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Vermont Cheesemakers’ Festival Celebrates 9 Years!

VT cheese and dairy Join ImageTek Labels at the 9th Annual Vermont Cheesemakers’ Festival hosted by the Vermont Cheese Council on Saturday, July 16th, 2017 at the Coach Barn on Shelburne Farms in Shelburne, Vermont. This open market festival has been chosen by Fodor’s Travel as one of the “10 Best Summer Food Festivals in the United States.” The festival is designed as an open farmers market with 45 cheesemakers and over 90 Vermont and regional artisan food producers.

Vermont Cheesemakers’ Festival Details

The Vermont Cheesemakers festival brings together cheese, wine, beer, cider, spirits, and specialty food producers for a day of tastings, demonstrations and educational workshops.

Vermont is the leading artisanal cheese state with the highest number of cheesemakers per capita. This event is an experience all its own where attendees can network with food and beverage producers who share a passion for the craft.  Event participants will taste a variety of fresh, local foods and wines, as well as to learn all about the process used in making these fan favorite products. Spend a beautiful summer day along the shores of Lake Champlain sampling, buying and learning! Come and celebrate the Vermont summer season.

Participating food and beverage producers will compete in the “Best of the Fest” Awards, where leading producers are crowned for their perfectly crafted artisan products. This year, MapleBrook Farm defends their Best of Cheese title, Laughing Moon Chocolates comes prepared to hold tight  to their Artisanal Food title, and Idletime Brewing Company competes to maintain their hard-earned craft brew crown.

Vermont Cheesemaker Event Tickets & Pricing

General Admission Tickets are now on sale through Eventbrite for $60.00 plus $4.29 in handling fees. Tickets include a wine glass and shopping bag.  Children under 3 are admitted free. VIP Tickets are available and include VIP Valet Parking, separate VIP Entry, official Vermont Cheesemakers Festival tote and glass, entry to the Lakeside Libations Celebration from 9-10:30 AM, and one reserve ticket to Educational Seminars (choose the seminar on the day of the festival- first come, first served.)

View a full Event Calendar by visiting http://vtcheesefest.com/

Craft Brewers Face Added Nutritional Testing Expenses

Craft Brewers May be Forced into Big Beer Business

craft brewersCraft Brewers are at risk of incurring added manufacturing expenses. The Beer Institute, a trade association based in Washington, D.C. that represents brewers both big and small, as well as importers and suppliers to the beer industry, has recently published what it calls “The Brewer’s Voluntary Disclosure Initiative.”  The idea is for craft brewers and importers to voluntarily agree to disclose certain information to consumers – calories, carbohydrates, protein, fat, and alcohol by volume or weight on the product label. The Initiative also calls for listing all ingredients and a freshness date on either the custom label or secondary packaging or through a website reference or bar code.  In theory, this will allow consumers to make better-informed decisions.  Some consumers may appreciate having the information available, but others probably would rather avoid it. Think about it – do you really want to know exactly how many calories are in that beer?

Many of the big beer companies like Anheuser-Busch and MillerCoors have already agreed to follow these guidelines. This is not a surprise, since the Chairman and Vice Chairman of the Beer Institute are big shots with Anheuser-Busch and MillerCoors, respectively. But the more pressing reason is that starting in May of 2018, the FDA is requiring restaurants with 20 or more locations nationwide to disclose calories and other nutrition information for standard menu items, including beverages.  Many chain restaurants have been providing most of this information for some time, as the compliance date initially was set to be earlier but has been extended several times.

If a new or existing craft brewery seeks to distribute its beer to restaurants, it may need to factor nutritional testing into startup or business costs. The cost of testing a batch of beer to gather this information is estimated to be between $300 and $1,000. Small craft brewers may not be able to bear these costs without increasing their prices. Although craft beer offers on large chain restaurant menus are relatively few and far between, if an enticing opportunity arose for a craft brewer to sell its beer at such a place, it would miss that chance if it could not provide the required information to the restaurant. It is not yet clear what liability a brewer may have for providing erroneous information in this regard, but to avoid unnecessary risks brewers  will need to ensure their data is accurate. And consumers of craft beer may end up eating (drinking?) the cost.

