companies. We saw surges in blue cheeses and farmstead cheeses. Goat cheeses, both fresh and aged, were up dramatically. We had 32 states represented this year, plus three Canadian provinces and—a first this year with entries from the State of Mexico. In these tougher times, cheesemakers are hoping a ribbon will be a marketing tool.”
Click Here for the Hahn's 2009 ACS Awards Press Release
Franklin Foods Launches New Green Mountain Farms Brand
Posted on August 05, 2009
Enosburg Falls, Vt -- August, 2009 - Franklin Foods celebrates 110 years of dairy innovation by sharing a taste of Dairy Country Goodness with the launch of the Green Mountain Farms brand. A little secret that Franklin Foods has known for more than five generations is that when it comes to making premium dairy prouducts, the closer you are to fresh milk and cream makes all the difference in the world when it comes to delicious taste, smooth and creamy texture, and batch-to-batch consistency.
Green Mountain Farms Food Service Products
Throughout the U.S. Franklin Foods' award-winning products are considered the gold standard by chefs and bakers. The new Green Mountain Farms brand for food service will build upon this reputation by offering a full line of OU Dairy certified products. Products will consist of Cultured Cream Cheese, Neufchâtel and Cream Cheese in a variety of sizes, from 1 oz. portions to 30 lb. bulk boxes.
Green Mountain Farms Retail Products
Green Mountain Farms Gourmet Spreads and Dips
Finally, no more sacrificing taste for health or settling for "light" gourmet spreads that never taste quite right to picky kids and discerning guests. Green Mountain Farms Gourmet Spreads and Dips naturally lighten up "anytime" snacking with 50%-60% less fat than the leading gourmet spreadable cheese and have the taste, texture and nutrition families and friends will enjoy year round.
Green Mountain Farms Gourmet Spreads and Dips begin with fresh milk, cream, and crunchy vegetables. Next, Franklin Foods uses its Good Dairy Technology process to ensure that the delicious flavor and decadent texture of full-fat spreads is retained while unwanted fat, calories and cholesterol are reduced. The results are a guilt-free indulgence that is perfect for spreading on crackers, dipping with vegetables or adding to favorite recipes.
Available in 8 oz. cups and located in the refrigerated deli cheese case case in four flavors -- Garlic & Herb, Blue Cheese & Chive, Chèvre Basil and Salsa Cream Cheese Dip.
Green Mountain Farms Tzatziki Savory Yogurt Dips
Green Mountain Farms Tzatziki Savory Yogurt Dips are a bold new take on an old-world favorite. In the United States, Tzatziki is enjoyed primarily as a sauce for gyros. But, throughout the Mediterranean, Tzatziki is enjoyed as a delicious appetizer dip, flavorful condiment for vegetables and a light topping for grilled meats. Today, Green Mountain Farms Tzatziki Savory Yogurt Dips have built upon this time-honored culinary tradition of fresh flavors and versatility by crafting a Tzatziki recipe that is perfect for adventurous American palates. The result is a whole new level of savory yogurt goodness that is perfect for serious dipping with pita chips and rich enough to be used in favorite recipes--enjoy as a savory topping on a grilled lamb burger.
Each batch of Green Mountain Farms Tzatziki Savory Yogurt Dips starts with fresh dairy from nearby New England farms. Vegetables are then added, and the results are four delicious flavors that satisfy consumer demand for delicious, healthy and versatile foods. Unlike the competition, Green Mountain Farms Tzatziki is made with real non-fat yogurt--no sour cream--and live and active yogurt cultures for a unique Tzatziki flavor experience that is rich, creamy and delicious.
Available in 8 oz. cups and locate in the refrigerated deli cheese case in four savory flavors--Roasted Red Pepper and Artichoke, Vegetable, Kalamata Olive, and Cucumber Garlic.
Click Here for the Green Mountain Farms Press Release PDF
Hahn's Yogurt & Cream Cheese Approved by Alameda County School District
Posted on July 28, 2009
Franklin Foods continues its mission to "Spread the Goodness of Hahn's Yogurt & Cream Cheese" across the United States. Beginning in the 2009 school year Hahn's Yogurt & Cream Cheese will be served to 225,000 students across 18 school districts in Alameda County, California.
Franklin Foods Achieves 98.8% on Silliker Audit
Posted on July 21, 2009
Franklin Foods, a leading manufacturer and marketer of cream cheese based products received the Silliker Good Manufacturing Practices and Food Safey, Gold audit Certificate of Recognition for its Enosburg Falls, VT facility in July 2009.
