Ganeden Biotech & Uncle Wally's Partner To Offer Muffin Tops With Probiotic GanedenBC30

July 11, 2012 Ganeden Biotech

Ganeden Biotech®, a recognized world leader in the manufacturing and marketing of probiotics, announced that its industry leading probiotic GanedenBC30® has been chosen as the probiotic for Uncle Wally’s® new Smart Portion Muffin Tops.

Pate Dawson Company Announces Three New Leadership Appointments

July 11, 2012 Pate Dawson Company

Foodservice distributor Pate Dawson Company today announced three new leadership appointments. The announcements come as Pate Dawson embarks on a new strategic direction with its multiple foodservice brands that cover many segments of the restaurant industry. 

Christopher Ranch Reports Strong Sales For Monviso California Heirloom Garlic

July 11, 2012 Christopher Ranch LLC

Since debuting last summer, demand for Christopher Ranch Monviso California Heirloom Garlic remains strong. “Both our chef and processing customers report that the Monviso variety is two to three times more flavorful than Chinese garlic, negating any perceived price difference,” says Rick Dyer, national accounts manager for Christopher Ranch.

Grassland Continues Its Quality Tradition With New Wüthrich Artisan Butters

July 11, 2012 Grassland Dairy Products

Grassland has been producing butter since 1904, when John Wüthrich hand-churned butter made with local cream supplied by his Wisconsin neighbors. Since ingredients make so much difference in your signature recipes, doesn’t it make sense to buy artisan butter from the people who know butter? That’s why Grassland is introducing Wüthrich 83% European Style Butter, an ultra-premium brand created with the product attributes that foodservice professionals demand.

Pledge To Reduce Your Menu By 100 Calories & Enter For Chance To Visit C.I.A. At Greystone

July 11, 2012 Unilever Food Solutions

Join Unilever Food Solutions in its commitment to remove 10 million calories from top restaurant menu items in North America by pledging in the Seductive Nutrition Challenge. By pledging, restaurant chefs and operators agree to reduce a top menu item by 100 calories and enhance the menu description of the dish to make it more appealing to guests.