In the foodservice industry, Bryon’s is known for their dedication to perfecting the art of hand-pulled, hickory smoked pork products. But in their hometown of Gallatin, Tennessee, the hardworking Byron’s associates mean much more to the community than the great-tasting products they manufacture.

“The Gallatin facility is set in a beautiful location and the environment is flourishing thanks to the dedication of the associates who volunteer their time to take care of the natural habitat,” said Robert E. Rich Jr., Chairman, Rich Products. “The Gallatin associates live and breathe the Rich Promise, they’re passionate about BBQ and they’re passionate about their community.”

An outdoorsman at heart, Gallatin’s veteran plant manager, Charles Crutchfield, has been organizing the event since 2002 because he and so many other associates wanted to maintain the facility grounds. The annual clean-up celebrates Rich’s commitment to “Caring of Communities Like only a Family Can.” Gallatin’s Mayor and city councilors credited that commitment by unanimously agreeing to rename part of Town Creek after Rich’s chairman, Robert E Rich Jr., affectionately known as “Bubba.”

Gallatin Mayor, Jo Ann Graves, attended the event and officially proclaimed the creek’s new name in front of 60 Gallatin associates in attendance. A sign was placed creek side and now welcomes visitors and associates to Bubba’s Creek.

Town Creek is a 20-foot-wide creek that flows along the rear of the Byron’s facility. The pristine waters of the creek and the surrounding woodlands are home to various wildlife, including ducks, muskrats, beavers, raccoons, snakes and countless other species. Many associates enjoy breaks and lunch hours along the creek, appreciating the sights, sounds and serenity of nature.

“Each of our associates feels a connection to our natural environment – it’s our backyard,” said Crutchfield. “Renaming this section of the stream Bubba’s Creek only strengthens our bond with the community, making the creek a part of our family.”

So once again this year, Gallatin associates tended to the land around “Bubba’s Creek”, plucking thirty bags of debris from the waters. They tidied-up the facility grounds and planted flowerbeds, all in an effort to beautify the workplace and to preserve the land for the next generation of Rich’s Associates.

And some future associates may very well have been on-hand participating in Bubba’s Earth Day. The principle and seven students from local alternative school, RT Fisher, were present to help clean-up and celebrate the creek renaming. Gallatin has partnered with the school in the past, allowing students to conduct experiments and explore in the creek. Rich’s has also sponsored school activities.

“Partnering with RT Fisher is just another way Rich’s is working each day to better our community,” said Crutchfield. “We are proud to work with these students, to have the opportunity to positively influence these vulnerable lives, and to see the impact of our partnership.”

“I am honored that they City of Gallatin has acknowledged the hard work of our associates and the impact they continue to have on the community,” said Rich. “I’m proud of the Gallatin family and thankful for their efforts. I look forward to visiting the newly renamed Bubba’s Creek soon.”

“Young Jin Choi is highly regarded within the bakery industry in South Korea,” said KS Ahn, General Manager, Rich’s South Korea. “His Master Baker designation is an extraordinary achievement and a shining example of his technical expertise. Young Jin brings so much to our Korean customers; he imparts wisdom, skill and professionalism and exemplifies the Rich Experience.”

Choi joined Rich Products of South Korea in 2010 after twelve years of baking experience in various parts of the industry, including major bakeries and hotels. As a Rich’s culinarian and Master Baker, Choi is responsible for sharing his exceptional bakery knowledge with Rich’s customer in South Korea, delivering new menu items and recipe ideas, as well as hosting training seminars. 

The coveted “Master Craftsman” title is given to people who achieve the highest level of technique in 29 fields of baking as determined by the South Korean government.

Choi was determined to earn the Master Baker certificate, and with support and sponsorship from Rich’s leadership he practiced his trade tirelessly, enrolled in evening classes, and honed his skills.

“I wanted to challenge the certificate as a means of validating my skills as a bakery technician,” said Choi. “My exam preparation spanned an intensive four-month period. I attended school after work and then practiced every weekend and each night until midnight.”

