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".
  • Outlook Group - Food and Drink International
    were eaten in a traditional setting at a table with other family members Hayes says That age old tradition has greatly diminished over the past 40 years Today a majority of Americans routinely purchase carryout food or single serve entrees for dinner and other meals he says That cultural transformation has led to significant changes in the packaging industry Our business is changing dramatically Hayes notes Additionally dollar store retailers a retail segment that has grown significantly over the past several years are demanding a variety of inexpensive packaging that remains attractive and appealing to customers Hayes says He adds that there is an increasing trend in the marketplace for the use of customized packaging Outlook Group has responded to the numerous industry changes by installing new presses designed to optimize small quantity runs Hayes says The company also expects to add hybrid digital printing capabilities to the mix within the next few months to help improve cost efficiencies for its customers he says Outlook Group describes itself as a full solution packaging manufacturer that understands customers unique needs in targeted segments and rejects the notion that one solution fits all Schmidt says The company s work in paperboard packaging features printed folding cartons and other paperboard products for a variety of market segments including food and beverage consumer healthcare packaging health and beauty consumer goods personal care and direct mail Outlook Group works closely with clients to develop custom packaging to meet specific packaging needs Schmidt says Meanwhile the company s expertise in flexible packaging printing helps companies build their brands by providing multiple packaging options Schmidt says The numerous benefits of flexible packaging include ease of use sustainability and high impact graphics Additionally flexible packaging helps companies realize significant cost savings on space weight and shipping he says

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1749-outlook-group (2016-04-27)
    Open archived version from archive


  • Just Desserts - Food and Drink International
    an art form to the process Mendes stresses We think we need to have human interface but we re trying to use people where they really bring value and amplifying it We find in decorating and mixing in particular talented people bring a lot to the process That human interface has been present in the company s products since Just Desserts was founded in a San Francisco cafe in 1974 What we have come to realize is that when baking there are many factors that can impact the finished quality of the product Mendes maintains The temperature and humidity can t be perfectly controlled so you really benefit from experienced bakers interfacing with technology to make the appropriate adjustments That s critical to our whole baking mixing and decorating process to have the finished products be high quality and consistent Freezing Preserves Quality Just Desserts products are kept fresh by being stored below zero degrees Fahrenheit and distributed frozen We ve learned a lot about how to produce a premium quality product using natural ingredients with no preservatives trans fats or artificial colors Mendes maintains We bake the desserts and immediately freeze them to assure optimal freshness We expedite that freezing process because the faster the product freezes the smaller the size of ice crystals and that helps preserve the quality of the product The new plant has a 12 000 square foot freezer that is three times larger than the one in the company s former facility in Oakland Calif Retailers are able to store our products in the freezer and when they sell them they bring them out as needed with optimal shelf life Mendes notes It s great for the bakery manager it helps to dramatically reduce their stales They have a very high utilization rate vs the fresh in store bakery where you bake it and if you don t get the demand there s a much larger stale or unusable amount of product that must be disposed of It also helps complement the in store bakery with product to keep the bakery shelves replenished when the in store bakery can t meet demand Organic and Vegan Just Desserts has all natural organic and vegan lines of its products which are sold only under the Just Desserts brand Our new facility has been designed specifically to accommodate our rapidly growing organic and vegan business Mendes points out He refuses to compromise on the flavor of these products Having a caveat that it tastes great for organic was not acceptable to us he insists So we spent a lot of time working with supply partners putting together a great product line and reformulating our recipes because organic raw materials are often different than conventional ingredients Just Desserts is experimenting with new flavor profiles We ve got some interesting things in the pipeline that would appeal to consumers who like a savory flavor profile in their baked goods Mendes announces While we re called Just Desserts we are

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1741-just-desserts (2016-04-27)
    Open archived version from archive

  • John Soules Foods - Food and Drink International
    in a newly constructed 83 000 square foot state of the art facility on 67 acres that was USDA inspected In 2000 the company finally made the decision to eliminate its raw ground beef lines and focus on all value added products With that change in product the focus became expansions to the facility increasing the space to 115 000 square feet This space supported two small cooked solid muscle beef and chicken production lines We gave up 20 percent of our business but it was the way we thought we would grow the quickest Soules says Looking back it was a smart decision and worked out very well In 2006 we doubled our size to 250 000 square feet and added two high speed high capacity cook lines We continue that growth today as the company has experienced 30 percent organic growth each of the last two years Committed to Quality Food safety is the No 1 priority at John Soules Foods During production the company will remove product from the line at random once per hour and send it to a third party lab to be tested All the product from that line is held until it receives negative pathogen results We feel good about what we deliver to the marketplace and our product is as safe as we can make it Soules notes Production lines are equipped with real time quality assurance systems that continuously record data Bluetooth thermometers are synced with the system and numbers are reported onto a spreadsheet for operators to see and analyze temperature trends Real time data feeding back to oven operators allows them to make small tweaks rather than major adjustments Soules explains Someone saying it s too hot or cold can result in an overreaction and turning the oven up or down too much Consistency is important and the real time data helps us control temperature color and piece size One of the major challenges John Soules Foods is facing today is smaller herd sizes Herds are the smallest they have been since the 50s Our current product mix is about 65 percent poultry and 35 percent beef products Soules says Our growth over the last few years has definitely come from the poultry channel Beef will continue to be a challenge I think there is also a push to move to simpler cleaner labels John Soules Foods has been focused on moving towards all natural products over the past six months and plans to introduce a more natural product to the market next year That will be a change versus where we are today Soules notes We took on sodium a few years ago and were way ahead of that trend This is our next challenge and we have made really good progress but it takes time A six person research and development team is challenged daily by its customers to deliver an all natural product and new value added products The team is always looking at ways to

