Quality, sustainability and fair play – Stefani LiDestri credits these for the success of LiDestri Food & Beverage. LiDestri, vice president of marketing and business development, points out that the company has an in-house quality team conducting tests round the clock. “We are confident in stating that our quality systems are the best in the world,” she says. “We do third party audits regularly and voluntarily.”

Not just served with Mexican food anymore, tortillas have become a mainstay for a variety of foods – from tacos to wraps. Additionally, the increased popularity of Mexican-themed restaurants has boosted the use of tortillas in almost every dish they serve – from appetizers to main dishes to desserts.

Canada’s largest manufacturer of freeze pops continues to expand its product line and look for ways to extend the appeal and customer base for its product. Kisko Products Inc. produces several brands, sizes and varieties of freeze pops, including its own brand, Kisko Freezies.

Started in the basement of the family restaurant in Columbus, Ohio, 20 years ago, Kahiki Foods opened in 2005 a state-of-the-art, 119,000-square-foot manufacturing facility for its frozen Asian foods that was the dream of its founder, Michael Tsao.

Hodgson Mill has changed a lot since it was founded in 1861, but the most important thing about it hasn’t changed at all. Bob Goldstein and Ray Martin say that even though the production capacity has grown and the equipment has become more sophisticated, the core of the process remains the same stone grinding methods used more than a century ago.

As one of the only meat processors on the island of Barbados, Hipac Ltd. makes sure it has its consumers covered. “I don’t think there’s another meat processor in the Caribbean that produces the number and range of products we do,” says Peter Chandler, sales and marketing manager.

The next time you see an elaborate mousse cake or macaron in an expensive restaurant, it may not have been whipped up by a sweating pastry chef in the back kitchen but rather coolly defrosted from a package shipped by The French Patisserie in the San Francisco Bay area.

Honoring the past and embracing the future are both part of Forsman Farms’ success. The Howard Lake, Minn.-based farm, in its fourth generation of family ownership, has doubled its business since 1998 through constantly seeking opportunities for growth. CFO and co-owner Peter Forsman, who runs the business along with his brother David and father, Gary, says the staff takes a hands-on, energetic approach to producing, inspecting and shipping the farm’s main product: eggs.

Check out our latest Edition!

 

Video

Contact Us

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

  312.676.1100
  312.676.1101

Click here for a full list of contacts.

Latest Edition

Spread The Love

Back To Top