For more information about craft beer and nutrition labeling visit thebeerinstitute.com. This article was published by JPSupra.com,  a daily source of legal intelligence on all topics business and personal.

2017 VRGA Convention & Exposition

2017 VRGA Convention & Exposition - Image Tek Digital Labels

ImageTek Labels is excited to announce that they will be exhibiting at the 2017 VRGA Convention & Expo exhibitor on April 28th at the Hilton Burlington, Vermont. This is a business-to-business event loaded with multiple networking opportunities over 2 days, with 8 information sessions and over 50 local and national exhibitors with quality goods and services at every price point for businesses of all sizes.

2-DAY CONVENTION & EXPO SCHEDULE

THURSDAY, APRIL 27 

  • 8:30 – 5:00 PM ServSafe® Certification Class & Exam – SOLD OUT
  • 6:00 PM Laughs at Vermont Comedy Club
  • 7:00 – 10:00 PM Brewery Hop: Switchback Brewery, Queen City Brewery, Zero Gravity Brewery, Citizen Cider & Foam Brewers
  • 9:00 PM Late Night at Nectar’s

FRIDAY, APRIL 28 

  • 9:00 AM – 3:00 PM Information sessions
  1. The Future of Healthcare in Vermont: Understanding the drivers of health costs & how it impacts you.
  2. How to Tackle Waste Regulation to be Compliant: What the Universal Recycling & Composting Law means for your business.
  3. Invest in Your Hiring Strategy: Learn how to recruit, hire and retain engaged and dedicated talent.
  4. Improving the Customer Experience: Creating unique experiences to increase customer growth and loyalty.
  5. Organized Retail Crime: Facts and Realities: What is the driving force of Organized Retail Crime & what tools and stories can help you prevent it from happening in your business.
  6. Smarter Energy Investing: Creative ways to save you money now while being an investment in your future.
  7. Maximizing Your Customer Base and Revenue in an Online World: Digital business strategies to attract customers to your website and your store.
  8. Social Media Strategies for Success: Quick tips for success at all experience levels.
  • 12:00 – 5:00 PM Tradeshow: Featuring 50+ exhibitors from local and national companies to answer your questions and provide quality solutions. Enjoy multiple raffle prize giveaways throughout the day and a GRAND PRIZE, product demonstrations, networking and so much more!Information Sessions & Tradeshow are FREE for members $10 for nonmembers or save 50% by registering online by April 21st.
  • 5:30 PM VIP Food & Beverage Pairing Workshop: Limited to 24 tickets. Presented by Farrell Distributing Cicerone Certified Beer Servers. This also includes your ticket to Vermonte Carlo afterwards.
  • 6:00 PM Vermonte Carlo: Network the night away with unlimited samples of local beer, cider, wine PLUS complimentary beverages, a cash bar, a buffet dinner and $250 of casino chips for a nigh of entertaining casino games.

Participating vendors will network with Retailers, Grocers, Specialty Food & Beverages Producers, Manufacturers and related Business Services Providers at this highly-anticipated annual event. Online registration is available at VRGA17.eventbrite.com. Follow Vermont Retail & Grocers Association on Facebook or #VRGA17 on twitter for the latest news.

Free Custom Samples on NEW Orders and 20% Off Your Purchase

Spring into Savings! (1)

There are all kinds of ways to take advantage of ImageTek Label’s Spring Savings Promotion! Whether you have a new seasonal label design, you’re introducing new products to an existing line or you’ve simply never done business with us,
you can cash in on quality labels!

FREE custom label samples on all first-time label orders & new designs! That would be our first-time, not yours.
If we’ve never printed your label design, you qualify.

If you place your order within 14 days of receiving your custom label samples you get 20% off your purchase.

No catch – just a deadline. All sample requests must be placed by 5pm on Friday, March 17, 2017.