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1740-john-soules-foods (2016-04-27)
    Open archived version from archive

  • Golden West Food Group - Food and Drink International
    meatballs and kettle cooked products including salsas sausage dips hummus soups and sauces We produce a wide array of products under our own and licensed brands the company says In addition to its retail products which comprise 70 percent of its total business Golden West Food Group also offers more than 10 000 products to service restaurant chains distributors casinos resorts theme parks and the U S military We pride ourselves on being a full service purveyor for our customers and strive for perfection the company says We know our customers expect nothing less Golden West Food Group works closely with its clients to realize their retail product visions it says From conceptualization to commercialization we think imagine design and create phenomenal products for your store shelves the company says We work closely with customers through the new product development process We work and design programs based upon your requirements to bring you products you will be proud of The company is British Retail Consortium USDA Organic Kosher Global Food Safety Initiative Oregon Tilth ISO 9001 and Zabiha Halal certified Value Driven Golden West Food Group conducts its operations with a number of core values in mind These include Integrity We say what we think and do what we say Respect We have a deference for and are inclusive of others diversity Innovation We believe in excellence in everything we do and constant commitment to change and achievement Leadership We build our business relationships on loyalty Passion We have an unwavering passion for and commitment to our customers employees products and business Fun We approach every day with enthusiasm energy and excitement Teamwork We work for the good of the company through cooperation and take ownership and accountability for responsibilities successes and failures Honesty We are dedicated to open and

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1733-golden-west-food-group (2016-04-27)
    Open archived version from archive

  • Calbee North America - Food and Drink International
    good for our partners because their businesses have benefited Transparency Throughout Calbee s rapid growth could be attributed to its marketing strategy where it focuses more on social and digital media We focus on long term sustainable trends and our digital platform allows us to do that explains Steve Kneepkens vice president of sales and marketing at Calbee North America We spend a large percentage of our resources on organic growth such as talking one on one with consumers We do a lot of events and get into the communities sponsoring local events That way people can get out and shout about our products with other people Calbee North America even has a loyalty club called the Snap Packers whose members are extraordinarily boisterous according to Kneepkens They are the brand ambassadors on Calbee s behalf getting the word out on the ground level But Calbee North America is not simply targeting health conscious people It wants to find consumers who still enjoy snacking regularly that may be looking for a healthier alternative That generally falls into the millennial group but is not exclusive to a particular age or demographic Kneepkens says People that are looking for honest and simplified ingredients And that shows through even on the packaging The graphics are clean and simple and the bag s message reinforces what s actually inside the bag When I look at my bag our packaging we re highlighting the field of peas and we re showing them not only the field but what a peapod looks like and what the product in the bag looks like Kneepkens says Due to this simplified straightforward message Calbee North America has even won awards for its packaging along with 2015 Grocery Headquarters Trailblazer Award 2014 Progressive Grocer Editor s Pick for being ahead

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1727-calbee-north-america (2016-04-27)
    Open archived version from archive