Under the leadership of Curtt Perry, Quality Assurance & Safety Manager, Franklin Foods received its 4th Gold audit in 4 consecutive years. The results of the July 2009 audit "Good Manufacturing and Food Safety" rated Franklin Foods performance as "excellent" with a score of 98.8%, based upon meeting recognized industry practices that contribute to the production of safe and quality products for consumers. As part of Franklin Foods' commitment to consumers and manufacturing excellence it voluntarily undergoes periodic independent inspections and audits.
National Launch of Hahn's Yogurt & Cream Cheese a Success During School Nutrition Association Conference
Posted on July 06, 2009
Watch Mary Hill, President of School Nutrition Board, review Hahn's Yogurt and Cream Cheese. Reported by CBS 3 Philadelphia.
Sarasota, FL School System Approves Hahn's!
Posted on July 18, 2008
Beginning in 2009, Hahn's Yogurt & Cream Cheese will be served to 42,045 students and 5,617 administrators throughout Sarasota County Schools.
Food Biz Kids Rate Hahn's Yogurt & Cream Cheese A Winner!
Posted on July 10, 2008
The industry leading Food Processing Magazine tested Hahn's Yogurt & Cream Cheese with their Food Biz Kids student product testers. The results "A Great Bagel Topper". Click here to read the results.
Orange County, FL - 12th Largest School System in U.S.- Approves Hahn's!
Posted on June 06, 2008
Hahn's Yogurt & Cream Cheese will be served to 215 schools throughout the Orange County school system beginning in 2009.
Palm Beach, Florida - 11th Largest School System in U.S. - Selects Hahn's for 2009 School Year
Posted on May 17, 2008
Franklin Foods wins bid to serve Hahn's Yogurt & Cream Cheese to 168,546 students and 21,000 teachers beginning in the Fall of 2009.
Franklin Foods Achieves International Distribution of Hahn's
Posted on April 25, 2008
Franklin Foods expands distribution of Hahn's Yogurt & Cream Cheese with UK retail giant Tesco in South Korea. “Acceptance of Hahn's on the international stage is a clear indicator of the growing strength of the brand and consumer acceptance of the yogurt cream cheese technology, said Rocco Cardinale, director of marketing.
A.S.K Brand “Chipotle Flavor” Wins Silver at World Cheese Championships
Posted on March 13, 2008
All Season's Kitchen Chipotle Chili Salsa Cream Cheese, wins Second place in the Peppered Flavored Category, at the 2008 World Cheese Championships in Madison, Wisconsin. The 27th Biennial World Cheese Competition is the world's largest international cheese contest with 1,941 entries from 20 nations and 30 U.S. States.
Hillsborough, Florida - 8th Largest School System in the U.S. - Begins Serving Hahn's to Students
Posted on March 03, 2008
Hillsborough, Florida students will begin enjoying the goodness of Hahn's Yogurt & Cream Cheese this month in convenient 1 oz. portion cups in both Heavenly Plain and Strawberry N' Cream flavors. The award-winning Hahn's Heavenly Plain has 60% less fat, 55% less cholesterol, 30% less sodium, 60% less saturated fat, and 33% fewer calories than regular cream cheese plus cuts an estimated 17,100 fat calories a year from each student's diet. The Hillsborough school system serves 235,000 meals daily to 194,000 students. “This is a phenomenal success and moves us one step closer to our goal of ‘Spreading the Goodness of Hahn's’ and positively impacting the health and wellness of 15,000 schools and 40 million students across the U.S.,” said Rocco Cardinale, director of marketing. Hahn's Yogurt & Cream Cheese is now available to students and teachers in New York, Florida, Massachusetts, New Jersey, Maine, Connecticut, Vermont and New Hampshire.
Franklin Foods & Northeast Organic Farmers of Vermont
Posted on February 10, 2008
he Northeast Organic Farmers of Vermont held their annual meeting in Randolph, Vermont and Franklin Foods products were part of the conference and festivities.
The “I Want Hahn's” Global Suggestion Box Launched
Posted on January 25, 2008
Franklin Foods launches "I Want Hahn's" an internet-based global suggestion box that connects consumers with corporate food purchasing buyers "The 'I Want Hahn's' campaign is a consumer empowerment tool and builds upon our previous social-media success," said Rocco Cardinale, director of marketing. Here's how it works:
Consumers visit the Franklin Foods homepage and click on the "I Want Hahn's" button. Next, the consumer fills out a form requesting that Hahn's be available in their local community, i.e., school, supermarket. Franklin Foods then organizes each consumer-generated request geographically. The sales team and national broker network then share each submission with corporate food buyers during their presentations to show existing unmet demand for the Hahn's brand in each market.
Franklin Foods Consumer Web Panel Launched
Posted on December 12, 2007
Consumers of Vermont Gourmet, Hahn's Yogurt & Cream Cheese and All Season's Kitchen are being invited to participate in an online consumer panel to share ideas, give their opinions and feedback. "Leveraging technology to gain a deeper understanding of the Franklin Foods consumer is paramount to the success of our brands as we innovate with new products, plan media budgets, execute promotional programs, and expand distribution both domestically and globally", said Rocco Cardinale, director of marketing.
