More often than not, healthy foods are perceived as tasteless and lacking appetite-appeal. But Rickland Orchards is defying that expectation with its great-tasting Greek yogurt bars, Jason Cohen, CEO and co-founder says.

With 92 years in the business and a product line that includes over 150 SKUs, La Moderna has a keen insight into the consumers who buy its pasta, cookies, soup packets and flour mixes.  But, the business had a rough start. When the Toluca, Mexico-based company began in 1920, pasta wasn’t a popular item for people who centered their diets on bread, tortillas and beans. However, after several improvements to its food packaging and factory locations, the family company has found its way into the hearts and the taste of the Mexican people.

Sometimes, the look of a product can be just as important as the product itself. Standing out to customers browsing store shelves requires more than just having a recognizable name – there’s a reason Coca-Cola returned to its distinctively shaped bottle years ago. In Mexico, tequila and other beverage makers haven’t had the same resources when it comes to designing bottles that make them stand out – until now. And Desamex S.A. is a big part of the reason why.

When hungry people think of Kansas City, Mo., they picture mouth-watering slabs of beef and barbecue. Supplying the world with Kansas City filet mignons, sirloin strip and rib eye steaks is Boyle’s Famous Steaks. The company’s reputation for the finest meats is a matter of civic pride – when a Kansas City sports team wagers in a championship with another city’s team, Boyle steaks frequently are in the list of spoils.

So much has evolved since Lonas Swaggerty founded Swaggerty’s Farm Premium Sausage from a small farm and production house in Kodak, Tenn. In 1930, the mom-and-pop operation began selling homemade sausage using the best cuts of pork, including the hams and tenderloins, after neighbors cajoled Swaggerty to share the recipe on the local market. 

Located on the southwestern edge of the U.S. Corn Belt, LifeLine Foods LLC stands apart from other companies in the corn processing industry because it operates a unique business model that extracts maximum value from the corn kennel to benefit not only the food industry, but the fuel industry, as well.

When Kinder’s got its start as a family business in Northern California in 1946, it was born as a one-unit meat market. But over the ensuing decades, the company developed strong roots in the region and expanded its footprint. Today, Kinder’s branded products are poised to make an impact on a national level. “We believe we’ll start to become a national player this year,” says Beth McDonald, head of product and brand development. “We have some very strong partnerships and relationships that have developed that are on the cusp of closing for national distribution.”

When visiting any type of foodservice establishment, most customers expect quality in every as­pect of the experience. At a restaurant, for example, patrons expect the waitstaff to be perfectly attentive, hope the food will delight the taste buds and assume every square inch of the establishment will be clean and sanitary. If any part of the operation seems dirty or unsanitary, it’s most likely that customers will go away with a negative opinion.

Check out our latest Edition!



Contact Us

Food and Drink Magazine
150 N. Michigan Ave., Suite 900
Chicago, IL 60601


Click here for a full list of contacts.

Latest Edition

Spread The Love

Back To Top