Articles Tagged with ''sous vide''

The International Dairy Deli Bakery Association trade show is set for June 4–6 in Anaheim, Calif.

Stampede Meat Inc. announces a 10-million-pound oven expansion at its DL Lee & Sons Inc. facility.

Jennifer Hutcheson of SugarCreek discusses the benefits of sous vide to both QSR customers as well as home users.

In 1966, John S. Richardson founded SugarCreek Packing Co. in Washington Court House, Ohio, opting to focus production on bacon — an accidentally prescient move that would set the company on course for long-term success during his tenure.

Editor-in-chief Andy Hanacek spoke with Chef Neville Craw, Vice President, Brand Executive Chef for Arby’s Restaurant Group Inc. about two unique products that launched for a limited time.