Choi has earned several industry awards by attending major competitions including those hosted by the Seoul International Bakery Association (SIBA). In 1999, Choi received two SIBA Chairman’s prizes for Western style cakes and Breads. He earned the Grand Prize in Chocolate Art at the SIBA in 2001. Choi also won the Gold Medal at the GangDong Bakery Festival in 2011.

Choi is a distinguished member of Rich’s global network of culinarians. In South Korea, he is part of a growing workforce which includes 25 associates in Rich’s Seoul, South Korea sales office, and 18 hardworking associates who produce a variety of non-dairy products at Rich’s manufacturing facility in Daegu, South Korea.

The CDC has reported 24 cases of E. coli 0121 in 15 states.  Symptoms of the illness include mild to severe diarrhea and abdominal cramps.  Blood is often seen in the stool.  Usually little or no fever is present.  Although most healthy adults can recover completely within 5-10 days, certain individuals can develop a complication called Hemolytic Uremic Syndrome (HUS) which can cause the kidneys to fail. HUS is most likely to occur in young children and the elderly.  The condition could lead to serious kidney damage and even death.

While Rich Products is unaware of any illnesses associated with the products included in the expanded recall, its unwavering safety commitment to its customers caused it to take this action.

“When it became apparent to us that, despite the expertise of the USDA, the FDA, the scientific community and our own experts, identification of a specific cause was not going to be a simple or short process, we decided to act proactively to expand the recall,” said Bill Gisel, Rich’s President and Chief Executive Officer.

Mr. Gisel added that Rich’s will continue to cooperate fully with federal, state and local agencies investigating this situation.

Specific product information is as follows:

Foodservice Products

The production date range for these products is: Julian Dates 15821182 to 15823088.

Consumer Brands Products

The products were distributed nationwide to Retail Stores and select Foodservice Distribution Customers.

Rich’s has already notified all of its distributors and customers who have received the product in question, and has directed them to remove and destroy the affected product. All other affected product under Rich’s control has been quarantined and will be destroyed.  Rich’s has previously filed with the Reportable Food Registry, ICSR #1029392.  A new Reportable Food Registry filing has been made, ICSR # 1029453 and is linked to the original report.

Customers who have purchased these products and have any questions should contact Consumer Relations at 1-888-220-5955 24 hours, 7-days per week, or visit our website at farmrich.com.

*Note to editors:  The products in this recall only pertain to the Waycross, Ga. Facility. This recall does NOT include the following Farm Rich products: Mozzarella Sticks, Jalapeño Peppers, Marinara Stuffed Mozzarella Sticks, Mushrooms, Stuffed Pretzel Bites, Queso Cheese Bites, Pepper Bites, Onion Rings and all varieties of Meatballs and French Toast Sticks (These products are manufactured in different facilities that are not affected by the recall). 

Symptoms of the illness include mild to severe diarrhea and abdominal cramps.  Blood is often seen in the stool.  Usually little or no fever is present.  Although most healthy adults can recover completely within 5-10 days, certain individuals can develop a complication called Hemolytic Uremic Syndrome (HUS) which can cause the kidneys to fail. HUS is most likely to occur in young children and the elderly.  The condition could lead to serious kidney damage and even death.

The Farm Rich products were distributed in retail stores nationwide. Market Day® is a fundraising food cooperative that distributed the Mozzarella Bites.  These products are partially baked, dough enrobed, snack items that consumers bake or microwave at home.

Specific product information is as follows:

Farm Rich® Mini Quesadillas are packaged in 18 oz. bags. The product code is 35635, the production date is November 14, 2012 with a Julian Date of 15822319.  The UPC Code is 041322356352 and the “Best By” date on the package is May 14, 2014. 

Farm Rich® Mini Pizza Slices are packaged in 22 oz. bags. The product code is 35643, the production date is November 15, 2012 with a Julian Date of 15822320 and November 16, 2012 with a Julian Date 1582 2321.  The UPC Code is 041322356437 and the “Best By” date on the package is May 15 or May 16, 2014. 

