As a private-label food production company, Butterfield Foods has set itself on a continually evolving track of making quality foods that taste good.

The company, which began in 1981 as a small commissary that produced deli salads, has grown both  in size and capabilities. For a  growing list of customers that includes supermarkets, restaurants, convenience stores, big-box retailers and other food production companies, the company currently makes a variety of custom-formulated entrees, side dishes, soups, sauces, hand-pulled meat products, sandwiches, salads and desserts. Some ready-to-eat offerings include shrimp scampi, lasagna bolognese, beef BBQ, pasta salad, macaroni and cheese and fruit cobblers.

According to Technomic, a Chicago-based research firm, burger popularity is on a steady rise. But not just any kind of burger. Value menus shuffling $1 cheeseburgers out the door are fine, but what’s really fueling today’s craze is the “better burger” – a gourmet spin on a traditional favorite. According to Technomic’s 2013 Burger Consumer Trend Report, quality is key, as 51 percent of consumers say it is highly important that the burgers they order are made from never-frozen beef. That’s an increase from 43 percent two years ago. In addition, more than half (55 percent) want menus to specify the type of beef used, up from 48 percent in 2011.

Wiers Farm, based in Willard, Ohio, has the capability to deliver product to most of the United States within 24 hours. That is an important attribute for a public that is increasing its demand for fresh produce. But Wiers Farm is not only known for its shipping capabilities – the operation combines that strength with its dedication to providing only the freshest, best-tasting produce. 

Nu-World Foods is not one of the many new companies suddenly coming up with gluten-free products today. In fact, Nu-World has been leading the gluten-free and allergy-free industry for the past 30 years, even before the term “gluten-free” was a marketable phrase in the food industry.

“When we started Nu-World Foods, the whole purpose of the company was to offer nutritious, great-tasting products,” President Susan Walters-Flood explains. With an initial focus on ancient grains – amaranth, quinoa, sorghum, teff and millet – Nu-World concentrated on tasty food that was also highly nutritious and free of the most common allergens. “We made the decision 30 years ago that we weren’t going to bring in wheat or any of the top-eight allergens into our facility – wheat, dairy, soy, eggs, peanuts, tree nuts, shellfish or fish. All of that was driven by our customers’ demands.”

To St. Louis Cardinals fans, Mike Shannon is a local institution as both a radio broadcaster of Cardinals games as well as the namesake of one of the city’s best-known fine-dining establishments. Since it opened in 1986, Mike Shannon’s Steakhouse and Seafood has been a destination for locals and visitors looking to mark a special occasion and admire the retired major leaguer’s one-of-a-kind collection of baseball memorabilia.

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