Transcript Document

Saputo Inc.
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In 1954, Mr. Lino Saputo, persuades his father, Giuseppe to go
into business. With $500 to spend on some simple equipment
and with a single bicycle for making deliveries, the Saputo family
founds the company that bears their name.
Saputo Inc-Today
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Saputo Inc is comprised of 2 sectors
and 5 division
Saputo Markets in 3 food segments:
Foodservice, Retail, and Industrial.
Top 12 in the world
Products sold in over 40
countries around the
world
Number of employees
9700
Number of Plants
48
•Dairy Products Sector
46
•Canada
26
•United States
15
•Argentina
2
•Germany
1
•United Kingdom
1
•Grocery Products Sector
2
Saputo Cheese USA Inc.
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2,733 Employees
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Among the top 2 cheese producers
in United States
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One of the leading Mozzarella
producers
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#1 String Cheese Brands
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One of the Leading Italian Hard
Cheese manufactures
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# 1 Brand of Blue Cheese
Mozzarella / Provolone
Mozzarella / Provolone
Offered in whole milk and part skim varieties, and in convenient pack sizes
and forms to meet the needs of your operation.
Forms:
o Loaves
o Shreds
o Diced
o Blends
o Sticks
Varieties:
o Saputo Premium Gold Mozzarella – Highest quality flavor
and texture, and offers very high yield.
oTraditional Mozzarella – Provides authentic menu
performance, traditional flavor and great stretch.
oPizza Cheese- Superior value, available in a wide array of sizes
and a mild, buttery sweet flavor.
o Provolone- With a firm texture, provolone has a mild, smoky
flavor
Specialty Cheese
Specialty Cheese
A Selection of specialty cheeses to give your menu a unique
appeal.
Forms:
o Crumbled
o Wheels
o Loaves
o Blocks
o Tubs/ Pails
Varieties:
o Blue – Aged to perfection, offering rich
consistent flavor
oGorgonzola – Soft and creamy, authentic flavor
oFeta- Classic Greek cheese that is white and
crumbly with rich, tangy flavor.
o Swiss- A pale yellow cheese with a slightly nutty
flavor.
o Lorraine- A one of a kind, low sodium
sandwich cheese
o Ricotta – Rich, fresh, moist cheese with a
slightly sweet flavor
oGouda-Rich, buttery, slightly sweet flavor and
smooth, creamy texture
Aged Italian
Aged Italian Table Domestic Cheese
A wide array of hard cheeses with distinctive flavors well suited
for a variety of applications.
Forms:
o Wheels
o Shreds
o Loaves
o Grated
o Shaved
Varieties:
o Asiago – Sweeter, smoother and nuttier than
Parmesan. Available in mild, mellow and aged.
o Parmesan – Classic Parmesan taste with a subtle,
nutty flavor.
o Romano –Pale yellow Romano is very firm and
mostly used for grating
o Fontinella®- Distinctively smooth with a hint of
sharpness
o Kasseri – Bold, slightly sharp flavor with a firm
texture.
oQuattro Formaggi- Four Italian cheese blend with a
deliciously distinctive flavor.
oFontina-Mild, earthy, buttery flavor. Smooth, supple
texture with tiny holes
Artisan Crafted American Classics
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Feather Shredded
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Sliced
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Exact .75 Weight Slices
Available in Artisan Crafted Cheddar,
Monterey Jack, Pepper Jack, Colby,
and Swiss varieties
10 Pound Prints
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Premium Feather Shreds. Longer Cut
and Oval Shape
Available in Artisan Crafted Cheddar,
Monterey Jack, Pepper Jack, and
Cheddar and Monterey Jack Cheese
Blend varieties
Traditional Size and Weight.
Available in Artisan Crafted Cheddar,
and Jack varieties.
40 Pound Blocks
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Traditional Block Size.
Available in Artisan Crafted Cheddar,
Monterey Jack, Colby and Muenster
varieties
Abilities
• We are committed to offering products of the highest quality,
and servicing our customers both large and small.
• Saputo has the ability to meet the needs of the smaller
independent customers.
• Saputo is also capable of servicing the needs of National
Accounts, Broadline distributors, and International customers.
Technical Services
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Tradition and Innovation
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Behind state-of-the-art facilities and innovative R&D is a tradition of Old
World cheese making that spans 80 years.
Today that dedication to quality translates to consistency, value and taste
to help grow your business.
Saputo R&D Capabilities
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Ability to conduct trials with flavors and/or ingredients at full scale, which
is key in emulating production.
Member of University of Wisconsin Center for Dairy Research and Cal
Poly’s Dairy Research Group.
Quality Assurance
• Food Safety: Number One Priority
- Systems, processes, policies in place to ensure wholesome and safe
products
- Quality systems
- HACCP
- Internal hygiene audits
- 3rd-party sanitation audits
- Regulatory audits
- SQF certification
- Environmental Monitoring Program
- Ongoing food safety training and education
- Allergen
- HACCP
- Good Manufacturing Practices
- Food Defense