As Reading Bakery Systems has served the food industry, it has found success by staying diversified, Executive Director of Sales Shawn Moye says. “[We are] not tied to one product category, [which] allows us to be extremely flexible in our offering,” he says. “If one type of business may be down, the other may be up.”

For many years, efficiency was the name of the game in the food industry. As the post-World War II population exploded and technology made it possible, the industry’s focus was on feeding a growing nation as quickly and cost-effectively as possible.

Although a noodle starts with simple ingredients, there is infinite variety in the ways its ingredients can be combined and prepared. Every two weeks, Nongshim America ships the noodles it manufactures in its 5-year-old facility in Rancho Cucamonga, Calif., to its parent company in Korea for a professional taste test.

As a young man doing research on oyster seeds, David Nisbet fell in love with Willapa Bay in southwest Washington. The romance began to blossom in the 1970s with the founding of Nisbet Oyster Co. Inc. and the purchasing of 10 acres of tideland.

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.

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