How Rich's Helps Define Clean Label and Sustainability

Consumers are demanding authenticity.

Authenticity in their products, foods, brands, you name it.

On this episode of The Barron Report, Jen VanDewater, Vice President of Health and Authenticity at Rich Products Corporation, sits down with our host Paul Barron to discuss how a large company like Rich’s is addressing consumer concerns over clean labeling and authenticity when it boils down to the products they offer.

Listen above to learn more about this company’s sustainability and social efforts!


Show Notes:

  • 03:57 - Driving Factor Pushing Companies To Make Changes

  • 04:32 - Defining Clean Label

  • 06:47 - How Rich's Monitors The Market

  • 08:29 - Social Trends Monitoring

  • 10:47 - Trends In The Marketplace

  • 11:38 - Customer Portfolio Analysis

  • 13:06 - Verifying If Products have a Clean Label

  • 14:16 - How Rich's Looks at Data around Clean Label

  • 18:31 - Trends in Consumer Demand

  • 22:52 - Real Meaning of Sustainability

  • 26:08 - Rich's Sustainability Efforts

  • 28:22 - Operators Attitudes Towards Sustainability

 
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Rich's Versatile Product Can Help Caterers Extend Hold Times for Tasty Treats

On this episode of Foodable’s Smart Kitchen and Bar, our guest host Chef Dave Mack, Director of Culinary Operations & Development at Tastebuds Catering, will discuss the role of desserts in catering and the challenges caterers have when it comes to hold times and upkeeping visual appeal. He will be creating two sweet treats using Rich’s On Top® Whipped Topping.

“So what’s great about this product is that it takes on flavor so well,” says Chef Mack. “...But the best part about [it] is you can be able to pipe something ahead of time and it will still hold for when you need them.”

The two desserts he covers in this episode are a Tropical Trifle with fresh fruits and a Boston Creme Puff with a chocolate ganache.

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Tropical Trifle

Ingredients:

  • Rich's On Top® Whipped Topping

  • Strawberries

  • Mango

  • Kiwi

  • Blueberry

  • Blackberry

  • Balsamic glaze

  • Mint

Directions:

Cook down fruits with sugar to make individual compotes. Mix each fruit with the whipped topping to make colored fillings. Layer in rainbow order, top with plain topping.

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Boston Creme Puffs

Ingredients:

  • Rich's On Top® Whipped Topping

  • Rich's Premium Custard Base

  • Dark Chocolate Bars

  • Heavy Cream

  • Green and White Sprinkles

  • Cream Puff Shells

 

 

Directions:

Chocolate Ganache

  • Melt dark chocolate over a double boiler and combine with Rich's On Top® Whipped Topping.

Cream Puffs

  • Mix Rich's Premium Custard Base into the On Top® Whipped Topping mixture. Pipe into creampuff shell. Top with chocolate ganache.

How Rich's is Helping Combat Food Waste Through Product Solutions

“[Consumers] expect the exact same product that they would get if they sat down in the restaurant when they get it delivered to their house… so packaging is really important,” says Diana Schaefer, Associate Customer Marketing Manager for Rich’s Products. “If you have a sauce or dressed product you want to make sure it’s just as fresh when it gets to the customer.”

According to the National Restaurant Association, it is estimated that 70 percent of customers will be ordering food off of restaurant premises by 2020. Foodable Labs has identified that catering order interest has increased 32.5 percent in the past year with the Top 100 restaurant chains. In this episode of The Barron Report, host Paul Barron sits down with Diana Schaefer to explore the latest catering trends to make sure foodservice operators are not missing an opportunity in the category of catering.

“Thinking about what’s on your menu that is easy to scale up, there are just some products that we’re just not going to make 50 servings of and have that great high-quality…,” explains Schaefer. “Having really good supply chain partners that understand these issues and can bring you solutions is really important to be successful.”

Schaefer shares with Foodable that packaging companies were looking at Rich’s cookies during a recent K-12 convention in Las Vegas and said they had packaging solutions in order for the cookies to be sold as a grab and go item by using a packaging solution with a warming technology. Although Rich’s still has to do some product testing for quality assurance, the company is excited to provide these types of solutions to their customers moving forward.

Listen to the podcast above to learn about some of the solutions Rich's offers to help chefs and foodservice professionals stay ahead of the game and combat food waste!


Show Notes:

  • 3:35 - Biggest challenge in catering

  • 12:25 - Rich’s Catering Product Solutions

  • 15:00 - Drive behind demand for Catering and Delivery

  • 16:45 - Millennial and Gen Z Consumer Trends

  • 20:11 - Millennial Dining Occasions Data

  • 21:30 - Grocery Stores Change Predictions

  • 23:40 - Savory and Sweet Eggspediates

How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

How Rich's Is Helping Foodservice Professionals Create Plant-Based Menu Items

“The big key point for operators… is focus on flavor, focus on that authentic experience, and people will want to eat your plant-based menu item because it’s delicious,” says Julie Altobello, Senior Marketing Manager of Health and Authenticity at Rich Products Corporation.

As Foodable Labs has identified in the past, there is a 78.4 percent increase in the past 18 months of consumer discussion around plant-based menus. In this episode of The Barron Report, host Paul Barron sits down with Julie Altobello to explore this topic further and discuss plant-based trends, sectors driving trend growth, and how the plant-based trend looks like across different age cohorts.


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