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Whole Grain and High-Fiber Foods
(Running Time: 4:47)
The U.S. Department of Agriculture recommends that at least half of grains consumed daily be whole grains. As more consumers seek out whole grains, associates have growing opportunities to assist shoppers in locating these products. In this video, Hy-Vee Dietician Preble defines whole grains and high-fiber foods and the health benefits they impart. She shares the best places to find whole grain, high-fiber foods in the deli and bakery departments.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Gluten Sensitivity in Dairy, Deli, and Bakery Foods
(Running Time: 5:15)
Gluten intolerance and celiac disease are diagnosed more frequently now. More consumers are opting out of processed products that contain wheat for perceived health benefits. In this video, Hy-Vee Dietician Deana Preble explains gluten intolerance and celiac disease. She instructs associates how to identify foods that contain gluten.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Functional Foods: Probiotics and Prebiotics
(Running Time: 4:04)
Health-conscious shoppers are seeking out foods that can give their bodies a boost naturally. In this podcast, Hy-Vee Dietician Deana Preble defines functional foods, probiotics, and prebiotics. She describes functional foods in the dairy, deli, and bakery departments.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Successful Cross-Merchandising
(Running Time: 8:18)
Retailers have many tools at their disposal to turn simple product promotions into promising returns. In this video, we explore four important characteristics of successful cross-merchandising. Cross-merchandising with helpful displays, timely events, and knowledgeable employees or experts, can really help shine the spotlight on your department giving you the sales you need while giving customers the experience they desire, and that's a success for everyone.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Hip 2 Be Square
(Running Time: 2:42)
These creative, geometric desserts have sharp angles and great eye appeal. Sometimes just the switch from round to square can make an old favorite look like the new kid on the block. Elizabeth Riggs of Bakery Crafts shares some of the bakery team's merchandising ideas from the Show & Sell Center at IDDBA's Dairy-Deli-Bake expo.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Cakes: One Slice at a Time
(Running Time: 2:26)
Elizabeth Riggs of Bakery Crafts shares with us some ideas about how you can attract customers to your bakery's cakes one slice at a time. This podcast is from IDDBA's Dairy-Deli-Bake Expo Show & Sell Center.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Cupcakes with Class
(Running Time: 1:57)
At the Show & Sell Center at IDDBA's Dairy-Deli-Bake Expo, Elizabeth Riggs of Bakery Crafts talked with us about some new trends in cupcakes. Recreating classy cakes in miniature is both fun and functional.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Buy, Buy This American Pie
(Running Time: 5:14)
At IDDBA's Dairy-Deli-Bake expo this year, Jennifer Dahm of Dorothy Lane Markets worked with the bakery team in IDDBA's Show & Sell center to put together some creative twists on the classic American pie.
Direct Download
for Windows Media Player, QuickTime or iTunes
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Value Added Donuts
(Running Time: 2:56)
In this IDDBAcast, Brent Vagedas of Rich Products Corporation talked with us about some ways to create fun and unique value-added donuts to attract customers' attention to your donut case, as demonstrated in the Show & Sell Center at IDDBA's Dairy-Deli-Bake Expo.
Direct Download
for Windows Media Player, QuickTime or iTunes
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| Deli Meals Concepts
(Running Time: 7:08)
Chef Chris Koch of Cooking or Whatever shares some ideas for catching your deli's customers' eyes as well as reducing shrink across departments. These concepts were showcased in the Show & Sell Center at IDDBA's Dairy-Deli-Bake Expo.
Direct Download
for Windows Media Player, QuickTime or iTunes
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 | What is Listeria?