The Farm Rich® Mini Pizza Slices are also packaged in a 7.2 oz. carton.  The product code is 37690, the production date is also November 15, 2012 with a Julian Date of 1582 2320 and November 16, 2012 with a Julian Date 1582 2321.  The UPC Code is 041322376909 and the “Best By” date on the package is May 15 or May 16, 2014.

Farm Rich® Philly Cheese Steaks are packaged in 21 oz. bags. The product code is 35634, the production date is November 13, 2012 with a Julian Date of 1582 2318.  The UPC Code is 041322356345 and the “Best By” date on the package is May 13, 2014. 

Farm Rich® Mozzarella Bites are packaged in 22 oz. bags. The product code is 37443, the production date is November 19, 2012 with a Julian Date of 1582 2324.  The UPC Code is 041322374431 and the “Best By” date on the package is May 19, 2014. 

Farm Rich® Mozzarella Bites are packaged in a 7 oz. carton. The product code is 37691, the production date is November 19, 2012 with a Julian Date of 1582 2324.  The UPC Code is 041322376916 and the “Best By” date on the package is May 19, 2014. 

Market Day® Mozzarella Bites are packaged in a 22 oz. carton. The product code is 80435, the production date is November 12, 2012 with a Julian Date of 1582 2317. The UPC Code is 041322804358 and the “Best By” date on the package is May 12, 2014. 

At Rich’s, food safety and the safety of our consumers is of paramount importance. Since discovering that illnesses may be linked to our products, we have been working quickly and extensively with the Food Safety Inspection Service at USDA, as well as the Food and Drug Administration.  We also are working as fast as possible to investigate and identify the possible source of contamination. We will be keeping all customers and the public fully informed as we learn more in the coming days.

Rich’s has already notified all of its distributors and retailers who have received the product in question and has directed them to remove and destroy the affected product.

Consumers who have purchased these Farm Rich products and have any questions should contact Farm Rich Consumer Relations available 24 hours a day at 1-888-220-5955 or visit our website at farmrich.com.

After four years of research, design, planning and partnering with food industry experts, the 34,000 square-foot  Crossroads Culinary Center (C3) is ranked #1 in dining services for SUNY University Centers.

UB’s culinary vision was simple: create an interactive dining experience where high-quality food is prepared fresh, right in front of the students. The back-of-house operations were eliminated, bringing all the work out in the open, showing-off the chef’s skills and engaging the students, making them a part of the dining experience.

“UB’s  Crossroads Culinary Center delivers the WOW-factor on all fronts,” said Mike Joseph, National Accounts Culinary Manager. “They’ve nailed everything from the ambiance and the experience to the quality and freshness of the food concepts offered.”

Pizza will always be a mainstay in student cuisine, and after working with Rich’s culinarians and products for many years UB challenged Rich’s to develop a thin-crust pizza authentic enough to please a true New Yorker’s palate.

“Nearly 35% of our students are from New York and Long Island, so we wanted the product to meet their expectations for pizzeria quality pizza,” said Jeff Brady, Executive Director, UB Campus Dining & Shops. “We asked for authentic New York-style thin-crust pizza and Rich’s delivered. We were totally impressed. They got the crust right, they got the thinness down, and they delivered a great taste profile and a great presentation.”

In December, 2012, UB tested the pizza concept with students, going up against a dining hall favorite, steak night.

“Our students were totally wowed,” said Brady. “We knew we’d hit a home run. The students loved the flavor palate, the presentation, the spice mix, and the overall taste.”

UB then commissioned Rich’s to create a menu for the entire Baked Creations station. Rich’s chef, Mike Joseph, and broker rep, Gary Plant, Infusion Sales Group, worked together to create 12 to 15 varieties of specialty pizzas using Rich’s 7” sheeted pizza dough rolled-out to 10” for an authentic thin-crust pizza. They developed a unique sauce blend for the station and answered UB’s request for an entirely new handheld pizza concept.

“Not only did our partners deliver exciting new pizza concepts and recipes backed by extraordinary customer and product knowledge, Rich’s and Infusion were instrumental in training our staff and launching the station,” said Brady. “They supported our staff for two weeks while we kicked-off the center and they continue to visit regularly, ensuring we’re running smoothly and offering new concepts to keep things fresh.”

