Rockview Farms

: Russ Gager; Producers; 01 March 2016

Rockview Farms

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Rockview Farms is expanding production into ultra-high-temperature pasteurized and extended-shelf-life beverages with a third plant in southern California.

: Tim O'Connor; Producers; 01 March 2016

Minhas Craft Brewery

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Not afraid to take risks, Minhas Craft Brewery has increased its output and become the 10th-largest brewery in the United States.

: Stephanie Crets; Producers; 25 February 2016

illy caffè

illy Two Cappuccinos Instagram copy

Decades of innovation and consistency bring illy caffè's aroma-rich coffee to consumers all over the world.

: Eric Slack; Producers; 25 February 2016

Harvest Innovations

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As more people demand higher-quality food ingredients, Harvest Innovations' soy proteins, oils and gluten-free ingredients stand out for all the right reasons.

: Tim O'Connor; Producers; 24 February 2016

Castella Imports

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Castella Imports is adjusting its print lineup to feature more natural, non-GMO foods.

: Bob Rakow; Producers; 18 February 2016

Urschel Laboratories Inc.

Urschel Laboratories

Food-cutting technology specialists Urschel Laboratories Inc. opens a more than $100 million facility for further growth.

: Article by Jim Harris; Producers; 15 February 2016

Nightingale Farms stands out in the produce farming industry for not only the quality of the fruits and vegetables it grows, but the techniques it utilizes to cultivate its crops. Within the past 15 years, the LaSalette, Ontario-based company has heavily invested in new technologies including mechanization techniques such as automatic picking systems. The company has also invested in greenhouses and high tunnels, both of which allow it to grow produce year-round.
“I’m willing to test or try anything,” President Bill Nightingale Jr. says. “We constantly look for anything new and innovative we can do; we want to be leaders, not followers, even if it costs a lot of money for us to do that. The ability to create niche items and be innovative is what really drives me to work every day.”
The company produces more than 100 SKUs of conventional and organic produce items annually from its 1,500-acre farm. It supplies conventional produce items to retailers within Ontario, and distributes organic items to specialty retailers throughout Canada and the United States including Whole Foods. In addition to growing its own produce, Nightingale Farms packages its own items using equipment including automated tray bagging and packing systems.
Nightingale Farms’ organic items, distributed under the Norfolk Farms brand, include colored bell peppers, eggplant, cucumbers, cluster tomatoes, beans, squash and zucchini. “We have a very extensive organic line,” he adds. “For many of our customers, we’re a one-stop-shop organic warehouse.”
The company is one of the only of its kind in North America to locally grow snow and snap peas. Nightingale Farms in 2016 also plans to grow and market French beans, Nightingale says.

: Article by Janice Hoppe; Producers; 15 February 2016

Neri’s Bakery Products Inc.

Neri’s Bakery Products Inc. has established a solid reputation over the past 100 years by consistently improving and upgrading its operation to produce the finest bread, bagel and pastry products. “We invest a tremendous amount of money annually in new technology,” says Brett Neri, safe quality food practitioner. “We don’t wait for it to be broken or aged. We upgrade constantly from our fleet and boilers to the latest technology in packing and mixing. That sets us apart from a lot of other companies.”
Neri’s great-grandfather, Paul Neri, started the Port Chester, N.Y.-based business in 1910 and the company maintains the “old world” method of baking it was founded on, using as many natural ingredients in its products as possible. “We pledge to all our loyal customers that the old-world level of quality and service will always remain the same,” President and CEO Dominick Neri says.
Dominick and Paul Neri took over the leadership roles at Neri’s Bakery Products in 1987 when their father, Anthony Neri, passed away. The pair oversaw the first large expansion of the company in 1989 when it moved from a 14,000-square-foot to 64,000-square-foot facility. In 2009, the company settled at its current 65,000-square-foot location where it employs 360 people and operates 24 hours a day, seven days a week.