Hahn's Debuts at New Jersey School Nutrition Annual Conference
Posted on November 07, 2007
The New Jersey Chapter of the School Nutrition Association held its 45th Annual Conference in Atlantic City, NJ. Hahn's Yogurt & Cream Cheese was part of the excitement, and was sampled by over 600 school foodservice buyers.
Franklin Foods Wins 3 Awards at World Dairy Expo Competition
Posted on September 17, 2007
Team Franklin Foods, led by Todd Paradee, Production Manager, won 3 Awards at the 2007 World Dairy Expo Competition that was held in Middleton, Wisconsin on August 27-31, 2007. According to the World Dairy Expo Championship, "The World Dairy Expo Championship is the 3rd largest dairy product contest in the U.S. and is the only judging contest of its kind in the United States, since no other national contest includes all dairy products. More than 70,000 people, 600 companies and a contingent of media representatives from around the world participate." Hahn's Yogurt & Cream Cheese won 2nd Place in the Creative and Innovative Technologies category. Hahn's also won 3rd Place in the Reduced Fat category. Vermont Gourmet Blue Cheese & Chive took 2nd Place in the Cream Cheese category.
Franklin Foods Achieves Gold Rating for Manufacturing Practices & Food Safety from Silliker
Posted on September 10, 2007
Franklin Foods, Inc., a leading manufacturer and marketer of cream cheese based products received the Silliker Good Manufacturing Practices and Food Safety, Gold audit Certificate of Recognition for its Enosburg Falls, VT facility in August, 2007. Under the leadership of Curtt Perry, Quality Assurance & Plant Safety Manager, Franklin Foods received its 6th Gold audit in eight years. The results of the August 2007 audit Good Manufacturing and Food Safety rated Franklin Foods' performance as excellent, with a score of 97.2%, based upon meeting recognized industry practices that contribute to the production of safe and quality products for consumers. As part of Franklin Foods' commitment to consumers and manufacturing excellence it voluntarily undergoes periodic independent inspections and audits.
New York City, New York – Largest School System in the U.S. – Begins Serving Hahn's to Students
Posted on September 09, 2007
The successful rollout of Hahn's Yogurt & Cream Cheese into the number one school system in the United States as reported by Burlington Free Press writer Helen Simon.
Second U.S. Patent Approved for Hahn's Yogurt & Cream Cheese
Posted on August 25, 2007
Franklin Foods, Inc. is pleased to announce that the United States Patent Office issued "product" patent number 7,258,886 to inventors Nord Brue, Jon Gutknecht and John Ovitt for the award-winning Hahn's Yogurt & Cream Cheese. This is the second patent for Hahn's Yogurt & Cream Cheese. In October of 2006 the U.S. Patent Office issued "technology" patent number 7,083,815 for Hahn's. These key patent approvals allow for the Yogurt & Cream Cheese technology to be expanded across dairy categories, which will have a positive impact on consumers' health and wellness, said Rocco Cardinale, director of marketing.
Hahn's Yogurt & Cream Cheese Cuts 17,100 Fat Calories From Each Student's Diet!
Posted on August 13, 2007
Franklin Foods, Inc., is on a mission to Re-Invent Cream Cheese, and has taken one giant step towards fulfilling this mission by gaining the approval of several Northeastern school systems for their award-winning and patented Hahn's Yogurt & Cream Cheese.
Beginning in the fall of 2007, more than 1 million students and teachers in the northeastern United States will enjoy daily the great taste of Hahn's Yogurt & Cream Cheese in two delicious flavors, Heavenly Plain and Strawberries N' Cream. The bagel will never be the same! Hahn's was student tested and picked as the students' new cream cheese – all this while cutting an estimated 17,100 fat calories a year from each student's diet!
School systems across the United States are re-engineering their meal programs to help address rising child obesity rates. Made with a patented blend of real yogurt and cream cheese, Hahn's Yogurt & Cream Cheese provides school administrators with a flavorful and healthy option for their students. Hahn's Heavenly Plain has 60% less fat, 55% less cholesterol, 30% less sodium, 60% less saturated fat, and 33% fewer calories than regular cream cheese.
All parents are continually searching for great-tasting and healthy food options that we know our kids will eat. We are gratified that students tried Hahn's and picked Hahn's as their cream cheese of choice. This demonstrates that students will eat great-tasting and healthy foods when given a choice. Our goal is to do our part by spreading the goodness of Hahn's to every school district and student in the United States, said Jon Gutknecht, president and CEO.
