FARM TO OUR FRIDGE IN 6 DAYS
PHILADELPHIA Cream Cheese provides the premium taste and perfect texture your customers demand
Introducing
COUNTLESS WAYS TO CAPTIVATE CUSTOMERS
Across your menu and infused into all day parts, Philly Cream Cheese is the premium brand that deliciously delights. Flexible formats and consistent performance help you create extraordinary appetizers, entrees, sides, and desserts.
It’s no wonder Philly is the Cream Cheese of choice.
Particularly appealing to younger consumers, Cream Cheese is on 31% of menus, adding flavor and complexity to dishes.
Source: 2018 Technomic Inc., Sandwich Consumer Trend Report31%
55%
Category Insight of consumers are trying to cut down or completely avoid artificial colors/preservatives
Source: The NPD Group/Dieting Monitor, year ending December 2018
Menu
Cream Cheese is found on an expanding array of menus, including American, Sandwich, Coffee & Bakery and Chinese.
Source: Datassential SNAP 2019PORTION CONTROL
| SKU | GTIN | DESCRIPTION | PACK SIZE/CASE SIZE | ATTRIBUTES |
|---|---|---|---|---|
| 210006111900 | 10021000611192 | Philly Plain Cup | 1 ounce/100 count | |
| 210006109500 | 10021000610959 | Philly Light Cup | 1 ounce/100 count | Reduced Fat |
| 210006112000 | 10021000611208 | Philly Plain Pouch | 1 ounce/100 count | |
| 210007268300 | 10021000726834 | Philly Strawberry Cup | 1 ounce/100 count | |
| 210007268500 | 10021000726858 | Philly Chive & Onion Cup | 1 ounce/100 count | |
| 210007268700 | 10021000726872 | Philly Garden Vegetable Cup | 1 ounce/100 count | |
| 210006108900 | 10021000610898 | Philly Plain Cup | .75 ounce/100 count | |
| 210006109400 | 10021000610942 | Philly Light Cup | .75 ounce/100 count | Reduced Fat |
LOAF & TUB
| SKU | GTIN | DESCRIPTION | PACK SIZE/CASE SIZE | ATTRIBUTES |
|---|---|---|---|---|
| 210006160000 | 10021000616005 | Philly Plain Loaf | 3 pounds/6 count | 5 Simple Ingredients, Softer** |
| 210006169800 | 10021000616982 | Philly Plain Loaf | 3 pounds/6 count | 5 Simple Ingredients, Firmer** |
| 210006164000 | 10021000616401 | Philly Neufchatel Loaf | 3 pounds/6 count | 5 Simple Ingredients, Reduced Fat, Neufchatel*** |
| 210006140600 | 10021000614063 | Philly Plain Tub | 3 pounds/6 count | |
| 210007267000 | 10021000726704 | Philly Light Tub | 3 pounds/6 count | Reduced Fat |
| 210006140700 | 10021000614070 | Philly Plain Whipped Tub | 3 pounds/6 count | Whipped |
| 210006148100 | 10021000614810 | Philly Strawberry Tub | 3 pounds/6 count | |
| 210007266800 | 10021000726681 | Philly Garden Vegetable Tub | 3 pounds/6 count | |
| 210000645000 | 10021000064509 | Philly Chive & Onion Tub | 3 pounds/6 count |
**softer and firmer varieties have the same ingredient line, but unique processing methods for a slightly different end product
***neufchatel (noof-cha-tell) is a standard of identity. Neufchatel products are higher in moisture, softer in texture, and 33% lower in fat than regular cream cheese
BULK & DESSERT
| SKU | GTIN | DESCRIPTION | PACK SIZE/CASE SIZE | ATTRIBUTES |
|---|---|---|---|---|
| 210006129900 | 10021000612991 | Philly Plain Carton | 30 pounds/1 count | No rbST Hormone*, 5 Simple Ingredients, Firmer** |
| 210006163800 | 10021000616388 | Philly Plain Carton | 30 pounds/1 count | 5 Simple Ingredients, Softer** |
| 210006164100 | 10021000616418 | Philly Plain Neufchatel Carton | 30 pounds/1 count | No rbST Hormone*, 5 Simple Ingredients, Reduced Fat, Neufchatel*** |
| 210006164200 | 10021000616425 | Philly Plain Carton | 50 pounds/1 count | 5 Simple Ingredients |
| 210006231600 | 10021000623164 | Philly Cheesecake Filling | 1.5 pounds/6 count | |
| 210000452900 | 10021000045294 | Philly Cheesecake Batter | 3 pounds/4 count | No rbST Hormone* |
| 430008370000 | 10043000837006 | Philly Plain Cheesecake | 3.75 pounds/4 count | Without crust, 16 slices |
| 430008375000 | 10043000837501 | Philly Plain Cheesecake | 5 pounds/4 count | With crust, 12 slices |
**softer and firmer varieties have the same ingredient line, but unique processing methods for a slightly different end product
***neufchatel (noof-cha-tell) is a standard of identity. Neufchatel products are higher in moisture, softer in texture, and 33% lower in fat than regular cream cheese
SPINACH DIP
WHAT YOU NEED
- 8 oz PHILADELPHIA Cream Cheese, softened
- 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
- 1 env. (1 oz) ranch salad dressing mix
- 1 pkg. (9 oz) frozen chipped spinach, thawed, well drained
- 1 can (8 oz) water chestnuts, drained, chopped
- 1/2 cup chopped red peppers
LETS MAKE IT
- Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
- Stir in remaining ingredients.
- Refrigerate several hours or until chilled
TURTLE CHEESECAKE PARFAIT
WHAT YOU NEED
- 1 cup caramel ice cream topping
- 1 cup PLANTERS pecan halves, chopped
- 1 qt. + 1 1/3 cups PHILADELPHIA cheesecake batter
- 1 cup chocolate sauce
- 1 cup whipped topping garnish
LETS MAKE IT
- For each serving, pour 1 Tbsp caramel into bottom of small glass. Sprinkle with 1-1/2 tsp PLANTERS pecan halves.
- Fill glass with 1/3 cup PHILADELPHIA Cheesecake Batter. Top with 1 Tbsp chocolate sauce.
- Garnish with 1 Tbsp whipped topping rosette and 1-1/2 tsp pecans.
TORTELLINI IN CREAMY ROSÉ SAUCE
15 servings
WHAT YOU NEED
- 1/2 cup PHILADELPHIA Cream Cheese
- 1 Tbsp milk
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups fat-free reduced-sodium chicken broth
- 1 cup OLIVO by CLASSICO Traditional Pasta Sauce
- 1 pkg. (9 oz) refrigerated cheese tortellini, uncooked
- 4 cups loosely packed baby spinach leaves
- 1/4 cup KRAFT Grated Parmesan Cheese
LETS MAKE IT
- Mix cream cheese spread and milk until blended.
- Heat oil in large skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in broth and pasta sauce. Bring to boil.
- Add pasta; stir. Cover; cook on medium heat 5 min., stirring occasionally. Add cream cheese mixture; cook and stir 3 to 5 min. or until heated through. Cover; cook 5 min. or until pasta is tender, stirring occasionally.
- Stir in spinach; cook, covered, 1 min. or just until wilted. Top with Parmesan.
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