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8 minute read
O ver 125 Years of Coconut Produc t Excellence
Frank lin Baker, Inc has been the premier Philippine supplier of coconut ingredients to the global food and beverage marketplace for over 125 years. The company ’s produc ts are produced from the freshest coconuts available at one of its three manufac tur ing facilities, where proprietar y processing is utilized to ensure freshness and long shelf stabilit y Frank lin Baker maintains full control of the entire process from tree through shipment
Frank lin Baker is ahead of the game in produc t and process ver ification capabilities, operating microbiology laborator ies that are accredited to ISO 17025 standards I ts pathogen detec tion system uses an automated method based on polymerase chain reac tion (PCR) technology to detec t the presence of salmonella and lister ia in produc ts and sur faces This technology focuses on specific DNA fragments, amplifying a target DNA sequence and subsequent polymerization This advanced system is more sensitive than other microbiological methods, detec ting as low as one cell per 25- or 375gram por tion. Test results are available in less than 24 hours compared to more than five days using conventional methods
The manufac tur ing sites of Frank lin Baker are Grade AA and AA+ BRCGS certified, which confir ms the company ’s commitment to maintaining the highest standards of food safety, product quality and regulator y compliance The BRCGS Global Food Safety Standard (BRCGS) is adopted by over 22,000 sites in more than 130 countr ies, which makes Frank lin Baker “A Cut Above the Rest ”
Frank lin Baker ’s ex tensive por tfolio of coconut produc ts hold wide -ranging third-par ty cer tifications and awards, including Non- GMO Projec t Ver ified, Fair Trade USA, BRCGS, USDA, JAS, UE Organic, ISO 9001:2015, ISO 22000:2018, ISO 17025, HACCP, FDA Philippines, GMA-SAFE, AB PAO Accredited Testing Laborator y, SEDEX (SME TA), Kosher and Halal cer tified Additionally, Frank lin Baker holds the 2016-2023 Award of Excellence, Amer ican M aster of Taste & Gold Medal Endorsement and the 2018-
Swirl, CII’s pre -blended mixes The company ’s produc ts are fully customizable regarding flavor, color, size and tex ture. All of CII’s produc ts can also be customized to meet any ingredient restrictions that your projec t might have like natural, gluten-free, non- GMO, organic or no sugar added
Plant-based proteins are increasingly impor tant to consumers and CII manufactures a full line of custom plant-based protein crisps and Tex turized Plant Proteins ( TPP) for the health and wellness and plant-based meal markets. Some of the sources that CII utilizes are chick pea, fava, wheat, r ice and other specialt y plant proteins
New as of Fall 2022, CII is also offering clusters, granola and panned items at its new facilit y in St. Joseph, M issour i B y combining w h o l e - g r a i n goodness with health and wellness components, such as SlimBiome®, the company ’s cluster produc tion will add new produc t offerings with limitless possibilities These produc ts will fit well into the cereal and snack markets to add value to your items
In its new St Joseph facility, CII has the capability to run your raw flours and ingredients through its Heat Treatment Processing equipment to significantly reduce pathogens to an acceptable level in your ingredients. Flour produc ts can be wheat, pea, soy, rice, corn and many others.
2023 B everage Champion by Chefs in America.
Frank lin Baker is pleased to be a cofounder of the Coconut Coalition of the Amer icas (CC A), a non-profit organization founded in mid-2017, largely to challenge negative perceptions about coconut produc ts The CCA is dedicated to upholding sound and credible science, responsible communications and sustainable and transparent prac tices around all coconut produc ts. Frank lin Baker is a member of the Executive Board, the Marketing and Communication committee, the M embership committee and ser ves as a technical advisor
Frank lin Baker offers bulk , foodser vice and retail pack aging options to meet your business needs and forge a trusted coconut supply chain par tnership
For more information, go to w w w .franklinbaker.com, email info-us@franklin baker com or stop by booth #5309
CII is unique in its abilit y to innovate beyond standardized food products The company is dr iven to craf t unique solutions for each of its customers and have designed its innovation processes to adapt to customer needs.
Even as CII expands its operations, it maintains an agile, entrepreneur ial mindset that sets the company apar t from larger producers who do not share CII’s passion to create CII’s patented manufac tur ing processes allow for greater efficienc y and returns on ever y dollar its customers invest For more information, go to ciifoods.com or stop by booth #122.
Mexic an Food Brand Finds Its Edge with Eye - Catching Car tons
For more than 70 years, La Preferida® has been k nown as “ The Preferred” name for authentic M exican ingredients, and for good reason. A customer-first philosophy and dr ive to innovate has helped the family brand compete against corporate giants for decades
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In the midst of the eco -friendly movement, the company has taken a tur n from traditional aluminum cans to a package typically reser ved for soups and broths: Tetra Recar t®
The initial launch will include a red and green enchilada sauce that are both USDA cer tified organic and gluten free. Crafted by a corporate chef, these enchilada sauces highlight fresh and inviting ingredients including organic tomatillos, green chiles, jalapeños and roasted peppers Both varieties are mild in flavor and infused with an ar ray of spices such as cumin and garlic In place of traditional flour, organic ground yellow corn masa flour is used as a glutenfree alternative.