Hahn's has recently received awards from three prestigious competitions, the U.S. Cheese Championships, the World Cheese Championships and the American Cheese Society. Our continued success proves that Hahn's can reach a broad and diverse consumer base. We are committed to making a positive impact on consumers by broadening the distribution channels from traditional supermarkets, club stores, restaurants and bakeries to schools, colleges, hospitals, retirement homes, weight management centers, resorts and hotels, said Rocco Cardinale, director of marketing.
Franklin Foods Wins 3 Awards at 2007 American Cheese Society Competition
Posted on August 04, 2007
Franklin Foods wins three awards during the ACS Cheese competition held in Burlington, VT, August 1-4. According to ACS Chairperson David Grotenstein, "Over 200 cheese producers from 30 states and Canada entered 1,208 cheeses and cultured dairy products – making this the largest U.S. Cheese Competition ever!"
Hahn's Yogurt & Cream Cheese won first place in the Cultured Milk (Cow's Milk) category. Hahn's Yogurt & Cream Cheese Blueberry Dream placed second in the Low Fat cheese category. Vermont Gourmet Blue Cheese & Chive placed second in the Flavored Spread category.
Senator Leahy hosts Taste of Vermont Reception in Washington, D.C.
Posted on May 12, 2007
Franklin Foods' Vermont Gourmet, All Season's Kitchen and Hahn's Yogurt & Cream Cheese were included in a welcome reception for U.S. Senators, Representatives of Congress, Vermont Government officials, and travel and food writers at Russell Senate Office Building on Capitol Hill. This is the second time we've been invited to participate in this event and it's a perfect venue to let Vermont products shine on a national stage, according to Rocco Cardinale, director of marketing.
Franklin Foods Does It Again at U.S. Cheese Championships
Posted on March 25, 2007
Franklin Foods does it again at U.S. Cheese Championships in Milwaukee, Wisconsin. Vermont Gourmet Artisanal Chèvre & Roasted Garlic takes 2nd Place in the Mixed Milk category and Hahn's Yogurt and Cream Cheese Strawberries n' Cream takes 3rd place in the Reduced Fat Category.
Vermont Gourmet enjoyed at Washington, D.C. International Wine & Food Festival
Posted on March 08, 2007
Vermont Gourmet Artisanal was a featured product at the Washington D.C. International Food and Wine Festival. According to festival literature, the event attracts visitors from 33 states with the majority coming from Washington D.C., Maryland, Virginia, West Virginia and Pennsylvania. Over 200 domestic and international wine makers participate.
First Patent Approved for Hahn's Yogurt & Cream Cheese
Posted on October 20, 2006
Patent Approved for Hahn's Yogurt & Cream Cheese. After a very intense patent process the Hahn's Yogurt & Cream Cheese Patent is official. Patent Number 7083815 is a key step in developing and building the yogurt and cream cheese category and brand. More than just protecting the Hahn's technology, the approved patent affirms that Franklin Foods is as a leader in probiotic dairy innovation and Hahn's Yogurt & Cream Cheese is a category changing item within the dairy industry, the new patent builds the reputation of Hahn's in the eyes of buyers, and most importantly, positively impacts the health and wellness of consumers, said Rocco Cardinale, director of marketing. This is the first of six patents planned for Hahn's.
Hahn's Yogurt & Cream Scores Big at World Cheese Championships
Posted on March 23, 2006
Hahn's Yogurt & Cream Cheese Blueberry Dream achieved a Second place in the Reduced Fat category during the World Cheese Championships in Milwaukee, WI
Hahn's Voted a Two-Time “Consumer Hit!” by Supermarket Guru
Posted on June 29, 2005
Hahn's Yogurt & Cream Cheese 8 oz. Bar has been voted a “Consumer Hit” by NBC Today Show Food Editor and Supermarket Guru, Phil Lempert. Hahn's Yogurt & Cream Cheese 7 oz. cup was also voted a “Consumer Hit” on May 11, 2005.
Franklin Foods' Brands Big Winners at U.S. Cheese Championships
Posted on March 14, 2005
Franklin Foods' brands had a tremendous showing at this year's United States Cheese Championships in Milwaukee, WI. Hahn's Yogurt & Cream Cheese won Third place in the Reduced Fat category, Vermont Gourmet Artisanal achieved a Third place in the Mixed Milk category, and All Season's Kitchen Chipotle Salsa Cream Cheese won Third place in the Flavored category.
Vermont Gourmet & All Season's Kitchen at Boston Wine Expo — Largest Consumer Wine Event in United States
Posted on January 29, 2005
The Boston Wine Expo is the largest consumer wine event in United States, Vermont Gourmet Garlic & Herb Spreadable Cheese and All Season's Kitchen Roasted Garlic Salsa Cream Cheese Dip, were enjoyed by wine and cheese connoisseurs from throughout New England.
