archive-com.com » COM » F » FOODDRINK-MAGAZINE.COM

Total: 477

Choose link from "Titles, links and description words view":

Or switch to "Titles and links view".
  • Rockview Farms - Food and Drink International
    grocery distribution channels as opposed to the traditional dairy direct store delivery model UHT capability affects producers more than consumers Consumers are generally not going to notice Lunzer declares By the time the milk goes through the distribution channel it might have two months to two weeks before grocers pull it off the shelves Once you open a container of the milk it has the normal 10 day shelf life Some of the UHT products are new to Rockview Farms UHT is a really unique capability usually reserved for multinationals Lunzer maintains You don t typically find it in family owned operations We ve hired people who have extensive knowledge in that process Millions of Gallons Rockview Farms has an estimated 300 000 square feet of processing and warehouse space in its three plants It also has two cold storage warehouses one in Southgate which is across the street from the Downey headquarters and the other in Industry We keep the milk below 40 degrees at all times and that helps keep it fresher Lunzer says We ve done some upgrades recently to modernize our white milk plant in Downey DeGroot says Upgrades like refrigeration on the warehousing side and pasteurization upgrades ensure the milk is very cold when it s packaged when it gets on a truck and when it s delivered to the customer This care pays off in results We re very proud of our quality and many people comment on how fresh and delicious Rockview Farms milk tastes DeGroot says Recent capital expenditures at Rockview Farms include new equipment for manufacturing Greek yogurt a warehouse management system and an emphasis on paperless operations using tablet computers We re large enough to handle anybody s needs but small enough to do it quickly and flexibly DeGroot says We re still a small company compared to our competitors that are nationwide dairy processors Commercial Foodservice Approximately one third of Rockview Farms milk is sold in the food service channel Many food processors use our milk and cream in salad dressings soups or even mashed potatoes you name it DeGroot says Rockview products are served in a great variety of places including schools restaurants prisons county facilities and on cruise ships We produce custom shake mixes for many customers including a large hamburger chain in Southern California DeGroot continues We also co pack for some large retail grocers We are best known for the exceptional level of service these marquee customers demand Lunzer adds Rockview Farms does custom formulation work and produces private label products for companies that don t have the expertise the investment in dairy processing or the knowledge of the food safety regulations and quality controls involved If you re not familiar with those regulations it s a significant barrier to entering the market Lunzer notes But if you ve got a great product brand marketing idea and sales machine then we do a good job of making a product for people who need it Because

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1935-rockview-farms (2016-04-27)
    Open archived version from archive

  • Minhas Craft Brewery - Food and Drink International
    owned a chain of liquor stores in Calgary Canada The family realized the potential of going from selling to making alcohol and eventually developed its own label Mountain Crest but needed someone to actually do the brewing They were known up there for good tasting beer that was considerably cheaper than the big boys Olson says The Monroe brewery mostly manufactured its own brands but also did private label and contract brewing By 2003 Ravinder and Manjit Minhas had become the brewery s largest customer and the siblings purchased the facility two years later That s when we really started putting millions of dollars into improvements and capacity Olson says The Minhas family retained the brewery s staff but changed the company s name Their willingness to invest in the business propelled Minhas Craft Brewery to become the 10th largest brewery in the United States Within 13 years the company went from making 40 000 barrels a year to 300 000 The company s success and rapid growth demonstrated the family s business acumen and raised their profile Manjit Minhas is now one of the panelists on Dragon s Den the Canadian version of Shark Tank Improving Capability Minhas Craft Brewery believes in versatility The company manufactures virtually every style of beer from American lagers and Indian pale ales to a seasonal Oktoberfest and malt liquors Minhas Craft Brewery is even getting into hard sodas with its Rhinelander and Boxer hard root beers We do everything that makes us different Olson says In addition to the brewery the company has a distillery for spirits and does its own bottling and packaging It also sells its clear malt base to other brewers and provides bulk beer to flavor houses That capability enabled Minhas Craft Brewery to be involved in every phase of beer production attracting interest for contract brewing from both craft beers starting out and major retailers such as Costco that have their own private label We re not trying to be the world s greatest contract brewer but we ll entertain business that s going to make money for us Olson explains Since taking over the company the Minhas family has encouraged the brewery to be bold We re not afraid to try things that maybe on the surface look radical or different Olson says We ve had some failures The good news is we succeed more than we fail One such risk was an energy drink called iEnergy Olson says many energy drinkers preferred it to Red Bull but the beverage never took off Olson says the crowded energy drink market proved tough to break into We made a great product he says We ran a bunch of it and none of it sold Blending Old and New Since opening in 1845 the Monroe brewery has been an integral part of the town itself a relationship the Minhas family and Olson continue to foster today The brewery is located in the city s downtown area The 20 000