At the Baked Creations station, students can personalize their own pizza by picking any combination of sauces, toppings and flavors. Students enjoy interacting with the chefs and wait only three minutes for their made-to-order pie.

“UB has done an extraordinary job of bringing their C3 vision to life,” said Plant. “They’ve taken so much into consideration with this project. They’ve succeeded in creating an interactive, engaging, accessible dining experience that’s about fresh, quality, on-trend food in an exciting atmosphere.”

Throughout the opening month, the pizza station’s popularity was so vast that UB took time to expand the station during the holiday recess.  Soon they’ll be offering focaccia, Stromboli and many other new menu items.

“This project is a shining example of operators, industry-experts and brokers working together toward a common goal,” said Joseph.

“The Crossroads Culinary Center is a huge success at UB,” said Brady. “Our customer satisfaction scores are through the roof and we’ve added 356 new meals plans since last semester. Our success is due in large part to the support, expertise and creativity of partners like Rich’s and Infusion.”

Take Arati Chaudhuri, for instance.  The 44-year-old resident of Bangalore, the capital of the Indian state of Karnataka, had been baking at home for probably as long as she can remember and had become quite a whiz at making chocolate, banana walnut and carrot cakes, as well as brownies, pies and quiche.  Apart from impressing family and friends with her confections, she’d occasionally take outside orders for her delicious, home-style birthday cakes and other desserts, but there was little profit in it.  Sales for her fledgling, very part-time business, called Sprinkles and Swirls, were negligible, she said.

About 10 years ago, the self-taught Arati decided she wanted to improve her finishing techniques with icing and other decorations, so she enrolled in a baking course that included demonstrations by Pankaj Jain, the veteran corporate chef from Rich Graviss Products, in Pune, India.  Pankaj informed Arati about Rich’s Home Baker Training Program, and soon she was traveling to Mumbai for a week of specialized instruction on the art of Western cake and dessert making.

Launched in Vietnam in 1995, Rich’s Home Baker Training Program helps Asia’s “home bakers” – traditionally women who maintain the household – advance their skills and join the baking trade by learning more about baking and decoration, as well as some basic aspects of running a business and tips for increased production.  In numerous cases, the experience has dramatically changed the lives of the participants and their families, lifting them from a humble existence to one of prosperity.

“The training program helps women become self-sufficient, while building additional good will for Rich’s in the market,” Pankaj explained.  “It provides women from all walks of life extra avenues for earning money, while enabling them to stay at home and take care of their families, too.

“Chefs from Rich’s culinary team lead the training, using simple methods that can be replicated economically at home,” he said.  “The instruction also is focused exclusively on the Western cake and dessert culture, helping to popularize part of our business with local consumers.”

Arati recalled she was “pleasantly surprised to be offered such wonderful training from Rich’s and impressed by what could be done with its products.  I received training on decoration and the many uses of Whip Topping.  I learned how to bake perfect sponges and how to trim, layer and decorate professional-looking cakes.”

Besides the versatility of Rich’s Whip Topping® (India’s first non-dairy whip topping), the training also introduced Arati to Cooking Rich® non-dairy cooking cream and Rich’s Nugel, a ready-to-use, decorating dessert jelly and glaze made especially for the bakery and confectionery trade.  Other products typically featured in home baker training sessions, Pankaj pointed out, include Rich’s Niagara Farms (India’s first premium-blend whip topping) and Rich’s Truffle Base, another innovation for the country.

“Rich’s superior products helped me achieve great-looking, finished products with ease,” Arati explained.  “The training,” she added, “gave me the confidence to bake professionally.”

Arati started taking more orders for her expertly decorated party cakes and desserts.  She’s been baking commercially for 10 years now.  She felt so comfortable with her art that three years ago she also became a baking instructor herself.

Today, Sprinkles and Swirls, which is still a one-woman operation, hosts weekend cookery courses for eight to 10 students at a time – mostly young, career-minded female workers eager to learn Western cake and dessert techniques.  The baking class meets inside Arati’s home, which she shares with husband Kiran, a 49-year-old chartered accountant; their 21-year-old daughter, Sunaina; and Arati’s mother, Hira.  As a successful baker and teacher, Arati today contributes much to the family’s way of life.

