Articles Tagged with ''foodservice''

Themed “Bar and Grill and Beyond,” Fall Scoop highlights 24 new on-trend products designed by US Foods product development experts who leverage a wealth of culinary expertise.

One of the largest purveyors of Pekin duck to the restaurant industry introduced fully-cooked Duck Carnitas to assist chefs of all levels with incorporate rich, traditional Mexican flavors into memorable dining experiences.

Through the acquisition, Califia will expand its Away-From -Home portfolio of products.

The updated facility, planned to open in June 2025, will be equipped with state-of-the-art machinery and cutting-edge technology, ensuring the highest quality and food safety standards are maintained throughout the production process.

FCL Builders broke ground on 33,000-square-foot addition that, when complete, will make the facility one of the largest distribution centers in Dot’s supply chain.

The 454,000-square-foot, state-of-the-art distribution site also features a culinary center for collaborating with local customers to test and develop menus.

 The first nationally co-launched burger made with 50CUT is a 6-ounce mouth-watering beef and mushroom patty that can satisfy any burger lover's craving, while boosting nutrition, increasing yield, and improving environmental impact with every bite. 

Mariana Manole will be senior vice president, global Food Safety, Quality, and Regulatory Affairs (FSQR), and Steve Ross will serve as senior vice president, operations, Liquid Products of North America (LPNA).

Of those surveyed for the benchmark, over 70% said they have significantly increased their purchasing of sous vide products since 2020.

The modern distribution facility includes 12,000 square feet of fully automated freezer capacity, end-to-end research and development capabilities, automated production lines to increase their sales capacity, and space for five additional production lines.