(Running Time: 9:16)
Dr. Kathleen Glass, associate director of the Food Research Institute, University of Wisconsin-Madison, discusses key facts about Listeria monocytogenes, a common bacteria that, when eaten, may cause illness and death in vulnerable individuals. Certain deli foods, such as sliced meat and soft cheese, can be breeding grounds for the harmful bacteria, which can multiply to dangerous levels if the food is not handled properly.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials. |
| Food Safety: Listeria Basics Job Guide |
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Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version) |
| Preventing Listeria Growth in the Deli
(Running Time: 9:29)
Dr. Glass details critical food-handling practices to prevent the growth of Listeria monocytogenes, a dangerous food-borne bacteria. Glass gives specifics on maintaining both proper time and temperature and a clean food-handling environment to hinder Listeria growth.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials. |
| Food Safety: Listeria Basics Job Guide |
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Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version) |
| How Food Processors Prevent Listeria
(Running Time: 7:36)
Dr. Glass explains how food processors formulate recipes that attempt to hinder the growth of microbes like Listeria monocytogenes from production through consumption. Specific ingredients, high-pressure pasteurization, and packaging techniques are a few of the ways Glass says food processors can safeguard foods.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials. |
| Food Safety: Listeria Basics Job Guide |
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Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version) |
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Sampling Food Sells Food
(Running Time: 4:44)
Harold Lloyd, president of Harold Lloyd Presents and 30-year retail
veteran, talks about the importance of food demonstrations and sampling
programs in stores and how presenting new tastes and ideas to customers
leads to profit for the store.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
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Taste & Sell: Brie
(Running Time: 4:44)
Karine Blake, senior product manager, President® Brie, explains
the history and mystery behind one of France's most beloved cheeses and
leads associates through a tasting. Managers can download a sampling
guide and Brie job aid to help associates
become even more familiar with this distinctive soft-ripened cheese.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
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| Cheddar Cheese and Food Pairings
(Running Time: 6:50)
David Leonhardi, Director of Food Service and Cheese Education,
Wisconsin Milk Marketing Board, shares delicious food and Cheddar cheese
pairing ideas for every meal.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.wisdairy.com
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Building an Upscale Brownie
(Running Time: 8:34)
Brent Vagedes of Rich Products Corporation gives a video demonstration
on constructing upscale gourmet brownies from a regular half-sheet brownie,
icing, and garnishes.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
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Value-Added Focaccia (Running
Time: 4:39)
Brent Vagedes of Rich Products Corporation gives a video demonstration
on making savory and sweet upscale focaccias using pre-formed Italian bread
dough. A companion PDF, available by clicking here,
summarizes the steps for easy reference.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
A Guide to Pairing Foods (Running
Time: 8:25)
When customers buy a product like meat, cheese, bread, or even cake,
they probably aren't planning to eat it by itself. Associates can ring
up more sales by helping customers find additional products that pair well with
their selections. Dave Leonhardi of the Wisconsin Milk Marketing Board explains
how to find good matches.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Ale to the Cheese: Pairing Beer with
Cheese (Running Time: 6:19)
Cheese can be great on its own, but pairing it with the right beverage
really brings out its flavor. In this IDDBA Cast, Dave Leonhardi of the Wisconsin
Milk Marketing Board talks about the unique characteristics of cheese and beer
pairings, and we show you how to merchandise the two together for better sales.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.cheesecupid.com
www.realcaliforniamilk.com/matches
www.iddba.org/pdfs/JG_softpair_lo.pdf
Horsing Around With Cupcakes (Running
Time: 2:28)
Go behind the scenes at IDDBA's Dairy-Deli-Bake 2009 to see how to create
an adorable herd of horse cupcakes. The horses were just one of dozens of bakery
ideas presented at the Show & Sell Center Retail Merchandising Pavilion.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Garden of Cupcakes (Running
Time: 6:30)
Create a garden of delights in your bakery case with a display of floral
cupcakes. A decorator at the Show & Sell Center Retail Merchandising Pavilion
at IDDBA's Dairy-Deli-Bake 2009 shows how to decorate plain cupcakes in garden
motifs using frosting and food-safe plastic ornaments. For additional ideas
and instructions, download the companion PDF here.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Hatch a Chick Cupcake (Running
Time: 3:05)
Go behind the scenes at IDDBA's Dairy-Deli-Bake 2009 to watch as a cake decorator transforms food-safe egg cups, miniature cupcakes, and frosting into an eye-catching brood of chicks to display at the Show & Sell Center Retail Merchandising Pavilion. The reusable egg cups - some of which are made to look like chicken feet - can be sold with the cupcakes as a gift with purchase. This is a great merchandising idea for spring celebrations.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Pupcakes (Running
Time: 4:09)
Cake decorators at the Show & Sell Center Retail Merchandising Pavilion at IDDBA's Dairy-Deli-Bake 2009 transformed cupcakes into a menagerie of animals. This podcast shows how to transform two stacked cupcakes into a delicious doggie (lookalike) treat.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Making the Most of Mardi Gras (Running
Time: 5:26)
Many people throughout the United States celebrate Mardi Gras each spring.