“A little professional help can take you a long way!” Arati exclaimed.  “Rich’s is giving home bakers a great opportunity to grow and turn their hobbies into successful business ventures.  My Rich’s training gave me a jump-start to transform my hobby into a source of earning and a successful career.  It was a wonderful starting point and has been hugely helpful in getting me to where I am now.  I’ve had truly wonderful responses from people when I bake on order, and now the same reputation is helping me run my classes successfully.”

“That’s the difference between Rich’s and other suppliers,” Pankaj explained.  “We provide not only better products, but also the skills that help our customers get ahead. We have dedicated a lot of resources, including culinary trainers, samples, tools, equipment, etc., to this program, at virtually no cost to the participants.  In the end, Rich’s enjoys success when our customers enjoy success.”

India’s Home Baker Training Program got its start in 2001 and now operates at Rich’s locations in four cities:  Mumbai, Pune, Delhi and Chennai.  Approximately 500 people have taken part to date.  In Vietnam, more than 2,500 home bakers have been trained.  The program also enjoys healthy attendance in Thailand.

The expansion will increase the plant’s size by 40 percent and enable Rich’s to grow manufacturing capacity by approximately 30 percent.  The company will add new products to its production line and replace some of its aging equipment with state-of-the-art manufacturing technology.

The additional business is expected to create at least 55 new jobs at the plant – a

78-percent increase over the current employment level of 70 positions.

The targeted completion date for most of the build-out is the third quarter of 2013, with the new equipment up and running this fall.

Rich’s Waycross manufacturing facility primarily makes dough-enrobed appetizers and snacks – such as mozzarella bites and mini stuffed-pizza slices – for the company’s Foodservice Division and its Farm Rich consumer brand.  Company officials said the plant will have increased capabilities in doughs, fillings and packaging.

“We’re grateful for the extensive cooperation of the Waycross-Ware County Development Authority, whose business-friendly support is enabling Rich’s to expand in Georgia and remain competitive here,” said Jack Kilgore, President, Consumer Brands Division, Rich Products Corporation.

Bob Hereford, Executive Director of the Waycross-Ware County Development Authority and the Okefenokee Area Development Authority, said, “With the capacity of Rich’s Waycross manufacturing plant increasing by 30 percent, plus modernized equipment, extensive new capabilities, and job opportunities at the facility expanding by nearly 80 percent, the economic impact for Waycross and Georgia is enormous.”

The expansion will create new employment opportunities at Rich’s Waycross location in production, management and logistics (mostly warehousing and transportation).

“We’ve been extremely pleased with the workforce we have in place right here in Georgia,” Kilgore pointed out.  “It’s been nothing but a positive experience for us. 

The success and growth of Rich’s brands can be attributed in part to the outstanding associates we have in this region.  And, as business handled by the Waycross plant goes up, we’d look to creating even more jobs here in the future.”

“Overall, this is nothing but great news for Waycross and Ware County,” said Hereford.

The Waycross manufacturing plant, located at 2805 Smith Drive, was converted from an old meat-processing factory.  It has been in operation since Aug. 19, 2002, and in 2012 celebrated its tenth consecutive year with zero worker time lost due to injury.

Rich’s has maintained a presence in Georgia since its 1976 acquisition of the SeaPak Shrimp & Seafood Co., based on St. Simons Island.  The company also operates a second Rich’s manufacturing plant in Georgia, in the coastal city of Brunswick.

The global food solutions leader has 36 manufacturing locations on six continents, including 19 plants in the United States.

 “As a peak season for seafood consumption, Lent is the perfect time for SeaPak to reach out to our fans,” said Daryl Miller, Director of Marketing, SeaPak Shrimp & Seafood Co.  “The activities we’ve planned for Lent offer our consumers value and a number of ways to enjoy interacting with our brand.” 