To order your custom label samples, contact us at sales@imageteklabels.com or call (866) 403-5223.

A Proud Sponsor of the VSFA Fall Meeting

fall-meeting

ImageTek Labels is proud to sponsor the VSFA Fall Meeting held on Friday, November 1, 2016. VSFA is the nation’s oldest and most highly regarded specialty food association. The Annual Fall Meeting gives members and attendees the opportunity to connect with Vermont food producers who share the vision of promoting Vermont’s specialty foods.

Educational sessions will be hosted by Retail Insights, Lake Champlain Chocolates, City Market, SCORE – Free Small Business Counseling, Vermont Department of Tourism & Marketing, Associated Buyers, Vermont Roots and Vermont Specialty Food Association.

The VSFA Fall Meeting itinerary is as follows:

  • 8:30 – REGISTRATION & NETWORKING
  • 9:00 – On the Trail to Find New Customers
  • 9:45 – Gen Shift and the Vermont Brand
  • 10:30 – NETWORKING BREAK
  • 11:00 – Marketing the State of Vermont
  • 11:45 – NEW VSFA Listserve
  • 12:00 – LUNCHEON / Featured Speaker: City Market
  • 1:00 – SCORE, Small Business Advice for Growing
  • 1:45 – Distributors & Brokers: Who, what, when, where and why (title subject to change).

For more information about attending the fall meeting, registering for workshops or becoming a VSFA member please visit http://www.vermontspecialtyfoods.org

Imagetek Labels Expands Digital Printing Capabilities

Summer Labeling Woes: Beat the Heat & Humidity

e4e759ed6112791acc31684d9dd7d998With the warmer months fast approaching, producers are gearing up for seasonal product labeling. Heat is an important factor to considering labeling warm weather products. High temperatures and humidity can adversely affect your product labels, causing them to fade, lift and curl. Keeping a few tips and tricks in mind will ensure your labels stand up to the summer months and last the life cycle of your product.

Label Adhesive:

  • Soft pressure adhesives can fail as temperatures increase, causing the binding to liquefy, smear or fail. Adhesives that react adversely to heat can also affect your printers and auto labeling equipment, leaving residue build up that will damage print heads and other components.

Some label stocks are better suited for printing and applying at cooler temperatures. Be sure to use a label stock that is approved for heat and humidity and has a wider application range for warm weather product labeling.

Labels Substrates & liners:

  • Quick changes to temperatures can cause label stock to curl and peel. This occurs because the liner absorbs more moisture than the substrate, making labels harder to apply and increasing the risk of label failure. Film substrates with paper liners are most susceptible to such problems. To avoid potential risks, try testing paper labels on polypropylene liners. The more resistant the liner is to moisture and humidity, the less likely your labels are to lift.

Label Transportation  & Storage

Labels can be exposed to extreme temperatures during shipping. Non-climate controlled shipping containers can often reach heights of over 170 degrees Fahrenheit. To avoid receiving a shipment of labels that are destined for disaster, try sourcing climate controlled shipping methods that protect your labels while they are in route.  Lastly, store your labels in a controlled environment once they arrive at your facility. This ensures your labels will be ready for peak performance when it’s time to apply them to your products.

If climate-controlled transportation and storage are not available, follow these simple steps:

  • Place your product labels in plastic bags or shrink-wrap to protect them from temperature fluctuations.
  • Store your labels on low racks and shelves that are closest to the floor. Do not double stack your labels and make sure to leave a few inches of space between each container and pallet.
  • Acclimate your labels to your environment before applying them to your products. Generally, labels can acclimate within 24 hours. For best results, labels should be stored in locations that do not exceed 70 degrees Fahrenheit and 50% humidity.

Labels with heavy coat weight adhesives and textured surfaces may require special care. If you are experiencing label failure commonly associated with high temperatures and humidity, please contact sales@imageteklabels.com for assistance.

