Food and Drink - Fall 2011 - (Page 80)

>p PRODUCERS Evolution Fresh Freshness First Evolution Fresh says making juices and other products without preservatives has been the backbone of its business. ver the course of the 20th century, progress in the foodservice industry meant figuring out how to make food last longer, taste better and look more appealing to consumers. In many cases, the solution to these problems involved the use of artificial ingredients like preservatives, flavorings and dyes. But with that progress has come the question of whether or not solving these problems creates new ones, especially when it comes to the effect of those artificial ingrecompany profile dients on our health. Many food manufacturers, such as California’s Evolution Fresh, are changing Evolution Fresh www.evolutionfresh.com the definition of progress by making all-natural Headquarters: San Bernadino, Calif. products and finding new ways to get those prodSpecialty: Fresh juice and snacks Evolution Fresh: “We believe ucts to consumers. quality has everything to do with Based in San Bernadino, Calif., Evolution Fresh’s freshness. We prize freshness above all else. We believe it’s more business is based on the simple philosophy of freshimportant than long shelf life [or] ness for more than 25 years. increased profits.” “Our waking and dreaming hours are filled with 80 food & drink • fall 2011 • www.fooddrink-magazine.com << Evolution Fresh prides itself on making juices and other products using only the freshest ingredients it can find and without the use of preservatives. O thinking about freshness,” the company explains. “We believe quality has everything to do with freshness. We prize freshness above all else. We believe it’s more important than long shelf life, increased profits or any other priority that other food companies might treasure.” It’s because of this devotion to freshness that Evolution Fresh has grown into the company that it is today. The company makes and supplies a line of fresh juices to retailers throughout California, as well as lines of fresh-cut fruits and vegetables, soups, salsas and dips. The company says all of its products are made with the same overarching philos- http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - Fall 2011

Food and Drink - Fall 2011
Tableside Chat
Contents
News a la Carte
In the Safe Zone
Strengthing Brands
Restaurants: Smart Marketing
Willie’s Restaurants
Slack’s Hoagie Shack
The Cheese Steak Shop
Aloha Hospitality Inc.
Bertucci’s Corp
Falcon Holdings LLC
Mark’s Pizzeria
Seasons Pizza
San Diego State University Dining Services
Producers: Food Law
Brook & Whittle Ltd. incorporating Packstar
Nestle Professional Caribbean
Snyder’s-Lance Inc.
Basic American Foods
Evolution Fresh
Berto’s Gelato & Sorbet
Jensen Meat Co
Tumbador Chocolate
Leclerc Foods USA Inc.
FX Matt Brewing Co.
Green Organic Vegetable Inc.
Deli Star Inc.
Always Bagels
National Choice Bakery
Sequoia Orange Co.
Spring Glen Fresh Foods
Westshore Pizza
Distributors: Total Recall
Columbia Distributing
Castella Imports Inc.
Co-Sales Company
Brick Brewing Co. Limited
Prime Distributors
CarbAmericas
Retailers: What’s in Store
AriZona Beverage Co.
Le Grand Marche
Three Things

Food and Drink - Fall 2011

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