Keeping America in Mind this July 4th … and Beyond!

Celebrating America and supporting American growth initiatives is a great way to spend July 4th! At Foothill Farms®, we are keeping American products a priority on every other day, too.

We commit to manufacture our food products from American sources as much as possible.
We commit to manufacture our food products from American sources as much as possible.

As July 4th celebrations of barbeques and fireworks begin, we are reminded of our commitment to celebrate America’s great traditions with our families, friends, and coworkers. Being a foodservice provider to schools, we also acknowledge our commitment to manufacture our food products from American sources as much as possible to exceed U.S. government regulations regarding federal nutrition programs. According to the regulations, a food product must be processed in the U.S. and at least 51% of each product must contain domestic ingredients. Buying American supports our domestic farmers but also helps ensure that food safety inspection standards are being met. Put simply, if the food is grown here, it is easier to monitor all stages of growth, harvest, cleaning and packaging processes right here in America. All Foothill Farms® products are processed in U.S. plants located in Bolingbrook, Illinois, New Sharon, Iowa and in Columbus, Ohio. And ingredients are sourced from America when possible. One exception to this would be crops that are not grown in the United States. Examples of products that are not available in America are spices which are grown around the equatorial regions. Cassava, of which tapioca starch is made, is primarily sourced from Thailand and provides the type of starch used in our sauces. Cocoa trees, which provide the cocoa for desserts and frozen treats, live exclusively in the tropical climates of Africa, Asia, and South America. Dehydrated vegetables come from other countries as U.S. grown vegetable are largely sold fresh, canned, or frozen.

Flavorful sauces, dressings & dips to entice kids to eat more veggies!
Flavorful sauces, dressings & dips to entice kids to eat more veggies!

Foothill Farms® admires the USDA’s Farm-to-School initiatives, which have been implemented by 44% of public schools and another 13% launching a program in the near future. Farm-to-School programs have the dual benefit of instilling healthy learning habits to future generations but also providing funding of school programs directly into the local community. Local farmers reap the benefits of providing healthy fresh ingredients to the schools right in their own communities and kids are eating freshly grown products. Our products can complement the Farm-to-School program by adding flavorful sauces, dressings and dips to entrees and sides in order to create tasteful dishes that entice kids to eat more vegetables. Learn more about the Farm-to-School program www.fns.usda.gov/farmtoschool/census and check out this infographic.

Celebrating America and supporting American growth initiatives is a great way to spend July 4th! At Foothill Farms®, we are keeping American products a priority on every other day, too.

Gluten-Free Infographic Helps Foodservice Operators Offer New Menu Items

Foothill Farms® created an infographic titled A Foodservice Guide to Gluten Free. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten free menu items, and tips to ensuring a gluten free dining experience.

The gluten-free eating trend is on the rise and restaurant owners and chefs are taking note. More and more people are eliminating gluten because of dietary restrictions or lifestyle choices. One in every 133 Americans has Celiac Disease, an autoimmune disorder triggered by consuming gluten protein. Because of this statistic, we created an infographic titled “A Foodservice Guide to Gluten-Free“. The infographic informs restaurant owners about the importance of offering gluten-free menu items. It contains relevant data from leaders in the foodservice and research industries illustrating trends in dining behavior, popular gluten-free menu items, and tips to ensuring a gluten-free dining experience. The infographic also details a new FDA regulation that determines how much gluten can be in a product before it can legally be labeled gluten-free as well as details on cross-contamination in kitchens.

FDA regulations enforce proper gluten free labeling
Celiac Disease Statistics

Gluten is a protein found in wheat, barley and rye. If a person with Celiac or gluten-sensitivity chooses a dish at a restaurant that is labeled gluten-free, they do so for health reasons. If they get sick with symptoms similar to a gluten reaction, they will likely not return for a second dining experience. Secondly, if a family member is gluten-sensitive or has Celiac Disease they are likely to influence dining decisions. We offer 67 gluten-free products, including mixes for dressings, gravies, sauces, soup bases, cheese sauces, seasoning and desserts. Recently, our marketing staff created an easy reference sell sheet for operators wanting to offer gluten-free menu items which is located under the resources/marketing materials tab on our home page. For K-12 customers, our gluten-free sell sheet has been expanded and targets a wider scope of dietary restrictions. The “Kids’ Allergens, Intolerances and Special Diets” sell sheet features Flavorwise™ products in an easy chart that showcases gluten-free products as well as products free from nuts, crustaceans, lactose, HFC, no added MSG and vegetarian products. It is also housed under the resources/marketing materials tab on our website.

We hope that our infographic is helpful to you! That’s why we created it!