ImageTek Labels Attends the NHFIEF Snow Day

Supporting Local Students Through Scholarship

ImageTek Labels will join New Hampshire Grocers Association members for the New Hampshire Food Industries Education Foundation Scholarship (NHFIEF) Snow Day on Tuesday,download (14)  February 23, 2016. Held at The Mt. Washington Resort in Bretton Woods, NH, attendees will enjoy a day filled with outdoor fun, playing in the powder in support of a good cause. Proceeds from the days event will sponsor college expenses for VT students and be donated on behalf of NHGA. The day includes family fun events like skiing, snowboarding, snowmobiling and canopy tours. For guests who prefer to stay warm indoors, Mt. Washington Hotel has a Spa, indoor aquatics facility, kids programming as well as shopping and destination area attractions.

What is the NHFIEF Scholarship Program?

The NHFIEF Scholarship Program was established to achieve a number of highly desirable objectives. It helps students with college expenses. It relieves parents of college expenses. It reduces the amount students must work for or borrow in financing an education and it indirectly assists the colleges attended by the winners. The recipients will be awarded this April and notified by June, 2016.

Who Is Eligible for NHFIEF Funding?

High school seniors, and undergraduates who are dependent children of a parent employed by dues-paying NHGA retailer and supplier members.

Full-time students who are part-time employees of by dues-paying NHGA  retailer and supplier members.

The member firm which employment takes place at must be located in New Hampshire (although the student may live in another state).

NHFIEF Scholarship Award

The scholarships will be one-time, non-renewable awards of $1,000. The scholarships will be applied to college expenses at any accredited college, university, and vocational or technical school in the United States. A student may transfer from one college to another and retain the award

For more information about the NHFIEF Snow Day contact the NHGA Office for more information at 603-669-9333

Download Registration Form

Download Sponsorship Form

Cheese Labels: A Producers Guide to Labeling

Cheese labeling has it’s own unique set of specifications set forth by the Department of Food Safety in the state of origin. Producers are challenged with not only creating a label thatCheese Labels provides brand identity and shelf appeal but also contains all the necessary components of a proper nutrition label. By following these guidelines, you will be able to produce a cheese product label that will meet food safety requirements with ease.

NAME OF PRODUCT: First, name your product with either a “Standard of identity” name, the common or usual name of the food or an appropriately descriptive term. The standard of identity must be used if the cheese fits the standard. Examples of standard of identity names include: Cheddar Cheese, Monterey Jack Cheese, Low-Moisture Part-Skim Mozzarella Cheese Common or usual names like String Cheese, Farmers Cheese, Farmers Pepper Cheese, Low-Moisture, Part-Skim Mozzarella Cheese. A semisoft cheese spiced or flavored standardized cheeses should be labeled with the spice at the beginning or the end of the cheese name. The spice or flavor name must not be between the cheese variety and the word “cheese”. Examples include Caraway Colby Cheese, Salami Cheddar Cheese, Colby Cheese with Caraway, Cheddar Cheese with Salami (the word cheese must be included in the name of the product). The name of the product must be in a type size that is 50 % the height of the largest print on the label and generally parallel to the base of the package. All words in the name need to be given equal prominence. You cannot make the word cheese or the variety of the cheese used stand out more than the rest of the name. Any optional ingredients that are required to be declared on the label should not be given greater prominence than the name of the food.

NET QUANTITY OF CONTENTS: Next, determine the quantity of your cheese product. The total quantity must be located on the front of the package (the principal display panel). This includes random weight packages. The quantity must be stated in US Customary (e.g., pounds and ounces) and metric units EXCEPT for random weight packages that are labeled at retail. These packages are exempt from the requirements for metric units. When a product exceeds 16 ounces, the net quantity of contents needs to be stated in the largest whole unit (e.g., pound, pint, quart, gallon) and the remaining ounces.