Wi t h s h e l f s p a ce at a p re m i u m , Te t ra R e c a r t s e r ve s a s a m u l t i - f u n c t i o n re t a i l s o l u t i o n D u e t o t h e c o m p a c t n a t u r e and “always for ward-facing” pack aging, retailers can expec t an improvement in re s to c k t i m e by u p to 3 0 p e rce nt Ca rt o n s c a n h o l d u p t o 4 2 p e r c e n t m o r e p ro d u c t co m p a re d to o t h e r co nt a i n e r s I t a l s o h a s t h e l o we s t p a c k a g e we i g h t a t o n l y 5 6 g r a m s, w h i c h c a n m i n i m i ze e n v i r o n m e n t a l t a xe s a n d f e e s d u r i n g t ra n s p o r t at i o n . Te t r a R e c a r t h a s l o n g b e e n a m a i ns t a y o n r e t a i l s h e l v e s a c r o s s E u r o p e a n d L a t i n A m e r i c a b u t h a s ye t t o re a c h i t s f u l l p o t e n t i a l i n t h e U n i t e d S t a t e s T h a t ’s w h y L a P r e f e r i d a i s e x c i t e d t o l a u n c h t h i s f i r s t - o f - i t s - k i n d o r g a n i c p ro d u c t h e re i n t h e U n i t e d S t a t e s w i t h
S unday Night Foods Desser t S auces
R ich, velvet y, luxurious M ade from the highest- qualit y ingredients on Ear th, Sunday Night Foods’ award-winning premium desser t sauces are pure chocolate ganache in a jar. Using a classic French technique, Sunday N ight Foods makes each small batch with legendar y Guittard chocolate and cocoa, cane sugar, fresh cream and butter, pure N ielsenM assey vanilla and sea salt to create chocolate euphoria
Founder Eileen G annon created the brand so people can easily enjoy feeling comfor t, care and k indness on any day of the week The company wor ks with the national Alliance on Mental Illness in the hope that, through baking, ever yone can stay present, find purpose and create joy within and around them
For more information, go to w w w sundaynightfoods com
S chuman C heese Cello S imple Pleasures Trays
After winning a gold sofi award for its Cello Copper Kettle Snack Packs, S chuman Cheese debuted a handful of produc ts last year, including Cello Simple Pleasures Trays.
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Carefully curated by cheese exper ts, each Simple Pleasures tray includes a selec tion of premium Cello cheeses paired with delicious quality snacks that can be enjoyed separately or even better to - gether Simple Pleasures Trays are prepor tioned, ready to ser ve and made up of creative combinations of delicious flavors and tex tures that per fec tly complement each other. These trays can be ser ved as an appetizer, or as par t of the popular grazing table trend
For more information, go to w w w schumancheese com
Additionally, La Preferida will also be introducing an organic version of its topselling boxed Spanish Rice Ready in less than 20 minutes, the rice will feature traditional Latin flavors such as cilantro, an- natto, cumin, tomatoes and bell peppers Made with 100 percent long grain rice and vegan/vegetarian friendly!
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For more information, go to w w w lapreferida com or stop by booth #1525
Buholzer Brothers Muenster
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K londike Cheese Company ’s Buholzer Brothers Muenster cheese is craf ted by Wisconsin cheesemakers, at a familyowned plant that has been mak ing cheese at the same location since 1925 The secret to Klondike’s exceptional qualit y is the combination of using state - of-the ar t equipment, propr ietar y recipes and time -honored traditions of cheesemak ing Sourcing local cow ’s milk and high- qualit y ingredients, made in Wisconsin, so you k now it can only be the best Muenster is an orange r ind cheese that is semi-firm with a creamy tex ture that gets even creamier with age Per fec t for grilled cheese, scrambled eggs or pizza Buholzer Brothers Muenster comes in a 6-pound loaf, 15-pound long john, 2pound slices, 8- ounce chunk and an 8- ounce retail slice pack
T h e f a m i l y o f B u h o l z e r c h e e s e s , w h i c h i n c l u d e s M u e n s t e r, B r i c k ,
H a v a r t i , D i l l H a v a r t i , J a l a p e ñ o H a v a r t i , H o r s e r a d i s h H a v a r t i a n d G o u d a . N o w y o u c a n h a v e a f u l l l i n e o f B u h o l z e r B r o t h e r s B r a n d i n y o u r d e l i a n d d a i r y c h e e s e c a s e s
For more information, go to www buholzerbrothers com