Increase Sales with Gluten Free Menu Items
Trends in Gluten Free Menu Items

 

Straight from the Chef’s Mouth – A Guest Blog by Chef Martin

Sometimes cooks get hung up on not being able to make a dish properly because they are missing an ingredient. I remind myself and my colleagues that when the dish was made for the first time it was just that person’s impression of how THEY thought it should taste. It doesn’t mean it is set in stone until the end of time! You can selectively omit and recreate!

Loosen Up and Experiment with Flavor

Chef Martin
Chef Martin

It took me a while to realize that there comes a time when you stop playing by the rules; following recipes by the book. Sometimes cooks get hung up on not being able to make a dish properly because they are missing an ingredient. I remind myself and my colleagues that when the dish was made for the first time it was just that person’s impression of how THEY thought it should taste. It doesn’t mean it is set in stone until the end of time! You can selectively omit and recreate!

It is important to understand how ingredients complement each other, and then go to town creating your own unique, tasteful memories. Experiment! Obviously there are dishes that are classic in everyone’s mind: pot roast, mac n’ cheese, spaghetti, chicken noodle soup, fried chicken, mashed potatoes and of course apple pie. Comfort foods get their reputation from the whole dining experience, not just the way it tastes. Biting into a slice of apple pie might bring back memories of your grandma’s apple pie served at her dining room table but for someone else it will be a different experience altogether. Don’t let “comfort food” pin you down! In my experience, people like culinary twists to old favorites.

I love to experiment in the kitchen. My wife is always amazed on days that we have nothing in the pantry, or so she thought, and I come up with a dish that she enjoys eating. She will ask me what the dish was called and my response (and dead giveaway that I experimented) is “Anything you like…I made it just for you.” Chefs know the way to a woman’s heart is through her stomach!

I love that young chefs are being given “market baskets” as part of their testing. It reminds me of the story of how the first Caesar Salad came to be. I believe in simplicity, I am not overly impressed with chefs putting dishes together with twenty ingredients. That kind of culinary snobbery tends to confuse the pupil in understanding what is complimenting what.

With summer just around the corner, I am reminded of a couple of cool ideas that I have tasted lately that have given me a WOW moment: watermelon and basil and cantaloupe and lime juice. Unique flavor combinations are gaining in popularity. A recent Technomic report asked 1500 consumers how appealing they found 12 different flavor combinations both in 2009 and in 2013. Eleven of the 12 saw rise in their popularity in 2013. Tomato-basil received the strongest reception followed by honey-ginger. The next three top favorites were chipotle-lime, rosemary-orange and mango-habanero.

Chef Martin Experiments with Flavor
Chef Martin Experiments with Flavor

Foothill Farms and I have created new recipes; blending unique flavors to create delicious, appealing dishes, dressings, sauces, and salsas. Food should be fun! You shouldn’t be judge on how close you got to copying someone else’s effort.

Check out these recipes:

Salad Dressings Offer Mixing Alternatives for Creating Unique Recipes

With more than 80 dressing recipes online, Foothill Farms® offers operators unique salad dressing, sandwich spread and dipping sauce inspiration to satisfy patron cravings while allowing operators to make top dressing menu claims including—freshly made, signature and house.

Think of everything that tastes better with Ranch Dressing? Wings, salad, wraps, sandwiches, raw veggies, pizza…The applications are endless. Expand dressing variety to Caesar, Blue Cheese, Italian, Honey Mustard and 1000 Island and you can envision the possibilities! With more than 80 dressing recipes online, Foothill Farms® offers operators unique salad dressing, sandwich spread and dipping sauce inspiration to satisfy patron cravings while allowing operators to make top dressing menu claims including—freshly made, signature and house.

Super Wow Dipping Sauce
Super Wow Dipping Sauce

Recently, Foothill Farms tapped into Pinterest, a popular social media site known for showing off unique ideas, beautiful photography and culinary creations. With over 20 boards and 280 pins, the recipe collection is vast and designed to help chefs find taste-tested recipes quickly and easily with just a couple clicks of the mouse. Just added are recipes using Foothill Farms 1000 Island / Honey Mustard Dressing Mix #V405. Find recipes for Wow Sauce, Super Wow Sauce and Asian Dressing on the Dressings board.

Asian Salad Dressing
Asian Salad Dressing

Most Foothill Farms® salad dressing dry mixes are designed to be mixed with buttermilk and mayonnaise. If a chef doesn’t want to use this ingredient, no fretting necessary! Our dry mixes are versatile and can also be mixed with a combination of sour cream, mayonnaise and water without compromising flavor. Another non-existing compromise is shelf and refrigerated storage space. Dry mix is known for allowing operators to only mix what they need when they need it. The expiration date on the dry mix packaging is 12 months.

We’re slightly biased but we would love to hear your feedback on our dry mixes. Please let us know your culinary experiences with dry salad dressing mix. Feel good making your dressings from “speed scratch”.