NUTRITION INFORMATION: Next, fill in your nutrition facts panel. The Full Format Nutrition Facts panel must be used on packages where the available labeling space is greater than 40 square inches. Single packs of slices, 6 ounce cups of shredded cheese, half moon blocks and large wedges are all package sizes that usually fit this size requirement. If there is less than 40 square inches of label space, the following are allowed in descending order of preference. 1. The column (vertical) display. The table at the bottom is replaced with a sentence stating, “Percent Daily Values are based on a 2,000 calorie diet.” 2. The tabular display 2. The linear (or string) format of the Nutrition Facts panel. Linear may only be used on packages when the package cannot accommodate a tabular display on any panel. Please note that cheese companies in particular are using the linear format with increasing frequency because they prefer how it looks on the label. This is undesirable and does not comply with NLEA requirements. The label is often designed this way because the companies do not want to use two labels. Remember that Nutrition Facts panels are based on the total available labeling space on the package. For cheese, this is the wrapped block minus the seams.

SERVING SIZE: Once you have completed your full nutrition panel, you must determine the serving size. The serving size could be measured in ounces or by a visual description must be used e.g. 1 ounce (28 g/about 1” cube). For random weight packages, the servings per container should be stated as “varied.” For exact weight packages, servings per container should equal the net weight divided by the serving size. The servings should be rounded to the nearest whole number except those that are between 2 and 5 servings should be rounded to the nearest 0.5 servings. Rounding should be indicated by the word “about.”

INGREDIENTS STATEMENT: In most cases, ingredients must be listed in descending order of predominance by weight (most to least). To learn more about whether your cheese qualifies foringredient statement exemptions click here. Cheese producers must use full standard of identity names and common or usual names of the ingredients. Common or Usual Names for Typical Ingredients Used in Dairy Products Ingredient Common or Usual Name skim milk, concentrated skim milk, reconstituted skim, and nonfat dry milk ” skim milk” or “nonfat milk”, concentrated milk, reconstituted milk, and dry whole milk “milk” bacteria culture “cultured ____”(the blank is filled in with the name of the milk used) sweet cream buttermilk, concentrated sweet cream buttermilk, reconstituted sweet cream buttermilk and dried sweet cream buttermilk “buttermilk ” whey, and concentrated whey are common ingredients. All sub-ingredients must be listed. Do not use extra words in the ingredient statement e.g. diced (as in diced peppers), whole (as in whole milk), fresh (as in fresh basil) All added colors result in an artificially colored food. No added color can be declared as “food” or “natural” color. Cheese cannot be called “natural” if it has annatto color. Food ingredients such as garlic, onion and celery cannot be included under the collective term “spice.” They must be listed individually. “Herb” and “herbs” can not be used as collective terms in an ingredient statement. Use the word “spice” or list all spices by name.

For more information about labeling cheese products, visit the Vermont Department of Agriculture. To learn more about having cheese label preprinted for wax and non wax coated products, contact ImageTek Labels.

* Article content was sourced by the T and Wisconsin Agricultural Department approved standards for cheese product labeling.

ImageTek Labels to Attend the NH Grocers Association Fall Conference & Exposition

Nh Grocers ImageTek Labels Join ImageTek Labels for the NH Grocers Association Fall Conference & Exposition on Wednesday, October 21st. This is by far the associations’ largest annual event, held at the Executive Courthouse Banquet Facility in Manchester, N.H. Suppliers from New Hampshire, Vermont and Massachusetts participate to exhibit their products to an exclusive audience made up of the NHGA’s retail member business owners and decision makers, for independent and chain retail locations throughout New Hampshire.  The program also includes seminars and engaging speakers who will address topics that will help make running your business more productive and prosperous.

 

NH Grocers Exposition Event Registration

Event attendees must submit an entry form prior to the event. Registration is FREE for Retailers. Full Registration includes a continental breakfast, morning & afternoon sessions, luncheon and drawing entry. Follow the links below for event details.

Download Registration Form. 

Download Sponsorship & Advertising Form.

Download Exhibitor, Sponsor & Advertising Form.

Click Here for more information. Contact Us to request label samples for delivery at the event.

For more information about The NH Grocers Association Fall Conference & Exposition please visit the www.grocers.org website.

To contact ImageTek Labels prior to the event for label samples and/or press proofs, please email sales@imageteklabels.com or call (866) 403-5223.