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1934-minhas-craft-brewery (2016-04-27)
    Open archived version from archive

  • We See You, Sodium - Food and Drink International
    and menu boards and limit the size of sugar sweetened beverages to no more than 16 ounces The NRA sued over the beverage rule and won on appeal None too happy about the recent sodium label ruling the NRA released a statement Wednesday in response We believe today s decision by the court to uphold this arbitrary onerous and costly mandate is a blow to small business owners and undoes the very uniformity we worked for in advocating for a national federal menu labeling standard says Angelo Amador the NRA s regulatory counsel The average New Yorker consumes 40 percent more sodium than the recommended daily allowance according to the health department New York City Mayor Bill de Blasio told ABC News that diners should order something else if their meals have so much sodium that it merits a saltshaker for the sake of their health Too many New Yorkers are at risk of high blood pressure heart disease and stroke due to high sodium intake and this saltshaker will help New Yorkers make better decisions about their diet ultimately leading to a healthier and quite possibly a longer life Don t go updating your menus just yet New York City The NRA plans to appeal the judge s decision and seek emergency interim relief from the Appellate Division of the New York courts That would relieve restaurants from complying pending that court s decision Overall Rating 0 0 out of 5 stars Leave your comments Post comment as a guest Name Required Email Required Rate this article 0 Submit Comment Cancel Subscribe Comments 5 Sort by Oldest First Sort by Latest First Subscribe with Email Subscribe with RSS ladwa Permalink clash royale gratuit gems clash royale hack android about 1 week ago 0 Like Share Short URL Clasher Permalink

    Original URL path: http://www.fooddrink-magazine.com/sections/editors-blog/1932-we-see-you-sodium (2016-04-27)
    Open archived version from archive

  • Malbec Argentinean Cuisine - Food and Drink International
    in our facility But Argentina has many ethnic foods and aspects of those cultures have infused into the cuisine over time There is nothing else close to what we offer in the area and we keep our eye on the market and make sure we compare favorably on price We grew up with diversity in our food and we brought that to our menu and focused on quality food and service Alcorta adds We hand select our beef lamb and fish Items like pasta and stuffing are homemade from scratch We take pride in that Beyond the authenticity of the Argentine cuisine Malbec s owners work to stay on the cutting edge Malbec offers traditional dishes while also fusing the various cultures of Argentina to create new ones The company s owners regularly travel back to their native Argentina to stay up to date on what restaurants are doing there to make sure the product remains authentic here We have stayed true to Executive Chef Pablo Alcorta s knowledge and his take on Argentine food Alcorta says We invested our money and time into training staff on how they should interact with customers and getting their feedback We work together as a team to make the concept work from the front to the back of the house Malbec s food is known for its simplicity as well as the diversity of the menu The restaurants offer comfort food and an environment that lends itself to multiple visits per week because of the ample choices and friendly staff As for beverages Malbec offers only Argentine wines from different parts of the country We work with exceptional wineries and only buy wines that we like and think are approachable for the clientele Alcorta says Always looking to continue the evolution of its concept Malbec s owners are keen on ensuring that quality remains high and the restaurants stay on the cutting edge We have to do our homework to see what is out there Alcorta says We will continue to visit Argentina to see what is happening with the cuisine and we look at what items are available so we can select the best available food It is simpler than you imagine as long as you pay attention We consider many aspects while focusing on making sure the do the basics right while keep on improving on our menu and service That is the way we operate our entire entity Pursuing Growth Additionally the company is looking to grow its footprint with a new location in the Los Angeles area A different approach it will include a commissary kitchen and deli It is scheduled to open in early 2016 The new facility will be a big commissary kitchen where we will make our products and deliver to each restaurant with a refrigerated van Alcorta says It will also help us to do a lot of catering and we are working with the Los Angeles Chamber of Commerce to attract business and develop

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1930-malbec-argentinean-cuisine (2016-04-27)
    Open archived version from archive

