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WE DO DIPS AND DESSERTS! This is a slogan we have used for several years and it does a good job of describing our business. To make the description totally accurate, we would have to add "...AND WE DO THEM VERY WELL!" We continue to make traditional favorites like sour cream, French onion and spinach dips, and gelatins in many flavors, shapes, and sizes. But, we are constantly looking for new products to appeal to new customers in new markets. So, while we hope you will continue to buy our strawberry swirl ring-molds, we want you to also try our layered fiesta dips, our cheesecakes, and our mousses. The Hispanic market continues to grow at a rapid pace and we continue to grow with it. Our "Luisa`s" brand has been a significant part of our company for many years. Now, we also sell under the brand names "Margarita`s", "Senor Rico", "Angelica`s", and "Hispania". The range of products also continues to grow with the addition of several flavors and types of flan, tres leches, and a wide assortment of Hispanic gelatin products. Our products can be found throughout the country as we service our customers from manufacturing facilities in Ohio, Wisconsin, and California. This geographic flexibility allows us to provide fresher products faster. We serve the refrigerated departments of the supermarkets along with food service, convenience stores, and warehouse clubs. We are proud that our creative product development, innovative packaging, and modern technology have allowed us to satisfy some of the world`s finest retailers. We have come a long way since that day in 1988 when we started with one customer and just a few employees. We would not have achieved this record of success without unparalleled dedication to our customers
Allen Harim was born in 2011 with the acquisition of Allen Family Foods, a highly respected Delmarva chicken company established in 1919. Our company has deep roots on Delmarva and the Mid-Atlantic. With nearly 100 years of experience, we operate poultry processing facilities in Harbeson, DE and Cordova, MD.; breeding operations in Liberty, NC; hatcheries in Dagsboro and Seaford, DE, and feed mill and corporate offices, also in Seaford. More than 1,600 employees, over 200 independent growers and 25 company-owned farms live our mission every day – ""Improving the Quality of Life and Sharing Happiness"" – with our customers, consumers and the communities in which we operate. We look forward to sharing it with you, too.
We are the global cooperative leader dedicated to providing innovative genetic and reproductive solutions to our progressive dairy and beef members and customer
Founded in 1955, Alto-Shaam is the inventor of the original Cook and Hold oven that revolutionized low-heat cooking and the commercial cooking industry. Today, Alto-Shaam features a full line of Cook and Hold ovens, convection ovens, combi ovens, chillers, warming cabinets and drawers, heated buffet and display cabinets, merchandisers, fryers, and rotisseries. Whether you`re preparing haute cuisine in a top restaurant, health-conscious meals in a health care facility, or tater tots in the local school, the equipment must provide a great return on investment for the foodservice program to be successful. At Alto-Shaam, we specialize in creating systems and equipment that are the core of successful and profitable foodservice programs in many different industries. While many Alto-Shaam Cook & Hold ovens still take a little bit of effort and electricity to make an amazing prime rib, many chefs are using this commercial kitchen staple oven for steaks, vegetables, braising short ribs, baking cheesecakes, proofing bread dough or reheating convenience food items. With no flavor carryover, a very small electricity draw, no exterior ventilation needed, the Cook & Hold can work all day, every day, with maximum efficiency.
Enveritas offers a new approach to sustainability assurance for companies and farmers. We are building sustainability solutions for smallholder coffee farming communities that are currently beyond the reach of existing certification and verification approaches. YC S18.