New Shrimp Spring Rolls

Consistently a restaurant and take-out menu favorite, spring rolls have been added to SeaPak’s lineup of tasty, easy-to-prepare specialty seafood products.  New SeaPak Shrimp Spring Rolls are handmade with tender shrimp and crispy vegetables tucked inside delicate, crunchy wrappers.  Like all SeaPak products, its Shrimp Spring Rolls are quick and simple to heat-and-eat, baking to golden perfection in less than 15 minutes.  Sweet Thai Chili Dipping Sauce is included in each package, making the item perfect as a simple meal or an appetizer.  Best of all, it can be enjoyed guilt-free, because one serving of three shrimp spring rolls contains only 170 calories and 9 grams of fat.

“This new product is something we’ve found people are really excited about.  Our Shrimp Spring Rolls are full of coastal flavor and can be prepared and enjoyed at home,” explained Miller.

The product already has made a dramatic splash, receiving praise from two major national publications – Every Day with Rachael Ray and Good Housekeeping – that applauded its flavor, ease of preparation, and superiority as an appetizing alternative to takeout.

SeaPak Shrimp Spring Rolls are now available nationwide for a suggested retail price of $9.99 for a 20-ounce package containing 16 shrimp spring rolls.  Delicious recipes and a product locator can be found on SeaPak’s website.

Website Transformation

SeaPak has improved the website that brings the “Taste of the Coast” to life.  “SeaPak isn’t only about delicious seafood, it’s also about sharing a coastal lifestyle,” Miller pointed out.  “The improvements to the site give our fans a greater sense of the authentic elements of coastal living that are embodied in the SeaPak brand.”

Changes to SeaPak.com include expanded, lively home page content; enhanced product information; enriched social media features; “pinability” of images; a new online column, The Coastal Dish (see below); and dedicated mobile access.  Its intuitive nature makes the transformed website a breeze to navigate for helpful information, whether a tasty recipe or product facts.

The Coastal Dish

The revamped website includes the first monthly installment of The Coastal Dish, a digital feature page sharing delicious food and coastal lifestyle tips through behind-the-scenes conversations with “people who love to dish.”  Throughout the year, The Coastal Dish also will acquaint consumers with some of the people behind the SeaPak brand, giving online visitors the chance to periodically hear from those who help make life interesting and make SeaPak delicious.  The first issue features food fashionista Libbie Summers, who shares her thoughts for making date night simple, yet scintillating.

“The Coastal Dish connects with the viewer on a personal level, through its engaging, conversational tone, creative ideas and fresh, easy-to-follow advice for coastal-inspired dining and living,” Miller said.

Pinterest Contest

On Feb. 20, SeaPak will begin inviting consumers to participate in the brand’s inaugural Pinterest contest, “Dream Dinner Party.”

The sweepstakes works like this:  SeaPak will create a contest board depicting a variety of images that represent an ideal evening get-together.  Consumers participate in the contest by repinning their five favorite images from SeaPak’s “Dream Dinner Party” Sweeps pinboard.  Winners will be selected at random on March 25.  One first-prize winner will receive enough SeaPak product to host a party for 10 guests and a $400 gift card for purchasing additional party supplies.  The second- and third-prize winners will receive $200 and $100 gift cards, respectively.

For more information about SeaPak, visit www.SeaPak.com.

“The market in South Africa is moving towards convenience,” said Lara Moretti, Product Manager. “Consumers want value for their money and consistent products, but they are not willing to give-up quality.”

Operators no longer need proofers and skilled technicians to prepare delicious, handheld pastries for consumers. The freezer-to-oven Royal Danish Crown offers superior quality while eliminating the proofing step and enabling operators to bake-off more than one product at a time.

“Rich’s freezer-to-oven Royal Danish Crown is the epitome of what the market desires; high-quality, easy-to-use, convenient products,” said Moretti.

The premium-quality Royal Danish Crowns are available in delicious, mouth-watering flavors such as pineapple, kiwi, apple and raspberry.

European-inspired Danish products have become a staple of indulgent pastry offerings worldwide. Rich’s new Royal Danish Crown meets the exceedingly high standards of quality, richness and flavour that consumers have come to expect in a Danish product.

For more information about the Danish Crown and other products in Rich’s South African portfolio, please contact 0860-0-RICHS.