As retailers have more fun with flavor portfolios, Chef Phou plays around with unexpected ingredients such as goat cheese, biscuits, handcrafted jams, chiles and ganache. Photo courtesy of High Road Craft Ice Cream Inc.
What does this mean for today’s private-label manufacturers? To get some insight, I spoke with Keith and Nicki Schroeder from High Road Craft Ice Cream Inc. and Mark Braun from Hispanic Cheese Makers, Nuestro Queso LLC. Full Q&As can be found by clicking on the links below. All have been edited for style, length or clarity.
“In turbulent and uncertain times, consumers reach for comfort and familiarity.”
“With ever-changing supply chain challenges, we've had to build a robust bench of partners to work with.”
In turbulent and uncertain times, consumers reach for comfort and familiarity in store. High Road offers a full line of comfort ice cream in their own brand as well as for private label. Photo courtesy of High Road Craft Ice Cream Inc.
“Nuestro Queso” translates to “our cheese,” an acknowledgment of the sense of ownership, pride and passion the company strives to communicate to its customers. Photo courtesy of Hispanic Cheese Makers -Nuestro Queso LLC
“We have invested heavily in automated equipment to not only shift reliance from labor to capital, but also to further improve all of the quality systems that private brands require."
SS: How has the pandemic affected the way you do business (if it has)?
SS: Have you had to do anything differently (on the production line or otherwise) as private label and in-house brands have risen in the marketplace?
We have also invested in equipment to be more efficient at vertically integrating our factory to not only make cheese, but to convert and offer more packaging and sizing options.
We have modified workspaces and made physical changes to the plant interior to allow for more space between employees.
SS: When it comes to production, what are the biggest challenges you face as a private-label manufacturer? How do you overcome these hurdles?
SS: What is the biggest change you’ve seen as a private label food manufacturer over the last 10-15 years?