  • illy caffè - Food and Drink International
    maximizing the aroma profile and making it very consistent he adds The fourth pillar is the pressurization process of the illy coffee package that was developed by Francesco Illy During the manufacturing and packaging process oxygen is replaced with inert gas under pressure This combination allows the company to preserve the freshness and fragrance of the coffee until the moment it is consumed It also makes the aroma more complex because it allows it to age like a precious wine Illy explains We have a much more complex refined aroma profile thanks to this exclusive technology Lastly with the increasing popularity of single serve coffee pods illy developed and added the Iper technology to its repertoire for the single serve market It s a different way to prepare coffee both at home and in restaurants and hotels not percolation but a new system for a better aroma and velvet body while ensuring quality in the cup Illy says Expanding Brand illy is found in more than 140 countries and more than 100 000 restaurants and cafés and operates in four strategic business areas hospitality workplace home and transit Transit includes both traveling and commuting and it s recently become a booming marketplace To target more on the go consumers illy partnered with Coca Cola which manufactures and distributes a bottled ready to drink illy blend Always consistent no matter where or how the coffee is being produced and consumed the bottle blend will be the same type that a customer enjoys in a café or when brewing it themselves at home It s a good way for consumers to access high quality coffee and make coffee accessible where you don t have freshly brewed coffee Illy says As the travel industry is another important market illy has tapped into that as well While it already has partnerships with international companies like Air France and Singapore Airlines illy was selected by United Airlines to be the company s official coffee for travelers We are very happy to offer the illy coffee to passengers flying United Illy says It signifies a deep commitment on their part to providing a quality experience on board and in their lounges illy s mission is to bring the best coffee nature can provide enhanced with the best technology to all corners of the world Through these partnerships and continued innovations illy can serve customers its coffee blend through new unique ways When the market changes we have to adapt and develop new projects Illy says But we are uncompromising in our heritage and core strategy we never compromise our dream to offer the greatest coffee in the world the strategy of the unique blend Sometimes it s tricky to do new things without changing what you were doing in the past It s becoming a narrow path but it helps you constantly reinforce what you ve been doing all along Forever Consistent Last year illy was able to take part in Milan s World s Fair

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1928-illy-caffe (2016-04-27)
    Open archived version from archive

  • Harvest Innovations - Food and Drink International
    product and has the highest amount of protein of any grain or legume We start with beans that have higher protein levels and our specialized facility takes the hull off the soybean in a highly efficient way It is the only dehulling facility like it in North America Ultimately Harvest Innovation can deliver a perfect soybean product to its customers without losing a lot of it to chemical processing This has allowed the company to become the primary supplier of the base for soymilk on the continent Another aspect of Harvest Innovations is its work with non soy ingredients Its products include other grains and legumes that are gluten free like lentils chickpeas buckwheat quinoa ancient grains and more The company has systems that can mill them to desired granulations and can gelatinize starches so the gluten free foods stick together better It is this side of its operations that has allowed the company to become a leader in market sectors such as gluten free pasta We ve had 50 percent year over year growth for seven years Nadler says That has been astronomical growth Part of the momentum behind Harvest Innovation s growth has been provided by the growing consumer interest in natural gluten free non GMO and organic foods The company has seen much growth in the cereal industry because it can provide textured non GMO protein products for healthier cereals Many large companies are moving toward more non GMO products Nadler says We ve seen a lot of growth in the beverage industry the gluten free sector and in the egg replacement sector with our EggOut products We developed a process to replace eggs in bakery and pasta products which is indicative of our belief in innovation and bringing new products to meet the needs of customers looking for new ways to do business Critical to its operations are vendor relationships Harvest Innovations doesn t use the same ingredients as many of its more traditional competitors For example we were the first ones to make a serious effort to use lentils in gluten free pasta Nadler says Lentils are grown as an alternative crop to wheat in alternative growing seasons As you bring the lentils in there are wheat berries mixed in and we have developed techniques to clean out that carryover wheat working with our vendors on that so it can pass our requirements for the limitation of gluten through cross contamination On the soybean side the company works with vendors that develop high protein soybeans The company has spent the last seven years developing those relationships and bringing the product closer to its facilities through joint R D efforts with vendors Never Complacent Continued investment in product development and infrastructure will always be a focus for Harvest Innovations Right now the company is developing a non soy protein that is an underutilized legume and tastes good which it hopes to introduce soon Additionally the company has expanded its plant to ensure total separation between soy

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1927-harvest-innovations (2016-04-27)
    Open archived version from archive