  • Rembrandt Foods - Food and Drink International
    in an entrepreneurial business Third when I looked at the opportunities it was apparent that the foodservice segment of the egg business was growing extremely fast and egg processors needed integrated egg production and processing solutions that gave them the freshest eggs possible to offer to their customers Taylor liked Rettig s proposal and ultimately invested in the company a vertically integrated egg operation on 160 acres of Taylor owned land near Rembrandt a small community in northwestern Iowa The company started as an egg supplier before expanding to a manufacturer of egg products eight years later Among the Top Today Rembrandt Foods is the second largest egg producer in the country and among the top 10 globally Rettig says The company is also among the top five producers of egg products in the world Rembrandt Foods has more than 900 employees in Minnesota Iowa Missouri and Alabama The company does not supply eggs to grocery stores Rather it produces more than 200 egg products for the food industry and distributes to 30 countries The market for egg products is large and varied a benefit for Rembrandt Foods which sells egg ingredients to food manufacturers brand owners foodservice companies and pet care manufacturers The company counts restaurants hotels and motels healthcare facilities schools and convenience stores among its clients In the restaurant market for example Rembrandt Foods supplies liquid egg products for various dishes containing eggs It also provides two new precooked items an egg white patty for breakfast sandwiches and scrambled eggs that require minimal handling and easy portion control Rettig says The egg products Rembrandt sells are used in myriad food categories including mayonnaise and sauces baked goods confections pasta and noodles nutritional beverages and bars and prepared foods Rettig explains Products include liquid dried and frozen eggs as well as hard cooked and precooked egg products and no or reduced cholesterol eggs Rettig points out that although people consider eggs as a breakfast food they have a much wider variety of applications including emulsification whipping and foaming flavoring crystallization control protein enrichment thickening and binding and gelling as well as browning and coating other foods Rembrandt Foods has grown significantly since its inception but the company s core culture and values have not changed We follow our principles which we ve had from the beginning Rettig says For example the company strives to use low cost grain employ vertical integration and scale to optimize its various products Additionally the company has developed a live responsibly initiative a business model focused on efficiency and input reduction designed to enhance the quality of life for farmers and society as a whole Rembrandt buys grains and soybeans from local farmers and the company mills its own feed Day old chicks are purchased from a local hatchery and eggs are broken in an on site facility the day they are laid Eggs are pasteurized and processed within a few hours All byproducts are returned as fertilizer to the company s farming

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1703-rembrandt-foods (2016-04-27)
    Open archived version from archive

  • Nothing Bundt Cakes - Food and Drink International
    declares We compete by offering premium high quality cakes at an affordable price Nothing Bundt Cakes work has earned it recognition in the media as well The company has been featured on shows such as The Big Idea with Donny Deutsch and Unwrapped at celebrity parties and within the pages of Franchise Times Premium Flavors Nothing Bundt Cakes offers an array of cake flavors including Red Velvet This scarlet batter of velvety rich cocoa and buttermilk plays homage to its traditional Southern heritage it says Every vibrant red cake dances with chocolate chips and is topped with our signature cream cheese frosting The company s Chocolate Chocolate Chip flavor is chocolate bliss it describes This incredibly moist decadent chocolate cake is packed with chocolate chips and rich home baked flavor that s certain to earn sighs of delight Its Pecan Praline cake strives to remind guests of home It is streusel cake like Grandma would bake Nothing Bundt Cakes says Rich buttery yellow cake with big bites of pecans enrobed in cinnamon and sugar Its Carrot cake comes studded with pineapple and carrots and topped with our signature cream cheese frosting the company says Every bite has the warm familiar taste of cinnamon and nutmeg Nothing Bundt Cakes also offers its White White Chocolate which is a light and lovely confection it says The smooth sweetness of white chocolate is infused in every bite of this white wonderful cake Finally its White Chocolate Raspberry cake is white chocolate swirled with raspberry puree It s fluffy moist and ever so good Nothing Bundt Cakes says An Uncommon Concept Nothing Bundt Cakes has a unique franchise concept When our guests visit our bakeries they are often surprised to find out it is a franchise the company explains Our bakeries have a mom

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1698-nothing-bundt-cakes (2016-04-27)
    Open archived version from archive

  • Mickey Bearman Co. - Food and Drink International
    Bearman Co is run lean without all the extra departments that drive up cost Bearman says Not counting the warehouse staff the company has nine employees including Bearman If the industry knew our average dollars per delivery combined with the few number of items per delivery they might not believe it he adds Because he is satisfied with the size of the company there is no salesforce actively seeking new business We could double or triple the business right now if we wanted to Bearman estimates We gain new customers mostly by word of mouth There are potential customers who call us on a regular basis but we really do not aggressively solicit new accounts Our email ribchoice sbcglobal net best describes who we are One of the ways the company operates so efficiently and keeps its costs down is by its supplier relationships Mickey Bearman Co has built long term relationships over the past 33 years with Tyson Foods JBS Swift Excel Seaboard Farms Amity and others Historical Footprint Bearman got his real start in the industry in 1968 when he opened a distribution company in Saint Paul Minn called United Food Service Supply which he later sold to CFS Continental We were the first really one stop distributor in the United States putting everything on one truck from meat produce and groceries to paper products and detergents Bearman explains At the time CFS Continental was the largest foodservice distributor in the U S CFS saw United Food Service as the wave of the future Bearman moved to Los Angeles with CFS in 1973 and headed up the company s corporate purchasing department He left CFS in 1978 to start something new once more Sometime in 1981 during a visit back home to Minneapolis St Paul Minn Bearman visited

    Original URL path: http://www.fooddrink-magazine.com/sections/producers/1696-mickey-bearman-co (2016-04-27)
    Open archived version from archive



  •