Your bakery can also celebrate with special treats that bring in additional
sales dollars, and it's not too soon to start planning. This podcast shows you
how to make New Orleans-style king cakes and to decorate donuts, cookies, cupcakes
and sheet cakes according to Mardi Gras themes.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
On the Culinary Horizon with Chef Mario Batali (Running
Time: 7:53)
While at IDDBA's Dairy-Deli-Bake, world-renowned chef Mario Batali talks
about the culinary trends that are shaping American consumers' tastes. Come
to Dairy-Deli-Bake 2009 in June to learn about new products and new ideas.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Understanding Sourdough & Artisan
Breads (Running Time: 7:57)
Kevin O'Connell, vice president of research & development for artisan
bakeries at Ralcorp, tells how sourdough and artisan bakers carry on time-honored
traditions to create premium breads with distinctive, complex flavors.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Cakes Taking Shape (Running
Time: 4:35)
Elizabeth Riggs of Bakery Crafts shows cake decorators how to transform 8-inch round cakes into butterflies and sun-shaped cakes and how to make cupcakes into tiered special occasion cakes. She also discusses the creative process that goes into producing innovative and exciting cakes for customers to enjoy.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Understanding Whole
Grains (Running Time: 7:46)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, tells listeners the definition of
"whole grain," how to identify products containing whole
grains, and information on dietary guidelines and servings.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.wholegrainscouncil.org
Whole Grain Nutrition (Running
Time: 6:22)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, discusses the essential role of whole
grains in providing vitamins, other nutrients, and dietary fiber.
She also gives whole grain health information useful for associates
when answering customer questions.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.wholegrainscouncil.org
Increasing Sales Using Whole Grains (Running Time: 6:19)
Cynthia Harriman, Director of Food & Nutrition Strategies
for the Whole Grains Council, provides ideas for managers and associates
to increase whole grain food sales in their stores.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.wholegrainscouncil.org
www.wholegrainscouncil.org/files/WholeGrainsADAFactSheet.pdf
Cheddar Cheese and Beverage
Pairings (Running Time: 6:56)
David Leonhardi, Director of Food Service and Cheese Education,
Wisconsin Milk Marketing Board, talks about satisfying pairings
of Cheddar cheese with wines, ale, ciders, juices and sparkling
waters.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.wisdairy.com
STEPS to Successful Food
Sampling
(Running Time: 5:15)
Harold Lloyd, president of Harold Lloyd Associates and 30-year
retail veteran, presents four simple steps to memorable tasting
events and successful sampling programs.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Food Security for Perishable
Service Department Employees (Running
Time: 5:50)
Rod Wheeler, AIB International's Food Defense Specialist
and Homeland Security Expert, talks about basic steps perishable
service department employees can take to help make their department,
co-workers, and customers safe from intentional contamination.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.aibonline.org
Food Security for Perishable
Service Department Managers (Running
Time: 6:44)
Rod Wheeler, AIB International's Food Defense Specialist
and Homeland Security Expert, discusses basic steps management can
take to ensure the safety of their store's perishable service departments,
their employees, and their customers. Corporate- and department-level
actionables are presented.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.aibonline.org
Serving Ideas for Deli
Turkey (Running Time: 8:50)
IDDBA gives deli employees several quick, easy, and unique
food ideas to share with their customers, using turkey from the
deli.
Direct Downloads:
for Windows Media Player
for QuickTime or iTunes
Links Mentioned in this Podcast:
www.jennieo.com
www.butterball.com
www.chef-chris.com
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