  • Harris Ranch Inn & Restaurant - Food and Drink International
    used by customers who want to fly in for a meal and businesses coming to make a deal on the ranch s livestock With 3 5 million gallons of gasoline sold each year Harris Fast Track is a key refueling point along I 5 In addition to its agriculture operations Harris Farms is home to about 600 thoroughbred horses at any given time making it one of the largest breeding and training operations in California Several famous racehorses hail from Harris Farm s pastures including 2014 Kentucky Derby and Preakness Stakes winner California Chrome The inn itself is an American Automobile Association AAA Three Diamond hotel The hacienda themed building features 153 rooms between 380 and 600 square feet in size and its annual occupancy is about 80 percent Farrington says An Olympic sized pool and three hot tubs help guests relax while complimentary cookies and homegrown almonds satisfy their taste buds between meals It s very very secluded and quiet Farrington adds Even though we re near a major interstate the inn is set far away from the main road The restaurant serves more than 600 000 meals annually and as many as 3 700 in a single day during peak holidays such as Thanksgiving and Christmas That volume of business is demanding for any eatery but securing a consistent food supply is even more of a challenge when 98 percent of all ingredients are locally sourced We manage that much food every day systematically Chef Reagan says Harris Ranch s access to an integrated food supply and partnerships with other farms in the surrounding area make its farm to table goal possible As a chef it s easy to bring in products of the highest quality and turn it around to simple dishes that our guests appreciate Chef Reagan says The asparagus onion rings beef and famous fried green beans all come from Harris Farms own fields or neighboring growers such as Lyons Magnus Products a Fresno Calif based company that produces juices dessert syrups and fruit Lyons Magnus has been once of Harris Ranch s key suppliers since the restaurant opened in 1977 We re looking for California companies that are able to offer locally grown and ethically produced products Chef Reagan says The more we can draw from our own local community the better it is for our community and the better it is for our business The Harris Ranch Beef Company houses between 100 000 and 110 000 cattle during the more than 120 day finishing process at their feedlot and processes up to 1 000 heads of stock each day What s not used by Harris Ranch Inn Restaurant is sold to many grocery stores and restaurants such as In N Out Burger Raley s Supermarkets and Costco Dealing With Drought In the same way that Harris Ranch uses locally sourced food to support the California economy the company is looking for help from the state as it deals with ongoing drought conditions For

    Original URL path: http://www.fooddrink-magazine.com/sections/restaurants/1926-harris-ranch-inn-restaurant-2 (2016-04-27)
    Open archived version from archive

  • Castella Imports - Food and Drink International
    says Castella s diverse range of products created an advantage over competitors Having such a wide array of products allows us to compete more efficiently he explains Nobody can take on all our wide array of products at once Many of Castella s customers prefer Castella s one stop shop offerings The approach helps save customers time and money Valsamos adds because they can buy more products from one supplier and reduce the cost of freight Another advantage lies in the company s operations beyond food production Castella is a vertically integrated business able to package and deliver its own products using its own staff We manufacture we distribute we have our own fleet of trucks and our own quality assurance lab Valsamos explains By being vertically integrated you have the competitive advantage of saving on costs and controlling the quality of the product from beginning to end Valsamos says adding that Castella passes that savings on to its customers The organization prides itself on a strict focus on food safety from farm to fork through maintaining an SQF Safe Quality Foods Level 3 accreditation a designation more buyers are asking for Adding to the advantage are Castella s sustainability initiatives Valsamos stated that implementing sustainable practices can help break the tie when supermarkets are deciding between two similar producers However You really don t engage in sustainability to be profitable Valsamos says We re not focusing on sustainability for the customer We re implementing sustainability initiatives for the environment We want to move forward and if we happen to become more profitable it will be a bonus Sustainable Relationships When importing goods from around the world Castella needs to be able to ensure the quality of every food item that comes through its facilities The company requires certifications from each of its vendors regularly conducts food safety audits and even sends its internal lab technicians to inspect supplier facilities Valsamos says sustainable relationship building is a key part of that inspection process I think the core of any good business model is relationships he says Castella has worked to build those relationships throughout its 24 year history by staying transparent and loyal to its vendors and expecting loyalty in return That strikes a bond that with many vendors is very hard to break Valsamos says adding that some vendors have even invited him to weddings In today s Internet age when pricing matters and everybody works at warp speed I think maintaining these bonds is crucial Relationship building is not limited to Castella s business partners The company also strives to support the Hauppauge community The Castella Cares program feeds those in need during the holidays Last year the company provided complete turkey dinners to more than 50 local families for Thanksgiving and collected gifts for children during the Holiday season for another 100 families Staying Ahead As the healthy foods trend continues to move from restaurants to grocery stores Castella is developing more natural products with cleaner labeling

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1924-castella-imports (2016-04-27)
    Open archived version from archive



  •