Dairy product range now includes “Fresh” products. We released “Selo Zelenoe” brand milk of 3.2% fat in 2 liters PET-bottle, 2,5% kefir in 0.45l and 0.93l bottles. Another novelty of “Selo Zelenoe” is sour crème of 15% and 20% fat in rather convenient pack – plastic cup with the capacity 180g.
In 2014 the product range of «Immunolakt” was enriched with new flavor “wild strawberry-brier”.
In 2014 we also added new products to “Kezsky cheese plant «cheese line – they are classic cheeses (Rossiysky, Gollandsky, Kostromskoy and Poshekhonsky) and original cheeses like Gauda, Tilziter. Att these cheeses are produced in dose pack with fixed weight – 250g. the novelty of 2014 is “Russia Mozzarella”, which is produced in pack - 0.3 and 2.5 kilos for HoReCa segment; this cheese is made of filat paste.
In 2014 we also enlarged ice-cream brand-line in different price segments. In “medium+” segment we issued “Angelato” dessert ice-cream: “Latte Macchiato Amaretto toping”, “Brownie pistachio chocolate toping”, “Strawberry cheesecake” “Cappuccino Italian caramel”, “Tiramisu”.
In “premium +” segment we produced ice-cream under the brand-name “Retro”. This ice-cream is produced in accordance with traditional recipe from Whole Milk and sweet butter. Fat weight fraction is 18%.
Another novelty is “Izhevskoe” ice-cream. The product is produced in paper cup 80g and paper pack 450g. The ice-cream is made as per GOST standards in accordance with traditional recipe. Fat weight fraction is 12% without vegetable fat and artificial flavouring.
We added novelties in the ice-cream assortment range for kids and school-aged kids. Under the “20th CenturyFoxFilmCorporation” license we produced “Rio-2” line. Wafer cup, cone and fruit ice are in the assortment.
AND PROCESSED MEAT PRODUCTS
In 2014, considering main trends of domestic meat market, we tried to rapidly develop chilled semi-finished food segment, which grows 10-15% annually. We introduced to the market new chilled semi-finished meat food – “Marinated loin” and “Marinated gammon for baking”. We introduced chilled semi-finished poultry food as well under the “Glazovskaya ptitsa” brand name. They are marinated half “Barbeque steak” and poultry chakhokhbili. All these products are produced with the process that allows to bake meat and poultry without unpack.
In frozen semi-finished food category we introduced to the market one more novelty – “Chiken Kiev”. It is chicken fillet prepared according to traditional technology.
Frozen semi-finished food assortment is also enriched with pelmen (dumplings) “Vostochny”. It is a new way of pelmen moulding containing great amount of meat. The product is represented in premium price segment (“Tsarskiye”,”Domashniye”, “Sibirskiye”) and in mid-price segment (“Russkiye”, “Po-Domashnemy”, “Krestyanskiye”).
We also paid attention at high-marginal meat products assortment development. They are vacuum-packed smoked and cooked pork of quality delicacies (pork neck, side pork, ham and carbonade) under the “Vostochny” brand. There are poultry delicacies as well (“Po-stolichnomy” hock, “Kolobok with cheese” gammon) under “Glazovskaya ptitsa” brand.
In 2014 we launched new premium sausages production: uncooked smoked “Pepperoni”, cooked smoked “Cervrlat Finsky”, semi-smoked “Originalnaya with cheese” under “Vostochny” brand. Besides we introduced to the market mid-price sausages, like semi-smoked sausages “Cervelat Finsky” and “Salami Avstiyskaya” under the “Glazovskaya ptitsa” brand.
We produced novelties under the “Glazovskaya ptitsa” brand within the segment “sausages”. They are poultry sausages “Osobye” and “Slivochnye”.
In spring 214 we launched shashlick group under the“Glazovskaya ptitsa” brand in new handy pack – Doy-pack. Fixed weight 2 kg and functional bottom, which stabilize the pack – are the main advantages of the pack.
AND SEMI-FINISHED FOOD
In 2014 we focused on fish products and fish semi-finished food assortment development. We introduced to the market fresh-frozen packed fish in vacuum pack under the “Udmurtryba” and “Sozvezdie” brands. We use freeze quenching method and icing, which allows to retain its hale, protect the surface from oxygenation and crusting.